As a restaurant owner myself, I started my entrepreneurial journey fresh with rose-coloured glasses. In other words, I was young, optimistic, and had fire in my blood to concur the F&B industry. Basically, I was naïve and idealistic.
After the first 6 months of running my restaurant, I was ready to throw in the towel. I had designed my restaurant, thinking it would appeal to millennial, crafted out my menu, hired staff, sourced my inventory to making sure we had the freshest ingredients every day, and sourced for food bloggers to promote my restaurant.
Instead, I found myself having to manage everything. From scrubbing down the kitchen daily, grinding the coffee, de-shelling the prawns, serving the food, wiping tables, polishing the floors, taking photos of the food on my own, washing the dishes, and being a naturally sympathetic person, I found it difficult to fire staff who were too stubborn to be trained.
Trust me when I say, I know running a restaurant is no easy job at all.
There are a few factors that you’ll need to have to run a successful restaurant – one that’s able to operate for the long-term. The first is certainly, passion.
If you’re aim to start a business is purely to cash-oriented, then trust me when I say you’re business will definitely fail. It takes much more than passion, talent and IQ to charge ahead.
So what did I do to keep myself going?
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