The Second Location
Sound familiar?
- Wants a second shop while the first still needs them there every day.
- Nothing is written down, so there is nothing to copy to the new place.
- Picks the site on instinct rather than on counted footfall.
- Has nobody ready to run the second shop but is already close to signing a lease.
After reading, you can
Help an owner decide whether to open a second location, and prepare the right things.
Each chapter answers one question
Chapter 1: Will a second shop double sales, or double problems?
How many days in a row can the first restaurant run without me?
Opening a second restaurant while the first still needs you there every day doubles the problems, not the revenue.
Chapter 2: If recipes can be copied, what really fills my shop?
What makes the first restaurant work that I cannot carry over?
Recipes can be copied; the location and the people cannot.
Chapter 3: Can great food save the wrong location?
What evidence do I use to say this location is right?
A wrong location cannot be fixed with good food.
Chapter 4: Should I find the site first, or the manager?
What is my new restaurant manager allowed to decide?
Whether the second restaurant stands or falls depends largely on one person, and that person must be chosen before signing the lease.
Chapter 5: The new shop thrives, but is the old one slipping?
How do I know both restaurants are producing the same quality?
After opening, the hardest part is not the new restaurant's revenue but keeping the old one from slipping.