The Food and Beverage Magazine Guide to Restaurant Success

6The Main Course

You've created this beautiful space, have all your tools in place, and you are now getting ready for the main course—the food. This is the next level of research, so grab that yellow legal pad, notebook, or device and get ready.

Always remember: when you make these choices, you are going to make some wrong decisions; but have faith and keep moving forward. Don't let misjudgments slow you down.

Meet with the chef or cook, and really go over your menu. Write down everything that's in every dish, from salt to racks of ribs to heads of lettuce, and how much you need of each item. You've taken photos of your ingredients, and you have ideas for how to present each dish. The one point you need to realize is that you only have one chance to make a first impression. You have dazzled your customers with your staff, the menu, and the atmosphere. Now comes the headliner, so to speak: the food.

This Is Not a Trip to the Grocery Store

You need to meet with suppliers and vendors again to show them your menu, pictures, and list of ingredients. These account executives and vendors work the front line of the industry, meeting with restaurateurs daily. They know what food items are selling and what trends may have fallen flat. You can then look at the pricing and the cost structures. Suppliers and vendors will share information with you, but remember they are not your friends. Do not share all of your information with them or complain—that is only for your most trusted family ...