The New Restaurant Entrepreneur is solely devoted to this first phase of restaurant start-up, revealing the perfect combination of art and business planning that makes a new restaurant sizzle, instead of fizzle. Sweeney offers practical, expert advice to readers whose knowledge of business development may not be quite as far-reaching as their vision, drive, and imagination. Even veteran restaurateurs will find this guide a helpful reminder of where to focus their energies. Readers will learn to:
• Ask-and honestly answer-key questions that will successfully develop the concept.
• Toss out the notion that cuisine alone can differentiate the restaurant.
• Predetermine the evolution of a customer’s experience, from first-timer to regular.
• Form a crackerjack team based on a savvy selection of managers and waitstaff that complements the owner’s strengths and weaknesses.
• Look for financial partners with similar financial and personal goals-and learn to avoid the "tire kickers."
In 14 years working in the industry, Sweeney has seen dozens of mistakes, some made by the largest restaurant chains. He’s also witnessed-and had a hand in-some spectacular successes, including Dylan Prime, Morton’s, and Damon’s.
