Getting a restaurant started is hard, but stopping is even harder
We've gotten this far, and now it's time for the final lesson: how to hit the ground running, and how to know if it's time to stop. You're going to need to make sure that when you open, everything is running right, all the ...
Setting up shop needn't be an expensive task
Professional level kitchen equipment is incredibly expensive, and without the resources available to a large chain or restaurant corporation, buying equipment new is a reckless gamble. Stores like Tenpos Holdings, Inc. are a godsend, as they are large warehouses selling everything from professional level ...
Finding and keeping restaurant and bar staff in Japan can be its own full-time job
Even if you think you're fully staffed, the constant turnover in the industry means you'll never really be finished with the cycle of searching for, hiring and training new employees.
Restaurants and bars live or die in the margins
Since I haven't yet been able to convince you that opening a restaurant or bar is a bad idea, the next step is to start asking you questions. What is your vision for the shop? What do you plan to serve? Are you going ...
Accessibility, visibility and foot traffic are key ingredients to a restaurant's success
Try to remember: What was the last bar or restaurant you walked into without knowing anything about it at all — no recommendations from a friend, no glowing online reviews? You were out walking around, feeling hungry or thirsty. More than likely, it was on ...
The do's and don'ts of opening a restaurant or bar in Japan
If you've lived and worked in Japan for any length of time, there's a chance you've at least daydreamed about how great it would be to run your own restaurant or bar. The idea seems so much more exciting than a standard office job, so ...
