4 Success Drivers When Launching a Restaurant

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Our family restaurant, Gold Star, was my father and uncles’ version of the American Dream, and I spent my childhood working multiple jobs in this Cincinnati-style chili parlor. Eventually, I left the business to venture out on my own — to learn more about myself and the industry. I later returned, and added the Tom & Chee brand to bring our portfolio to a combined 75-plus restaurants. So, I can say with some authority that launching a new restaurant can quickly turn from dream to nightmare if you don’t start out on the right foot. Thankfully, there’s no shortage of advice on how to begin: Google turns up about 2.48 billion “start a restaurant” search results. But when I was recently asked about the process, my mind turned to some of the things that can get lost in the shuffle, yet are critical to consider.

1. Ask questions early to prevent trouble later

“How do I create meaningful differentiation?”

“How long am I prepared to be in the operating trenches?”

“Have I worked in all facets of the restaurant before, so that I truly can develop a crew?”

This industry is a notoriously crowded space, and consumers are choosy, so differentiation is key. Building that includes a great deal of creative work, of course, as well as effectively training and managing people, accepting the prospect of forgoing a paycheck, and determining how long you realistically want to be in an 80-hours-per-week mode. Be utterly honest with yourself and any business partners about your capacity.

Related: How to Start a Restaurant

2. Know a business before putting money on the line

I started at Gold Star as a teenager washing dishes, then spent countless hours preparing orders, followed by working in our commissary making small batches of our family recipe chili. I went on to lead local store marketing before moving on other restaurant and non-restaurant positions. That combined experience is what brought me to where I am; without it, I doubt I would have earned the confidence of the board (my family, who is loving but tough and fiercely protective of the company) to lead GSR Brands.

Working in a resta

Source: Entrepreneur.com

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4 Success Drivers When Launching a Restaurant

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