Operating a Restaurant in a Recession

 In 1. David Scott Peters, Operations, Training

By David Scott Peters

Quick link to a good story about three entrepreneurs in the Boston area who recently opened a restaurant in the Boston area. I specificially liked the following quote:

“The advantages to opening a new restaurant during a recession include attractive real estate pricing, access to an increased pool of potential employees, and the availability of experienced managers, Jeff Ackerman, president and CEO of Wellesley-based Chair 5 Restaurants, said. Pollo Campero created 80 new jobs, for which it received more than 1,000 applications, he said.”

Is there something in that highlighted portion you can use? Such as the availability of managers? Strong pool of employees? Like me and my guest bloggers have pointed out in the past, now is a good time to invest in training and people. You can’t afford to offer anything but exceptional service, and to do that, you need exceptional employees.

The article does a good job of reminding us that, especially in the tough times, we have to stick to what makes us successful and never doubt it.

David Scott Peters is a restaurant expert, coach, trainer and speaker, specializing in systems for independent restaurant owners. He is known as the SMART Systems guy who can walk into any restaurant in the United Stated and find you $10,000 in undiscovered cash before he hits the back door … Guaranteed! Visit www.TheRestaurantExpert.com for more.

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