i always lived with the dream of doing restaurant business and its been more than 5 years I'am researching on this, now i happened to search youtube for tips on starting a restaurant business and saw your videos. and let me tell you, its very informative and confidence giving, and motivating tips and ideas! thank you soo much for your effort Ryan. if you see my comment any day, i will leave you an invitation when i open my own business please bless me with your ideas by visiting our restaurant whenever its possible for you to visit India. thank you once again. :)
You all probably dont care but does anyone know of a tool to get back into an instagram account? I somehow forgot my login password. I would appreciate any tricks you can give me
It’s all well and good if you can cover the staffing costs, employees need time off, but to do that you need extra staff to cover, which kills your bottom line. Work out your slow days then close on them, as long as your customers know when you are open, loyal customers will adjust their routine to use your service.
Also remember to stick to your hours of operating the restaurant, because if you do close early on some days because you are not doing great business, this creates a negative impact on your customers mind, and the news that you are not open at a particular time spreads like a wild fire and then on weekdays when you are open hoping to generate revenue you end up getting no customers.
I totally agree. Having hours that change from day to day is a great way to anger your customers. I have made that mistake too many times myself. Keep your hours consistent and steady to build confidence in your customers minds.
You’re right. I get out of work at 9PM, go the to gym next door that closes at 11, and the nearest Subway closes at 11 as well. I like getting 2 hours of working out in but sometimes would cut it 30 minutes short to get some protein sub from Subway. 3 times I went at 10:30-ish and they’d just watch me try to open to door and see them continue cleaning up. It’s not cool running a restaurant scheduled to the employee’s patience. They lost me just like that. Not even as a personal attack. But because I don’t want to trust in people like them anymore. Not worth cutting me workouts short for.
Wonderful! There are a lot of videos that could help you. Simply search for a key term and some will pop up. I also have them categorized into playlists as well. Good luck and let us know if we can help further.
Consistency drives sales. No one likes lots of changes. Changes equate to confusion. Confusion makes customers pass you by. We all know of places that close when slow, or for whatever reason are not there at their stated times and hours. Pull the door handle and find it shut - once is enough to turn away some customers for good. This is the same principal as when retail stores have very liberal return policies. They know that not everyone will return everything! Customers take comfort in knowing that they CAN return an item if necessary....without hassle. This endears them to shop there more. Caution - all policies need to be well thought out, monitored for effect, and changed when detrimental to the business.
I came up with this conclusion my first year. But I have been in this industry for more than ten years so kinda knowledgeable. Maybe I’ll start my own channel. Always do your research and Never doubt yourself! Good luck to all of you! Special thanks to you Ryan for helping me see my potential 🤗
"restaurateur" not "restauranteur" because it's a French word, from when bouillon was considered a health food. That's actually the origin of "restaurant" as well.
This makes perfect sense. I personally have gone to my trusty place rather than trying a place I really wanted to try simply bc sometimes they were open sometimes not. Never could tell. Thank you
Great inside and anecdote to prove the point. This is exactly the type of information that I need and no one else offers it. keep this type of information comming. Small things like this can make huge positive impact!
True..i have noticed that too in my restaurant. We usually kept the restaurant closed from 1530hrs till 1900hrs because it was lean period for the business. But then we decided to keep the restaurant open from 11am till 2300hrs and we really noticed a great revenue generation at the end of the month.
I tell my staff that.... our last minute customers chose us to treat them after rough day at work, found a parking, walked in dark and rain, just to find we flipped sign 10minutes before the last seating time. How in the whole world can you not feel bad for them? And how about if that was a good friend of your friend?
Hi Ryan, much love from Nigeria. I just foun out about your channel and it has been so helpful. I recently got employed as a restaurant supervisor and it has been really challenging. I wish i can at least get your email address to chat with you because I need all the help i can get. Working with people is literally one of the most difficult things to do especially as a leader. Watching your videos has opened my eyes to the realisation that I need to be trained on how to get a system that works so that my restaurant can grow.
Hi Restaurant Boss, I enjoyed watching HOW you talk on your channel. I live in Asia and I am thinking very hard of whether I should open a small pancake cafe in my area which nobody is doing it. Your help is very much appreciated. Thank you.
I found going to church events and farmers markets selling or giving away food or drink helps people get to know you. And they will want to eat at your location.
