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📌 If you think you know everything, you’ve already lost.
📌 The customer isn’t always right, but your job is to make them leave happy.
📌 Opening a restaurant “for the soul” is the fastest way to go bankrupt.
📌 If the kitchen is a mess, it’s not the cooks’ fault—it’s the chef’s.
📌 Your team is everything. Even a Michelin-starred chef can’t win alone.
📌 Cheap ingredients = cheap flavors. Saving money on quality never pays off.
📌 The real magic isn’t in secret ingredients, but in techniques and well-run systems.
📌 Consistency is not luck; it’s a process.
📌 The best dishes don’t come from trends but from a deep love for food.
📌 If a cook doesn’t taste the dish before serving, that’s a red flag.
📌 Even the best food won’t carry a restaurant alone—success is built on atmosphere, service, and the details that keep guests coming back.
📌 Great service can save bad food, but great food won’t save bad service.
📌 A huge menu = huge problems. The smaller the menu, the better the quality.
📌 If you want to survive in this business, forget romance—it’s all about numbers, control, and strategy.
📌 There’s no such thing as the perfect dish, but you should chase it every day.
Do you agree with these? Or do you have your own hard-earned rule from experience? Share in the comments!🫶❤️
