What is it about restaurants that attracts so many of us to the idea of actually owning and running one? Does knowing how to start a restaurant make us the ultimate entrepreneur? With all of its intricacies, does knowing how to run the restaurant efficiently say something more of our business skills?

Maybe the idea of having the career tag ‘restaurateur’ and a team of chefs providing superior nosh is just cool.

But if we should go about starting our own restaurant, what do we have to do? And just how important is being ‘green’ in a sector where cleanliness is absolutely essential? Continue reading →