In this final installment of her How to Open a Restaurant series, hospitality consultant Alison Arth shares what happens after opening night — and what you should be thinking about going forward.
You did it! There’s fire in the kitchen, your team is trained, the doors are open, and you’re serving paying guests! So, now you can relax and just let things fall into place, right? Nope.
Once you’ve gotten through opening, your biggest priority is to tackle that mounting list of to-dos you’ve been building for months. These are the formative days of your new restaurant, and everyone from your GM to your dishwasher is establishing their habits that will become the standard for how things are done. Focusing on building your standards and culture is incredibly important, so you must have a plan in place. Here’s my list of five priorities you’ll need to address post-opening.