4 Myths About Running a Restaurant You Should Ignore

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Whether it’s getting the appropriate amount of seating for restaurants
when starting out or consistently keeping up with inventory levels, culinary
entrepreneurs’ jobs are never done. It takes a lot to keep a restaurant running
smoothly, and overlooking even one aspect can prove detrimental. Of course,
worrying about unnecessary things can take your eye off the ball. That’s why
every restaurateur should recognize these common myths about running a restaurant.

Owning a Restaurant Provides Flexibility
Some people get into the food and beverage industry thinking their
hours will be incredibly flexible. After all, when they were a server, they
could often be at another establishment’s bar tables before the clock struck
midnight. Better yet, simply hiring great staff and knowledgeable managers
should be enough, right?

Wrong. Running a restaurant isn’t a part-time job. For those of you
considering opening an eatery and thinking that it all boils down to marketing,
great food and maximizing the seating for restaurants, a stark surprise may be
in store. You will undoubtedly manage to get a day off every so often, but
don’t count on having the weekends to yourself. This is a commitment—not a
get-rich-quick scheme.

The Owner Always Knows What’s Best
As someone who put in the long hours to start a successful restaurant,
you might think that your way is always the best. Again, this simply isn’t
true. You must pay attention to what customers are saying both directly to you
and online. The quickest way to empty out those restaurant booths is to ignore
customer opinions because you “know what’s best” for your restaurant.

All Success Requires Is Great Food
Awesome food is undoubtedly one of the most important aspects of
running a dining establishment. If it were that easy, though, few restaurants
would ever fail. You can have the best tasting hamburgers, seafood or any other
type of cuisine in the area, but if you don’t have effective marketing,
well-trained staff, a strong reputation and great customer service, it’ll be
difficult to succeed.

Offering Something New Will Boost Business
Culinary entrepreneurs should always be looking for the next big thing
that will fill up the seating for their restaurant. This is true whether
they’re just starting out or contemplating adding a new dish. It’s important to
recognize, however, that just because something isn’t available in your area
doesn’t mean it’s a good product to offer.

If you’re located in a hipster neighborhood, for instance, maybe
there’s a reason no steakhouses exist. Also, would anyone be surprised if a
soup and salad bar doesn’t exactly do well in a small country town whose
economy rests on livestock? Do a bit of research before jumping headfirst into
any new endeavor. It could save you time and money in the end.

Running a restaurant is difficult enough without having misconceptions
about the industry in your mind. If you’re really focused on ensuring the
seating for restaurants is consistently at full capacity, you need to focus on
the tangible instead of what you heard might be true. Doing so might just help
you craft a successful eatery.