Advantages of Having a Restaurant

Having a restaurant may look like a glamorous business and thriving owners can attain a quantity of recognition and fortune. On the other hand, success in the restaurant business does not come as easy as 1, 2, 3 and failure is not unusual. Before opening your own restaurant, you should increase your basic understanding of the numerous pros and cons.

Payback:

The trend was anticipated to carry on as busy people choose to eat out as opposed to taking the time to prepare their meals at home. This means that having the right restaurant at the right location can be money-spinning venture.

Reviews:

A restaurant is a "crowd" business, so if you take pleasure in talking with the public you may succeed in this type of business. Though, this also means that your employees, especially your servers, must also acquire strong people skills. A challenge you are likely to run into is finding and retaining the right type of person. If you hire a youthful staff, such as high school or college students, your proceeds may be particularly high since workers leave to start more well-paid careers.

Types:

The type of restaurant you choose to operate can also contain pros and cons. For instance, if you buy a franchise, you will have the advantage of choosing an established business but will have little claim in operating procedures. This advantage allows a restaurant owner to study all the key steps that will lead them to a flourishing business, something that an independent restaurant owner will likely never receive. Depending on the amount of past industry experience of the franchisee, training programs can last from a few days to a few months. The purpose of the training program is to provide the new owner with absolutely everything they need to know to be able to own and operate a profitable business. If you open a restaurant from scratch, you will be able to juggle and run things your own way, but you may experience start up problems establishing your brand and building a foundation of regular customers, but it’s just normal, that’s why you need to have proper marketing and branding.

Famous Foods and How they Got Their Names

People regularly ask what is in a particular dish they are about to eat, but rarely do they ask how that particular meal got its name. The origins of a dish are generally as interesting as the food itself, as the below meal reveals.

Beef Stroganoff

A mixture of beef, mushrooms, and sour cream, Beef Stroganoff was the prize-winning recipe created for a cooking competition held in the 1890s in St. Petersburg, Russia. The chef who devised the recipe worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families.

Beef Wellington

A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington. He loved a dish of beef, mushrooms, truffles, Madeira wine, and paté cooked in pastry, which has been named in his honor.

Caesar Salad

In the 1920s, Caesar Cardini, owner of an Italian restaurant in Tijuana, Mexico, and his brother, Alex, invented a salad of romaine lettuce, anchovies, coddled egg, lemon juice, grated Parmesan cheese, and garlic-flavored croutons tossed with a garlic vinaigrette flavored with Worcestershire sauce. At first it was called Aviator's Salad, but later Cardini named the dish after himself.

Eggs Benedict

A dish that many consume to alleviate the common hangover, this breakfast mainstay was in fact inspired by a night of excessive drinking over a century ago. According to the New York Times in 1894, a dapper Wall Street aristocrat, Lemuel Benedict ordered a la carte of the Waldorf Hotel’s menu: poached eggs, buttered toast, bacon and a pitcher full of hollandaise sauce on the side. Benedict has complained of a hangover and somehow figured this mélange of breakfast foods would sop up the alcohol in his belly. The hotel’s restaurant still bears his name - tasted Benedict’s concoction and decided it should be a permanent addition to the Waldorf-Astoria’s menu

Cordon Bleu

Literally means 'blue ribbon' and is a name given to distinguished chefs. In cooking, it's a stuffing for meat made of cheese and ham; classically, Gruyere cheese and prosciutto.

Reuben Sandwich

The Reuben may be the first celebrity sandwich though it wasn’t named after the actress who inspired it, but rather after the chef who arranged it. Patricia Taylor, daughter of the late Arnold  Reuben, told the New York Times that it was back in 1914 when a Broadway actress friend of Charlie Chaplin entered her father’s delicatessen and said, “Reuben, make me a sandwich, make it combination, I’m so hungry I could eat a brick”. With that command, Reuben stacked ham, roast turkey, swiss cheese, cole slaw.

Ways To Finish Team Projects Successfully

Whatever we do, we are continuously assigned with organizing and executing new action and ventures, so why not spend a little more efficiency into making sure they do well.

1. DO YOUR RESEARCH, BUT DON'T OVER-THINK

The best projects start with "thinking" and only proceed to "doing" when there is a workable plan in place. Bridging that divide—between idea and implementation—is the first point where many projects fall down. 

It takes lot of research and asking the right questions. But there is such a thing as over-brainstorming. Putting several of questions on the wall in Post-It notes, or unloading every possible, half-baked idea into a Google doc, is perhaps not a good plan. Too much idea making at the very beginning of a project will only complicate. The trick is to keep it simple, realistic, and targeted.

2. CONSIDER TEAM CULTURE

You need everyone on your team to learn their own function and work well together.

Team direction is all about culture. When you figure it out, it's simple to predict social problems, guide team members well, or swap them hastily. Because culture comes down to the beliefs, outlook, and sense of purpose a team shares, it can change according to the project. So think about your project team's culture just as tactically as you would its goals.

3. START EARLY AND SMALL

Because of many unknowns at the start of each project, it's often impractical to chart a particular way to success. It is important not to get stuck in too many details too early. Once you've defined your project's primary extent, that's typically enough to start outlining a few of the initial breakthrough. With every little first step, the path forward becomes constantly clearer.

4. CREATE, MODIFY, REUSE

This concept can be applied to any project. Reuse is what gives us speed and efficiency, without reinventing the cycle every time we want to create a new skill.

Not only can this help teams stay well-organized as they build on the work they've done over the course of a project, it also helps everyone stay motivated. When you can watch your labor put up little by little—rather than just see your spot on the starting line—you're more likely to see the full thing through, fruitfully and under deadline.