A little advice can be the magic ingredient that helps your business, new or old, grow and succeed. Like the old proverb goes, advice after injury is like medicine after death. Don’t wait. Build your network of advisors now to help you avoid or get through your troubles tomorrow. For smaller restaurants that may not have the budget to hire full-time advisors, try to find resources that will allow for a more creative arrangement that could include discounts for referrals and advice-for-trade. Here are the top ten must have advisors every restaurateur should have in their inner circle.
Archives for February 2015
Every week we’re rounding up some of our favorite articles with trends and tidbits from the world of restaurants. Tell us: what made your reading list this week?
The 2015 Restaurant and Chef Award Semifinalists — James Beard Foundation
Michael Bauer: It’s Time for Tips to Go — San Francisco Chronicle
Restaurant Critic Pete Wells on How He Does His Job — The New York Times
Ask Tom Colicchio a Question — MSNBC
February 14th was a day to remember at OpenTable. This Valentine’s Day we seated more than two million diners across the globe and captured our highest volume in company history. To mark this milestone, we’re excited to share a few fun facts around Valentine’s Day dining.
As Part 4 of her How to Open a Restaurant series, hospitality consultant Alison Arth explains how to set your restaurant up for financial success, from building a budget to keeping your staff accountable.
Restaurants are commonly seen as risky business endeavors, and for good reason. In addition to being an intensely competitive and ever-changing industry, profit margins are lean, so every dollar makes a difference. Planning for financial success is often the most intimidating, time consuming, and least fun part of the pre-opening process, but it absolutely cannot be skipped. In this article, I’ll share some key tips for giving yourself and your new restaurant the best opportunity for long-term financial success.
Chef Timothy Hollingsworth has spent the bulk of his culinary career at The French Laundry, where he cooked along Thomas Keller on the line. After 14 years with TKRG, he moved down to Los Angeles to open his own concept last fall: Barrel & Ashes, a bourbon and barbecue restaurant spotlighting the nostalgic foods he grew up eating in Houston, Texas.
In this Q&A, we ask Timothy all about his fine-dining background, how it translates to barbecue, and how the face of “fine dining” is changing is evolving overall to adapt to new tastes and formats.