Thank you for all the free videos. It has given me confidence in two ways. One, it shows me my mindset is on the right track; that I have a clue and secondly, where I don't have a clue, or at least am less informed, your information is truly helpful. I am in the beginning process of opening a restaurant. One thing I have decided is, my husband and I will not work ourselves to death. With that, we decided to be closed two days a week. Our circumstances however are different than most. We are on an island. There are few options out here for dining (to our advantage) and we have decided to close the two days, that more of the other restaurants are open so we can be open when they are closed. Your thoughts on this?
It's not a bad strategy if people are eating at your restaurant for pure ease. However, I believe in building restaurants with food that people crave and they want 7 days a week.
I totally understand what you are saying re not closing on the slow days - however what do you think closing early on weekdays and closing late on the weekends - a compromise if you will
Thank you for these videos! I currently work at a very small, low volume bar & have been gathering info to start my own business in the next couple of years. Your videos are already a huge help to my current location & have also become a crucial part of research for my startup 👍🏻 looking forward to using some of the management & operations tools you have mentioned on “click bacon” ! Cheers 🍺
So glad the videos are helpful! Do you have a specific question? There are so many aspects to opening a new restaurant, I cannot touch on all of them here...I hope you understand!
Hai Rayn, I have a doubt. If we use the same employees at night, they will be tried and demotivated and if we use different employees in the morning and night shifts, isn't bit costly ?
Hey Ryan. I'm a kitchen Manager at a steakhouse and the owner keeps shutting me down for lunches on our slow days. Besides just passive aggressively showing him this video how should I approach him to try and convince him to let me open up and run some great specials? He's an inexperienced restauranteur and slow days running in the red are scaring him to death. I've tried explaining that lunches build dinners, but no matter how much data I throw at him he just won't listen to me and see the truth.
I would just say hey, I saw a great video the other night, it is a restaurant coach opinion on closing early, would you mind taking a look at it. If he watches it as is open to chat, have him email us support@therestaurantboss.com or email us yourself and lets setup of quick time to chat.
Thanks man . I am a food entrepreneur here in India. So one of my new venture is Indian street food QSR my chef is good but there is no consistency in taste because as u know masala and salts are added each time we cook so there , and they all are in pinches size or half teaspoon thing is there a way to keep them measured
I don’t have enough staff so I don’t open for breakfasts on mondays and Tuesday. Should I hire more staff? We don’t close any days. Open normally from 8 am to midnight.
Hi! That is not a question that I can completely answer on UA-cam. You have to look at your financials, customer traffic, and customer demand to determine if you will have enough business to justify more staff. You could also consider opening a ghost kitchen during the breakfast hours only. This would only require a cook or two plus delivery service (and maybe some technology based on what you have now).
There are no 24 restaurants in our area even the surrounding area. No place for the people getting out of factories to go to eat. Being that this is new, would you say Weekend do 24 hours see how it does, Before adding to the rest of the work week?
you bring up excellent points and i agree with what you are saying but then i see this pizza place by my me that opens 330 to 9 wed-sunday and closed mon and tue and it blows my mind (and they have 3 of them) i am opening a place soon and am contemplating whether to close on tues just to have a day off. i had a restaurant and even when i was off i always got a call or i would call and check how it was going i couldnt get away would have on closed day be that bad and Thank you your videos are great
Just imagine the kind of business they would do if they were open the other 2 days. But the key point here is consistency. If there hours not "open all the time" then they must be consistent. The issue I am mostly addressing in the video are people who close one day because its slow, then try opening again, then close early, then cut staff etc...
Yeah, that's a very different market than the general conversation. If you're fine dining, it's normal and expected that you're only open for specific hours. Hope that helps. -Dawn, Team TRB
Thank you so much. For this great information. I'm straggling on my restaurant my sales are low . I have try different things and is not working. Pls advise??
I would love to help out, however as I am sure you understand, it's very hard to do this over UA-cam comments. I offer two coaching options that will allow for us to dive deeper into your issues: 1.) A One Thing call where we jump on a call and discuss 1 problem that is plaguing you. It’s a quick call and is very affordable. 2.) A 90-minute strategy call with no long-term commitment. I keep 2 blocks open per week for this call. If you are interested, I have an opening next week. The call is $397. You can learn about each call and reserve your time here. therestaurantboss.com/coaching Thanks, Ryan!
