When owning a restaurant, many skills are essential for success. Of course, having a passion for food and a talent for cooking is important, but it’s far from the only thing that matters. In fact, some of the most essential traits for a restaurant owner have nothing to do with the kitchen. From business savvy to customer service skills, there are a lot of non-chef traits that every restaurant owner should have. In this article, we’ll explore some of the most important skills and qualities that can help make a restaurant owner successful, even if they don’t have a background in culinary arts. So whether you’re a seasoned restaurateur or just starting, read on to discover the traits that can help you thrive in this competitive industry.
The importance of non-chef traits for restaurant owners
Running a restaurant requires more than just culinary expertise. While the chef is at the heart of the business, many other aspects contribute to its success. A restaurant owner must be able to juggle various responsibilities, from managing staff to handling finances. In fact, the most successful restaurant owners are those who have a well-rounded skill set that goes beyond the kitchen. Here are some of the most critical non-chef traits that every restaurant owner should have:
Business savvy: financial management and marketing
A restaurant is a business; like any business, it requires financial management skills. A restaurant owner must be able to create and manage a budget, track expenses, and understand the financial implications of every decision. They must also be able to market their restaurant effectively through social media, advertising, or other means. A strong understanding of marketing can help attract new customers and keep existing ones coming back.
Customer service: creating a welcoming atmosphere and training staff
Customer service is critical in the restaurant industry. A restaurant owner must create a welcoming atmosphere that makes customers feel comfortable and valued. They must also ensure that their staff is well-trained in customer service, from greeting customers to handling complaints. A positive customer experience can lead to repeat business and positive word-of-mouth advertising.
Time management: balancing front-of-house and back-of-house responsibilities
A restaurant owner must be able to balance front-of-house and back-of-house responsibilities. They must oversee the kitchen and ensure that the food is of high quality while also managing the front-of-house staff and ensuring that customers are happy. Time management is key, as a restaurant owner must be able to prioritize tasks and delegate responsibilities effectively.
Adaptability: handling unexpected situations and changing trends
The restaurant industry is constantly evolving, and a successful restaurant owner must be able to adapt to changing trends and unexpected situations. This could mean introducing new menu items, changing the restaurant’s decor, or adjusting prices. It could also mean handling unexpected problems, such as a power outage or a staff shortage. An adaptable restaurant owner can turn challenges into opportunities for growth.
Passion for the industry: staying motivated and inspired
Finally, a successful restaurant owner must have a passion for the industry. Running a restaurant can be challenging, requiring a lot of hard work and dedication. A passionate restaurant owner will be motivated to succeed, despite obstacles. They will also be inspired to create new dishes, try new techniques, and keep their restaurant fresh and exciting.
Examples of successful restaurant owners with non-chef backgrounds
Many successful restaurant owners have non-chef backgrounds. Here are a few examples:
Danny Meyer
Danny Meyer founded Union Square Hospitality Group, which includes some of the most popular restaurants in New York City, including Shake Shack and Gramercy Tavern. Meyer started his hospitality career as a tour guide in Rome and a manager at a hotel in St. Louis. He later opened his first restaurant, Union Square Cafe, which quickly becoming a hit.
Cameron Mitchell
Cameron Mitchell is the founder of Cameron Mitchell Restaurants, which operates more than 30 restaurants across the United States. Mitchell started his career as a dishwasher and worked his way up to become a server and a bartender. He eventually opened his own restaurant, Cameron’s American Bistro, which grew into a successful chain.
Tilman Fertitta
Tilman Fertitta owns Landry’s, Inc., which operates more than 600 restaurants, hotels, and casinos worldwide. Fertitta started his career in the restaurant industry as a waiter and cook. He later founded Landry’s, which grew into a multi-billion dollar empire.
Tips for developing non-chef traits
If you’re a restaurant owner looking to develop your non-chef traits, here are a few tips:
Take courses or workshops
Many courses and workshops can help you develop your business, marketing, and customer service skills. Look for classes at local community colleges or business organizations, or attend industry conferences and seminars.
Hire a consultant
If you need help in a particular area, consider hiring a consultant to help you improve. A consultant can provide expert advice and guidance and can help you develop a plan for success.
Learn from other successful restaurant owners.
Take the time to learn from other successful restaurant owners. Read books and articles, attend industry events, and talk to other restaurateurs in your area. Ask for advice and guidance, and be open to learning from others.
Conclusion
Owning a successful restaurant requires more than just culinary expertise. A restaurant owner must be able to manage finances, market their business, provide excellent customer service, balance front-of-house and back-of-house responsibilities, adapt to changing trends, and have a passion for the industry. By developing these non-chef traits, restaurant owners can build successful businesses that stand the test of time.
ARE YOU THE ONE PHO US?
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