Let me begin this column with a disclaimer. The following is only MY personal take on what makes a successful restaurant thrive, and even with all the right components in place, the failure rate is crazy high. I’ve been there before, and if I could do it again, I might — but with many changes. When one gets slapped upside the head more than a few times, one learns …



Let us start with the most obvious: location and concept, where to be and what to be. Just because you REALLY like tripe and strip malls doesn’t mean you should open The House of Tripe somewhere in Federal Way. The low rent may seem enticing, but don’t get lured in. There is a reason the rent is cheap.

If you have never owned your own restaurant before, start out small in a location for potential growth. It is easier to go bigger than get smaller. If I sound slightly condescending, I don’t mean to. This is a mistake I have made in the past and promise never to repeat. Big is not always better!



Be sure to spend a good deal of time perusing your lease so you understand important topics like who is responsible for the HVAC, exterior, roof, etc. If you are unsure, hire a real estate attorney. The extra money you spend could save you more in the long run.



When it comes to cuisine, I have said this before; the hard working consumers of Tacoma scare easily. There is a fine line you must walk when you come up with a food concept. We all like a challenge, but throw anything too wacky into the mix and we start running for the hills, or at least to Subway. You know it’s true.



Saving a buck or two and cutting corners is always a good philosophy when running any type of business, restaurant or otherwise. However, most people can spot quality a mile away and certain items need to be good. Don’t skimp on bread, coffee or produce, just to name a few. Take the time to choose good beer and wine too. If you don’t know your booze, find someone who does.



Atmosphere, people. Customers like to look at pretty things and be physically comfortable. This can backfire on you though. When you have an environment that is TOO comfortable, turning your tables can be a bit more difficult. I found that out for myself by purchasing cushy chairs. I am always thinking of others …



Now this can be somewhat of a sensitive topic: hours. A restaurant must honor its posted hours and this is easier for larger establishments. It can be torture at times for the smaller ones. I hated sitting around at 8 p.m. with no customers when we closed at 9 p.m., and many times I left early or gave my employees permission to go. Thankfully, it didn’t happen that often. With that said, customers also need to respect a restaurant’s designated hours.



I don’t believe the customers are always right, but I do everything in my power to make them feel welcome and special. When they are wrong, I am courteous and direct. When I am wrong, I admit my error. And please don’t treat your customers like you are doing THEM a favor by just existing. There was a little of this going around town as of late and it just doesn’t work.



As I mentioned before, I learned most of these tips while attending the restaurant school of hard knocks. There are many more lessons available, and the best people to learn from are those behind the bar. Don’t be afraid to ask. Believe it or not most owners are happy to impart their wisdom and experience on the curious. Or they will just slap you upside the head and tell you, “Don’t do it!”



Eat out Tacoma. We need your love.