A guide to becoming a restaurateur in Indiana

Abstract

Becoming a restaurateur is the dream of many entrepreneurial minds. The problem is that it is no easy task. Whether someone lacks the business knowledge to run a restaurant, doesn’t have the capital to properly begin, or just doesn’t know where to start; the majority of restaurants fail within their first year of operation. This is why I decided to take a more in-depth look at what it takes to not only start a restaurant, but to run one that can produce sustainable profits. Successful restaurateurs were interviewed to gain some knowledge on how to do that. The insights from these owners include their creation, maintenance, and growth path to give a clear view of what it truly takes to differentiate yourself and become a successful restaurant.