Startup Restaurant Success – Don’t Forget the Mission Statement

One of the first tips I found for creating a climate of success in a startup restaurant; the Mission Statement is the first thing that the new employee should see in the “employee hand book”. It is a statement of what the company believes its purpose to be. There must be no ambiguity to a new employee about what is expected of them. The expectations begin with and the Mission statement clearly gives the message to the new employee that there is a standard by which they are to conduct themselves.

Additionally, the new employee will want to succeed in their job and having a formal statement best states what the accepted environment is. Ownership & management create the restaurants work environment, and this positive work environment is embodied in the company’s formal document that states its objectives.

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Successful Startup Restaurant Business Plans

The process of opening a restaurant from start to finish can be, and should be, an arduous one. It requires a tremendous amount of research and determination, and it can easily get overwhelming. Often clients ask, “What should I be doing?” It’s the right question, but not easily answered. Why? There is a whole array of things that must be done simultaneously in opening any business, but especially one as complex as a restaurant.

So, where do you start? The best place to start is with a plan, of course. Without one, it’s like shooting from the hip. Just trusting your instincts is a recipe for failure. “If you don’t know where you’re going, you are unlikely to get anywhere worthwhile.” So you begin with a business plan, a proven foundation of success and the road map to your dream becoming reality. A quotation worth remembering and putting into practice is, “Failing to plan is planning to fail” from The 7 Habits of Highly EffectivePeople, Stephen R. Covey).

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Management Styles Of The Professional Chef

Over the years I have worked with, and witnessed, a variety of chef management styles. I’ve worked under the Tyrant, who ruled by screaming orders and dishing out regular doses of verbal abuse. The Perfectionist, who demands attention to the smallest detail and therefore achieves fantastic food. The Ego-maniac, who’s so full of himself he can’t see that his food is garbage. The Numbers Guy, who is all about the bottom line, but the quality of the food is an afterthought or of low importance. The Hack, who combines all kinds of strange things to either save money or discover the newest culinary trend.

The Balanced Chef

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5 Reasons Why Social Media Is Essential In Restaurant Marketing

Social Media is a must in the marketing mix for Restaurants, Clubs, Hotels, Pubs and Bars.

In fact, Social Media is becoming such a major part of our lives, that if your business is not connected, then you are risking your survival. I don’t say this to be scare-mongering, it’s the way the world is changing. I can’t stress enough how important it is. With your customers embracing Social Media at work and at play, they will expect to be able to find you and they are LOOKING.

Of course some restaurants will not embrace the advantages of this global phenomenon. They may well continue to enjoy a profitable future, but they are missing out on opportunities.

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