I have a Thai restaurant and I really really need help bad. customers are usually the normals or brand new never ever tried thai food. when I buy our foods in bulk, from a local thai distribution, it is still super expensive and making thai food is a lot of work. we can't really food prep everything. I'm not making profit and I'm thinking of switching to Mexican food. my city is about 90% Mexican, but also lots of Mexican restaurant around that aren't too too good. should I switch ? also I have a really good location next to the freeway! I'm on small corner & I'm on the biggest main street, Whittier Blvd. can you please give me some advice??? I'm 21 I have a lot of money invested in this and no one helped me buy the restaurant. my mom is a teacher and my dad is truck driver. I don't want to have a 9 to 5 I work my ass off everyday and I don't want to see all of my precious hard work go to waste...
Hi Ryan. I discovered your videos recently and I am huge fan. I am looking to start my own home food business. I moved to a city where the food that I am planning to sell is no where to be found but I am struggling to promote my idea. Do u have any input? Kizzy.
Nice YT name. Obviously, everybody has to make their own decisions that are best for them, but in my opinion, if you are sometimes open and sometimes not, people will not rely on your brand and go to other places. Even when it is inside a time they know you will be open. There are brands I don't trust and brands I do, I DO NOT give money to brands I don't trust.
Ah ah I was going to recommend a pizzeria owner to close during slow days like Mondays and close during slow hours like lunchtime to reduce the costs. Your videos and advice are GREAT ! Thank you very much
I am never a fan of closing early just because its a bit slow. Don't stay open later than you need, but cutting hours is usually not a road to increased profits.
Thank you for the information. My question is how to get the price of a product in bakery. Is there a formula, also to track inventory. And do you know about organic restaurants? My passion is super healthy and keto food, but I don’t see people willing to pay the price, any suggestions? Thanks.
What if you are located in a VERY seasonal tourist town (on Lake Michigan) where the real money making time is only summer? Spring and fall begin to pick up on the weekends and the winter it's completely a ghost town? Our business is seasonal, closes all winter like many other businesses in the town. But we only open on the weekends in spring and fall and 7 days a week all summer. Do you think this concept still applies to that scenario?
No, the idea behind the concept is that people see you open even when they don't need you. In your case nobody is there to see you open. I can tell you the biggest mistake seasonal restaurants make is they try to increase sales during the slow periods....don't focus on that. Sure do some stuff, but make your focus making as much as possible during the peak season.
I have a restaurant that is open 10am-5am. During 10am 4pm business is pretty slow after 5pm-5am I pretty much double my sales. My question is how can I boost my lunch hours without spending too much money on advertising?
Hi Ryan, Thank you for your great videos. I have been working in restaurants for around 10 years (mainly Italian restaurants) in Toronto, Canada. I recently completed my masters in Finance from a good university but I feel my passion lies in food business so I am planning to take my experience to a next level and eventually start my own restaurant. What are your thoughts on buying an existing restaurants versus building up a restaurant from scratch or just buy enough equipment to start the business and then bootstrap the business slowly? I have many other questions and ideas that I would be more than happy to share/discuss with you. Thanks, Abbas
If your bootstraped, I would usually suggest looking at an existing restaurant that is closing. Just be sure if its closing for lack of business, you totally change the concept.
If they are questions that I can answer here and will help everybody watching, please post them here. If they are of a more personal nature visit my website therestaurantboss.com/start-here-a/#contact and reach me through the contact form.
i always lived with the dream of doing restaurant business and its been more than 5 years I'am researching on this, now i happened to search youtube for tips on starting a restaurant business and saw your videos. and let me tell you, its very informative and confidence giving, and motivating tips and ideas! thank you soo much for your effort Ryan. if you see my comment any day, i will leave you an invitation when i open my own business please bless me with your ideas by visiting our restaurant whenever its possible for you to visit India. thank you once again. :)
Did you ever start your restaurant?
@@polarbear1935 (Narrator) In fact, he did not open the business.
You all probably dont care but does anyone know of a tool to get back into an instagram account?
I somehow forgot my login password. I would appreciate any tricks you can give me
update?
It’s all well and good if you can cover the staffing costs, employees need time off, but to do that you need extra staff to cover, which kills your bottom line. Work out your slow days then close on them, as long as your customers know when you are open, loyal customers will adjust their routine to use your service.
