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2: many people do you need on staff to get started? 6ome restaurant pros advocate for bringing on a manager prior to opening day, but think through your biggest needs. 'o you need a dishwasher? How many cooks? :hat about servers? Take your time as you hire staff. &onsider doing a soft opening so you can see how smoothly things run with just a few essential positions.

:hen Orien launched his first restaurant, the only employees were family. They scaled up slowly, but now they have around employees figuring out what kind of environment you want to work in, what will make working at their three locations. ³:hen we started, we were newbies, so if we hired too Tuickly, we would have had trouble paying people a salary that would have brought in people with enough skills to make up for our ine[perience. Over time, we learned how to do all the roles.” %ut now, he said if he opened a fourth location, it would be a natural progression to hire a manager right off the bat. He’s in a better position to be able to train them well.

Invest in training your employees

To better manage your staff, make sure you have

employee training materials ready. &reate job descriptions, codes of conduct, and an employee handbook. &reate a training guide so employees are well prepared for their respective positions. 'ocument recipes for your cooks so every meal is made to perfection. ,n other words, give your employees all of the necessary tools to succeed, Macejewski said.

BE WILLING TO fiLL IN WHERE needed

As the owner, you can’t have an ego, 6trengari said. ,f your idea of owning a restaurant is walking around in a pretty dress and make-up and asking customers what they think of the food, you’ll be in for a surprise.