Hello to all of my followers across the world. I hope you like the video? I thought I’d lead off with a bit of comedy to brighten the day.
I wanted to quickly say thank you for being patient with me. I know there have been times when I disappear, sometimes for a month. But I promise you I’m working diligently on completing the Owning a Restaurant series. For those of you that don’t know, I’m working right along side of you to find the funding to open up my own restaurant. So I empathize with any and all problems you may be experiencing.
So how are things going?
My last post on planning your restaurant’s type of service seems to be doing well. I hope my instructions and lessons are helping you progress through the steps and giving you an idea of what to expect? If you have any questions to ask or ideas that you’d like to share please do so by leaving a comment in the comments section. You can also contact me here on the site.
Let’s hear from you.
I have some quick questions to get the conversation going. I’m always a big fan of getting to know the background and motivations behind why you’ve decided to open a restaurant. As you know from the past, I’ve
I’m always a big fan of getting to know the background and motivations behind why you’ve decided to open a restaurant. As you know from the past, I’ve said many times it’s no small undertaking.
Let me know what was your personal starting point, how you came up with your concept, and what food you’ve decided to serve. I’d also like to know how you decided on what type of service to offer? Did you use any of my tips?
Last, I’d also like to get some feedback on what obstacles you face in your region or everyday situations. If there is any possible way for me to help, or point you in the right direction, let me know.
So drop me a line. Feel free to tell me your story. Ask any questions you’d like.
See you soon!
Alright! That’s it for now! Hang in there and stay tuned for the next step in the process.