3 Advice I Would Give My Younger Self About Starting a Restaurant
Starting a restaurant can be a challenging yet rewarding endeavor. This article presents invaluable 3 advice for aspiring restaurateurs, drawing from the experiences of seasoned industry experts. From investing in your team to maintaining your restaurant's purpose and enhancing the customer experience, these insights will help guide you on your culinary entrepreneurship journey.
- Invest in Your Team's Development
- Stay True to Your Restaurant's Purpose
- Focus on the Entire Customer Experience
Invest in Your Team's Development
If I could advise my younger self, I would emphasize the importance of building a strong team culture. Early on, I focused heavily on operations and overlooked the value of investing in staff development and morale. Now, I understand that a motivated and cohesive team is the backbone of any successful restaurant.
Stay True to Your Restaurant's Purpose
One piece of advice I'd give my younger self? Trust the process, but don't lose sight of why you started. In the early days, it's easy to get caught up in the hustle and the pressure to be everything at once. But what I've learned is that staying grounded in your purpose—and letting that guide every decision—is what builds something real.
When I started Block & Rooster Provisions, I didn't imagine it would grow into what it is today. We're not a restaurant, but we bring that same level of precision, care, and quality into people's homes—creating unforgettable dining experiences where they feel most comfortable.
I've learned that perseverance and consistency win. The path isn't always clear, but if you're committed to your craft and your clients, the results follow. I wish I had known then just how far passion and grit could take you.
Focus on the Entire Customer Experience
If I could talk to my younger self starting out as a restaurant owner, I'd say this: Focus more on understanding your customers' experience beyond just the food. Early on, I was obsessed with the menu and overlooked how small details—like wait times, staff attitude, and ambiance—shape how people feel about your place. Now, I know those elements can make or break repeat business. I also wish I had tracked data more rigorously from day one—simple things like peak hours and popular dishes would've helped me optimize staffing and inventory way faster. Most importantly, I'd remind myself that patience matters. Growth isn't just about quick wins but building steady trust. If I'd started with that mindset, I might've avoided some costly mistakes and burnout.
