AFTER I LEFT THE BUSINESS, THEN I READ BOOKS ON STARTING A RESTAURANT

The illustrated books concentrate on the commerce aspect. Not necessarily the fun part but necessary for a thriving business. There are many things I already knew from my own experiences as a restaurateur, and many things I wished I knew before I started my foodservice journey. Hindsight can be frustrating, but there were few books on the subject in the early 80s. Further, there were no personal computers, thus no social media.


Less entertaining and more practical

I had recently read books on the personal, social, and culinary aspect of restaurants as noted in my post: A TASTE – CHEF STORIES. They were interesting, insightful, and entertaining. Not much information on actually running a foodservice operation though.

There are many books available that concentrate on the commercial side of operating a foodservice operation. While I contemplated writing this blog, I thought it would be a good idea to check out those books that reflected the nuts & bolts of the restaurant business.

I picked up a couple of books on Amazon. Your First Restaurant – an Essential Guide by Daniel Boardman and Starting & Running a Restaurant (Idiot’s Guide) by Jody Pennette and Elizabeth Keyser.


Anything and everything you can learn

First off, whatever can be learned, either by reading, talking to someone, or reflecting on direct experiences, will help. Ask any entrepreneur if he is any smarter now than he was a year ago. The response will be “Of course!” Having learned what to do and what not to do is paramount. Being reminded of procedures and methods learned in the past cannot be ignored. Consequently, retrospection is useful and powerful.

Restaurant Success by the Numbers was especially informative. Knowing the foodservice industry is step one and the commercial component is the necessary step two. All the culinary talent and restaurant service expertise won’t save a poorly operated venture. Many a strong restaurant career has been sidetracked by the lack of business acumen.

There is an abundance of books for beginners, but the seasoned restaurateur can always learn something beneficial. Further insight into being a restaurateur as an entrepreneur is the biggest plus. Knowing more about the restaurant business can never be discounted.


There is still one aspect missing

The authors concentrate on business practices and the kitchen/front end management. However, they don’t dwell on the personal commitment, and maybe they should. It’s another form of investment that should be addressed. The volatility of food, drink, and personal service can’t be quantified.

The social aspect and toll on personal life is not properly addressed in these books, including the hours (weekends, holidays, nights). I imagine that one has to experience this first-hand as it can be difficult to describe in a book.


What was the original goal?

Staying on top of proper business practices requires determination. Continual learning and knowledge are a must for any type of business, including foodservice which is in a constant flux. There will be benefits in the long run and profit may even be one of them. This was the original goal anyway.