The Necessary Components Of A Successful Restaurant

Source: http://brandinglosangeles.com

“Desire is the key to motivation, but it's determination and commitment to an unrelenting pursuit of your goal - a commitment to excellence - that will enable you to attain the success you seek,” Mario Andretti. In order to attain the success you want in this world, especially in the restaurant business you must be committed to that goal and be willing to do everything in your power to maintain that goal. Furthermore, in this article from entrepreneur.com called The Ingredients of Restaurant Success, Randy Smith attempts to argue the fact that any given individual can show the love for food, but it takes much more than that to start a restaurant. Ultimately, Smith is arguing that the entrepreneur must find that passion in business, as well as cooking that will drive his success. Randy Smith and the source he has provided us with have proven credibility as Smith has a great deal of experience in the restaurant business and hospitality industry and, also, holds the position of president at Bottomline Hospitality Group. Smith is sure to be an expert in all hospitality, business, and restaurant-related discussions.

Throughout the article, Smith notes many outside sources which prove to raise the credibility of the source. For example, Smith deliberately quotes Cornell University in saying, “The Cornell University School of Hotel Administration confirms that the most successful restaurateurs have a clear concept and the ability to implement it consistently, as well as the determination to succeed and the flexibility to adapt to changing market conditions (including economic downturns).” Here, Cornell expresses many key qualities that they have deemed necessary for successful restaurateurs. Above all, restaurant owners must prove to be determined in their work and be able to adapt accordingly to changes that arise in the market as well as the workplace.

Smith, also, spends much of the article discussing the significance of work experience in the development of a successful restaurant. He makes a point in emphasizing this when saying, "It's imperative to have hands-on experience in the many departments that make up a restaurant," says Pete Hanning, 37, vice president and co-owner of The Red Door in Seattle, which had 2006 sales of just under $3 million. By this, it is essential to make note that in order to obtain a successful restaurant, you must have experience in many areas involved in a restaurant. In this way, starting from the bottom up would be the best option as you would learn all the different positions as well as gain the experience necessary to run a successful restaurant.

Finally, the author moves forward to end the article with the things successful restaurant owners do not want to do or should not do. In other words, he makes note of many things restaurant owners should stay clear from. Smith makes a very strong point in saying, “Don't lose sight of the fact that employees are the most important part of your business, and don't skimp on training and development. A happy employee equals satisfied guests.” This, I believe, to be essential to understanding the business of restaurateurs. In order to maintain success, one must realize that the business would not run without employees and without properly trained employees at that. It is important that the employees are treated well and kept well so that the restaurant. runs smoothly and the customers are kept happy.

Future Research Question: What are the identifying factors influencing the success of independent restaurants?