How to Improve Your Restaurant Success
As someone who used to be a server in the big, bustling city of Toronto, I became very aware of the drive for restaurant success early on. Not only was I serving, bussing and entertaining from the early afternoon to the early morning hours, but you also learned pretty quickly just how big a part food plays in the culture of Toronto.
Unfortunately, the one thing I really noticed about the city, and even in my current small town is that it’s a dog eat dog world out there and not many people are taking a bite. A lot of the time, restaurants close down just as fast as they go up. The leftovers of big hopes and dreams that couldn’t quite break the skin of cities that are- for lack of a better word- spoiled when it comes to culinary options.
So, I wondered- what does one have to do to increase their chances of sticking around and establishing their cuisine culture and restaurant success? I can definitely think of some suggestions right off the bat from my own experience, but I was curious what an expert had to say.
Gordon Ramsay is one of the most well-known chefs in the world. He is well-known for his impeccable palate, as well as his loud persona and foul mouth. But most of all, it’s his work as a businessman that has helped to spread his name and his passion for food around the world.
Chef Ramsay has hosted and produced various cooking shows, written multiple bestseller cook books and his restaurant success now boasts 14 locations. If there’s anyone who can share how to maintain the success of a restaurant, it’s Chef Ramsay. In an interview with Gordon Ramsay recorded earlier this year, he offered some insight.
Chef Ramsay explained that when he opened his first restaurant, the first goal was to obtain 3 Michelin stars, while the second goal was to maintain that status: “Winning it was one thing, maintaining it is ten times more difficult. And fifteen years today still, we remain as London’s longest three-star Michelin.”
For those hoping to maintain their success, Chef Ramsay shares that one of the best things you can do is to pass your knowledge on.
“I’m always asked that amazing question: If you’re such a hands-on chef who does the cooking when you’re not there? Well it’s the same people when I am there- there’s no difference. So, I have an unselfish way of teaching people to invest in their palate to get it as strong as mine.”
“Anybody can copy. So, take twenty-five percent of everything you’ve learned from other chefs and then put yourself on the plate. And over the years of experience, reduce me less and improve yourself from that.”
Answer: To improve your restaurant success, share your knowledge with others in the kitchen. Finding people who share the same passion in food that you do ensures that they will continue to grow as culinary artists and provide quality options that people will learn to recognize and appreciate. This way even when you’re not there, you know that your restaurant is providing plates that you believe in and that will continue to bring customers back.
When you try out a new restaurant, what do you look for in a great spot? Is it the location? The food? Maybe the friendly server? Perhaps they need to hit every nail on the head for you to be a returning customer? Comment below! Be sure to check out our interview with The Kennebunk Inn for more on how one great chef maintains her famous eatery!0