BeachFire owner Dave Donaldson was pictured on the cover of OC Metro and featured in the cover story about "How to Survive in the Restaurant Business."  His ability to not only survive but "thrive" in this tough business afforded him the opportunity to share some of his thoughts.

 

Rolling the Restaurant Dice - If you ever dreamed of turning in your corporate ID badge and opening a little bistro, this is your chance to frind out what's really incovled in opening a restaurant, from concept to completion...... 

 

The Learning Curve - The restaurant biz, veterans agree, is a lot like jumping out of airplanes:  while a first-time rookie might - might - make it through  without getting wiped out, it's pretty likely he'll have the giblets scared out of him in the process.  Experience counts for almost everything.  "Unless you have extensive restaurant experience I don't think anybody should open a restaurant," says Dave Donaldson , owner of the BeachFire Bar & Grill in San Clemente.  "There's a whole business aspect to a restaurant that, in my opinion, is the most challenging part.  You definitely have to have hands-on expereince not only in the front of the house as a server or chef or bartender, but more improtant is having run a restaurant office where you can truly understand cash flow, daily sales, daily labor and food costs.  To me having professional systems that run behind the sceneshas just as much to do with your success as whatever you put out in front with the guests." 

 

The Plan - Remember how vague that original dream was?  That's no good.  Opening a restaurant calls for almost niggling specificity.  The who, what, where, when, how and not leaster importantly why of the potential operation all need to be answered in fine detail.  .....Donaldson says he began formulating a few years ago and created a plan for growth ensuring his success.  .....The chef  also has a large hand in planning the menu, says Donaldson, but for BeachFire what specifically ended up on the menu included what fit the demographic and price point we were looking for.

 

The full article is framed and hanging in the San Clemente restaurant.