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4 Ways You Can Enjoy Being A Restaurateur

4 Ways You Can Enjoy Being A Restaurateur

If you’re a person who has read the book Eat, Pray, Love, you will understand the section eat resonates to many who owns a restaurant. In our world these days, food has become a fashion accessory you wear. It’s beauty taken in beautiful angles for Instagram and SnapChat, showing the world how amazing life can be. We adorn our food based on its unthinkable ideas; toilet bowl restaurants, de-constructed coffee and an extreme collection of vegan diets.

However, this would be a perspective of a customer, my question is: How would you react if you’re the brains behind the whole success?

As a restaurateur, you eventually lose your love for cooking and most times fall prey to the overnight fame and stress. After weeks of exploring Bosnia and it’s food culture, I’ve managed to put together a collection of advice that might help you enjoy owning a restaurant and making food for the rest of your life.

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1. Food Should Always Be The Priority Over Money

In our world these days, money has always seemed to take the highest priority, therefore, it’s no surprise that a restaurant business revolves around money and popularity. There are many chefs that started off making food due to passion however eventually became the slave of profit.

According to Gordon Ramsay whom in my point of view is the Father Of Food, never failed to stress the importance of focusing on the quality and the taste of the food instead of the income. He firmly believes that for a restaurant to be successful, the love and passion should be portrayed through the food and not the check.

It’s a lesson many restaurateurs forget over time. Therefore if you’re finding it hard to rekindle your cooking spirit, go back to the first kitchen you started and reminisce on why and how you fell in love with making food. You’ll be able to find the kitchen diva in you yet again.

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2. Creativity Is Never The Final Destination

Often enough I hear from the new age hipsters that the best way to make food is being creative; however my trip to ancient Bosnia proved otherwise. Creativity is definitely a crucial aspect , especially in the current world we live in, however, remembering our past and trailing back in time could actually be the point of view many restaurants might need these days.

As the times moved on, we find an immense amount of gastronomic restaurants around us but we have slowly forgotten how food was created. We have slowly started leaving behind traditions and history of how food was made. This has led to the extinction of traditional cuisine.

As they say, creativity lies in the eyes of the beholder; find out your own roots and bring that back to your restaurant. I can guarantee you, it will give both your customers and you the satisfaction and joy needed in being part of the food industry.

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3. Prioritize Your Employees First

When you’re a boss, it’s easy to forget how to be humble; while many may disagree it’s psychologically proven that humans tend to indulge in power. Over the years many companies have practiced openness and trust as part of the companies growth. Therefore, both employees and bosses are bound by protocols which keep them equal and satisfied.

These have also become the practice of many restaurants as they realize the importance to hire great people and to keep great people as they progress. When your restaurant reaches a point of passive income, you would need employees who aren’t working for the benefits but working for the love and loyalty of the company. This attitude gives you the opportunity to expand and grow without the fear of being betrayed, hence increasing your restaurant’s profit, keeps your clients happy, and allows your employees to prosper.

If you’re a person who has trouble communicating, allow them to speak to you first and then give yourself time to speak to them. Always keep in mind that a great restaurant is in the hands of great employees.

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4. Always Make Sure To Have A Financial Planner

Over time a well-known restaurant or a growing restaurant will start gathering passive income. This becomes prominent when you start reaping huge profits and have the capacity of expansion. It’s an accomplishment and often times a break many restaurateurs would’ve spent their entire lifetime waiting for.

However , with greatness comes responsibility and the stress for financial organization. The best advice is to always have a financial adviser or auditor that you trust. Preferably avoid family and friends, this is because there’s always a fine line between business and relationships and often time working together with people you love could end up disastrously.

Therefore, hire someone who’s known for their organization, have great experiences and one you know that you can rely on. I suppose your instincts should be your best teacher regarding this matter.

Generally, being a restaurateur allows you the freedom to be creative and allows you to live the dream life if a certain balance is maintained. This tips will definitely be of great use for those who are growing and looking forward to being part of this industry.

