Although restaurant owners consistently display
these positive characteristics, it's no secret that
many new restaurateurs find themselves faced
with moderate and even severe challenges in
turning their restaurants into successful
businesses. There's a lot of truth in the
statement, "opening a restaurant is the easy part,
the real challenge is making money at it."
One of the main occupational hazards of owning
a restaurant is getting buried in the minutiae of
daily operations. As we'll explain, when owners
get caught up in the details of running their
restaurant, they can easily lose sight of what
they, as an owner, should be doing to turn their
restaurant into a profitable business.
In this article, you'll learn how to "promote"
yourself to becoming more of a CEO (chief<