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As a start-up restaurateur, what you don't know can hurt you. These five pages of insight can help you to avoid the most dangerous and erroneous assumptions held by both new and experienced business owners as they plan their venture. 

From decades of planning food service facilities, our panel of experts has witnessed the good, the great, the bad and the ugly.  They have discovered that both aspiring and veteran restaurateurs are susceptible to planning pitfalls.  We share 12 common assumptions that could doom the success of your venture and recommendations for avoiding the consequences.  

The Dirty Dozen is in PDF format (requires Adobe Acrobat Reader). Upon entering  your contact information, your copy will open for printing or downloading.  Enjoy!

About the Author:

Tom Lemanski is a business planning consultant and author of Working SMART a monthly executive briefing on strategy, planning and execution. The Dirty Dozen was compiled from research, surveys and collaboration with this site's Panel of Experts. Our panel includes seasoned professionals (figuratively speaking) who are experienced in Architecture, Culinary Arts, Kitchen Equipment, Finance, Marketing and Strategy.