ChefCommons Food and Cooking Network



Restaurant Owners

For restaurant owners to converse and share food, menu, and business ideas!

Members: 73
Latest Activity: Aug 19, 2012

Welcome to the Restaurant Owners Community on ChefCommons!

- Share a e-business card of your restaurant
- Meet other restaurant owners to share ideas, discuss the latest trends, talk about new ideas
- Post pictures for your best dishes! flagship entrees! popular appetizers!

Discussion Forum

its great to be a part of this community!!

Started by Toni Marisa Idrissi Nov 3, 2009.

Comment Wall


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Comment by restaurateur on March 19, 2010 at 8:23am
Hello Restaurateurs,

I have just returned from holiday from Thailand. I would be interested in hearing about the trade restaurants are doing in this economic climate.
Comment by gavan breen on March 15, 2010 at 6:10am
hi roy
totally agree with you about us being in the entertainment business as well as everything else we have to cope with.
talking of blues...i own a main st cafe in a seaside rythm n blues only...packs them in...real music instead of the musak you hear everywher else....then the real food,as opposed to plastic crap,helps a great deal too
Comment by Roy Blackwell on March 12, 2010 at 9:37pm
Hello everyone. Restaurants, in my opinion, are part of the entertainment industry and, therefore, part art and part business. It's my experience that as the art increases, quality of service, ambience, quality of food and presentation, then the quality of the business increases. As entertainment, the show needs to fit the locale, the best blues in the world won't play on Broadway and make money. Where I have had successful restaurants, they are part of the community they find themselves in. My failures have been when I did not connect with the neighbourhood.
Comment by warrent on March 12, 2010 at 9:01pm
hi all. i have a cafe on the hume highway. location is most important for success. as well as consistant quality of food. good luck
Comment by cafechef on March 12, 2010 at 3:50pm
My idea to deal with such a dpressed econ is to stay tough. I know it is difficult because bills have to be paid but that is my best advice. I try and try to be the best I can be. I have little customers Feb was so tough I wanted to quit. I wanted to quit baddly and close the doors. My collegues sid to move. I am in a shopping center and get little foot traffic. My food is fantastic, atmosphere is good. then why do they go to Chineses next door?
Comment by starchef60 on March 12, 2010 at 3:40pm
Any ideas on how to deal with this economy. The atmosphere is really dreadful
Comment by Gurjyote singh sethi on March 12, 2010 at 2:09pm
hello everyone
Comment by ChefCommons Chief Chef on March 12, 2010 at 11:35am
What about government regulations and certification requirements? it seems that it is a huge issue and getting worse.
Comment by Nick on March 12, 2010 at 8:38am
Expect we all face similar problems; finding good staff, buying reliable equipment, obtaining supplies at value, always having too many bills to pay!!
Comment by chef munya on February 1, 2010 at 9:42am
iam a commis chef in australia with good skills , iam in cairns but looking forward to move to another city next year,,,,,, any jobs?

Members (71)




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