Resilient Restaurateurs: Growing a Restaurant Group from the Ground Up

The Denver restaurant industry operates on a very small profit margin, and a recent panel discussion led by local foodservice industry leaders offered several pieces of advice for those seeking to establish or build a restaurant business in the area. The stiff competition rewards businesses with unique or exceptional qualities, and restauranteurs are encouraged to pursue creative ideas and personal passions in developing their business models; up-to-date data collection can also help providers take advantage of emerging trends. Rising costs and a decline in foot traffic also force restaurant owners to think carefully about their locations and consider implementing online delivery services or introducing other new innovations to create a pleasing overall experience for guests.

Key Takeaways:

• There are three environmental changes affecting the foodservice industry in Denver.
• Leveraging data and some software platforms minimizes the risks for raising costs, and helps to better understand the audience and the competition.
• Today foodservice is about an overall experience from food to service. It takes a good restaurant team to achieve success.

“Your restaurant is only good as its team, so take the time to hire the right people who believe in your vision and want to be there.”

Read more: http://blog.etundra.com/restaurant-trends-and-news/resilient-restaurateurs-growing-restaurant-group-ground/