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Doug Radkey

Recent Posts

The ultimate opening day checklist for restaurants

Posted by Doug Radkey on Aug 6, 2018 8:22:00 AM

Before opening your doors to the public, there is an enormous and often overwhelming list of both tasks and strategic milestones to first complete. This list traditionally starts 3-6 months (sometimes even more) prior to opening day. 

In this industry, there is never a ‘one-size fits all’ approach, but there are some general guidelines to follow, that any seasoned restaurateur will likely agree with, no matter if it’s a 3 month or 6 month project.

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Topics: Hospitality operations, Tips for hospitality managers, Tips for owners

How to deliver the perfect pitch to investors

Posted by Doug Radkey on Jul 13, 2018 7:58:00 AM

Sometimes, in order to reach our dreams, we need a little help. Starting (or growing) a scalable and sustainable restaurant or hospitality business is not cheap. Many aspiring restaurateurs need a business partner or investment group to help reach their financial targets.

Here’s what we know: The average start-up restaurant, (in US dollars) can range from $295,000 to $660,000+ depending on a variety of factors, including of course the size of establishment, whether it’s a ‘from-scratch’ project, and the choice of overall concept.

No matter how you look at it, that’s a lot of money.

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Topics: Hospitality operations, Tips for owners

A quick guide to grow your restaurant on a tight budget

Posted by Doug Radkey on Jun 13, 2018 9:20:40 AM

Growing a restaurant on a tight budget in a tough economy is a challenging business. Margins are tight; plain and simple.

There's a good chance you may be left scratching your head wondering how you can grow your restaurant without making a significant dent to your bank account. It can be done, it just starts with a smart mindset.

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Topics: Hospitality operations, Tips for owners

5 signs you're ready to open a second restaurant (or more)

Posted by Doug Radkey on Apr 24, 2018 8:06:00 AM

Opening a second restaurant location is not as easy as many people may think. Just because “you’ve been there – done that” once doesn’t mean it’s going to be any easier the second time around. In fact, many restaurateurs find it more difficult than the first one.

A common first challenge is that many restaurants, even the most successful restaurants, are simply not ready or properly positioned for this type of expansion. There are numerous circumstances that need to be executed on first, many of which are often overlooked.

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Topics: Hospitality operations, Tips for owners

How to grow your restaurant in the first 12 months and improve ROI

Posted by Doug Radkey on Mar 23, 2018 8:15:00 AM

When you think about it, there really is no one-size-fits all approach to growing a restaurant and improving return on investment; as each concept, service style, and location is slightly different.

However, there are a series of restaurant foundations and ‘go-to’ cost effective strategies that can help pave the path to success for nearly every hospitality business, within its first 12 months.

Let’s have a look at some of the top options on growing your restaurant and improving ROI. 

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Topics: Hospitality operations, Tips for owners

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