Common Mistakes New Restaurant Owners Make
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- Опубліковано 19 жов 2016
- If you’re thinking about opening a restaurant, learn how to avoid many of the most common mistakes that cause many independent restaurants to struggle and even fail.
www.restaurantowner.com/ - Навчання та стиль
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This guy knows EXACTLY what he is talking about. Probably the best video on restaurant business out there. Every to-be restaurant owner and current owner should watch!
That’s me I’ll open my own one I’ll make only 1 of them
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
Agreed
Watching this a week to starting my restaurant I'm in my early 20's n I am scared but after watching this I know I'm on the right path I have to say thank you
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
This is exactly the information i need to achieve my dream.
After 30 years owning restaurants I found very interesting to watch that video. I should say that you have to be also: electrician, plumber, chef, psychology expert etc
@bucket ofwater Interesting, was just searching that a while ago
@bucket ofwater Nope
@bucket ofwater
It depends, in which way you operate (Legal Form of your Company).
If you take a loan as a Ltd, then they will not take anything from your private posession, unless they find out you were stealing the companies money and etc.
But banks are not fools, if you try to get money as a Ltd, you need to convince them, that you will succed, show them a business plan and etc.
But, if you ask questions like that, you are definetily not going to succed
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
@@Zo-hc2fn Sounds interesting. You should definitely do it if you can.
This is quality advice for anyone thinking about opening up a restaurant. I have friends who opened a restaurant and realized how hard it was because the market is so saturated and you have to find out exactly what your customer is looking for. Going to farmers markets, testing out product, getting first hand customer reviews, giving free food away at a pop-up restaurant to get feedback are just some ways restauranteurs can try to understand what they should offer.
Deepa Maisuria aqq1
Thanks
For all resto owners wanna be, I can help you start up. I am a business consultant in this field and u can go ahead and message me on my fb page @insightsbygracie. Let's talk more.
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
But then there are two kinds of companies: market-driven (you listen to the market and create their demand like what you discussed in this video) and product-driven (you make your own product and own demand for the market to get it which you said “do not listen to your own wants and passions”. Well, this goes false for all entrepreneurs who became successful because they created a demand)
I am 15 and my dream is to own/open a fancy restaurant successfully. I hope I could make it.
You've got a long road ahead. My advice is to get a job in a restaurant as soon as possible. Make sure the restaurant is not a corporate chain. No Applebees, no McDonald's..... Etc. You'll start as a dishwasher and work your way to line cook. You'll get first-hand experience on how to run a restaurant. I've been cooking professionally for over a decade. Im currently working on getting my own food truck. A food truck is a cheaper option for someone who wants to run their own professional kitchen. Good luck!
I’m 17 and I’ve done it
I have an idea :
it's a new type of restaurants : eating-spots,
in an eating-spot, food keeps changing, chefs also rotate,
thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app,
I made this infographic to give more details : ibb.co/TkF9nHs
@@sethgonsalves5548 Good for you.
Start a farmers makret business. Its a great way to get going. Its cheap, you can focus on 1 product or a few, get to know people in your community, give smaples. Cooking the food isnt just about the food, its about building a relationship with your customers. Find out what they want. Find out what the market doesnt have, can you do that. I made homemade hummus, soup, salad and meals to go and make a killing.
One of the best youtube videos regarding restaurants. Good examples.
Step 1 can actually be thought of another way: Instead of focusing on what your market wants, one can consider if their dream or passion project is wanted somewhere else, and take it there. It's that kind of spirit that has given us the cuisine of many immigrants.
Hi, am chef Tonny.
Your are stuff is so real.
Please keep posting.
We appreciate you in Zambia.
Thanks again.
You are a blessing, thanks for your videos. Truly helpful!
This is the most sensible, informative, and realistic content for people who are start-up restaurant owners! Kudos for this kind of content. 🙌
Useful video explaining guest requirements until business management for a successful restaurant business. Operating in the right way with consistency would lead your business
I totally agree. Proprietors fail because they do not know who to feed. Identifying the target market is crucial in any business. It goes with restaurants too. it determines what kind of dishes you will serve, the concept, arrangement of tables and chairs, even the lighting, etc. To paraphrase Dale Carnegie, " When you go fishing don't bring chocolate that you like most. Bring with you worm because that's what fish like." The focus is on CUSTOMERS.
this video has helped me a lot, to build my presentation for school and also at the stage of devaloping the business. thank you sir
we need more videos like this
specific, to the point and with such a details
thank you again
This is the best video so far i've seen and good listening to on you tube, thank you sir for being here and share 🙏
thank you for the video, it was very helpful.
