As a Person who previously Experienced 16+ year Family owned Restaurant

To Operate a restaurant:

1st: you must know it’s very hard & harsh on health.

2nd: Must be a cook yourself or your family has one.

Reason: if hired cook decides to not work or if you are dissatisfied with their cook experience, you can take over your self.

3rd: must know positions of responsibility needed by each person by task.

All Below can be put into 1 or 2 or 3+ Positions

2nd Cook, Cashier, Phone, Packer, Fryer, Cleaner, Prep person for all cooking supplies

4th: Have a Book of Important Contacts: know who to call for HVAC & Appliance Repair, electrician, cleaner for hoof, Tax Prep, Food Shipper, Landlord

5th: Must keep record for a number of years, we keep ours for 5 Years+, like payments, tax stuff, & etc.

6th:

Every Year you have a Food Inspection, it could be March or April or around this time.

Have it ready for Fire Insurance company, or a person certified to inspect safety or change fire extinguisher.

Find a Good Tax Prep

Find a Food Food Shipper for fresh quality, have at least 2, so you can ask to price check

Have the check or cash ready near each month to pay your Landlord by mail or in person

7th: Keep your refrigerator working: Ex: 1 sandwich refrigerator, 2 rectangle chest freezer, 1 big tall refrigerator, 1 glass slide refrigerator, 1 soda refrigerator.

8th: try to be polite to customers.

Even if they Rude -> treat their food, the way you cook your own food.

9th: estimate how much food you need prep for the day or week.