The Business of Restaurant

Whenever I have spare money, I try to explore the many restaurants in our area. Manila doesn't have much restaurants unlike Quezon City and Makati. But there is one restaurant here that is worth eating at even once in your lifetime. And I work there part-time as tour-guide. Curious? It's called La Cocina de Tita Moning. I don't have to explain much about it, though. Just search google and you'll find out why this place is worthy of a visit.

The business of a restaurant is tough, what with the many aspects that you need to deal with. There is the constant look out for outstanding professional chefs, the hiring of service staff, the procurement of wasserstrom restaurant supplies (if your restaurant is US-based) and restaurant equipment, and a lot more. You also have to save up enough income for the payment of rent, utilities, salaries of personnel and other miscellaneous expenses. Plus the regular sourcing of restaurant supply and the overall management of all these stuff. I wonder how our boss in the restaurant I mentioned above has managed to deal with these things for 10 years already.


Oh well, I guess it's all just a matter of time management and the possession of terrific organizational skills. :)

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