Once that guy loses your reader’s quarter million dollars, can he still sit across the table from him and be in the same room?” My advice “Don’t invest with friends and family unless you can absolutely afford to lose the money with no resentment. “The smartest thing in the world is: Don’t do business with friends and family,” Barth underscores. Whether they like it or not, it is allĬonsuming – enough to badly affect your health and relationships. It’s not! Independent restaurant people work 363 days a year. For a guaranteed migraine, do business with family!Įverybody is a restaurant expert in their own mind because they think it is easy. You will help your restaurant to grow more interest in the community by being aware of what works and what doesn’t.Ħ. Items that are not selling well areĪlways open to be replaced and this is an area where you can experiment and possibly create some great signature dishes. Are the right condiments available? Every choice is critical.Ĭonsequences: Good operators are always learning, what sells, what doesn’t – asking why – and trying new items. If you are serving food that your guests will eat with their hands – such as ribs – or is very moist and greasy, napkins that resemble bathroom tissue will upset your customers, and they will point this out in their reviews. There are industry studies that demonstrate just how important good-quality napkins are. Owners whoĪre destined for failure think, “They work for me.” No, they don’t! You work for them! Pay attention to the details are the chairs comfortable? Do the napkins fit the concept? Inexperienced restaurant owners have no understanding of how important this is and partly explains why 60% are gone in three years.
Don’t care about creating a great work environment or guest comfort.Ĭonsequences: Without a positive internal service culture where the staff cares about helping each other, you will not have a positive external service culture which is what the Invite friends and family to try your dishes and ask them to tell you the truth. Fail to test your dishes with potential guests, friends and family.Ĭonsequences: Just because you like it does not mean the customer will. If your menu is so complicated – listing dozens of ingredients in the descriptions and no one knows what they are – you are going to fail miserably as your customers will not come back.ģ. Write a menu that your guests don’t understandĬonsequences: If the guests have to Google half the items on your menu, what are the chances they will return? Your job is to help people enjoy the food and experience, notĮducate them! 80% of what is on your menu needs to be recognizable to your guests. I asked, “What mistakes lead to a restaurant failing?”Ģ. I ran Harry’s question by Las Vegas based Eric Barth who has been a consultant in the hospitality business for over 40 years and has opened over 100 restaurants, casinos andįood halls. Are you out of you mind? Giving money to someone who has this track record of failure?” 40 years gives a perspective My advice to her would be to have you admitted to a mental hospital. But I disagree with her filing for divorce. “The best decision you ever made was in marrying Cindy.
‘Cindy,’ my wife says that Ben is incompetent, and she will divorce me if I give him the money.” “He wants $250,000, which is almost all the money I inherited. He ran two restaurants that failed, but has assured me having learned from his mistakes and can guarantee this one will be successful and I will have a 30% return Beaver, I inherited quite a bit of money from my father recently and have been asked by his much younger brother, ‘Ben,'(my uncle) to invest in a restaurant he plans
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