Everyone is bound to slip up at some point or another when opening or running a restaurant. For beginners, it can be choosing what type of food to specialize in, opening the wrong location or hiring the wrong staff. When you’re experienced and make an error, it could be picking the wrong concept for your restaurant, opening on the wrong day or hiring too many people at once.

Many people have seen that there are the main stages in a startup’s launch. Finally, many can imagine these stages gradually implemented. But there is no guarantee that this work will be successful and so they are arguing, among other things, “Maybe later.” “It seems they did it.” “We don’t have time.” Finally, the person says, “I don’t have time because I need to get this done soon.

As the future progresses, I often find that little problems start to grow and become very real issues. To illustrate my point, I want to share some anecdotes of my own experience as a chef at the beginning of an interesting project.

The project only had a kitchen and some equipment from another, different project – everything else was brand new. We were able to manage this well. We’ve put together a team and written the menu, gathered information on our kitchen and staff as well as prepping the training material. All in all, we’re ready to open!

Hooray! Time for meal break. Our restaurant is open today and there’s more than enough guests have entered, with reviews ranging from “delicious” to “very tasty”. We know it has some shortcomings, but we still have to go because it can’t be helped. Soon after, they remembered those moments that “seemed to be done” but something went wrong.

It turns out that the data in the map was compiled incorrectly. If you don’t know how to make modifications on recipes, you can use our technology in your business to avoid problems like this. The chefs will understand me here: we decide to add more parmesan to the pasta, but we don’t have time to fix the TTK – it’s not up to it, the guests are “full of the house.” And then we forget about it completely. 100 dishes, 100 changes; and so one chicken pasta becomes 50. We are shooting a vintage report and the kitchen is well done. They keep the food cost, they have been working for a month but it has remained as it was planned. However, that wasn’t the case. From our first point we take inventory and there is a missing ingredient. We learned what went wrong and put everything in order. Now, our food cost is back to where we planned for it and we didn’t get a financial failure.

After a new kitchen was installed, the equipment was in good condition for about a month. Then, at the time of the evening service, Josper grill suddenly refused to work. The problem turned out to be a faulty interlock switch – one that activates when the hoods are turned on at night. Even though we made 45% of our revenue from josper, I had to put out a stop and at the time of the maximum flow of people to trade one caesar and pasta. As a result, of course, they brought in less revenue. The restaurant closed for three days following sewage problems, causing additional financial losses. However, we were still able to identify the problem before disaster struck.

Continued. We didn’t see the staff shortage coming which is why we are currently experiencing some shortages in our kitchen. There can be a lot of tension with tempers often flaring up, which of course can affect everything and stir up a range of emotions. Somehow the cook in the hot kitchen also came by one arm. I decided to wait for my sides dish for about 3 minutes and noticed he was gone. When I cam back to look, he had disappeared. No one else saw him go because everyone was busy with their own work. The bottom line is that chefs in the distribution and hot shop are typically full-time employees, which means a loss for the restaurant when one of those chefs is incorrectly certified.

There were no complaints about food in particular, but some guests mentioned that they thought the quality of their dishes declined from first time they ate at Acmes.

There were also some issues at the launch stage: parts not discussed with suppliers, incorrect applications (we buy in the first store that came across in order to avoid missing a stop list). As a result, we get a product of varying quality. There seem to be a discrepancy between “A” and “B”. In the first four days, there was some tomato paste from study. On the fifth day, they brought pasta “B”, but the borsch didn’t taste as good. Although pasta was made according to standards, it appears that track isn’t working as expected. They gave it to the hall – and received a review that was given a little higher. A guest who comes to us for the second time and has witnessed such instability may give us another chance, or may never come back.

Deciding whether or not to open your business is a highly important decision. Before you make it, you should research all the benefits. There are many openings that would be a better fit for your company and more affordable for you. If this doesn’t work for you and opening your business is out of reach, maybe try partnering with an existing restaurant instead? Doing so can help. We had made an order for the coolest, most expensive dishes and bought them in small quantities. As soon as we started working and it turned out that they were not enough, we needed to buy more. But this time we were forced to return to buy dishes in 10% higher price. And this was all because of professional error in estimating the cost of promotional food with our.

We’ve taken into consideration, and addressed all of the potential pitfalls. With the next releases, there were no such errors, and most importantly there were no losses of resources.

So these are questions that you want to ask yourself at the planning phase, and make sure you fix any problems before they become a disaster.