How to stop your restaurant failing.
Why do most restaurants fail in their first year? Well, lots of reasons really but some common errors seem to rear their head time and time again.
Many people in the business suggest that up to 70% of new ventures could fail in their first year. I’m not sure about those figures, they can be debated another day. Redwood city catering services are available.
The common reasons for failure seem to be:
Poor cash flow or not enough cash to pay the bills for a fore seeable period of time, best to set up a minimum credit facility or credit card balance for 6months at least.
Hasty hiring of staff or chef. Better to take your time and employ the right people . No customer will put up with grumpy, ill-tempered, scruffy unkempt individuals and neither should you. All devious uncaring staff can hit you hard by stealing and theft of goods.
Stock control is a major problem, wastage will hit your profits harder than anything. Keep accurate records of produce used, don’t over order expensive fresh produce, unless you know for sure you can shift it.
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