A Baker's Dozen—

Abstract

The basic rule for a successful restaurant is to put customers firstmaking them welcome and exceeding their expectations. Underlying that principle is the creation of a solid business base by ensuring that the restaurant's concept is feasible and provides a competitive advantage by being different and better. A would-be restaurateur must observe the essentials of the restaurant business-hiring a chef who can cook well in quantity and maintaining cleanliness in all aspects of the business, as wellas paying attention to inventory and cost control. A friendly staff is important, and the restaurateur can foster teamwork by treating the employees with respect and appreciation. Above all, the restaurateur must listen to guests, and be willing to make changes in the operation in response to what the guests say.