[]
IDENTIFY YOUR TARGET MARKET
[] KNOW YOUR TARGET MARKET
[] IDENTIFY YOUR COMPETITION
[] KNOW YOUR COMPETITION
[] HIRE THE RIGHT KEY PLAYERS
[] SPEND TIME BUILDING A TEAM WITH OPERATIONAL CHEMISTRY
[] BUY THE BEST RAW MATERIALS THAT YOU CAN
[] ESTABLISH STANDARDS AND FOLLOW THEM
[] REMEMBER, OPENING A RESTAURANT IS MORE EXPENSIVE THAN YOU THINK
[] TRAIN, TRAIN, TRAIN
[] FEEDBACK IS THE BREAKFAST OF CHAMPIONS
[] EDUCATE YOUR GUEST
[] CREATE A RESTAURANT PERSONALITY
[] BUILD THE RESTAURANT EXPERIENCE
[] CONTROL, CONTROL, CONTROL
[] ESTABLISH ACCURATE SELLING PRICES
[] TURN THE EXPERIENCE INTO A VALUE STATEMENT
[] COMMUNICATE EFFECTIVELY
[] SWEAT THE SMALL STUFF, IT'S ALL SMALL STUFF
[] BE REALISTIC
[] BE RELENTLESS
[] HOPE FOR LUCK AND BE GRATEFUL WHEN IT IS PRESENT
