Here at CostGuard we often get questions about the particulars of running a restaurant. We do have a great restaurant consultant on our staff, and he’d like to share some of his knowledge with anyone who is new to the business:
In the beginning you’re working 16 hours a day just to make sure that you have food and drink for your customers. You don’t trust any of your staff enough yet to leave them alone while you do what feels like bullshit office work, and if you get too bogged down in minutiae, you sacrifice the quality of your product.
After a month or so, you’ll find that your crew can handle the kitchen alone and you have time to escape to the office. All of a sudden, everything that you used to think of as bullshit paper pushing (all that food costing and inventory control) becomes important, and you start to think of the actual food preparation as grunt work. But that can only happen if you build a solid business first. And that starts on the floor and in the kitchen.
Are you totally new to the foodservice business? The only way somebody with no experience succeeds in this business (or any business) is if he hires pros and stays out of their way. We can help you with that!!