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Lesson #3: Do Not Let Your Business Become Static
“Keep moving all the time,” says Ramsay. “That’s the exciting thing about cooking in this country: we are seasonal, so every three months there’s a move. We’re moving from spring into summer and suddenly the food becomes a lot lighter.”

Lesson #4: “Only close attention to the fine details of any operation makes the operation first class.”
Marriott was a firm believer in the principle of management by walking around. He was as hands on as he could get, inspecting everything from the number of times a hamburger was flipped, to the haircut of his waiters. Even as the company grew, Marriott maintained his belief that if he was going to run his company, he had to know about what was going on in the restaurants, in the hotels, and on the ground. Marriott knew that the financial books in his office were in fact going to tell him less about his business than the cooks and waiters in his restaurant were, or the guests in his motels.

How to Kill Your Restaurant Business Fast: Four Eulogies
One of the biggest mistakes that restaurant owners make is to believe that they are in the food business. Big mistake! Grocery stores are in the food business. Restaurants are in the experience business. The experience at McDonalds is very different from that at Boston Pizza from TGI Fridays from Ruth's Chris Steak House. Yet they are all in the same business - just different segments of it. Why do restaurants fail? It's usually not the food. Here are four restaurant failures that I witnessed recently in our neighborhood.

Top franchise businesses suffer in current economy while home online business soars
It is no secret that top franchise business owners have taken a hit in this crazy economy.
Don’t Be Busy In Your Business, Be Productive!!
Do you consider your ability to multi-task to be an asset or a liability when it comes to achieving profitable results? You may find the answer contrary to what most may believe.
Market Research Leads To Better Decisions
There's an old adage that entrepreneurs are risk takers, but it's really not true, although it appears that way because they have creative ideas they are able to execute to start up and drive successful businesses. Entrepreneurs and good managers achieve success because they do their homework (market research) before making decisions.

Favorite Small Business Franchises You Didn't Know About
Are you looking for a unique franchise? Niche market franchises have the potential to earn big profits due to the fact that there will be plenty of repeat business and very little competition.
Q: Is this a bad time to start up a new restaurant with a slow economy?
I field a lot of questions from new and soon-to-be new restaurant owners. Here's one of those questions regarding concerns about opening a business during a slow economic period.
The biggest mistakes restaurants make, and why they have a high failure rate
This is one of the most important articles I've written. It's a list on the biggest reasons for failure in the restaurant industry. While there are certainly other issues that can lead to failure, these are the most common.
Don't give your customers what you want
Here's something that successful franchise concepts know that you may not. You don't get rich in the restaurant game by giving people what you think is great. There's more important things than "your idea of great" to consider if you want to build a business people will stand in line to enter. Read more about them in this article.
Creating a manageable menu
A menu is a restaurants most important marketing tool. It helps a restaurateur tell his/her customers what they're all about. Too often, this tool lacks focus and leads to some big operating issues. Here's an article about avoiding those issues.
Q: What reports are needed to run a restaurant right?
Reporting and record keeping are extremely important pieces to the successful restaurant puzzle. Find out what financial snapshots are absolutely necessary to guage your restaurant's performance in this Q&A.
Eleven Ways to Generate Leverage from Your Business
Too many businesses – even fairly large ones -- are more like mom and pop entities that take too much time to run, barely make a profit after factoring in the owners’ time, and aren’t worth much on sale. Business owners need to develop sources of leverage so that their business runs without them. That way, work becomes more enjoyable and the business becomes more valuable. This article describes eleven ways that business owners can generate leverage in their business.
Management Fundamentals - Gordon Ramsay and Kitchen Nightmares
Ever wondered what was wrong with your business and how you can sort it out. It's great to have a second pair of eyes run over it and tell you what needs to change. Here's a guy who does just that...

Other restaurant business Related Articles

Marketing: What Would You Do
Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success?
Maximum Impact Restaurant Greening
Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status.
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly.
Entrepreneurs Want To Open A Resturant And Make Sure It Succeeds
Your dream has always been to open your own restaurant. But the restaurant business, like many businesses, is very cut-throat. You recently read that more than 50% of new restaurants fail within the first 3 years of business. That's pretty intimidating... Here’s some advice on how to beat the odds and become successful?
Weekly Inventory Management System to Cut Food Cost & Reduce Theft
Whether you run a take-away counter or a fine-dine restaurant, the amount of money you make depends to a sizable degree on how well you manage your food inventory. Food cost is often a restaurant’s largest single expense in the overall cost of running a restaurant.
Prior Business Experience Can Be Helpful When Starting a Small Business
We recently worked with a client who wanted to open a new restaurant. After several discussions, we learned that not only had she owned one restaurant but she had owned several restaurants in the past and had sold her last one in the late 90's. Would she still be considered a start up business? Maybe, because it had been quite some time since she last owned a restaurant but her prior Business Experience would help her significantly when applying for Small Business Financing, especially in today's tough economy.
The 6 T's of a Successful Upscale Restaurant
In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant?
Courage, Convictions and Commitment
Those are the very words you could use to describe Truett Cathy and the success of his Chick-fil-A restaurant chain. It took Truett 21 years from the time he opened his first Dwarf House Restaurant and perfected his Chick-fil-A sandwich to open his first Chick-fil-A restaurant in a shopping mall.

Blind Spots Limit Your Success
The restaurant business is something we live and breathe. We're in the restaurant for countless hours every week. We talk about it all the time to customers, staff and friends. We think about it constantly. And yet... the success we'd really like to have often eludes us...
Evaluation of Restaurants
Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost.
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