Owning a restaurant is challenging, to say the least. No matter how good that your food and customer service might be, you have to be very organized, and pay attention to detail. Caterers, on the other hand, have to do most of the same things, with the additional challenge of preparing food offsite, and serving all their guests at once. This also typically takes place at in high pressure situations, and big events that people have been planning for months.
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In the bar and restaurant business. Murphy’s Law is alive and well. That’s why it’s so important to always expect the unexpected, and to be a creative problem solver. You have to think on your feet and figure out the best way to take care of your customers, because you know that if you don’t, someone else will! And when you experience equipment downtime, it can very quickly bring your service to a screeching halt!
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Opening a new restaurant or bar is challenging, to say the least. In fact, only a small percentage of “mom and pop” restaurants survive longer than five years. But so far, you’ve made it. Thanks to a combination of great food and drinks, legendary customer service, a great location, and maybe a little bit of luck, you’ve not only survived: you’ve thrived. Now it’s time to prepare for future growth!
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