My job is to make your restaurant more money. Your job is to read for 3 minutes and take ACTION 🚀
LEARN: Top 5 reasons restaurants fail (what to avoid) PT 5: THE FINALE
DRINK RECIPE: CHOCOLATE COVERED BANANA: A sherry cobbler with flavors of banana and chocolate /
Let’s get into it.
In the restaurant world, the difference between success and becoming a statistic can often hinge on the decisions made long before the first customer walks through the door.
As daunting as the statistics may seem, with 60% of new restaurants closing within their first year and 80% shutting down by the fifth year, there’s much to learn from those who’ve navigated these choppy waters successfully.
Key Insights to Keep Your Restaurant Thriving:
4. Serving Up Success: The Importance of Quality Food
Believe it or not, having the best or most unique food isn’t the golden ticket to profitability.
What matters more?
Consistency.
Your food must taste good, look good, and deliver the same high quality every single time. Pair this with a stellar dining experience, and you’re on your way to creating a loyal customer base. Remember, inconsistency, even once, can turn a regular into a one-time guest.
5. Navigating the Numbers: Overcoming Logistical Challenges
For many first-time restaurant owners, the financial aspect can be overwhelming.
Between managing food costs and keeping overhead in check, it’s easy to feel like you’re barely staying afloat.
My top tip? Enlist a professional to tighten your Profit & Loss statement. A well-managed P&L isn’t just a guide; it’s a lifeline that can significantly cut costs. And never forget, the people you hire are the heart of your success.
Choose wisely, and ensure accountability systems are in place to maintain performance and consistency.
Empower Your Team for Excellence
The secret sauce to a successful restaurant lies beyond the menu.
It’s in the very fabric of your team.
Hiring for attitude over experience can transform your service, creating an environment where every team member is invested in delivering exceptional experiences.
Final Thought
Avoiding common pitfalls in the restaurant industry isn’t just about dodging failure; it’s about setting the stage for lasting success.
Stay informed, stay inspired, and most importantly, stay consistent in every aspect of your operation.
Watch The Full Video Of The 5 Biggest Reasons Restaurants Fail Here.
COCKTAIL HOUR
CHOCOLATE COVERED BANANA
DESCRIPTION: A sherry cobbler with flavors of banana and chocolate /
A dessert in a glass more complex than most 6 course meals.
INGREDIENTS:
Banana-Infused Oloroso Sherry, Venezuelan Rum, Falernum, Pineapple Gomme, Brown Butter, Chocolate, Salt
How:
4 dashes Bitter Truth chocolate bitters
10 drops Saline Solution (see below)
½ ounce Pineapple Gomme (see below)
½ ounce Brown Butter Falernum (see below)
½ ounce Diplomático Reserva Exclusiva rum
2 ounces Banana Oloroso (see below)
72 percent bittersweet chocolate, for garnish
In a cocktail tin, combine all the ingredients except the garnish. Fill a Pilsner glass with crushed ice. Add three 1¼-inch ice cubes to the cocktail tin. Cover and whip. Strain the cocktail into the Pilsner glass and top with additional crushed ice. Shave bittersweet chocolate over the top of the cocktail for garnish.
Glass: Pilsner / Ice: Crushed
BANANA OLOROSO
1 L Lustau Oloroso Sherry
4 overripe/black bananas, peeled
4 mg Pectin X
Blend together the sherry, bananas, and pectin. Add to a Spinzall, 375 mL at a time, and put on continuous until the liquid becomes clear, then strain through a chinois. Store in an airtight container, refrigerated, for up to 1 month.
MAKES 1L
**
BROWN BUTTER FALERNUM
905 g unsalted butter, cubed
3 L John D. Taylor’s Velvet Falernum
In a large pot over medium heat, melt the butter, whisking constantly, while the milk solids brown evenly. Continue to let brown, whisking, until the color is as dark as an almond skin. Remove from the heat and add the velvet falernum.
Transfer the butter to a storage container and place in the freezer until the fat has risen to the top and solidified. Remove and discard the solidified fat cap. Store in an airtight container, refrigerated, for up to 1 month.
MAKES 3.5 L
*** PINEAPPLE GOMME
800 g Simple Syrup (page 245)
200 g diced pineapple
Brix: 48
Combine the simple syrup and pineapple in an iSi canister. Charge it twice using N2O (cream) chargers, shaking the canister between each charge. Allow the canister to sit for 5 minutes and then vent by pushing the nozzle out quickly; place a container underneath the tip to catch any liquid that may be released. Unscrew the top of the canister. Once the liquid stops bubbling, strain the mixture through cheesecloth or a coffee filter. Let the syrup cool to room temperature and store in an airtight container, refrigerated, for up to 1 month.
MAKES 800 G
****
SALINE SOLUTION
50 g kosher salt
500 mL warm water
In a large bowl, combine the salt and water and stir until the salt is fully dissolved. Store in an airtight container, refrigerated, indefinitely.
MAKES 500 ML
Use this simple strategy to make your slowest month, your busiest month!
I made a video explaining why Kitchen Nightmares is made for TV ratings and why it has such a high failure rate with the restaurants it saves. This gentleman took it personally. 😂😂😂
I’ll always tag my subject lines with this 🟢, so keep an eye out 😉
Looking forward to the next one,
