It all started 6 years back. Early morning, I get a call from a friend of mine, a restaurateur, I knew for more than twenty years. “I need help,” he said.
“What can I do,” was my intrigued answer.
“You restaurant… The Bicycle Shop Café. How did you get it to be so successful?”
“Marty, you sound upset––What’s up?”
“Can you help? I can’t get my business to take off.”
A call from an old friend is never ignored. Marty a professional chef, with many years of restaurant experience––opened his dream restaurant a year ago.
Why this call? I was at the opening, which was casual, without much fanfare. At the time I told my friend, ‘you should have let me help you launch your restaurant.’
With hindsight, Marty did not take advantage of opportunities to get his venture started on the right foot. Chefs know how to cook but are not notorious to manage and promote a restaurant well. Cooking & Marketing a restaurant are two different things.
This short manual will highlight the basic steps for launching a restaurant and to bring it to success. It’s always possible to repair mistakes, but it is more complicated, and always needs more energy to spare and it always costs more money, than when everything is planned and organized.
Phillip Lemarque author