Profits, not Heartache: 10 Practical Restaurant Lessons

What every restaurant owner needs to know (and often doesn’t)

By the time I opened my restaurant in 2008 I had been working for myself in one capacity or another since 1995. I figured thirteen years of entrepreneurship was enough to tackle the restaurant business.

I was so, so wrong.

Over the next five years we struggled to make a go of it. Not because we didn’t have customers, we did. We didn’t know how to make that revenue profitable. We didn’t understand who we were as a business, and we lacked the restaurant education that leads to good decisions.

What followed was a long series of missteps and gyrations. The business equivalent of bull-riding. Painful, difficult, occasionally glorious. Continuously crawling towards a better understanding.

This piece was featured by the Editors at Medium on the business page 🤓


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