Usually new restaurant entrepreneurs are getting busy right after January 1st. This year it was really slow. I have to say, just this past week I've see a lot of action. I'm receiving a ton of inquiries for advice on starting a restaurant, and also requests for concept drawings. There is such a spirit to have one's own restaurant, and this economy has put quite a damper on those dreams for quite a long time. I'm excited to see renewed interest and action!
If you are one of the eager ones, slow down and just be sure to do your due diligence. There are things that you need to know and do before you get in too far. This is not to say that in doing these things you will be discouraged. On the contrary you will be confident when you are in the know and take the right steps to proceed with the greatest chance of success.
I've mentioned already that my book is now available for you who want to open a restaurant right. How to Open a Restaurant: Due Diligence is a guide and workbook to follow which will cost you a few dollars now, but save you from headaches and 1,000's of dollars of mistakes in the start up. Check out the table of contents and introduction. For ordering information go to http://frankstocco.com.
My hope and plan is to get this book into the hands of the entrepreneur, but also schools with culinary arts, business, hospitality programs, interior design, even architecture.
Passion for the foodservice industry will never go away. At least not in my life and work!