It’s a fact that operating a restaurant is one of the toughest businesses to be in. According to the National Restaurant Association, about 60% of restaurants fail in their first year, and 80% fail within the first five years. But television and movies that use a restaurant as a backdrop make it look so easy, right? Behind the scenes are high operational costs, an inventory that can and will spoil (leading to waste), and there’s always a struggle with maintaining and managing a workforce. Then there are the strict food safety and hygiene standards and strict regulations that have to be followed. On top of that, finding the right supplies and suppliers of key ingredients, depending on what food you’re serving. Items like hickory BBQ can be a nightmare to get right, so finding a supplier will be essential. to mention, a competitive market filled with customers who have high expectations and cameras on their phones with apps linked to review sites.

Still want to open a restaurant? If so, then take a couple of pages from Don O’Byrne’s playbook.

First, Don suggests you heed the warning of Warren Buffet, “Never invest in a business you cannot understand.” Next, be prepared to drive the car you built. In other words, you should have the ability to do everything that is done under your roof because one day, you will have to do it. How long can you go without getting paid? Cash flowing an owner’s salary often gets put on hold until all debt and expenses are paid and sometimes it can be a long time before that happens. Know who your demographic is. Don’t count anyone you know as part of this demographic. Look for economic indicators to ensure there’s enough of your demographic to support your efforts without a competing restaurant closing to do so. Changing customers’ palettes takes time.

“Watch your flock. If you can’t count sheep, you surely won’t be able to count your inventory twice a day to remain profitable in this business”, said Don. Your operational setup should start in a good location, which can significantly impact a restaurant’s success. It should also be immaculately clean and comfortable so that your guests will want to return again and again. Don’t try to be everything to everyone. Stick to a menu that you know and do it well. Advertise where you think your demographic grazes.

Lastly, Don warns that owning a restaurant is not for the faint of heart. It’s a huge sacrifice and a test of your physical prowess. Undertaking a restaurant launch can be hard on personal relationships because you will be putting in long hours and time away from family. It can be scandalous. In the first month of opening his Shreveport location, Don and Don Juanz was a target of social media libel filled with obscene and insidious comments that were directed at injuring the business’s reputation. The “ghost writer” even attempted to libel Don’s family which led Don to seek legal assistance from a detective and an attorney. “We learned that the “ghost writer” used nine different online IP addresses that were tracked to a certain geographical area that led us to who we think the “ghost writer “was. Then it stopped abruptly,” said Don. You must be willing to persevere and overcome catastrophes such as this and unforeseen events like COVID-19 or the stock market collapse in 2008. “We’ve overcome so much adversity just to do business here that I thank God I’m still here”, said Don. Covid set Don Juanz’s expansion plans into Texas back by four years, but with perseverance, Don has managed to expand his restaurant brand at a time when many others are shuttering their doors.

Are there benefits to owning a restaurant? Absolutely. You are your own boss. You can pride yourself on your product and your ability to boost the local economy by providing jobs that, in turn, deepens your involvement in your community. There is also the potential for a pretty good financial gain if you work smart and are willing to learn and adapt as you go.