need advice on running a restaurant
- Thread starter silentnyte
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- business help small business
@silentnyte You are asking why your not making money but don’t know the cost on the main thing you sell.
Restaurants chapter 1 is titled food cost, your just to high and mighty about yourself to even bother looking it up.
Good luck!
Restaurants chapter 1 is titled food cost, your just to high and mighty about yourself to even bother looking it up.
Good luck!
silentnyte
New member
peppermint_patty
New member
@silentnyte Have you completed the business plan.
Contact score at score.org for help with the business plan and mentoring from a mentor with restaurant expertise.
Your current major problem is that you apparently did not calculate your cash flow and you do not have enough startup money if you're not able to get a loan soon you will probably be out of business in another two or three months
Act quickly to figure out where you're at
Contact score at score.org for help with the business plan and mentoring from a mentor with restaurant expertise.
Your current major problem is that you apparently did not calculate your cash flow and you do not have enough startup money if you're not able to get a loan soon you will probably be out of business in another two or three months
Act quickly to figure out where you're at
@silentnyte The key is find the right mix of variety and consistency. Quality cannot go down especially if you have a population that has choice. The best thing to do is create a new menu each week, but plan your menus out over the month. Keep it short but enough mix that people will be interested. Front and back of one page is more than enough.
How many seats? Do you have a bar? Do you upsell beverages? Are you monitoring your staff and inventory? What days and hours are you open?
Another thing you can do, though many people think it’s outdated, is a prix fixe menu. Maybe certain days or evenings. Like a Wednesday or Thursday night. Don’t try to compete with other restaurants. Let them do their thing and you do yours.
How many seats? Do you have a bar? Do you upsell beverages? Are you monitoring your staff and inventory? What days and hours are you open?
Another thing you can do, though many people think it’s outdated, is a prix fixe menu. Maybe certain days or evenings. Like a Wednesday or Thursday night. Don’t try to compete with other restaurants. Let them do their thing and you do yours.
primsroses
New member
@silentnyte The average restaurant takes about 3 years to become conventionally profitable.
Source: I've owned and managed several
Source: I've owned and managed several
silentnyte
New member
@primsroses Can you reread? I'm talking about "Monthly Profit"
MONTHLY PROFIT!!!
Do you think it's sensible to require 3 years to achieve monthly profit?
MONTHLY PROFIT!!!
Do you think it's sensible to require 3 years to achieve monthly profit?
primsroses
New member
@silentnyte Tell me you have no idea how a restaurant operates without telling me.
It's never about monthly profit
. It's about having cash reserves for slow times and innovating in times of trouble to be nimble as a restaurateur. You think restaurants are profitable every month year after year? Maybe a few with Michelin stars and wait lists but most of us are in the trenches working to make it happen because eventually you hit a rough patch where it doesn't happen.
Get over yourself with your capital letters. You don't even want a solution, you want to cry online and have your fe-fees in a twist
It's never about monthly profit
. It's about having cash reserves for slow times and innovating in times of trouble to be nimble as a restaurateur. You think restaurants are profitable every month year after year? Maybe a few with Michelin stars and wait lists but most of us are in the trenches working to make it happen because eventually you hit a rough patch where it doesn't happen. Get over yourself with your capital letters. You don't even want a solution, you want to cry online and have your fe-fees in a twist