Also remember to stick to your hours of operating the restaurant, because if you do close early on some days because you are not doing great business, this creates a negative impact on your customers mind, and the news that you are not open at a particular time spreads like a wild fire and then on weekdays when you are open hoping to generate revenue you end up getting no customers.
I totally agree. Having hours that change from day to day is a great way to anger your customers. I have made that mistake too many times myself. Keep your hours consistent and steady to build confidence in your customers minds.
Try closing before your advertised Google hours, that's a good way to piss people off.
You’re right. I get out of work at 9PM, go the to gym next door that closes at 11, and the nearest Subway closes at 11 as well. I like getting 2 hours of working out in but sometimes would cut it 30 minutes short to get some protein sub from Subway. 3 times I went at 10:30-ish and they’d just watch me try to open to door and see them continue cleaning up. It’s not cool running a restaurant scheduled to the employee’s patience. They lost me just like that. Not even as a personal attack. But because I don’t want to trust in people like them anymore. Not worth cutting me workouts short for.
Things to do during slow times: offer cooking classes, do private events, hold special events, do home meal deliveries.
We’re actually contemplating these days changing our opening hours for the slow winter months and this really got me thinking. 🤔
Have just opened a gastro pub near Canary Wharf in the UK. Thanks for your informative video.
Persephone
You're so welcome Max. Thanks for being here!
-Dawn, Team TRB
Thank you for all of your videos. I am close to opening a restaurant (2 weeks) and I am stressed but this is helping me out a bit.
Wonderful! There are a lot of videos that could help you. Simply search for a key term and some will pop up. I also have them categorized into playlists as well. Good luck and let us know if we can help further.
Consistency drives sales. No one likes lots of changes. Changes equate to confusion. Confusion makes customers pass you by. We all know of places that close when slow, or for whatever reason are not there at their stated times and hours. Pull the door handle and find it shut - once is enough to turn away some customers for good. This is the same principal as when retail stores have very liberal return policies. They know that not everyone will return everything! Customers take comfort in knowing that they CAN return an item if necessary....without hassle. This endears them to shop there more. Caution - all policies need to be well thought out, monitored for effect, and changed when detrimental to the business.
I came up with this conclusion my first year. But I have been in this industry for more than ten years so kinda knowledgeable. Maybe I’ll start my own channel. Always do your research and Never doubt yourself! Good luck to all of you! Special thanks to you Ryan for helping me see my potential 🤗
Love this! Such a compliment so thank you!
"restaurateur" not "restauranteur" because it's a French word, from when bouillon was considered a health food. That's actually the origin of "restaurant" as well.
Slip of the keyboard! Honestly, sometimes I can't even spell restaurant correctly and I've been in the biz since I was 15!
Very informative. I'm green in the full service food industry with over a decade in the fast food industry. videos have been great. Thank you.
Glad they are helping!
This makes perfect sense. I personally have gone to my trusty place rather than trying a place I really wanted to try simply bc sometimes they were open sometimes not. Never could tell. Thank you
Your welcome!
I'm loving your videos I'm possibly in the process of moving from kitchen to a food and beverage manager for a golf course. Great ideas and info
Best of luck in the new position!
Great videos👌. can you kindly do a video on DOs and DON'T s when setting incentive schemes for restaurant employees and managers
Thank you and I have noted your idea down!
💙 this story! Thank you! My experience running multiple unites knew how this video would end.
Great inside and anecdote to prove the point. This is exactly the type of information that I need and no one else offers it. keep this type of information comming. Small things like this can make huge positive impact!
I love how you explain things with some experience examples and facts. Thank you
True..i have noticed that too in my restaurant. We usually kept the restaurant closed from 1530hrs till 1900hrs because it was lean period for the business. But then we decided to keep the restaurant open from 11am till 2300hrs and we really noticed a great revenue generation at the end of the month.
That is AWESOME...more proof it works!
You should talk about closing one day a week with all the new changes I see restaurants closing Sundays and Mondays now
This is a great idea for a YT Short! Thank you!
I tell my staff that.... our last minute customers chose us to treat them after rough day at work, found a parking, walked in dark and rain, just to find we flipped sign 10minutes before the last seating time. How in the whole world can you not feel bad for them? And how about if that was a good friend of your friend?
