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    1. #1
      Frigid Academic Aristaeus's Avatar
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      Tell Me About Managing a Restaurant

      Greetings,

      As the title indicates, mine purpose for posting this thread is to learn more deeply about the ins and outs of running a restaurant.

      For anybody here whom has worked in a restaurant and/or has experience with managing one, any feedback is welcome and appreciated. For everybody else, feel free to discuss anything to do with restaurants.

    2. #2
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      - Don't be greedy and jack up the prices because it won't do you any good.

      - Make sure your portions are big. It's better if there's a bite or two left on the plate than having a customer never come to you again.

      - Don't be stingy with cheap stuff such as french fries, rice, or condiments (mustard, ketchup, etc.).

      - Be clean. No one wants to see a dirty plate, glass, or silverware.

      - Pay attention to plating. It doesn't have to be overly fancy (depends what kind of restaurant you're running), but it should be nice to look at. Don't just throw the food on the plate like it's junk. Remember: the eye eats too.

    3. #3
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      Your serving staff have to have a high tolerance for muppets.
      I know quite a few restaurant owners, and this is a must.

      Try to employ eye candy. Both male, and female.
      This statement sounds low, but who would you prefer to be served by ?

      If starting a business from scratch, keep prices as low as possible.
      Keep them low until your customers get to know you, then only put price up a small amount.

      Major source of profit is on the drinks. Tea, coffee, etc

      Do not pack tables close together. Who likes to be stared at by a stranger.

      Have an area for pushchairs to be stored.

      Disabled access is a good one.

      Find a reliable supplier that you can get the majority of food stock from. This will save tons of time/money.

      Have free penny candy for children when they leave, after a meal.

      Offer vegetarian alternatives to meat meals. This doubles your customer base.

      Have "Happy Hour" where prices are 20% lower than any other time.
      Usualy at off peak times

      You must have humerous sign stating that you do not rush the making of food.
      Tons of these on internet

      If you have some land, raise chickens. Lots of free range eggs at a very low price.

      Cater for parties, etc..

      I could go on forever, but it would be best if you could give more details of your business.
      Burger joint ?
      Quick meals ?
      Top end ?

    4. #4
      Frigid Academic Aristaeus's Avatar
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      Thanks to all for the input.

      Quote Originally Posted by TiredPhil View Post
      ...it would be best if you could give more details of your business.
      Burger joint ?
      Quick meals ?
      Top end ?
      ...Well, I am not planning on starting a business. I am really gathering data for my writing.

      You see, the main character of mine novel series is a descendant of a genius chef and sugar artist. Her family owns a restaurant near Hyde Park. It is a fine dining Italian restaurant that serves all kinds of meals, ales, desserts, and delicacies. The restaurant is fairly popular, and has been running for several decades.

      I already have a general grasp on how restaurants are run; what I am really looking for is a professional whom can tell me about their experience in managing such a restaurant.
      Last edited by Aristaeus; 08-14-2013 at 11:59 PM.

    5. #5
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      Not me then.
      I cook Sunday dinners for my family.
      Also do a mean fried egg sandwich, but that is my limit.
      Good luck though

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