Resources

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SO YOU WANT TO OPEN A RESTAURANT: PART SIX

MAY 17 : By Hatem Hasan It has been said – tongue firmly in cheek – that the process of opening a start-up restaurant may be the closest...

SO YOU WANT TO OPEN A RESTAURANT: PART FIVE

MAR 10 : By Hatem Hasan Few start-up restaurateurs have to be convinced that poor hiring decisions can trip up the business right from...

SO YOU WANT TO OPEN A RESTAURANT: PART FOUR

FEB 16 : By Hatem Hasan Chef Glenn Cates gets off the plane in McAllen, Texas, fresh from his tour of selected restaurants in Victoria...

SO YOU WANT TO OPEN A RESTAURANT: PART THREE

JAN 15 : By Hatem Hasan One morning about two months ago I was having coffee with a senior executive of an energy supply company. I...

SO YOU WANT TO OPEN A RESTAURANT: PART TWO

DEC 25 : By Hatem Hasan Selecting the right location for your restaurant is as important as creating the concept, developing the menu or...

SO YOU WANT TO OPEN A RESTAURANT: PART ONE

NOV 15 : By Hatem Hasan It was one week until my client’s restaurant was set to open, and as I walked in I found myself stepping over a...

EARLY WARNING SYSTEM

OCT 25 : How to Manage Your Restaurant By Daily, Weekly and Monthly Numbers to Stay On Top of Your Business By Hatem Hasan TAKE-HOME...

How to Manage the Lifecycle of Your Restaurant

SEP 20 : By Hatem Hasan When first planning to open your restaurant, your goal is to get open, your strategy is to get open and all...

Don’t be a Seagull, and Other Tips to Help Independent Restaurant Owners Deal with Growing Pains

AUG 18 : By Hatem Hasan Editor’s note: As you execute your plans to open your second, third or subsequent unit, you’ll find that not only...

Weekly Planning: Big Plans Require Small Steps

JUL 19 : By Hatem Hasan Most everyone has heard the old saying, “If you fail to plan, you are planning to fail.” For restaurant owners,...

MANAGING THE RESTAURANT OPENING PROCESS: WHY YOU CAN'T AFFORD TO LOSE CONTROL AND HOW TO DO IT

By Hatem Hasan As I walked into my client’s restaurant that was one week from opening, I found myself stepping over a man installing the...

RESTAURATEUR HEAL THYSELF! A GUIDE TO ASSESSING YOUR RESTAURANT'S OPERATIONS

JUN 12 : By Hatem Hasan Peter Fernandez, and his family, own a small Japanese restaurant-sushi bar in South San Francisco. He and his...

HOW TO INTERVIEW AND SELECT YOUR STARTUP STAFF

MAY 26 : How to Interview and Select Your Startup Staff by Hatem Hasan You can’t be too selective in picking your starting lineup. On the...

HOW TO MANAGE YOUR RESTAURANT'S CRITICAL NUMBERS AND AVOID FINANCIAL LOOSE ENDS

APR 6 : by Hatem Hasan When looking to open your restaurant, most people will emphasize the importance of three things: location,...

MANAGEMENT BONUS PLANS THAT WORK

MAR 17 : by Hatem Hasan This is a story about Frank. He was one of three managers of a popular full-service, casual-theme suburban...

DAILY LINE CHECKS AND PRESHIFT MEETINGS

FEB 15 : By Hatem Hasan Every successful restaurant shift requires coordination, high energy, team spirit and a minimum of mistakes....

HOW TO TURN GOOD MANAGERS INTO GREAT LEADERS

AUG 13 : You cannot operate a successful restaurant without both good management and good leadership, even if it has to be provided by...