Keeping Up Momentum
New restaurant owners many times fail to realize that no one "needs" a restaurant, in most cases restaurant purchases are discretionary in nature so getting it right from the beginning is so important.
Lack of clarity in the concept is a huge reason for failure, but most of all it’s the mistakes and poor decisions made during start up that cause businesses to go belly up too. The first months of getting a restaurant open is a minefield of leases, permits, licensing, certifications and approvals. Not knowing how to navigate the process can land up costing the new restaurant owner plenty besides time and money. It cost momentum, which many fail to realize is crucial in a new opening. A restaurateur can borrow money, hire and cultivate vision and talent, but its momentum—the energy of progress--that keeps a plan moving forward and into living restaurant. Without the "momentum," the money dries up, visions get foggy and talent moves on. What happens next is that each pause, every stall, affects the momentum of the project. These interruptions wear away at the interest of everyone, partners, investors, prospective hires and anticipated customers. The restaurant is in a bad situation before the first dollar ever hits the till.
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