This article from Allfoodbusiness.com struck me as worthy to pass on especially for the restaurant owner, for those aiming to open their own restaurant... - Frank Stocco, Independent Restaurant Designer/Consultant
Maybe you’ve heard this advice before, but it’s worth saying again. A restaurant operator or manager should work every job in this business before taking over a store. This business is different from others in many ways. Unfortunately, one of them is the disparity between the front and back of the house. However, most jobs are easy to get a basic understanding of.
For those reasons, it’s a good idea to spend a little time everywhere in a restaurant—from the hostess stand to the dish pit. Many great operators start out as dishwashers or prep cooks. Others come into this business straight from other industries. In either case, there are many things an operator can miss out on by not having a familiarity with every role in the building.