Chefs Weigh In: The Pros and Cons of Expansion – Hot Topics – Eater National

When is it right for your restaurant to add a location? What are the potential pitfalls? What are the advantages? The following article shares input from 5 chefs who did it. They give their experiences opening a second location to hopefully help you decide whether expansion is the right decision for you.

Great new Food Network show | Restaurant Stakeout

Restaurant StakeoutThere is a great new show on the Food Network you need to check out if you haven’t seen it yet. It’s called Restaurant Stakeout. Instead of being just another show with a restaurant consultant telling people their food sucks and their menu is too big, Willie Degel’s show is an original and really interesting to watch.

During the course of this show, a consultant sets up multiple hidden cameras throughout a restaurant to observe the restaurant while no one knows he is watching. After finding numerous problems that are costing the owner money, he invites the owner to watch the footage with him. The owner is appalled at what really goes on in their restaurant when they aren’t there and the consultant beats them up over how much money they are losing. By the end of the show, the consultant is making recommendations to the restaurant owner which, by this point, seem like no brainers.

Besides the fact this show is much more original than any restaurant improvement show anywhere on television, this show is a great eye opener for restaurant owners. You never know what is going on in your restaurant when you aren’t there unless you have surveillance, or truly responsible leaders in the restaurant at all times.

Check out the TV show website here:

You can get a free 30-minute telephone consultation with Brandon O’Dell from O’Dell Restaurant Consulting to see if there are improvements that can be made in your own restaurant too.
Call (888) 571-9068 to set up a time.

Hilton Worldwide seeks independent restaurant concepts ripe for franchising

Hilton seeks restaurantsSpread the word, Hilton Worldwide is looking for successful independent restaurant concepts to pitch to their franchisees to put into their hotels. This might be a good opportunity to take the first step into franchising. The following article from Restaurant Hospitality E-Zine doesn’t say as much, but the Hilton maybe willing to foot all or part of the cost of franchising the concepts.

Liquors Can Be Local Too – Restaurant Management (RMGT)

Here’s an article from Restaurant Management E-Zine about the use of locally distilled liquors in restaurants.

Liquors Can Be Local Too – Restaurant Management (RMGT)

Go to for operations and marketing assistance for your restaurant or foodservice.

How restaurants can succeed with Pinterest | Nation’s Restaurant News

Have you heard of Pinterest yet, and are you using it? Here is an article about why restaurants especially have a product that is tailored perfectly for Pinterest…

How restaurants can succeed with Pinterest | Nation's Restaurant News.

Are Mom and Pop Restaurants a Thing of the Past « Culinary Career Research Center | How to Get Into Culinary School | Culinary Admissions & Financial Aid Info


Are Mom and Pop Restaurants a Thing of the Past « Culinary Career Research Center | How to Get Into Culinary School | Culinary Admissions & Financial Aid Info

Show Winner Blames Chipotle for America’s Next Great Failure

Show Winner Blames Chipotle for America’s Next Great Failure.

It was supposed to be America’s Next Great Restaurant, but as soon as NBC’s hit spring show went off the air, winner Jamawn Woods allegedly found himself with an inexperienced team and no backing, forcing him to close his three locations in just two months.

Now he wants someone with deep pockets to pay—Chipotle.

Read more:

“Next Great Restaurant” New York location closed after 1 month

This story just goes to show that great food and a great concept just aren’t enough in the restaurant business. Even the best idea can fail without proper management and marketing. Check out the story here….

Do’s and don’ts for startup restaurants – vol. 1

Know your target market. Your target market is not the people you WANT to buy your food, but rather the ones MOST LIKELY to buy your food. A big red flag in any marketing plan is an assumption that your concept appeals to everyone.Don’t:
Have a large menu. Large menus confuse your concept, increase ticket times, decrease table turns, increase waste, make server training harder, and overall just make you lose money. You can’t be all things to all people. If you try, you’ll be very little to very few.Do:
Have an exit strategy. Knowing how you’re getting out of this venture if things don’t go right is more important than knowing how to get into it. What happens with your lease if your concept fails? Do you have provisions that protect you in case of road construction, building construction, or other cicumstances beyond your control?

Think if you “build it they will come”. Every new restaurateur thinks their food and product is so interesting and unique that people will flock to their restaurant just because they opened it.

Have a marketing plan. Word of mouth marketing only works if a lot of people already know about your business. You can’t depend on word of mouth for a startup. Marketing a startup takes money and a plan on how best to utilize that money to get people in your door, so you can build relationships and earn their referrals to their friends.

Sign a contract without having it reviewed by legal counsel, whether it’s for a lease, a partnership, or a vendor.

Create a unique selling point. Form an emotional bond with your customers by promising to make them FEEL something, then delivering on that promise. The memory of how you made someone feel with your restaurant will last long after they forget who served them and what they ate. “Good/great food and service” are NOT unique selling points. Every restaurant claims to have these. The emotion that you promise and deliver to your customers IS a unique selling point. Other restaurants will not have this.