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Like many entrepreneurs, this restaurant owner is hands-on. he spends his days checking in at each of hit six new jersey restaurants.st six new jersey restaurants. six new jersey restaurants. i try to go and lead by example. i come in, i clean tables, i have no problem going in the back and washing dishes, i ve done it all. like many entrepreneurs this is his second career. but that s where the similarity stops. his first career? super bowl champ. this entrepreneur is tony saragusa, who for 12 seasons played defensive tackle in the nfl, winning a championship with the baltimore ravens in 2001. the tough thing about getting into this world as a professional athlete is you ve got to sort of it s a big change. a huge change. though you can still catch ....
Restaurant inside liberty state park in new jersey. great to see all you guys. great to be here. i talked to you guys a little bit about this before. you must get the question, i want to open a restaurant, how do i do this, all the time. because it s a passion for so many people. food. and what do you tell them, frank? usually you try to gauge their passion. because it is a difficult business. but if you love what you re doing, obviously, you know it helps a lot, you tend to be successful. so i tell them that they should really build a good team around them. i think that s important. an accountant. especially if it s your first time in the restaurant business. i always advise somebody to do a break-even analysis. your pro formas to really know what you re getting into and what it takes to generate revenues to cover your expenses. not just what it takes to make good food. john, you go in and you revamp a lot of bars for your shows that are having troubles. what do you see most? wh ....
Balance and so far, her customers have responded. these three concepts are things that are pretty natural to a field of people regardless of economic climate. i think that they are really comfort-driven concepts. starting up a restaurant can be exhilarating and rewarding but remember, restaurants are businesses first and food is merely the product for sale. successful restaurants are generally not the result of pure luck. you need to know how to run a company. john tapper is chairman of tapper dynamics, a business that consults with major restaurants, nightclubs and hotels worldwide. bar rescue which returns for its second season this summer. steven starr is the owner and founder ta fast-growing multi-concept restaurant business with 26 properties. frank ritella is co-founder and principal of landmark hospitality. he owns and manages several venues such as liberty ....
And unbelievable perseverance on our part and making sure the food tastes the same all the time. a lot of people come up with great ideas, open it, and then they have to maintain it. and maintaining the food quality is the most daunting thing any of us have to face. what about you, frank? i would say consistency in staff. i think customers like the fact that, you know, they ll recognize the same faces in a restaurant. and i think if you could build consistency in your kitchen team it also shows in consistency with your food. so i think staffing. and i m going to end with you. if you had to give one warning for somebody who was interested in starting a bar or restaurant, what would it be? capitalize yourself well. because if it s your first time you re going to make a few mistakes along the way and mistaketh cost money. make sure you have a few bucks to last a little longer until you achieve profitability. the most important part of a restaurant is connect. connect with your mar ....
Much time balancing your books as you do thinking up the menu. number five, learn to delegate. as owner figure out what you re best suited to and stick to those tasks. delegate everything else to others who are better equipped to carry out those jobs. when we come back on this super bowl sunday food show we catch up with former nfl great tony saragusa, who went from the gridiron to the griddle with his new york-based tiffany restaurant. and super chefs like wolfgang puck and bobby flay cook up wisdom for small business owners as we learn from the pros. shazi: seven years ago, i had this idea. to make baby food the way moms would. happybaby strives to make the best organic baby food. in a business like ours, personal connections are so important. ....