When to hire an expert?
Hello everyone, this is my first post on here. I opened a restaurant 3 months ago with my dad as a way to get out of my previous job (construction) and he wanted something better for me as well. He has 10+ years experience serving and cooking in restaurants, and I have none. We decided on a mexican theme restaraunt in a sort of niche tourist town in Alberta. In the summer the population goes from 10,000 people to 50,000 all summer with young people and old coming from all over alberta to be near the lake (which I'm convienently placed directly in the busiest part of) We have the location, we have a basic concept..but the finer details are eluding us big time. Dad's afraid to take a serious look at the books, but I think we're losing money big time, and he's in a sort of denile about everything. So it's up to me to make this thing work. This is basically our shot or we're screwed so... Should I hire a professional restaurant expert to come down and help us? I really don't have much of an idea how to run a restaurant but I'm basically doing most of the running and I need help. Where should I start? We have to make some money back next summer or we're going to have to close the doors. I realize one of the biggest mistakes we made was not applying for our liquor liscense sooner (we're just getting it now) and the summer is over. That lost us alot of revenue this summer. Any tips? Good books??
Thanx all
Blue Iguana
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