If you own a restaurant then you know how very difficult it is to keep it running. First of all you have a ton of competition, second its hard to keep good help at some places, and third everyone is now a critic. Thanks to social media being at everyone’s finger tips everyone can complain. They can simply get on their phone and write something wonderful or horrible about your restaurant. In the event that people are making comments about your business make sure that you take the time to respond thoughtfully to try and repair the damage.

Key Takeaways:

• There will be times when uninformed patrons and critics take exception to the high cost of a restaurant meal and criticize the establishment.
• Smart restaurant owners refuse to take it personally, recognizing that it is the rare patron who appreciates how long the road is from opening a restaurant to actually making a profit.
• One specific chef/owner, John Howie, took the time to elucidate a critic by breaking down his establishment’s outlay to show the very small margin of profit.

“As current and former (myself included) restaurant owners know, operating most restaurants is a very hard, high-risk, low-margin way to make a living.”

Read more: http://www.servernotservant.com/2017/03/29/restaurant-reality-the-economics-of-survival-and-what-is-a-fair-profit/