6 Tips for Restaurant Owners
Push Yourself to Understand the P&L
Barbara Lynch opened No. 9 Park in Boston in 1998, and it was named one of the 25 best new restaurants in America by Bon Appétit. Still, Lynch struggled. “The first few years at No. 9, I didn't know the business part,” she says. “It was tough enough trying to run a kitchen and deal with staff and not get overwhelmed. I really didn't know what a P&L was. One of my sous-chefs had a business education, so she and I worked together to tighten things up, and I learned much more about business.” By 2002, she was savvy enough to open two new restaurants across the street from each other, in order to save on construction costs.