An Interesting Article :- Food Network Chef Robert Irvine Shares The Top 5 Reasons Restaurants Fail




As I have mentioned before I like to watch food and beverage related reality shows. I like watching shows where an experienced restaurateur or chef, helps out a failing restaurant get back on their feet. One such show is the “Restaurant : Impossible” on Food Network. Here Chef Robert Irvine deals out some tough love to help failing restaurants. You can learn a lot from these shows. I have found an interesting article on the net I like to share. The title says it all.

Food Network Chef Robert Irvine Shares The Top 5 Reasons Restaurants Fail

Anyone who has seen an episode of “Restaurant: Impossible” on the Food Network knows that restaurants need much more than mom’s classic recipes to survive.

According to a frequently cited study by Ohio State University on failed restaurants, 60% do not make it past the first year, and 80% go under in five years.

Why is the restaurant business so tough? We reached out to celebrity chef Robert Irvine, the host of business make-over show “Restaurant: Impossible,” to find out. Here are Irvine’s top five reasons restaurants fail, in his words:

Inexperience

“So many of the restaurants that I save on ‘Restaurant: Impossible’ are in their current situation because of inexperienced, but well-meaning, owners,” says Irvine. “Potential restaurateurs do not realize or appreciate the specific set of demands that come along with owning and running a restaurant. Once realized, it is often way too late.”

“The issue is further compounded,” he continues, “by trying to fix this situation by bringing in someone with experience to save the sinking ship and ebb the money loss. This can be effective, but it also adds more of a financial burden to the bottom line by bringing in someone who expects to be paid relative to their experience.”

Bad People Management

“Unlike other businesses where you may find yourself managing just one group of people with one specific skill set, restaurants have a ton of moving parts requiring a diverse group of people with varying skills sets, talents, and personalities,” Irvine says. “I have always found that the best managers are the ones who have worked their way up the chain of command and started at the bottom (again, going back to the experience factor).”

“Managers who have walked a mile in the shoes of the people they are overseeing are more understanding, compassionate, and seek like-mindedness while providing insight into how best to relate to, approach, and motivate each member of their team.”

 

Read more here Food Network Chef Robert Irvine Shares The Top 5 Reasons Restaurants Fail

 

 

 

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Have your very Own Signature Dish and Blast it out- Restaurant Promotion Ideas #17

Feature a Dish to Promote Your Restaurant

Duck BreastMost successtful restaurant have your very own signature dish and they blast it out. They use every social media avenue as possible.

In my previous guest post by Amanda Cusack 8 Tips for Successful Restaurant Marketing, one of the things she mentioned was that most successful restaurants have at least one signature dish. Take Madam Kwan’s for instance. When you mention Nasi Bojari, the first thing thats comes to most  people’s mind is Madam Kwan Restaurant. In the 90’s in Singapore when you mention Chicken Rice, most  people will say Chatterz at the Singapore Mandarin Hotel.  Their Chicken Rice was the talk of Singapore at that time, so much so it was a signature dish in every Singapore Mandarin Hotel..

If you don’t have a family recipe handed down from your ancestors,why don’t create a dish that people can associate with your restaurant. You also don’t need a Michelin Chef to create that signature dish, just search recipe books or the net for recipes that will suit your concept. Pass it to your kitchen staff to experiment. I have seen some Commis Cooks creating beautifully eye catching dishes.

A word of advice, take into consideration whether the dish can prepared and served when your restaurant is busy. Its no point highlighting a dish but when the restaurant is full, the food comes out not as what it is supposed to be. Also the food should not inconvience your wait staff when they serve it. One example is when I was working in Thailand, I had a Chef who came out with masterpieces. He created a dessert using pancake and bananas which he put them one on top of each other. There were about 4 layers of banana and pancakes and lastly he topped it with a scoop of ice cream. The wait staff had a hard time serving as the pancakes, bananas and ice cream kept slipping down. Also don’t create dishes that is difficut for the guest to eat. Dishes that is thightly wrapped. After you have chosen the dish that will represent your outlet, you may want to test it out on a few friends. Look for the ones that will tell you the truth even if its bad. Once you have chosen your Signature dish, then you need to plate it in a unique and eye catching presentation. Reason being nowadays people eat with their eyes first before the food enters the mouth. This is the reason you need to constantly keep yourself inform of the market trends and what’s new.



After you have put your signature dish in the menu, you need to watch your guest and talk to them to get feedback. Don’t assume that your food is good, you might need to modify it. At the same hotel in Thailand, we served the Spaghetti Carbonara with lots of cream assuming people will like the traditional way. What we noticed that the food came  back half eaten. When we enquired we found out that  is was too creamyfor their taste. So we added some chicken stock to make it wet and it was a hit.

One of the way I keep my self in the know is by visiting food and beverage related tradeshow. Here there’s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more.

the know is by visiting food and beverage related tradeshow. Here there%u2019s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more. Below are some pictures from the Tradeshow to give you an ideas of what I mean.

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