The economy isn’t doing too well. It hasn’t been doing well for some years now. Everyone knows that. As a restaurant owner, what can you do to cut down on expenses and increase revenue? One way is to control your use of water. Foodservice establishments use a lot for water – for cooking, cleaning up, [...]
There’s good reason why certain locations are a sucker for restaurant establishments. Look at New York, Paris, London, Tokyo, etc. These locales are high-traffic spots, and a prospective entrepreneur would do good to consider opening a foodservice establishment in such areas. But the thing is, there’s also the problem of oversaturation. These spots are filled [...]
I know some people who’d started their restaurant business without taking the services of an outside consultant. They said they wanted to save the money that would otherwise go to the consultant, or else use it to buy an additional table or a coat rack. A couple months later, the business fell apart like a [...]