Making money is the number one goal for any restaurateur, and it's the ultimate benchmark for success.
But for a new restaurant, profitability can take several long, excruciating years. So, what does success look like in the interim?
There may not be a one-size-fits-all definition. It's all relative. However, if you break the business aspects down into, er, small bites, you can find many different areas to feel the joy of achievement, and many more upon which to build future success. All while slowly losing your mind, waiting for another Sysco delivery.