You don’t have to wait two decades for your restaurant to become the neighborhood go-to. Most owners think becoming a “classic” takes years of building reputation, refining the concept, and hoping the community eventually adopts you.
A lot of restaurant owners are still following advice that worked decades ago. It’s what they were taught by their parents, old bosses, or mentors. Work harder, do everything yourself, don’t fix what isn’t broken.
Opening a new restaurant is stressful enough without a chaotic first night. That’s why a smart soft opening can make all the difference.
Inside The Toolkit is a monthly series where I deep dive into one of my favorite tools from my free TRB Restaurant Owners Toolkit and reveal practical insights and demonstrate how to seamlessly integrate it into your daily operations.
In Episode 1 of Restaurant Rundown, I’m highlighting Hawaiian Bros – a relatively new brand with 50 locations and no signs of slowing down.
What do you do when your dream is to own your own restaurant but you have no backers, no savings and no capital? You’re slaving away at home in your kitchen, posting on Facebook communities and delivering orders in your car.
When life gives you a squeeze, what’s your reaction? If it’s not restaurant marketing that follows, you’ll want to stick around because I’m about to reveal the single strategy I used to promote my own restaurant that guaranteed a steady flow of new customers.
When you have a new item to add to your restaurant, there’s more to it than just slapping it on the menu.
I was a great chef, but it wasn’t until I opened 4 restaurants in a year that I realized that I sucked at operating restaurants.
What makes the restaurant business hard is doing the 100 easy things well every single day! Learn 1 thing you can do today to make your job easier.
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