Hi Ryan, much love from Nigeria. I just foun out about your channel and it has been so helpful. I recently got employed as a restaurant supervisor and it has been really challenging. I wish i can at least get your email address to chat with you because I need all the help i can get. Working with people is literally one of the most difficult things to do especially as a leader. Watching your videos has opened my eyes to the realisation that I need to be trained on how to get a system that works so that my restaurant can grow.
Thank you so much for these videos. I just opened up last month and you are my top watch on here!
Oh, wow - thanks so much!
I wish you all the best!
Whoooa this really really helps!!! I need a shirt that says... Ryan Gromfin University
LOL! Hum...adding this to the idea list. :)
The Restaurant Boss University... have you seen my online course therestaurantboss.com/ror
It is true , but I think the place is important
Hi Restaurant Boss, I enjoyed watching HOW you talk on your channel. I live in Asia and I am thinking very hard of whether I should open a small pancake cafe in my area which nobody is doing it. Your help is very much appreciated. Thank you.
I found going to church events and farmers markets selling or giving away food or drink helps people get to know you. And they will want to eat at your location.
That's a great tactic for sure!
Nice really good information thank you
Thank you!
Yes. I can attest to your logic. Never ever cut back on hours, never ever close on slow days.
Cool, thanks for the comment.
thank you for sharing, this is helpful
Glad it was helpful!
Awsome
I own a small restaurant in México
And this info Is really helpful
Glad you found it helpful!
Thank you for all the free videos. It has given me confidence in two ways. One, it shows me my mindset is on the right track; that I have a clue and secondly, where I don't have a clue, or at least am less informed, your information is truly helpful. I am in the beginning process of opening a restaurant. One thing I have decided is, my husband and I will not work ourselves to death. With that, we decided to be closed two days a week. Our circumstances however are different than most. We are on an island. There are few options out here for dining (to our advantage) and we have decided to close the two days, that more of the other restaurants are open so we can be open when they are closed. Your thoughts on this?
It's not a bad strategy if people are eating at your restaurant for pure ease. However, I believe in building restaurants with food that people crave and they want 7 days a week.
Great info. Looking at rebranding and changing hours. Very timely. Thanks
Thank you so much.Very informative and helpful.
You're welcome!
I totally understand what you are saying re not closing on the slow days - however what do you think closing early on weekdays and closing late on the weekends - a compromise if you will
useful
Thank you for these videos! I currently work at a very small, low volume bar & have been gathering info to start my own business in the next couple of years. Your videos are already a huge help to my current location & have also become a crucial part of research for my startup 👍🏻 looking forward to using some of the management & operations tools you have mentioned on “click bacon” ! Cheers 🍺
thank so much for these informations :)
You are so welcome!
Awesome!!! Thanks
You're welcome!
Thank you so much for making these videos. Really a big help! We will try this, hoping to boost our sales too.
Wonderful! Glad I was able to help!
Love this. Turn your worst day into your best!
Such a helpful video!! I so love this!! Will definitely follow this!!!!!! 😭😭😭
Awesome - so glad it was helpful!
WOW! this is amazing Ryan. Thank so much
Glad you are finding value!
Hi. Your videos are really helpful. Can u give me some tips about opening a retail bakery
So glad the videos are helpful! Do you have a specific question? There are so many aspects to opening a new restaurant, I cannot touch on all of them here...I hope you understand!
Hai Rayn, I have a doubt. If we use the same employees at night, they will be tried and demotivated and if we use different employees in the morning and night shifts, isn't bit costly ?
Part of doing business, but you are right on both of your assumptions.
you rock! i love all your insight!
Thank you very informative
Hey Ryan. I'm a kitchen Manager at a steakhouse and the owner keeps shutting me down for lunches on our slow days. Besides just passive aggressively showing him this video how should I approach him to try and convince him to let me open up and run some great specials? He's an inexperienced restauranteur and slow days running in the red are scaring him to death. I've tried explaining that lunches build dinners, but no matter how much data I throw at him he just won't listen to me and see the truth.
I would just say hey, I saw a great video the other night, it is a restaurant coach opinion on closing early, would you mind taking a look at it. If he watches it as is open to chat, have him email us support@therestaurantboss.com or email us yourself and lets setup of quick time to chat.
