Why We Want Your Restaurant to Win in 2010
The doors of your new restaurant fly open. Linens freshly pressed, candles glowing, lines filled, bar stocked, and your staff is pumped to rock it out.
Embrace yourselves for an AMAZING grand opening!
Then it happens…
You turn 4 tables and chalk the opening up as defeat. The staff is bummed and the lack of customers is a buzz kill.
What went wrong? What could you have done differently?
Now I understand, this is an extreme situation. But does it happen? You bet.