Very informative. I learnt a lot. Thank you!
Just watched this in the right time ⌚ thanks so much
thanks for the video its helping so many people
Thank you so much for this video! So we'll done! Blessings and thank you for your knowledge 🙏
This video is full of such great information, Jim. I'm so glad it's here for people really interested in opening a restaurant.
Thanks David! We appreciate the encouraging words.
Thank you. Very helpful
great video with considerably good amount of valuable info ! thnx
Thanks for the reaffirmations and a new look at rest. Concept design .. it’s a life.. be it a person or brand
Wow this was Great Info. This is a older video but it is still on point and does not waste your time on a lot of extra talk.
This is so informative. Thank you
Great info realistic and conscious of today’s market expectations.. thank you!
Excellent advice and well done video. Thank you.
Acurate advice !!! Thanks For show us future mistakes ..
I love your experience sr
Great video. Really thank you
Thanks for the video....
Really surprising, insightful and helpful
thank you for this video, it has been helpful
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
Very good explanation. Simply, rigth to the key elements and very helpfull for starting up
Great information for new Beginner, opening restaurant. Thank you so much for this fruitful information.
very educative and good video on restaurant management.
thanks.
I definitely subscribed to you, nice advice.
My small cafe going to open very soon and I’m just comparing what I might missed in my preparation. Very good indeed. There’s definitely few areas that I need to pay more attention and details after watching this video. Many thanks for the valuable input.
How is your cafe business
this is very good information given, thank you
When determining what the market wants most people don’t consider the willingness to pay for those foods. I would love a high end restaurant in Alaska but no one would pay enough for too many of these to be successful.
This guy is brilliant!
Extremely helpful.
thanks for info got i gain a lot of knowledge..
Planning to open a restaurant in four months,I think this information is useful.
Very good insight, thank you very much for sharing this.
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
This the kind of advice u want to hear 👍🏻👌🏻
Excellent clear information beautifully delivered. The distinction of the start up and operational tasks is most helpful. Would love some more info on the operational/ systems check lists you advocate. Planning to open a seafood bar on the port in Nice France. Many thanks
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
thanks for your videos
Thank you sir for your advices
thank you for the video, now i know my idea is already half way in a right path! =)
Excellent video.
Thank you Thank you Thank you for this video.
Thank you so much!!!
Very interesting video!
Its true some try to be the everything restaurant. Restaurant industry is a BRUTALLY competitive market! You have to know how to position yourself different. Be unique!!!
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
Teched out feeding trough
Thanks it’s a good advice.
Thank you very much
its very useful information
Sijoy Ps so ja saly
Mistake #1? Opening a restaurant. (Source- I’ve worked in a lot of restaurants).
You should definitely open a restaurant IF you’re independently wealthy and can absorb sinking hundreds of thousands of dollars (or millions) into your restaurant while making any money for a year or more without feeling any financial strain.
It’s a tough business. The failure rate is really high. For most, The margins are paper thin.
Great job sir ,thanks
thank for good video
I do not usually leave a comment but this video deserves to be credited.
Thank you for a well presented, clearly explained and realistic content that you have shared. The points made me imagine the hardwork to put in starting up a business but, it also gave me the idea on how to avoid the risks in the future. Please do not stop creating educational videos and continue to help.
P.S.
Please mention your name as you deserved a proper acknowledgement.
Agreed
great advice
Very helpful 👍 tips
Thanks man
Very nice video 🌎 Thanks
Thank you sir
Thank you for this video it was very helpful. I would like to get to know more about the startup of a restaurant business. please let me know if there is anyway I can contact you.
thanks sir
I totally agreeeeee!!!!!
Nice tips
Very HELPFUlL! video
Good thanks
- if you give them what they want, it is profit motivated , not so good, low quality
. if you give what you want, it is passion driven, which gives quality.
Yes, it is important that you love your food and concept but we believe restaurant owners should be MOST passionate about "delighting" their guests. This will motivate to deliver quality, value, hospitality and consistency ie a superior guest experience.
