Tips &Tricks for running a restaurant
The Chef is the key to a successful business.
Running a restaurant is a precarious business; it’s costly to start up because of the necessary investment in equipment and furnishings. And you’re dealing in a perishable product (food), so there’s the potential for a lot of waste, which translates into wasted money. Finding the perfect location is critical. The ideal area has a lot of foot traffic, but rent in such a desirable location can be astronomical. If you somehow find a great space for reasonable rent in an undiscovered but up-and-coming area, you can be sure you won’t be the only restaurant there for long.