| Ok, I've avoided this subject for months now, but | | | | to know the crew. Learn what they are saying |
| many of you want to know my thoughts on this | | | | and how they feel about their job and the |
| subject, so, here goes. | | | | manager. Study this aspect of the business |
| If you want to open a restaurant and you want | | | | thoroughly because it will help you to understand |
| some assurance that it will not fail like 90% of all | | | | the issues that your future crew may have. |
| new restaurants do, here are my suggestions. | | | | Don't just learn how to cook, learn how to really |
| You need some experience first. If you have | | | | cook. High quality in your place will be critical. Don't |
| none, get a job at a restaurant that is similar to | | | | just learn how to serve a customer, learn how to |
| the type you would like to have. Work there for | | | | really take care of a customer. Learn their needs |
| several months. Learn everything you can about | | | | and what really makes them happy so they will |
| this place. In the restaurant business, knowledge is | | | | want to return again and again. Learn the cashiers |
| king and the more you know about health | | | | job, really learn the job. Making a customer smile |
| departments, training employees, profits, sales | | | | just before they leave will be a goldmine for you |
| growth, restaurant procedures, sales people, | | | | later on. |
| restaurant lay out and location, the better off you | | | | Work the morning shifts and the evening and |
| will be. Learn how the food flows from the | | | | closing shifts. You must learn how to do the prep |
| kitchen to the customer. | | | | in the morning, all of the prep, and you must learn |
| It is much easier to learn while working for | | | | how to clean the equipment at closing. Again, learn |
| another restaurant than it will be to learn on the | | | | as much as you possibly can. |
| fly after you are open. I would also suggest that | | | | Study the layout of the restaurant and |
| you volunteer to work extra hours every day. | | | | understand why this is here and that is there. |
| I'm not talking about a few extra hours; I'm | | | | Normally, there is a very good reason for it. Learn |
| talking about a lot of extra hours. Work as many | | | | why the coffee machine is where it is and the |
| hours as possible so that you can experience | | | | napkins are where they are. These things will be |
| what being tired really means. | | | | helpful to you later on. |
| After your restaurant is open you must be able | | | | Try to be the ultimate employee at this |
| to make logical decisions and perform at a high | | | | restaurant. Get yourself to the level where you |
| level while you are extremely tired. Learn how to | | | | count the money at night and you fill out the |
| do this while you are training. | | | | closing reports. You should become the person |
| After you are open you will find that knowing | | | | that management relies on to open the |
| how to train and manage your crew will be your | | | | restaurant and to close the restaurant. |
| biggest headache so while you are in training get | | | | |