Howard Helfant - Marketing Consultant

Operating a restaurant is a time-consuming job, and many restaurateurs don’t mind working long hours. When Howie Helfant opened his restaurant in Miami, Howie Helfant knew he would have to invest a lot to get it operational. In the first few months, it was not uncommon for him to be the first one in and the last one to leave. Many restaurateurs report to work in the late morning, at which point they have some tasks to accomplish before the busy lunch period. First, they have to go through reports from other managers on what happened the previous night. The owner has to stay updated on customer complaints, food items that need to be re-stocked, and any scheduling conflicts among staff. They also have to check the accounting records on a daily basis. When the restaurant opens its doors, it’s important the owner be ready and dressed to meet customers as they come in. It’s quite important for a restaurant owner to recognize names and faces; successful restaurants can attrac...