Owning A Restaurant: Learn by doing

Learn by doing

Serviceable is located in Houston, which is very likely the most popular city for restaurant openings right now, and yet the most underrated food city in the country. We can’t put our fingers on why that is, but we suspect it has a lot to do with the rest of the country’s perception of the city, and of Texas in general.

Houston actually has a very diverse culture that many outsiders don’t know about. According to the Rice University Sociology department, in 2014

Houston had more restaurants per capita than any other city in the world.

Your city will also have an abundance of restaurants and Serviceable can guarantee you, they’re always looking for reliable help.

So, the next step in your restaurant business plan is to get a job in a restaurant. Get any job in any position in any restaurant. The more restaurants you work in, the better. Working in different concepts will help you decide what you want to do.

Don’t feel bad about working part-time or staying a short time at one restaurant before moving to the next. Employers don’t like that, but this is something which is common in the industry. If a manager is smart, they will actually include staffing levels and needs in every one of their weekly manager meetings because employee turnover is an undeniable part of owning or running a restaurant.

There’s an added bonus of working in multiple restaurants over time. It provides excellent networking opportunities. You’ll be surrounded by others who have a passion for the service industry and you’ll meet guests who you’ll get to know personally. These connections can be turned into guests and grassroots supporters of your future business.

Remember, close relationships will make or break your restaurant.

At every restaurant concept, concentrate on learning what is required to work your position and how you fit into the restaurant. Excellent service is fluid. Guest perception of excellent service requires a choreographed effort from every person and department of the business. You can’t welcome a guest with open arms and then serve them mediocre food. You can’t have the best drinks and bad attitudes. Guests notice these inconsistencies and will tell the world about it the minute they leave.

In the service industry, there is absolutely no substitute for experience. There is not one right way to solve a complaint because each guest is unique, so each guest complaint or problem is unique. The only way you’ll learn to overcome those bumps in the road is by remembering how you’ve handled a similar situation in the past, then using that experience to tailor a solution to fit your new problem.

Having actual frontline experience will also gain you respect from your employees. They’ll work harder for someone who is willing to jump into the chaos of a lunch or dinner rush and work alongside them as an equal.

If you know someone who would like to open their own restaurant please share this with them, or follow us at Serviceable.

Please feel free to contact us for further advice and insight.

 

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