Restaurant Biz

Restaurant Business

Restaurant Biz

(Restaurant Biz) ,was a busy night, Mothers Day is coming up.

The industry is booming… it’s 2.43 am and I got my Tim Hortons coffee.A pig and a chicken are walking down the road. The chicken says, hey pig, I was thinking we should open a restaurant! pig replies, hhmm, maybe, what would we call it? The chicken responds, how about : Ham-N-Eggs ????

The pig thinks for a moment and says, No thanks. I’d be (committed), but you’d only be (involved).

An old story,the same N the same,360 days a year.. I know, but effective nonetheless. The pig literally has skin in the game, but the chicken can walk away. Over the last 18 years I’ve worked in the industry a meet a lot of people who wanted to open a restaurant or a coffee bar, but to minimize risk, keep cash flow coming in or just plain fear found them working a full time job and hiring a manager to run their new business. .

Before I give you my strong reasons why you need to be the pig, read the following please:

  Whatever you can do, or dream you can do, begin it. Boldness has genius, power, and magic in it. Begin it now.

Thats the importance of my full commitment…. How when someone says, “Yeah, I was thinking about going on a trip to Salt Lake City” it doesn’t carry near the weight of someone saying, “I’ve bought tickets to fly to Salt Lake City”. People get excited when someone is committed and sold out to a plan.


Do you have to quit your job to get into the restaurant biz ??? Lets look at the recipe book …

Oversight – How will you know what is happening at your store if you are not there? You don’t need to be there 18 hours a day (at least not after you’ve been open for a while), but you must be the overseer.
Systems – How will you know the details of creating a clean bathroom if you never do it?

  As an owner you want to move from working in your business to working on your business, but to get there successfully you must start in it.

You have to do the jobs so you can teach others to do them to your standards.
Quality – When an owner is not involved in the business on a daily basis, quality standards are sure to slip.
Culture – If you don’t set the culture of your business, someone else will. And culture is CRITICAL to the long-term success of a business.
Leadership – Decisions need to be made daily,hourly. Not being there leaves those decisions to another who may or may not do what you would.

Leadership means being there to lead.

Theft – When the cat is away…the mice will carry off the cheese…and the trap. Nuff said.
Training – You must create a quality training system and you must insure it is implemented.
Cell phones – Without your presence I can guarantee you staff will carry, and use, their cell phones even if you tell them not to.
Work – Leadership sets expectations and follows through with checking up on completion. You must insure things get done.
Repairs – If the owner isn’t there, equipment is sure to break and not get quick attention.
Customer interaction – Customers love to see the restaurant owner. They don’t have to be there all the time, but when they are not it shows.
A kingdom divided – When the owner is “working a day job” they are always concerned about that first. The restaurant will take second place and soon become a distraction and thorn in the side needing attention when they want to have down time.
Friends – When an owner doesn’t show a regular presence, the employee will tend to have friends hang out, putting pressure on them to either pay attention to them or give them discounts or freebies
Focus – How can we expect others to focus on what we don’t?

Passion The passion of an involved and engaged owner is contagious and catalytic. Staff will never get more excited than the owner.

Encouragement – Employees are human and need to be encouraged and praised. Without that staff morale will be spotty at best, depressing at worst.
Management – As good as any manager is, they will never be your clone. They will set direction, make decisions, treat staff, determine quality, etc. all from their perspective, their experience and their idea of what is right. You were supposed to open a business to be your business. If you don’t work it, it isn’t!
Improvements – If you are not at the restaurant on a daily basis, you will have a very limited view of what is working and what is not. Plus you will always get your information through the filter of an employee who may or may not do everything like you would.
Crisis – If there is a crisis at the store you will be largely unavailable to fix it. Whether it is a broken toilet, a sick employee or a customer issue everything will be handled by someone else, or worse yet not handled.
Pride – How can you really have pride in a business that is so not yours?

Busy restaurant

Busy restaurant

Restaurant Biz

While my reasons won’t apply forever, they do especially at the start. Once a restaurant  is established (typically, 2-5 years) an owner can begin to step back, delegate and really work on the business not in it. So, if you thought you might like to keep your day job AND start a restaurant a coffee shop or expand your existing one, think again.


Keep marketing, keep making money, keep empowering others and stay tuned for future updates.


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Christos Lygouriatis

Christos Lygouriatis

Skype: christoslygouriatis




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