Good information the video is very informative
I am thinking about a new type of restaurants: eating-spots
in eating-spots, food keeps changing, chefs also rotate
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app.
Should i open tim hoten in toronto or Brampton?
Please help me
I am thinking about a new type of restaurants : eating-spots,
in eating-spots, food keeps changing, chefs also rotate,
this is opposed to current restaurants,
thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the people via an app,
You are guys free and welcome to use the concept
Secondly: it is a misnomer that Millennials are so strong on "company values" I can't even tell you how many of these very concerned young people go to small, ethnic or fusion restaurants and never ask about about any of that because the food blows their socks off.
The place that I'm working now just changed management.. But we the staffs are a bit stress with the owner.. it seems like he doesn't know what he is doing.. every single thing he will asked for a discussion...I feel like what is not my task or job becomes my job..If ever one of us tell the owner about anything he always say " Now U give me a problem, what is the solution". Every single time..it's getting annoying and frustrating.. cos sometimes if we asked anything it means we need your help but always end up with that question in our face. honestly i'm not being paid enough for this. HAHAHA.
That attitude will not bring you anywhere. What is the solution? Sucessful people willing to contrubute more, its about growing yourself which open the door to better position. Or maybe u are satisfied at current position.
TQVM
Is it okay for me to upload this Video on my channel for my customers?
thankyou
Hi I want to open a fish & chip restaurant what is the ideal strategy?
this was an awesome lecture. my fiance needs to hear this.
You are perfect 👍👍
Come to Africa so day.
Cheers brother.
I been in the Resturant and food industry many years
Any advice on how to start out
Raising capital from investors first or doing market research first
What would you say the ratio of serving staff to customers should be, considering that too much staff is more expensive and not enough could mean that customers don't return
I am asking for the same, i have 5 employees for 80 customers, 16/1 thats ok?
Very difficult question to answer without background info...what concept are you doing? Fine dining? Quick service? Pub? Bar? Lets base the number of customers on 100 pax.
With that lets also assume you are doing a casual restaurant
You would need at least 2 people making drinks and tending to the bar, because if you have drink orders piling in and you are busy you dont want your guests waiting. So two shit hot bartenders banging out cocktails would be ideal.
Then you would also need wait staff.. for 100 people you would need 5 waiters to ensure that food orders are taken quickly...so lets say for every 20 people 1 waiter. And lets not forget that when you have staff on they clock on and off dependent on how busy you are so its not all 5 waiters on shift at the same time. You staff when you are busy.
Then in the kitchen you would have at least 3 people cooking, prepping and assisting.
Leaves you at 10 staff.
I want to open my own restaurant now I am 12 grade what should I study college for these work please advice
I want to work for this consultant.
How do I calculate projected/expected sales...when I need to make sure that my profit should be 1.5 times my investment?
P.S. I'm yet to open a restaurant.
Market research after taking into account the location, competitors, and the main types of customers you expect to attract (as that factors into food costs and rent).
contect dietfoodservices@gmail.com and skype id same
Thxxx
Much luv from Benchmark Hotels here in Uganda
As an owner/operator do you draw a salary and if so what do you base it on?
Fair Market Value.
If you're hiring someone to do what you do, what would this person have to be paid?
Pay yourself this much.
And since you're the owner, adjust for any tax efficiencies.
There's your answer.
If you are at planning stage allow yourself a salary. There is no way you should be opening without putting a salary for yourself as part of the running cost. You have to live and you have bills to pay. If you have done some preliminary calculations and are projecting 10k a week you should be giving yourself 5 % of that. Rule of thumb for most restaurants is that if you are lucky you can see 10% of revenue as your profit. If you allot 5% for yourself as a salary you could potentially put the other 5% back into the business.
👍👍🙏🙏 just subscribed
Emotional connection...🌎
so how do you listen to the market?
Shouldn't "identify reliable and cost-effective suppliers" be included in #2 of the three "steps to success"?
Rich Marceau yes... I am having a hard time finding more specific info ... most of these videos pretty much confirm what I already know and are general business concepts... it seems difficult to find industry specific info... I have some food service experience, but I think I might spend a year or two working at a place or a few places similar to what I want to open to get insight and experience
That's true
Systems & Processes