Comments on: Advice For Running A Successful Restaurant

By: Aaron Sample

Aaron Sample — Mon, 02 Jan 2012 10:31:03 +0000

I owned a restaurant in the past & my mistake was researching this info after closing instead of before opening . If you don’t do your homework prior to opening it only makes things harder as time goes on . I had moderate success but found once I opened unprepared didn’t have much time to research & business suffered . Great advice sir, everything you stated is so true & very helpful .

By: Henry Akande

Henry Akande — Tue, 11 Oct 2011 20:59:46 +0000

Chef Martin, you are a great man. All i needed to run my own restaurant successfully was what i got here. I have come to realized that no restaurant owner can make it without the team work of his staff. No one can make it in isolation. Thank you!

Hi Henry, I’m sure Chef Martin appreciates your comments. - RG

By: abel

abel — Wed, 25 May 2011 18:00:50 +0000

Hey chef,
I recently became the manager of a sushi restaurant and I’m hoping to have a positive impact on catalyzing the culture of the owners vision into the employees, menu, and patrons as well as increase revenue. Any advice, anyone?

Hi Abel, thanks for writing. I am not a chef but a “work-at-home” dad who enjoys good food and learning how to be a better cook. I guess the first question would be, What is the “owners vision”? There are plenty of professionals that may be able to help you learn how to increase your revenues but as sushi goer myself, it’s all about customer service. Of course the food has to be good, but the service is just as important. And remember, the first person the customer meets will have a tremendous influence on how that person enjoys their experience with you. - RG

By: David Acuna

David Acuna — Sat, 09 Apr 2011 19:07:29 +0000

Hi Chef Laprise I found your advice to be very useful. I recently took over an existing Thai restaurant and have completely turned the place around in a good way. In our first 3 months we are starting to get a little busy and we are very happy although our hours are very long and we are only 23 yrs old so we like to go out and have a good time. We had never had any restaurant experience and we are still getting used to the experience. Our goal is to systematize our restaurant so that we can travel and also expand and open others! Anyone that is reading this and has any advice for us please respond. Thank You

By: Jeff Walker

Jeff Walker — Mon, 10 May 2010 19:39:36 +0000

I’m a Culinary Student at the Illinois Institute of Art-Chicago. My goal is to one day open a successful restaurant establishment and set an example for other restaurants who want to become successful. I wat to create that kind of restaurant that everyone would love to work at! Very good comments people, Anc Chef Laprise, once i become successful in the restaurant industry, you will become part of my steps which lead me to becoming successful! Thank you!