Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

One of the goals in starting this blog for restaurant entrepreneurs, was to write about the thoughts, emotions and self examination it takes to get from an ugly hole taking up space in this world, to a full service restaurant. While this is the fourth time I have been through this, the environment is much different.

Starting, building and opening a restaurant is difficult enough without the pressures of spiraling food costs, an economy that is on the brink of recession, record closures of chain restaurants and independents. Intertwined with all of this is the consumer who is rapidly changing their dining habits, food choices and spending habits to conform to the pressures on their pocketbook. All the normal self second-guessing is magnified. You question your decisions, motives and direction at length. You know these emotions are normal, but it doesn’t remove the fears that creep from the far corners of your mind.

When problems, delays, cost overruns and unneeded surprises are littering the path like hurdles on a track, you have to take control. If you cannot make decisions, you are in trouble. It’s like having a dozen back seat drivers who want to give you directions, but don’t have the responsibility to safely get you to your destination!

When doubts surface, go back to your plan. If it was solid in the beginning, nothing should deter you from getting the restaurant open as quick as possible within your budget. Your marketing plan must be built with the same care and attention as a blueprint that directs the construction. Take control of the contractors, suppliers, craftsmen and components of your operation. Keep focused. Move forward. Put on the face of a person who is under control and knows what, where and how they are going to do in each situation.

Oh yes, when you are only sleeping about four or five hours a night, you know things are normal!