The Food and Beverage Magazine Guide to Restaurant Success

10Persevering Through the Tough Times

The one thing I cannot stress enough to you is, do not fear the failure. Your internal drive has led you to this point. Try new ideas and concepts using the skills outlined in this book. Some will work and many will fail, but that is all part of the process to succeed. I have taught you everything I can at this point for your success.

Remember this: go with your gut. Follow your instinct. Don't listen to negativity. Hear it, but don't listen to every single thing people say. Always be ready, willing, and able to test new ideas, marketing campaigns, menus, items, staff, and software. Another major thing you can't do is take anything personally.

Develop a Thick Skin

Your restaurant is your dream, and you've poured your heart and soul (and savings) into it. And as hard as it is to do, you cannot take anything personally. Your restaurant is about your food and customers, not about you (though it may not feel that way). In the course of a day, you'll hear the following comments and more:

• The French fries were soggy.
• The French fries are too crispy.
• The French fries are amazing.
• The buns are too hard.
• The buns are too soft.
• The buns are delicious.
• Your steak is too tender.
• Your steak is too tough to cut.
• This is not a steak cooked rare.
• Your steak is like butter.

My personal favorite is when someone asks, “Why does the soda taste funny?” You can open a can of soda, pour it into a glass, and bring it to someone, and they will still ask, “Why ...