Things you learn from the tough times

No one ever said that owning a restaurant would be easy. I know that.

Sometimes the biggest or most valuable lessons come from what went wrong (and how you handled it) rather than what went right.

The retro diner had a tough week. But I'm not going to lose (any more) sleep over it. Once things are in the past, there's really no going back anyway.  But, here's what I learned this time around.

1) Equipment will break down. Be grateful when this happens on a rainy Tuesday rather than a busy Friday.

2) Always treat your service/repair people well. There may come a time when you NEED them on a Friday afternoon.

3) When you employ a dozen people or more, someone on staff will be having a personal crisis/health  issue/bad day at all times. A personal crisis at age 16 may not be the same as one at 40, but nonetheless it will consume them.  Be patient. Give people time. Time solves, or eases most things. Help each other. Laugh when you get the chance.

4) There will be some guests who feel entitled to insult you or make personal comments with the price of their sundae. It's ridiculous, really. If I counted the number of times a week I was insulted for my tired appearance, or my perceived work ethic I would cry. A thick skin is necessary to deal with the public, regardless of industry.

5) People make mistakes. We served you a caramel sundae, and not hot fudge? There's still no reason to raise your voice, swear or call the serving staff stupid. We'll remake it. No big deal. Are YOU sure you didn't say "hot caramel" but MEANT "hot fudge" anyway? It's ice cream, not major surgery. We didn't just accidentally remove your spleen. Relax! Have you tried hot caramel? It's really good!

6) Having a "job" is not the same as working. "Working" is an action activity. Until you learn this, it will hold you back from achieving your potential.

7) The vast majority of people are good and kind and honest. I took a dozen IOUs yesterday when our debit machine wasn't functioning. Not one person didn't come back to pay their bill and settle up. That's fantastic!  And I would have extended the same offer to the 4 others who didn't have any cash... but they were too quick to SWEAR at the staff and stomp out angry. Ugh. The lesson in this is... he who has a short fuse and a foul mouth will not get the ice cream.

8) We offered a coupon which gave the bearer 2 premium ice cream parfaits, for the price of 1. This was a great deal, literally 2-1. Well, the number of people who fussed and complained and made a stink about the price of 1 parfait ($5.99) have ruined it for all others. I can't see doing that coupon and opening up my staff to hostility at the counter, like that again. Now, I understand if normally you purchase a $3 cone, and normally wouldn't splurge on one of the fancy treats, that this would seems out of the ordinary for you. But for most people eating dessert at a restaurant, or getting "something fancy" they understand $6-8 is what is costs nowadays.  The lesson here, if you mind your wallet, also mind your tongue and don't ruin it for everyone.

9) We are renovating, repairing and replacing constantly. It's a fact of life. Things need painting, things need repair. Especially in a commercial setting where hundreds of people pass through your door daily. It is not a home where 5 people come & go. Budget for this expense. Try not to take the damage personally.

10) The best lesson of the week:  Sometimes exactly what you need will walk through the front door and give you a hug. And it will help you keep going. Have faith!

5 Ways to Learn the Ropes

If you are considering starting or buying a restaurant or food truck, you need to start with research.  Here are a few serious suggestions that will help you make this decision.

1) Start with your local Health Department/ Food Services Commission. Research regulations, and necessary government paperwork first. This is a terrible thing to leave to the last minute. Do you want to have a restaurant and staff "ready to go" and then sit and wait 3 weeks for permits? No.

2) Next time you go out to eat, evaluate the menu for ingredients, popularity, equipment etc. Can YOU cook what's on the menu?  Count the number of tables and staff etc. Start considering numbers, rather than your own personal meal decisions when you eat out. See things through a restauranteur's eye.

3) Take a marketing class. Read blogs. Learn how to use Facebook and Twitter for business.

4) Start going to the gym every single day.  Why? Because if you can not commit to a "chore" like exercise, then it will be near impossible to run a restaurant which is a "7 day a week, rain or shine, happy or sad", business.  This isn't a joke. There are days you will NOT want to get up, stock, prep, deal with staff and then cook for 12 hours. Commitment and stamina are the absolute keys to success.

5) Write a business plan and have people in the industry review it for authenticity and accuracy of projections.