Do you prefer dealing with the general public or working inthe kitchen? Choose a food-service business that allows you to interact with
your clients if you are a people person. If you're not a people person, you'll
usually gravitate toward a commercial sort of business, such as a bakery or a
catering service, where you can deal with operational difficulties rather than
Other questions to consider include: Do you have a passionfor a certain sort of cuisine? Do you like a consistent schedule or something
new every day? Are you prepared to take on the extra obligations and
liabilities that come with offering alcoholic beverages?
As you do this self-analysis, think about your ideal day. Ifyou could be doing exactly what you wanted to do, what would it be?
Working as a Server at a Restaurant
Dealing courteously with clients and acting as an exquisitehost are simply two of the numerous responsibilities of a restaurateur.
Food-service business owners spend the majority of their time developing menus,
ordering inventory and supplies, managing personnel, creating and implementing
marketing campaigns, ensuring their operation complies with a vast array of
local, state, and federal regulations, completing a variety of paperwork, and
performing other administrative tasks. Certainly, there are money potential, as
well as enjoyable parts of the company, but launching, operating, and expanding
a food-service business requires significant effort.
Regardless of the sort of food-service business you want toestablish, working for a comparable operation for a while before venturing out
on your own is the best way to learn the ropes. This will provide you with
valuable insight into the reality and practicalities of the business.
Successful restaurateurs agree that working in someoneelse's restaurant initially is the finest preparation for owning one. Consider
it being compensated to be educated. You should certainly study books and
attend classes, but you should also intend on working in a restaurant for at
least a few years and performing as many various positions as possible. And if
you're not performing the work, pay attention to the person who is—you may end
up doing it if your own restaurant is unexpectedly shorthanded.