Debt and mismanagement: the real challenge for restaurant owners

Abstract The restaurant industry faces financial and operational challenges, with a high bankruptcy rate. This book offers strategies for transforming restaurants into successful businesses.

The instability of the restaurant industry, marked by a bankruptcy rate that reaches 50% of establishments within the second year, poses severe challenges to entrepreneurs who struggle to keep their restaurants operating profitably. Recent market data indicate that the lack of preparation in financial and operational management is the main cause of failures, revealing a harsh reality for restaurant owners across the country.

Marcelo Marani, founder and CEO of Donos de Restaurantes, has been a point of reference when it comes to pointing out the recurring mistakes in the sector. “True freedom for a restaurant owner lies in having great sales and control over the management of the business. This way, even in the face of major crises, he can maintain good results”, says the specialist, who has over 25 years of experience and has trained over 20 thousand entrepreneurs in 19 Brazilian capitals.

According to Marani, the lack of robust financial planning and efficient selection processes for hiring and retaining talent worsens the situation. Increasing competition, high employee turnover and the impact of salary adjustments create an environment of uncertainty that requires a sharp strategic vision. “Businesspeople who neglect strict cost control and team training pay a high price, often compromising the sustainability of the business,” warns the expert.

In the midst of this challenging context, the book "Turn Your Restaurant into a Million-Dollar Business" stands out as a source of reference for those seeking to understand and reverse the day-to-day pains of running a restaurant. The book brings together, in a practical and well-founded way, strategies for financial management, process optimization and the implementation of business models that make it possible to face periods of crisis without resorting to simplistic solutions.

The material, available in both physical and digital bookstores, offers an in-depth look at the importance of constant updating and the adoption of modern practices to transform the gastronomic business scenario. By presenting data and indexes that highlight the vulnerability of the sector, Marani reinforces that investing in knowledge and restructuring internal processes is essential to reverse negative results.

The book serves as a warning and, at the same time, a support tool for entrepreneurs who want to not only survive, but thrive in an environment marked by high competition and economic volatility. Based on careful analyses and his extensive experience, the author points out viable paths for restaurant owners to finally achieve stability and transform their difficulties into opportunities for growth.

Service

Launch of the book “Transform your restaurant into a million-dollar business”;

Publisher Gente, 192 pages, 16X23 cm;

Cover price: R$69.90 (printed) and R$48.90 (ebook);

Where: Gente Publishing House .