Part 1: What Should Every Restaurateur “MANDATORILY DO?”

A restauranteur not only adorns all the six thinking hats stated in Edward De Bono’s theory but also has to be a master of all trades. Juggling between the six hats of De Bono as – Red for Intuitive, White for Information, Yellow for Constructive, Blue for Reflective, Green for Creative and Black for Cautious should not only be a restauranteur’s forte but excelling all of these concepts as a wholesome approach would be his skill that helps the restaurant grow leaps and bounds. An effective approach to a restaurant functioning and service will be an integral aspect for the successful running in both profit marking and happy clients. There are several key factors that should be made obligatory for every food business in the market.