Six Random Restaurateur Do's and Don'ts
As food bloggers, we necessarily judge restaurants by their outward appearances, though we were raised not to judge, yes? Justified or not, our personal biases inform our choices as diners, or else we'd eat wide-eyed, like Candide, in every crap restaurant that would subject us to its horrors. Frankly, we need to discriminate (perhaps unfairly) and trust the gut-check.
With that preface, here's six do's and don'ts for restaurateurs who may not be aware of the image they're projecting.
1. Don't Call Yourself an "Eatery"
I know there's only so many words in the English language to concisely describe your restaurant's bill of fare. But calling it an eatery is unimaginative and lazy, and it tells the public nothing about your kitchen's focus, the style of decor, or the approximate cost of the bill. In American English alone, we have words like pub, cafeteria, coffee shop, diner, automat, and steak house, never mind all the foreign words we've absorbed into English. "Bistro," "trattoria," and "cantina," just to name three, all communicate specific and meaningful contexts to your business.
Eatery? You may as well hang a sign outside that says "Food." "Trough" is more descriptive of the food you'll get than "eatery."
2. The Smaller The Menu, The Better The Food.
|Just 18 dishes on the menu that all kick ass.|
My advice? Run a restaurant with a tight menu and make a narrow specialty to the best of your ability. Any place that makes pizza, burgers, fried chicken, and sandwiches probably doesn't do any of them exceptionally well.