ITW Restaurant Page

Watch How Restaurant Operators Tackle Common Industry Challenges

1Securing Capital

1 of 6

Chef/Owner Tiffani Faison provides quick tips on finance and restaurant operation with regards to securing capital.

2Controlling Costs

2 of 6

Chef/Partner Jaimie Young shares his insights on how to deliver high quality dining experiences while controlling the costs of operation.

3 of 6

Chef Ana Sortun outlines how team building, communication, and equipment selection aids restaurant staffing and training.

4 of 6

Chef Lucas Sin details his quality standards approach to both food and staff safety.

5 of 6

Chef/Owner John Sundstrom shares his thoughts about site design, equipment, and key things to consider for maximizing space within your restaurant.

6 of 6

Owner/Operator Ellen Yin highlights how solid business planning is necessary for equipment serviceability and support.

REGISTER TO WATCH VIDEO

Access the complete video series

Access video series

Securing Capital - Chef/Owner Tiffani Faison

Having been a part of opening 14 restaurants and personally opening four, Tiffani Faison is a chef and owner of Big Heart Hospitality. Through her experience, she knows that starting and operating a restaurant begins with your creative expression of cooking and hospitality, but a base-business acumen, especially when securing capital, is required to keep them open and operating. Here are some of her quick tips on finance and restaurant operation:

It’s Not a Race – move at a sustainable pace to build out, open, and operate your restaurant.
Starting Capital – raise at least 30% more than you think you need at the start (if possible).
Understand Spending – set spend percentages across your operations - kitchen and bars typically require the greatest investment.
Kitchen Planning – start with your core concept and focus your attention and spending on the must-have items to support your menu.
Equipment – conduct research on the most reputable and durable brands that will provide the best and long-lasting return on your investment.

Tiffani notes that you should plan and expect delays, budget issues, and challenges, as every restaurateur faces these issues. Go back to the basics, stay true to your concept and use this as the baseline to move forward.