There are two philosophies about growing a restaurant beyond the first unit: To create something special, get good at it, then try to do it again To create a model from the beginning that is built to grow Both have their merits and flaws. By creating something with love and that makes the owner happy, […]
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Living in Atlanta, we all heard the buzz coming a year out from the 2017 opening of the new Mercedes-Benz Stadium. “Falcons and Atlanta United FC owner Arthur Blank is making concessions affordable!” The reaction was common: “Hmmm…makes sense. If I am not gouged on concessions prices, I might be willing to attend more games
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Operating a restaurant is not for the faint of heart. There are always 1000 things to do at the same time, and you can never take your eye off the ball. Still, there is hope! It can be a fun and very rewarding business to be in if you find the right tools and learn
5 Tools Everyone in the Restaurant Industry Should Be Using Read More »
First let’s face the facts. We all search the internet to check out the restaurant scene anytime we visit a new city, or we are looking for a place for a celebration or we just want to try something new. Put the question in your search engine and the first things that pop up are Yelp
How Yelp and Other Review Sites Can Make or Break Your Restaurant Business Read More »
Co-working space is huge in the modern economy, with an estimated 3.8 million users worldwide by 2020. These spaces provide shared office space to small businesses, freelancers, and large corporations. They tend to charge a monthly fee, have abundant wifi, tons of meeting space, and offer networking events for their members. With a low barrier
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We live in a world addicted to quick fixes with little emphasis on long range planning. Restaurateurs easily fall victim to people walking through the door with the next great program that will drive sales. Whether discount coupons or home delivery services, all of these fixes cost you money and reduce your profits. They also train
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Restaurants are fun, sexy, thrilling and everybody wants one. So much so that opinions about how hard it is to open and run one are everywhere with nary a fact checker to contest them. I’d like to step up and be that fact checker. I’m going a bit off-the-cuff, but my cuff is pretty legit
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I’m 52 and have spent my entire career (save for a stint in the US Army for training to be a Reservist) in hospitality. My first job was as a dishwasher, and I have spent time in almost every restaurant position. Cook, server, bartender, runner, busser, chef, manager, general manager, area manager, vice president, owner.
Becoming a Food Entrepreneur & Restaurateur: What You Should Know Before Taking the Leap Read More »
The first time I heard the term “food hall” I replied “…um…explain…” What I got was something similar to how a parent might describe a mall food court to a seven-year-old: “A collection of small restaurants, usually on the ground floor of a building with shopping, where typically seating is shared and no dining options
What is a Food Hall, And Why Do People Love Them So Much? Read More »
We’ve asked our top restaurant consultants what they recommend when opening a new restaurant. They provided such great feedback that we compiled it all into this all-in-one resource for you! So, below you’ll find 12 quick tips for opening a restaurant. Enjoy! Meet Our Panel of Expert Restaurant Consultants: Ray Camillo – Founder & CEO,
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