business help: My Restaurant is very close to failing. - Help.com

This Guy is amazing!

I would be no where without him. He gets really busy though

www.therestaurantconsultant.org

Nicolad - You stole my story. I am in exactly the same position. After 8 years in business I am now looking at going out of business. I can’t do it any more.
Does anyone have any advice as to how to shut the doors, get the staff paid, store the equipment, talk to the landlord, which order to cancel vendors, utilities etc, all with no money? I mean, if I had the money I wouldn’t have to be going out of buisness in the first place.

I have nearly the same prolem, what was your advice it may help me too.

remenber the mony is not only in food is the combination food /beer/y atencion[nice lady all depent where are you locate

I have been writing a series on Who Is Killing The South African Restaurant Industry that you may find helpful. You can find chapter 1 here… http://brandstrategy.co.za/who-is-kil…

wow

We’re in the research/casting phase of a Food Network special that will spotlight owner/chefs who are struggling in some way.  We are looking for people, anywhere in America, who have a restaurant (or other food business) that is facing a specific problem, which is hurting their success.
 
Maybe it’s a personality flaw of the owner/chef which they acknowledge they need to overcome but are having difficulty in doing (for example their temper, or their insistence upon micromanaging, or their hesitation to fire underperforming staff).  Maybe it’s a experience gap such as someone who is an excellent chef, but their lack of business sense has led to rookie mistakes which are hurting their profits.  Maybe they aren’t even sure where the problem lies, they think that their food & management are all wonderful… but they know something must be amiss somewhere in the chain.  We would prefer individuals who know that they have a certain shortcoming and are trying to fix it, but have not been able to.
 
The idea of the show is to eventually give some of these struggling chefs a leg up – whether it’s coaching, cash, new equipment, new staff, etc.
 
Interested chefs should contact Chris at i> small>(email removed) /small> /i> – and our research team will reach out to phone interview them.

Go to savemybar-restaurant.com. she can help!

Dragon_Lady wrote:
Oh, boy….

Right now, the economy sucks. It’s really, really bad. And people are reluctant to spend money on luxuries like pizza when they’re not sure they’ll have jobs next week.

It sounds like you’re doing most of the work that employees should be doing. You should be paying minimum wage to someone to do the grunt work, so you can concentrate on the other things that need to be done.

I’d stop offering discounts, too, as it sounds like you’re already selling at a loss. Cutting expenses is always best, but if that’s not enough, you will have to raise prices. You might want to just have some kind of special thing once a month or something, but otherwise cutting the discounts is probably a must.

See what you can do about moving to a better location. But in the meantime, do what you can to be more accessible. People shouldn’t have to walk more than a few yards from car to door, and those in wheelchairs and such should be able to get in easily.

Finally, internet research is pretty worthless. The only line you need to be reading is the bottom one. If you’re not making any profit, then it might be better to fold up, sell what you can, and try something else. I know it’s hard to let go, but sometimes success comes from another direction, and there’s no shame in giving up so that you can move up.

Dragon_Lady wrote:
Oh, boy….

Right now, the economy sucks. It’s really, really bad. And people are reluctant to spend money on luxuries like pizza when they’re not sure they’ll have jobs next week.

It sounds like you’re doing most of the work that employees should be doing. You should be paying minimum wage to someone to do the grunt work, so you can concentrate on the other things that need to be done.

I’d stop offering discounts, too, as it sounds like you’re already selling at a loss. Cutting expenses is always best, but if that’s not enough, you will have to raise prices. You might want to just have some kind of special thing once a month or something, but otherwise cutting the discounts is probably a must.

See what you can do about moving to a better location. But in the meantime, do what you can to be more accessible. People shouldn’t have to walk more than a few yards from car to door, and those in wheelchairs and such should be able to get in easily.

Finally, internet research is pretty worthless. The only line you need to be reading is the bottom one. If you’re not making any profit, then it might be better to fold up, sell what you can, and try something else. I know it’s hard to let go, but sometimes success comes from another direction, and there’s no shame in giving up so that you can move up.

Having promotions with restaurant consultants help. They promote your restaurant and attract people by setting up a gift certificate program that cost you absolutely NOTHING. There’s places I never even heard of or thought about trying until I joined the certificate program. Call this lady for detailed info, she’s good and it couldn’t hurt. http://www.nnrestaurantconsulting.com/

If you need help turning around your failing bar or restaurant in South Florida-Broward or Dade County, feel free to contact me by email i> small>(email removed) /small> /i>…its like having the Gordon Ramsay experience minus the yelling…lol…C. Gray..I will help you make your dreams materialize and salvage your original vision.

My prayers are with you all ! I’m in the same boat. Great food , they say. Beautiful place. And the OLD…WE’LL BE BACK…YA RIGHT. THEN WHere THE HECK ARE THEY ? Yes, we are in a bad location. Small town in PA. No neighborhood support. Everone wants something for nothing… sound familiar ? Here’s one, ” I’d like a hamburger and fries, ahhh hummm can I substitute the hamburger meat for one of your nice sirlion steaks and how about a baked potato instead of those fries. hoooo boy ! Heard it all. Or they say…” so & so sells their’s for less. ” AND.. I’d like to SAY ” THEN WHAT ARE YOU DOING HERE?” So sorry, didn’t mean to YELL. It sure gets fustrating. We are a Mom & Pop kind of place so we aren’t hurting as bad as some of you. I cook and hubby waits tables. No employees to deal with. This might be the answer to your problems, work it yourself. I wish you all luck and me too. May God Bless You All!

I’ve looked at successful Pizza operations and found they have done the following: Sent 10 or 2 trays of pizza & some sandwiches for free into some local businesses and manufacturers that have some employees showing them how great you are - drop off the menues and a 10% off coupon and say that you deliver to the business for lunch. One of my favorite places had a delivery person that paid cash for his new car just on lunch tip business. Sometimes it isn’t about bringing more people i as much as just selling more products. Look at food costs and talk to manufacturer reps that can offer a discount on what the sell through your distributor.

Does anyone know of any articles or statistics that talk about the number of TV’s in bars and restaurants or the correlation between having multiple TV’s to lots of TV’s and it helps to keep customers in your bar/restaurant longer?

Thanks in advance!