3 Pillars to a Successful Restaurant

What are the 3 Pillars of a successful restaurant?

Running a successful restaurant requires a combination of factors, including food quality, customer service, and the atmosphere of the space. Each of these factors plays a critical role in creating a memorable dining experience that keeps customers coming back. In this blog post, we'll explore these three main factors and why customer service is the most important.

These items are things that we all know intutivley but often forget about in the 'heat of the kitchen'. Buckle down and make sure you have all three of these facors down pact before you do anything else. A slip on one of these three pillars could make the diffrence between a lifetime customer, and a bad review online that only hurts your business.

1. Food Quality

The quality of the food is the foundation of any great restaurant. It's the reason why customers choose to dine out rather than cook at home. A restaurant's food must be fresh, flavorful, and prepared with care. The quality of the ingredients, the cooking techniques, and the presentation of the dishes are all factors that contribute to the overall quality of the food.

A restaurant that serves high-quality food will create a loyal customer base that returns again and again. Positive word-of-mouth recommendations from satisfied customers can also help to attract new diners.

2. Customer Service

Customer service is the most important factor in running a successful restaurant. Customers want to feel welcome and appreciated when they dine out, and the way they are treated can make or break their experience.

A restaurant with excellent customer service will have staff who are friendly, attentive, and responsive to the needs of their customers. They will greet customers with a smile, offer recommendations, and ensure that their dining experience is enjoyable from start to finish.

Good customer service can turn a mediocre meal into a great one and can create a loyal customer base that returns time and time again. On the other hand, poor customer service can ruin even the best meal and lead to negative reviews and a decrease in business.

3. Atmosphere of Space

The atmosphere of a restaurant is also important. It sets the tone for the dining experience and can influence the way customers perceive the food and the level of customer service they receive. A restaurant's atmosphere includes everything from the décor, lighting, and music to the cleanliness and comfort of the space.

Creating the right atmosphere requires attention to detail and a focus on the customer's needs. A restaurant that is too loud or too dark may be off-putting to some customers, while a space that is too bright or too sterile can feel cold and unwelcoming.


In conclusion, running a successful restaurant requires a combination of factors, including food quality, customer service, and the atmosphere of the space. While each of these factors is important, customer service is the most critical. A restaurant with great customer service can overcome mediocre food or a less-than-ideal atmosphere, while a restaurant with poor customer service will struggle to attract and retain customers, no matter how great the food or the atmosphere may be. By focusing on providing excellent customer service, restaurants can create a loyal customer base and build a reputation for excellence in the industry.

The Biggest Costs to Run a Restaurant

How Much Does it Cost to Run a Restaurant?

The restaurant industry can be a highly rewarding business, but it's also known for being notoriously difficult to turn a profit. In order to run a successful restaurant, it's essential to understand the profit margins and expenses associated with the industry. In this blog post, we'll explore the typical profit margins in the restaurant industry, based on industry standards of 30% for food costs, 30% for labor costs, and 20% for other expenses such as rent, utilities, supplies, chemicals, repairs, and maintenance.

Food Costs

Food costs are one of the biggest expenses for restaurants, and typically account for around 30% of a restaurant's total revenue. Food costs include the cost of all the ingredients that go into the dishes served at the restaurant, as well as any other food-related expenses such as packaging and waste disposal. In order to maintain a healthy profit margin, restaurants need to carefully manage their food costs by sourcing quality ingredients at the right price, minimizing waste, and optimizing their menu pricing to ensure that their prices reflect the cost of ingredients.

Labor Costs

Labor costs, which include the cost of all the employees who work at the restaurant, typically account for around 30% of a restaurant's total revenue. This includes both front-of-house employees, such as servers and hosts, and back-of-house employees, such as cooks and dishwashers. In order to manage labor costs effectively, restaurants need to optimize their staffing levels, carefully manage scheduling, and ensure that their employees are well-trained and productive.

Other Expenses

Other expenses, which typically account for around 20% of a restaurant's total revenue, include rent, utilities, supplies, chemicals, repairs, and maintenance. These costs are necessary for maintaining the physical infrastructure of the restaurant and ensuring that it remains in good working order. In order to manage these expenses, restaurants need to carefully track their expenditures and ensure that they are getting the best value for their money.

Profit Margins

Based on the industry standards of 30% for food costs, 30% for labor costs, and 20% for other expenses, a typical restaurant would have a profit margin of around 20%. This means that for every dollar of revenue generated, the restaurant would retain 20 cents as profit. However, it's important to note that profit margins can vary widely depending on a number of factors, including the type of cuisine served, the location of the restaurant, and the level of competition in the market.


It's important to note that while industry standards suggest a 20% profit margin, the actual profitability of a restaurant can vary depending on the sales volume. For instance, if sales are low, the labor and other expenses may run higher, which would reduce the profit margin. Conversely, if sales are high, labor costs may decrease as a percentage of revenue, and the other expenses may also decrease since they are fixed costs.

One important fixed cost to keep in mind is rent. Rent is typically a significant fixed expense for a restaurant, and it's important to ensure that it does not exceed 10% of total expenses. By keeping fixed costs such as rent low, restaurants can maximize their profit margins and ensure long-term success.

In conclusion, while ideal profit margins for a restaurant are typically around 20%, the actual profitability of a restaurant can vary widely depending on sales volume and the management of expenses. By carefully managing food costs, labor costs, and other expenses, and keeping fixed costs such as rent low, restaurants can maximize their profit margins and run a successful business.



Buying a Franchise VS Starting a Restaurant

Every Restauranteur Has To Make the Decision

The decision to start a business can be challenging, and one of the key factors to consider is whether to open an independent business or become a franchise owner. Both options have their advantages and disadvantages.

Independent ownership allows you to have complete control over your business operations and branding. You can make all the decisions, set your own prices, and choose your own suppliers. However, being an independent owner can be costly, as you need to invest more time and money into building your brand and creating a customer base.

On the other hand, becoming a franchise owner means you have access to a proven business model, established branding, and ongoing support from the franchisor. This can help you get started quickly and avoid the risks associated with starting a business from scratch. However, you may have less flexibility in decision-making, and there are typically ongoing fees and restrictions that come with being part of a franchise system.


Starting Your Own Resturant


  • •  Complete control over the restaurant's concept, menu, and branding
  • •  Ability to create a unique dining experience that stands out in the market
  • •  Flexibility to adapt the restaurant as needed to meet changing market trends or customer preferences
  • •  Potential for greater profits and return on investment
  • •  Ability to establish a local presence and become part of the community


  • •  High start-up costs and ongoing expenses, including rent, equipment, and supplies
  • •  No established business model or brand recognition
  • •  Greater risk of failure and lack of support
  • •  Need to create a customer base from scratch
  • •  Need to develop and implement all business systems and processes, including marketing, human resources, and financial management

Buying a Restaurant Franchise


  • •  Access to an established business model and brand recognition
  • •  Proven track record of success and profitability
  • •  Ongoing support from the franchisor, including training and marketing assistance
  • •  Access to established supply chains and preferred pricing
  • •  Greater potential for success and reduced risk compared to starting a restaurant from scratch


  • •  Ongoing fees and royalties paid to the franchisor
  • •  Less flexibility in menu and branding, and adapting to local market conditions
  • •  Limited ability to differentiate the restaurant from other franchise locations
  • •  Potential for conflicts with other franchisees or the franchisor
  • •  Risk of changes in the franchise system or business model over time, which may not align with the owner's vision


Ultimately, the decision to start your own restaurant or buy a franchise depends on your personal preferences, goals, and financial situation. It's important to weigh the pros and cons carefully before making a decision.