Mario Villegas Seattle - A Restaurant Needs the Skills to Build a Successful Business

Mario Villegas Seattle - In the event of running your business, evaluation is needed for all either, that’s a restaurant or another trading and evaluation could be improved only by following the skills of a business. Basically a restaurant never identified only with meal or recipes even its affected by many certain things or skills, which are required to build a successful restaurant. The imitation should not be applied in a restaurant because of customer’s nature of change so that some prospects are required to build a successful business or to get rank in a top 10 business. Following by some consideration, any entrepreneur takes it up on the high.

Mario Villegas Seattle - Raise Capital for Your Venture

Mario Villegas Seattle - If this is your first bar or restaurant finding someone to invest in your restaurant will be a challenge. You may have listened or read about venture capitalists, private equity firms, or angel investor organizations. In fact, do your research on these terms and you'll find plenty of wealthy investment groups looking for the next bigger ideas to invest in. If you're an established restaurant with franchise or growth opportunity, then pursuing these types of investment firms should be relative easier and yield dividends. However, for startup restaurants, chasing these professional investment groups is impractical.

If you want to increase your chances of finding an investor or partner you must have a strong and professionally done business plan should reflect your qualifications, experience and track record, and that of your proposed management team if already selected. The business plan needs to do a good job of detailing the restaurant concept and provide a convincing argument of how that restaurant concept can be successful in the local market.

Mario Villegas Seattle - Social Media to Promote you Bar & Restaurant

Mario Villegas Seattle - Here are a few tips to help you get more results from your social media efforts:

1. Keep up with the latest trends: Using Facebook and Twitter to promote your business is old news. Everyone is already doing that. In order to stand out, you need to know what the latest trend is and take advantage of it. For nightclubs & bars, you should be working with Instagram tools (photos), Vine (short videos) and Snapchat (deals).

Mario Villegas Seattle: - Bar Management Tips

Mario Villegas Seattle - Delegation : Management and delegation go hand in hand. No one expects you to do everything and be everyone but it can surely feel that way, especially when things go wrong. We have a few tips to help you smooth the path to creating an efficient staff.

1. Consider what it is you would like done and how exactly you would go about doing it yourself. Think of who on your team may have the skills to complete the project and ask yourself why?

2. Designate who will be accountable and responsibility for the project and give your employee a reason to complete it. Explained that what and why to all the team.

Building or Renovating Your Restaurant by Mario Villegas, Seattle WA

Mario Villegas Seattle - How the space is laid out is vital to the flow for customers and staff

There are laws and suggested rules to follow

The Entrance: A transition Area - The area for the host/hostess

The Bar Area: Away from the dining room in a place where you don’t walk thru dining area to get to the bar.

Distance from the back wall to the front of the bar counter needs to be at least 8 ft.

Bartending Etiquette by Mario Villegas Seattle

Mario Villegas Seattle - A quick look around the room tells the story. The guy in the corner booth...the one with the irritated expression...has a drink sloshing over the rim with little pieces of sopping paper napkin stuck to the sides. The woman to his right is miffed…the cigarette she just lit has turned into a soggy mess because the ashtray the bartender left her was wet on the inside.

She looks a lot happier, though, than the guys in the suits at the bar. They've been waiting easily ten or twelve minutes with empty glasses and an over-flowing ashtray. The impatient rapping of their glasses on the bar is a sure sign they're a lost cause. A few short minutes later the two briskly head out the front door with the deportment of men who have tolerated enough bad service for one night.

The problem is that the bartender is otherwise occupied -- occasionally making drinks for the servers, washing a glass or two and flirting with the coed sitting by the station is about all the young man can handle.

Mario Villegas, Seattle - Ten Do's & Don'ts for Behind the Bar

Mario Villages is member of the restaurant owner association.

1. DON'T -- Settling for mediocrity is unprofessional. Bartenders shouldn't serve drinks that have been improperly prepared or inferior in any respect. Amateurism is not a tipped quality.
2. DON'T -- It is highly unprofessional to gossip, argue, gamble or loan out money to the clientele. By any means possible, bartenders should also avoid becoming embroiled in inflammatory conversations. Taking sides in a heated debate exacts a heavy toll on gratuities.