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Some of the Most Pressing Issues, Realities, Problems, Challenges and Obstacles RESTAURANTEURS, OPERATORS, OWNERS AND ENTREPRENEURS FACE!
Find Tips, Tricks, Tactics & Secrets
YOU Need, To Be Able To make the most of YOUR RESTAURANT BUSINESS!
WHAT DOES FINANCIALS, STAFFING, LAYOUTS, EQUIPMENT AND FOOD COSTS HAVE TO DO WITH RESTAURANT SUCCESS? LEARN MORE HERE!
The restaurant industry is truly HUGE, bursting with potential, promise, great growth, vast business success and even wealth (if planned, managed and executed well).
However, very few restaurant type businesses actually succeed. Most fail in their first year of operation. There are many opinions and reasons given as to why this is happening. Upward of 25-33% of restaurant type establishments close their doors or declare bankruptcy in under 12 months or their opening them! This leaves us wondering why this is in fact happening at all and what we can do to better understand the risks, challenges, causes, realities and intricacies of opening, running and having a successful restaurant. This is the reason and rationale behind this guide.
Much has been written and researched on the topic. This serves informational and general purposes of helping restaurant interest groups and entrepreneurs get the most from their business endeavors. The guide will offer useful practical advice and tips on avoiding key mistakes, oversights and errors made, stacking the odds in the favor of restaurant and business success, with good results, being the optimal outcome.
There has also been increased growth in the restaurant sector. Understanding of the underlying philosophy and an appreciation for food and dining out in general are all essential for success.
Discover HOW to make every department and employee better, impact the bottom line and GET RESULTS THAT MAKE A DIFFERENCE!
Every aspect of the business and operation, customer satisfaction, profit and loss equation, control measures, standards and pride of ownership all have to show, as well as persistence, resilience and meticulous attention to detail and execution of even the smallest items. Some of these aspects will include general business management, administration, organization, supervision, controls, accounting procedures, pricing, promotion, contracts and insurance protection, regulations taxation the community he is functioning in, contributing to and serving.
There is some general consensus, why restaurants typically fail. Here are but a few reasons:
Inability to adapt to changes and optimizing opportunities.
Lack of exposure and experience.
Lack of knowledge on business, food and operations.
Lack of understanding of self and others, working relationship difficulties and social , leadership or interpersonal skills that need work.
Restaurants are also very uniquely different. NO TWO ARE THE SAME! They are diverse, vary and there is no ONE-SIZE-FITS-ALL type solution for restaurant operations that could serve as a model. There are however lots of common ground and this is the departure point and perspective of this musing and discussion.
You Probably Have The Keys To Most Of These Answers In Your Hand, Heart And Mind, You Just Do Not Know It Yet!
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