Featured photo credit: Google Images. via thumbnail.ymlp.com

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The Gentle Art of Saying No

The Gentle Art of Saying No

No!

It’s a simple fact that you can never be productive if you take on too many commitments — you simply spread yourself too thin and will not be able to get anything done, at least not well or on time.

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But requests for your time are coming in all the time — through phone, email, IM or in person. To stay productive, and minimize stress, you have to learn the Gentle Art of Saying No — an art that many people have problems with.

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What’s so hard about saying no? Well, to start with, it can hurt, anger or disappoint the person you’re saying “no” to, and that’s not usually a fun task. Second, if you hope to work with that person in the future, you’ll want to continue to have a good relationship with that person, and saying “no” in the wrong way can jeopardize that.

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But it doesn’t have to be difficult or hard on your relationship. Here are the Top 10 tips for learning the Gentle Art of Saying No:

  1. Value your time. Know your commitments, and how valuable your precious time is. Then, when someone asks you to dedicate some of your time to a new commitment, you’ll know that you simply cannot do it. And tell them that: “I just can’t right now … my plate is overloaded as it is.”
  2. Know your priorities. Even if you do have some extra time (which for many of us is rare), is this new commitment really the way you want to spend that time? For myself, I know that more commitments means less time with my wife and kids, who are more important to me than anything.
  3. Practice saying no. Practice makes perfect. Saying “no” as often as you can is a great way to get better at it and more comfortable with saying the word. And sometimes, repeating the word is the only way to get a message through to extremely persistent people. When they keep insisting, just keep saying no. Eventually, they’ll get the message.
  4. Don’t apologize. A common way to start out is “I’m sorry but …” as people think that it sounds more polite. While politeness is important, apologizing just makes it sound weaker. You need to be firm, and unapologetic about guarding your time.
  5. Stop being nice. Again, it’s important to be polite, but being nice by saying yes all the time only hurts you. When you make it easy for people to grab your time (or money), they will continue to do it. But if you erect a wall, they will look for easier targets. Show them that your time is well guarded by being firm and turning down as many requests (that are not on your top priority list) as possible.
  6. Say no to your boss. Sometimes we feel that we have to say yes to our boss — they’re our boss, right? And if we say “no” then we look like we can’t handle the work — at least, that’s the common reasoning. But in fact, it’s the opposite — explain to your boss that by taking on too many commitments, you are weakening your productivity and jeopardizing your existing commitments. If your boss insists that you take on the project, go over your project or task list and ask him/her to re-prioritize, explaining that there’s only so much you can take on at one time.
  7. Pre-empting. It’s often much easier to pre-empt requests than to say “no” to them after the request has been made. If you know that requests are likely to be made, perhaps in a meeting, just say to everyone as soon as you come into the meeting, “Look guys, just to let you know, my week is booked full with some urgent projects and I won’t be able to take on any new requests.”
  8. Get back to you. Instead of providing an answer then and there, it’s often better to tell the person you’ll give their request some thought and get back to them. This will allow you to give it some consideration, and check your commitments and priorities. Then, if you can’t take on the request, simply tell them: “After giving this some thought, and checking my commitments, I won’t be able to accommodate the request at this time.” At least you gave it some consideration.
  9. Maybe later. If this is an option that you’d like to keep open, instead of just shutting the door on the person, it’s often better to just say, “This sounds like an interesting opportunity, but I just don’t have the time at the moment. Perhaps you could check back with me in [give a time frame].” Next time, when they check back with you, you might have some free time on your hands.
  10. It’s not you, it’s me. This classic dating rejection can work in other situations. Don’t be insincere about it, though. Often the person or project is a good one, but it’s just not right for you, at least not at this time. Simply say so — you can compliment the idea, the project, the person, the organization … but say that it’s not the right fit, or it’s not what you’re looking for at this time. Only say this if it’s true — people can sense insincerity.

Featured photo credit: Pexels via pexels.com

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