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GREAT CHEFS EVEN FAIL!

Mar 1, 2013
Article #195
Author: Mel Jones

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Today my family and I eat at a wonderful Eygptian restaurant that makes the BEST hummus I know.  And the chef follows it with fantastic food as well.  But despite the great food and service, the owner is struggling and needing to sell the restaurant.  I'm telling you the food is out of this world!

So why is she failing?  I think a couple reasons.  First, the restaurant looks cluttered and not organized.  Second, the little details of cleaning were being overlooked such as cleaning the windows of the top of the fan blades.  Second, the bathrooms were partially not functional - lights didn't work - and there was product inventory piled in front fo the bathroom doors.  Finally, she was literally in a hole-in-the-wall location, which I believe is less of a factor than people make it to be.  I have seen stellar restaurants in awful locations - La Supa Rica in Santa Barbara for example - does $10,000+ a day in a 500 Sq. Ft. hole in the wall in a rough neighborhood - if there such a thing in Santa Barbara. And Jocko's, located in a town of 11,000 in Napomo, CA., does no less than $25,000 a day and in a small town one mile off the main highway!

But the little details of keeping the restaurant looking clean and neat can't be overlooked.  Clutter is not good.  Dirt is worse. And if you're an owner who is trying to save money by going to a discount store instead of minding the shop, then you've lost the big picture and you'll never be successful.  

So great chefs even die when they don't mind the details of their operation.

 

                                                                                                                                                                                                                                                       

We at SellingRestaurants feel obligated to educate the public, our customers and our clients with information that can help them make more intelligent buying and selling decisions. 

Mel Jones is one of the premier restaurant brokers in the nation having published hundreds of articles on buying and selling a restaurant and bar business, selling thousands of restaurants in CA., WA and AZ and building one of the most copied business models in the brokerage industry.  Mel started SellingRestaurants in 2004 with the one simple concept, give the buyers the information they need to make intelligent buying decisions without being pestered by a broker or hiding information, prepare the business for market by researching key details that make or break deals and educate the buyer on the buying process to create an intelligent buyer.  Prior to SellingRestaurants, Mel was a Chief Financial Officer for Universal Music Group, the largest music company in the world.  There he participated in more than $11.5 billion of merger and acquisition transactions.  He also work for top companies such as Nestle Foods, USA. He hold a Bachelors in Business Administration Finance as well as attened Law School at Gonzaga University.  Give Mel a call at 480.274.7000 or e-mail him at [email protected] if you have any questions. 


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