There's a lot of people these days revisiting the restaurant industry as a viable option of employment.
From ex-Wall Streeters to retirees who have seen their 401(k)s plummet in value, Americans have gone back to basics, realigned their priorities, and realized they've always wanted to own a restaurant.
Sure a lot of them won't last (the hours are long, the work is hard, and the employees are difficult). But I'd like to offer them a fighting chance.
I'm tapping our expert panel of bloggers and our readers to find out what pieces of priceless advice they have to offer the industry's newest members. What would you never do again? What can't you live without knowing in the resturant business? And what do you wish you'd known when you started?
From menu to management, it's all fair game. Just don't hold back. Tell us what every restaurateur should know.
From ex-Wall Streeters to retirees who have seen their 401(k)s plummet in value, Americans have gone back to basics, realigned their priorities, and realized they've always wanted to own a restaurant.
Sure a lot of them won't last (the hours are long, the work is hard, and the employees are difficult). But I'd like to offer them a fighting chance.
I'm tapping our expert panel of bloggers and our readers to find out what pieces of priceless advice they have to offer the industry's newest members. What would you never do again? What can't you live without knowing in the resturant business? And what do you wish you'd known when you started?
From menu to management, it's all fair game. Just don't hold back. Tell us what every restaurateur should know.
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