The sad truth of the matter is that most people in the hospitality business don’t know how to run a restaurant, and that most restaurants fail. For a multitude of reasons, from badly managed margins to ill conceived marketing budgets, restaurants are not easy to run.
There’s just so much to consider as a restauranteur. Operation costs, food and beverage costs, and that’s before you look at labour costs.
However, most people think that running a restaurant is a piece of cake, yet they have no idea just how small the margins can be.
This infographic from Servy takes a closer look at exactly how to run a restaurant and, even though for us this is actually on the cheap side of estimations, the figures are quite an eye opener.
As they say near the end of the chart, it can take years for a restaurant to actually break even. There’s also a second chart in this post that takes a closer look at the restaurant industry in the U.S. and exactly how it breaks down with some startling figures on employee retention and just how difficult that can be.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.