- Posted December 22, 2013 by
Opening and Runnign a Successfull Business: Restaurant Edition 2014 by new author Kirk James your weapon against economic downtimes
Book by Kirk James; A game changer for struggling business owners.
Opening and Running a Successful Business: Restaurant Edition 2014
We spoke with author Kirk James and a few of his loyal fans via Skype this week. It seems that things are about to change for hospitality business owners, as successful restaurateur Kirk James decides to reveal all in his controversial new book that is changing lives all around the world.
“I have put years of blood sweat and tears into this project, I have seen every mistake possible on my way to success...what you have here is a chance to learn from this” James says.
Kirk James, Author of the controversial new book “Opening and Running a Successful Business; Restaurant Edition 2014” says that when we break down the figures of most hospitality businesses they are really just charities, donating food and time to their customers. When I sit down with owners we usually find that many of their menu items are costing more to put on the plate than the business is able to charge their customers. Customers are increasingly knowledgeable and looking for value for money. They are also accustomed to certain price brackets for their dining experience; these prices are just unsustainable for most small businesses.
Worldwide figures indicate that there has been an increase in expenditure at restaurants in 2013. Whilst this is encouraging, these figures do nothing for businesses that are not able to create a net profit from their sales. “Many businesses find themselves in the absurd position that being busier is actually causing them to lose more money at times”, cautions James.
The book by Kirk James is written to help restaurant owner’s builds profitable products and menus, get their businesses systemised, and then drive sales. James says “This is a no B.S guide, with information that works in the real world of hospitality”. “Most owners and managers have heard the saying that your must work ON your business instead of slaving away IN it, that is precisely what needs to happen. “Owners are worth far more to their businesses doing other things, they should not be mopping floors or serving coffee, this is not running a business, this is a business running you”, he says. The book is available for download now, at www.openingarestaurant.info which also has free information for business owners and start-ups. James is also offering a chance to be involved in the book’s publication through crowd funding platform Indiegogo. “You can get pre-release “pledges”, including anything from personalised signed copies to actual specific marketing advice. This is my way of saying thank you to those who show support early on.
Opening and Running a Successful Business: Restaurant Edition 2014 is set to turn a few heads with its very unique and no holds barred approach. It includes the dirty secrets of the industry, such as how businesses dodge tax, how they get free staffing, how they manipulate figures and break the law to sell failing businesses for a profit. It also shows how to take ownership of your dream restaurant for free, or at a massively reduced cost. “This is the real world” says James, “it drives me absolutely bleeping crazy to see these mass produced TV shows and books telling people this fantasy land information”. The usual advice says, make a pretty business plan and work hard and everything will turn out beautiful. Wrong, wrong, and more wrong, you need to work smart, not hard. Just like solving a puzzle, it will seem so simple when you know the solution, but when you don’t it can be torture to keep working 80 hour weeks just to be donating your food and time to the public.
This is why we see such massive failure rates amongst restaurants; owners get trapped into downward spiralling debt cycles. I know people who have lost everything; their businesses, their homes, their family, their sanity and many even take their own lives.
Reader Mr Miller states that he saw an immediate result at work, the same week he began implementing the tactics of James. "I would tell anyone to stop messing around with your life and get your copy now" Miller states emphatically. Mrs Almansa calls the book, "a game changer for your business and your life". These strong words of support and not surprising for James who says that "while my writing skills may not be perfect, people tend to be a little forgiving about that when they see what information I am delivering."
The book is currently available as a PDF for www.openingarestaurant.info and will soon be released as printed paperback. It is written for beginners through to seasoned veterans of the industry.