Can You Teach Restaurant Entrepreneurship?

You can’t teach it, but you can coach it.

It’s not that they can’t be taught, rather, it’s a skill that can be learned if the determination is strong enough!

If someone really has the drive, the passion, and the intelligence to start a restaurant they can.

There are ways of finding out if you truly have any of the above qualities.

I have sold food businesses for-profit and have had to close businesses.

Knowing what went wrong and what went right has given me the experience and knowledge to avoid mistakes.

Avoiding the common mistakes most startups make is the secrete to not becoming another restaurant fatality!

If you have an experienced restaurant startup coach and possess an entrepreneurial drive, your chances for success are greater!

Here’s how I feel if you have a house and a young family do not take the risk.

You must be in a lifestyle in which ALL your energies and money are going to go in your business!

Enough said!

Ready to Take the Risk

However, if you can afford to take 24 months of your life to pursue your dream, you’d be a fool not to do it.

If you had the chance and you gave it a shot and you really went for your dream you have some advantage in life over anybody else.

Most people talk about their dreams of becoming an entrepreneur but never actively pursue it!

Take the Assessment if You’re Going to Take the Chance

The assessment is to measure your strengths, skills, and achievements.

The goal is to find anything that can give you an advantage as a restaurant owner.

You may or not have restaurant experience, but you have gained strengths and skills whether it’s from life experiences, your career, or hobbies that can be an advantage in your restaurant as an owner.

One of the characteristics of highly successful people is that they’ve learned to build on their strengths.

Upon completion of this assessment, please email me your answers and I will schedule a FREE One Hour bonus coaching included in this assessment. During this call, we will discuss where you will naturally be the most productive in your restaurant.