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Tim And Nina Zagat Beg You <em>Not</em> To Open A Restaurant
By
Garth Johnston
Published Apr 7, 2011
Modified Apr 7, 2011
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By
Garth Johnston
Published Apr 7, 2011
Modified Apr 7, 2011
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Tim and Nina Zagat, who should know a few things about the business after publishing their guides for 30 years, would like you to be aware that opening up a restaurant from scratch is, generally speaking, a terrible idea. It isn't that they don't think you are a good cook, or have a good concept, its just that, well, the restaurant business will eat you alive. So today they turned to the Journal to try and disuade potential restaurateurs. And they have some reasonable points:
- "There's a 60% probability that you will fail within three years or less."
- If you do open one, you'll need to have a good eye for real estate and interior design (to get the people to come in and stay in).
- You'll also need to be a good shopper, since if you "Buy too much and you'll be literally throwing your money in the garbage a few days later. Buy too little and you'll run out."
- If you are planning on doing the cooking, you better make sure you are ready because "serving hundreds of people à la carte is totally different than cooking a meal for a few friends. It's also nowhere near as much fun."
- A restaurateur also needs to be a good leader, since in the end all of the staffing choices come from top.
- Oh, and you'll also have to be a good host, which is not as easy as it sounds.
- Did they mention you'll need to be up on the internet as well? Because "Good reports on Twitter, Facebook and YouTube will be increasingly important to your success." (Note that the Zagat's refrain from mentioning their online arch-rival Yelp).
- Oh, and be prepared to give up any semblance of a life you may have had. The hours required to open a restaurant are grueling and never-ending.
So the next time you are thinking about quitting your job to open up that wings and oyster joint in the sure-to-be-the-next-Williamsburg neighborhood of St. George, Staten Island? Please stop and think about it long and hard—a job is a tough thing to find these days (but good call on the wings and oysters, dude! They are a great and uncommon combo!).
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