1 - The last reason why open a restaurant is the overwhelming desire to feed people, of creating a warm, welcoming and elegant atmosphere where friends can come and feel good. A restaurant is a business. You have to work to make money, not partying with friends. You must know perfectly your menu, you'd be surprised how many restaurant owners do not know the cost of their menu.
2 - A restaurant is not a theater (or cinema). It 'company. Some think that the room is the set of a film, the cast and their customers filmmakers. Not so, the dining room is a place of work. The product is not the food, the product is the customer. The thing you must do is to make a restaurant full and happy as possible. Fortunately, in recent years the Italian restaurants have ceased to be faded replicas of the dining rooms of the nobles or rouged copies of university canteens. The architects and designers are beginning to understand that a restaurant is not a nice palette but a complicated series of interlocking gears.
3 - The eternal, constant and unchanging truth is that the restaurants are made with a thousand moving parts that need to adjust the time. Everything that can go wrong goes wrong if it is not kept under control.
4 - It 'an area delusional. People who understand restaurants are less than those who work there. Almost never eat things chefs who cook. It is difficult to sit at the table to order three dishes from their menu, and never pay the bill out of pocket. Indeed, it is rare that the chefs eat as you should, you may have been in the restaurant less time for their clients. A few waiters can afford to eat the food they serve. And restaurateurs have no idea what it means to be customers of their restaurant. There are dozens of restaurateurs who complain of the negative reviews, I know very few that say "I had a bad review because the dishes were terrible."
5 - All steal at all. When the cooks were not required to wear a hat out of the kitchen somewhere hidden truffles and threads. It is no secret that the chef of the big hotels seek and obtain kickbacks from suppliers. In fact, the more they settle their claims more are chosen. The waiters steal each other tips and portfolios. The owners steal in who takes the money, banks, insurance and of course, underpaying their staff. The first thing to do is make a restaurateur chef (plus the Director and the bartender if there are) part of the business, with a share of profit sharing and a rating. It 's almost impossible to surprise a good bartender to steal and tell me, why should you accept a less than good? Who wants to open a restaurant must understand that much of the dining room staff is smarter than him while in the kitchen happen to find pieces of meat less stupid staff. All suppliers will try to cheat because they have to make up the last restaurant that did not pay their debts. Each delivery must be checked and the goods do not comply with the requirements changed. Someone has to take the time to check all the mozzarella, shrimp, all strains of salad and count all cartons of beer. Suppliers know. They know that the chefs are picky, but also have much to do. A delivery that arrives late is less likely to be controlled, here's how you explain all the car parks in two rows of the fishmonger, always on Fridays, and always at 12:30.
6 - It 'a rule that the time and energy devoted to the decisions to be inversely proportional to their importance. You will spend hundreds of hours discussing the letterhead, nothing compared to the time it will take to find the right name. I know a caterer who the week before opening controlled one by one the samples of fabric for the uniform of the waiters kept us, having spent a fortune are the same. But had not yet seen or tasted a rag menu. Although it is known that none of the 10 dishes prepared by the chef for the test-menu never succeed so well.
7 - Do not you ever seen a PR that makes a difference in the history of food. And not a single table will be busy because you have turned to three blondes a little 'washed out that favoleggiano oysters and champagne. But will cost you 5% of the turnover. I know a PR first law that any positive review, then call the restaurant to let the owner know that as a critic he was to put in a good word, but as a personal favor is clear. And if they want to meet for a drink or to discuss future projects, it happens that he is free that afternoon. It happens.
8 - The place, the place. The place means little or nothing. Think about it, how many of your favorite restaurants are in spectacular locations and how many in small streets, no parking or lost in some country? Usually the dishes of the restaurants overlooking are terrible. Usually the dishes of the restaurants have outdoor seating with views and service are terrible to behold.
9 - The hard work seems to make little difference. I know people who work with restaurants hellish as other people with restaurants locations.
10 - The truth is that area providing restaurants for a while 'I have learned to know the errors and many of the ingredients that, in retrospect, have made them millionaires. But I still can not tell you what, precisely, makes them good or successful (which is not the same thing). I would say alchemy elusive and capricious. "Restaurants are in the 80s what theater was for the '60s" read one of the protagonists of the film When Harry Met Sally. The only possible comparison between restaurants and theaters (or movie) is that no one knows what will become a success. And no one believes the critics.
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