I am starting a new business

[jackjake]

After finishing my last post my computer crashed . So here I go again!

Hello my user name is The Cook. My real name is Jonathan, but most call me Jon.

I am starting a restaurant where I live which is located on the main street of the town. I have a business plan, operations plan, marketing plan, and a financial plan.

I already have 4 managers that want to work for me. I will list their qualifications.

First Manager - She has been in the restaurant business for 10 years. She has been a manager for 6 of thoughs years.

Second Manager - She has been in the restaurant business for 8 years. She has been a manager for 6 of thoughs years.

Third Manager - She has been in the restaurant business for 3 years. She has been a manager little over a year.

Fourth manager - She has been in the restaurant business for 11 years. She has been a manager for 4 of thoughs years.

You might be thinking why all female managers? Well I have known these people for many years, and I have seen them at work. I would trust them with my life.

Now I will list my cooks

First Cook - Been in the restaurant business for 4 years. She has been a cook for 3 of though years.

Second Cook - Been in the restaurant business for 3 years. He has been a cook for 3 years.

Third Cook - Been in the restaurant business for 5 years. He has never been a pro cook, but his food is some of the best.

All managers also know how to cook.

I cant remember what else I have put in the first time so... Any advice? Any comments? Any thing you would like to point out?

Thank You

[shugotenshi]

Jon,
Sounds like you are well on your way to having a successful resturant and business. Some advice:
1) I think it was pulled off the air, but NBC's "The Restaurant" was a wonderful entreprenuerial show. Rocco is a good example of doing somethings good and doing somethings bad. I've never run a restaurant, but after watching that show, I have a good idea of how difficult it is. Rocco's good points - branding. People came to his restaurant to see him, not so much for the food. Rocco's bad points - the service and the food. His staff seemed surly & unfriendly and his food always seemed to arrive late and cold.
2) Female managers - some may not agree with me, but I think this is a strong move for you, specially with all their combined experience. Women command more respect, are very driven, and are usually spectacular with customers. (Caveat Advice - don't stick your spoon in the company's soupbowl. Avoid inter-office/restaurant romantic relationships)
3) Try new foods all the time - people like new things. Keep the foods that sell, but try new things often. Try discounting the new stuff. If you stop making something and someone orders it... "I'll ask the cook and we'll see what we can do for you. You're one of my best customers." That's service... charge them an arm & leg for it, but service, service, service! People pay for quality service.

What city is your restaurant going to be in? I want to come by and try your menu. Keep posting Jon... I want to know how things go...

4) Sorry, last point. Track everything in your restaurant: Hours employees work, number of tables they wait on, number of guests, what food is ordered, what food is sent back, times people visit, satisfaction of customers, return customers (hard to track).... Look for trends and deliver service.

5) Opps, one more. Read The E-Myth Revisited!!! Only about 200 pages, but excellent advice! A must read!!!!!

[jackjake]

I live in Montana.

Also tracking down all the infomation is what can keep a business going or make a business go down. If you do not keep any infomation you can have high employee theft, more money going out then in, and I feel it is the business owner or the General Manager job to keep track of the infomation.

It takes time, dedication, and hard work to make anything good. You can't just sit their and hope it will come. It wont come to you so you have to go to it.

[qsda]

Jon,

Although you have what looks to be a good list of managers, in the food service business, you must be there too. At the risk of irritating others, let me repeat that...YOU MUST BE THERE much of the time.

Able to add alcohol? Great potential for both profits and losses. Depending upon your local and state rules and laws, perhaps an opportunity.

The earlier advice to manage tight is good. Always wanted a bar & restaurant as many folks do. Bought one as part of motel. Doubled sales one year to next, net went up by $108. Then embarked on leasing the bar and restaurant. After going from one bad tenant to a worse one, sold liquor license, closed both, and now lease the space as commercial retail.