February 4, 2008
10 Things I Know About...
By Cory Hopkins
Opening A Restaurant
By Michael Covino
President of Niche Hospitality Group, operators of Block 5 Bistro, Bocado Tapas Bar and Mezcal Tequila Cantina in Worcester.
As told to Cory S. Hopkins,
Worcester Business Journal Staff Writer
Restaurant concepts that work in other markets may not work in yours. Go with a concept that may not have been done, but that local customers will also accept.
Our executive chef is comfortable with certain cuisines, so we've worked around that. We won't be opening a Chinese food restaurant any time soon.
You need to manage a restaurant in your market before you own one, to get a feel for what people want.
Your managers need deep experience, from the front of the house to the back.
Your staff needs to have 51 percent love for what they do, and a 49 percent ability to do it. Too far skewed one way or another, and your customers will notice.
Nobody wants $12.99 Prime Rib. Establish a price point between "What a deal" and "They're desperate."
Study industry best practices, from restaurants to hotels and the service industries, to always make your hospitality the best.
Advertise yourself, even (sometimes especially) in the lean months.
Reward your regulars with a "Buy 10 Appetizers, Get One Free" type of program.
Your entire staff should act as an ambassador of your restaurant.
By Michael Covino
President of Niche Hospitality Group, operators of Block 5 Bistro, Bocado Tapas Bar and Mezcal Tequila Cantina in Worcester.
As told to Cory S. Hopkins,
Worcester Business Journal Staff Writer
10. DEFINE THE MARKET'S APPETITE
Restaurant concepts that work in other markets may not work in yours. Go with a concept that may not have been done, but that local customers will also accept.
9. WORK WITHIN YOURSELF
Our executive chef is comfortable with certain cuisines, so we've worked around that. We won't be opening a Chinese food restaurant any time soon.
8. MANAGE TO OWN
You need to manage a restaurant in your market before you own one, to get a feel for what people want.
7. DEEP DISH
Your managers need deep experience, from the front of the house to the back.
6. 51 PERCENT GRATUITY
Your staff needs to have 51 percent love for what they do, and a 49 percent ability to do it. Too far skewed one way or another, and your customers will notice.
5. PRIME VALUE
Nobody wants $12.99 Prime Rib. Establish a price point between "What a deal" and "They're desperate."
4. PRACTICE MAKES PERFECT
Study industry best practices, from restaurants to hotels and the service industries, to always make your hospitality the best.
3. CREATE A BUZZ
Advertise yourself, even (sometimes especially) in the lean months.
2. REWARD YOUR REGULARS
Reward your regulars with a "Buy 10 Appetizers, Get One Free" type of program.
1. DIPLOMACY
Your entire staff should act as an ambassador of your restaurant.
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