Thank you
Your welcome
Thank u so much. I always want to close early. I think i should stop being lazy.
Awesome video 🤙
Thank you for that wonderful tip. God bless!
Great stuff. 100% agree!
Thank you.
we love you!
Love the Monday ideas!!!
Thanks.
Love it, good information.
Thank you.
Thanks man!!!
Makes sense, thanks for the video!
Very insightful - Thanks Ryan!
You are very welcome.
Nice tips......thanks
You're welcome!
hi i like ur all video . could you please make a video that how to face a interview for a job resturant supervisor ..
This was a great video!
Thanks! Great info. Very helpful.
You are so very welcome.
try this in 2022 hehe
Very good - Thank you !
Love your videos
Thanks man . I am a food entrepreneur here in India. So one of my new venture is Indian street food QSR my chef is good but there is no consistency in taste because as u know masala and salts are added each time we cook so there , and they all are in pinches size or half teaspoon thing is there a way to keep them measured
good job keep up the good work
I will, thank you for commenting!
I thought that shaft manager baby sister, shift manager for 2015 over for my sister and I cut and I click the power
this is was a very informative video.
Brilliant !!!
very usefull info
Great sir you open my eyes I was thinking to close my restaurent at lunch time
Thanks
No keep it open
I don’t have enough staff so I don’t open for breakfasts on mondays and Tuesday. Should I hire more staff? We don’t close any days. Open normally from 8 am to midnight.
Hi! That is not a question that I can completely answer on UA-cam. You have to look at your financials, customer traffic, and customer demand to determine if you will have enough business to justify more staff. You could also consider opening a ghost kitchen during the breakfast hours only. This would only require a cook or two plus delivery service (and maybe some technology based on what you have now).
On your slow day. People are busy some where else. So you want to make a plan to draw them in.
Good marketing, right?!
thank you so much....
YW
Hello there I need you help i want to open a sushi bar how can I start??
Did you open the Sushi bar?
There are no 24 restaurants in our area even the surrounding area. No place for the people getting out of factories to go to eat. Being that this is new, would you say Weekend do 24 hours see how it does, Before adding to the rest of the work week?
I would have no way to answer that question, its very specific to your location.
good one!!
Great ideas!!
I am so glad you liked it, anything you want me to film for future training let me know.
you bring up excellent points and i agree with what you are saying but then i see this pizza place by my me that opens
330 to 9 wed-sunday and closed mon and tue and it blows my mind (and they have 3 of them)
i am opening a place soon and am contemplating whether to close on tues just to have a day off.
i had a restaurant and even when i was off i always got a call or i would call and check how it was going i couldnt get away would have on closed day be that bad
and Thank you your videos are great
Just imagine the kind of business they would do if they were open the other 2 days. But the key point here is consistency. If there hours not "open all the time" then they must be consistent. The issue I am mostly addressing in the video are people who close one day because its slow, then try opening again, then close early, then cut staff etc...
What about high end restaurants ? Some of them only open from 4-10 pm… what do you think about that. ?
Yeah, that's a very different market than the general conversation. If you're fine dining, it's normal and expected that you're only open for specific hours. Hope that helps. -Dawn, Team TRB
Thanks you. This is really good Vid. :)
You are very very welcome.
Thank you so much. For this great information. I'm straggling on my restaurant my sales are low . I have try different things and is not working. Pls advise??
I would love to help out, however as I am sure you understand, it's very hard to do this over UA-cam comments. I offer two coaching options that will allow for us to dive deeper into your issues: 1.) A One Thing call where we jump on a call and discuss 1 problem that is plaguing you. It’s a quick call and is very affordable. 2.) A 90-minute strategy call with no long-term commitment. I keep 2 blocks open per week for this call. If you are interested, I have an opening next week. The call is $397.
You can learn about each call and reserve your time here.
therestaurantboss.com/coaching Thanks, Ryan!
What if you’re understaffed and everyone getting burned out and it’s really slow ?
How do you account for food waste on your food cost
How does one get your personal advice and thx Ryan!
Hi! You can learn more about my consulting services at therestaurantboss.com/hire-me.
