1. Have a year's salary in the bank, because you shouldn't expect to get paid soon! Also have as much reserve or available cash as you can as what can go wrong will go wrong and things will come up that you never expected and you will have to deal with them urgently.
  2. Trust your instincts, whether it's about who you hire, what you put on the menu or how you operate - your own judgment is your best guide.
  3. Seek professional resources to help you overcome any personal gaps in knowledge or experience - the money you spend on having a qualified person assess equipment before you buy it may save you more money in the long run.
  4. Protect and cherish your time away from work. You will need it to recharge as you will be totally exhausted, stressed and overwhelmed at times by the daily challenges of the restaurant.
  5. Be kind to each other!