I have a Thai restaurant and I really really need help bad. customers are usually the normals or brand new never ever tried thai food. when I buy our foods in bulk, from a local thai distribution, it is still super expensive and making thai food is a lot of work. we can't really food prep everything. I'm not making profit and I'm thinking of switching to Mexican food. my city is about 90% Mexican, but also lots of Mexican restaurant around that aren't too too good. should I switch ? also I have a really good location next to the freeway! I'm on small corner & I'm on the biggest main street, Whittier Blvd. can you please give me some advice??? I'm 21 I have a lot of money invested in this and no one helped me buy the restaurant. my mom is a teacher and my dad is truck driver. I don't want to have a 9 to 5
I work my ass off everyday and I don't want to see all of my precious hard work go to waste...
No, don't switch, have a party, invite everybody. If you food is that good, they will try it, love and tell everyone else.
I work in a thai restaurant as well. How is your restaurant going now?
Did things improve Isac?
Hi Ryan. I discovered your videos recently and I am huge fan. I am looking to start my own home food business. I moved to a city where the food that I am planning to sell is no where to be found but I am struggling to promote my idea. Do u have any input? Kizzy.
am so new to the restaurant I need help am good with service but not with the paper works like measuring and budgeting I need your help
So even on a slow day my bar should stay open until 12 am? We live in a small town in Iowa.
Nice YT name. Obviously, everybody has to make their own decisions that are best for them, but in my opinion, if you are sometimes open and sometimes not, people will not rely on your brand and go to other places. Even when it is inside a time they know you will be open. There are brands I don't trust and brands I do, I DO NOT give money to brands I don't trust.
Ah ah I was going to recommend a pizzeria owner to close during slow days like Mondays and close during slow hours like lunchtime to reduce the costs. Your videos and advice are GREAT ! Thank you very much
I am never a fan of closing early just because its a bit slow. Don't stay open later than you need, but cutting hours is usually not a road to increased profits.
Thank you for sharing.
Thank you for the information.
My question is how to get the price of a product in bakery. Is there a formula, also to track inventory. And do you know about organic restaurants? My passion is super healthy and keto food, but I don’t see people willing to pay the price, any suggestions?
Thanks.
People will pay if you are in the right market, regarding pricing I have a few videos coming out this month, keep an eye out for them.
Ok, thank you.
What if you are located in a VERY seasonal tourist town (on Lake Michigan) where the real money making time is only summer? Spring and fall begin to pick up on the weekends and the winter it's completely a ghost town? Our business is seasonal, closes all winter like many other businesses in the town. But we only open on the weekends in spring and fall and 7 days a week all summer. Do you think this concept still applies to that scenario?
No, the idea behind the concept is that people see you open even when they don't need you. In your case nobody is there to see you open. I can tell you the biggest mistake seasonal restaurants make is they try to increase sales during the slow periods....don't focus on that. Sure do some stuff, but make your focus making as much as possible during the peak season.
I have a restaurant that is open 10am-5am. During 10am 4pm business is pretty slow after 5pm-5am I pretty much double my sales. My question is how can I boost my lunch hours without spending too much money on advertising?
are you in a business or residential market?
While offering a burger special, should you charge for the sides or fries? Or give the both for the special price?
See if this video helps: therestaurantboss.com/setup-combos-pos-system/
Hi Ryan,
Thank you for your great videos. I have been working in restaurants for around 10 years (mainly Italian restaurants) in Toronto, Canada. I recently completed my masters in Finance from a good university but I feel my passion lies in food business so I am planning to take my experience to a next level and eventually start my own restaurant. What are your thoughts on buying an existing restaurants versus building up a restaurant from scratch or just buy enough equipment to start the business and then bootstrap the business slowly? I have many other questions and ideas that I would be more than happy to share/discuss with you.
Thanks,
Abbas
If your bootstraped, I would usually suggest looking at an existing restaurant that is closing. Just be sure if its closing for lack of business, you totally change the concept.
What's your passion and the idea that drives you when you think about opening up a restaurant? What would be the ultimate scenario for you?
Hi Ryan.
I own a restaurant, but I can't really figure out how to handle staff in shifs.
Please give me some of your valuable advice.
Thanks.
What do you mean by your question?
Nice!!
Thanks!
Welcome how can I get in contact with you about questions?
If they are questions that I can answer here and will help everybody watching, please post them here. If they are of a more personal nature visit my website therestaurantboss.com/start-here-a/#contact and reach me through the contact form.
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