If you manage your restaurant with your heart more than your mind... reconsider. It's great to have a human side.. but work isn't managed by emotions, nor by personal calculations. Business is managed by numbers, decisions, and the overall interest of the project. 5 things to help you manage your restaurant with science and reason: 1- Let your judgment be based on numbers, not feelings. Sales, profits, waste, and inventory are what tell you how the project is doing... not your feeling that things are good. 2- Separate relationships from decisions. Your friend, relative, or old employee.. if their presence harms the project, you must make the right decision even if it's difficult. The interest of your restaurant is more important than personal calculations. 3- Conduct continuous evaluation. Evaluate the menu, employees, suppliers, and costs periodically. What is not measured.. cannot be developed. 4- Listen to everyone's opinions... but the decision must be based on study. Everyone will tell you their opinion, but not every opinion is suitable for your project. Listen to everyone and implement what the numbers support. 5- Always ask: Will this decision serve the business or achieve my personal comfort? If the decision makes you comfortable now but will harm the project later... then it's likely a wrong decision. Remember, emotion builds relationships, but successful management builds companies. Mohamed El Shenawy, your consultant for your restaurant.. Consultant for establishing, operating, and developing restaurants and catering. I help restaurant owners and investors make correct decisions based on analysis and numbers to achieve growth and sustainability for their projects and conduct feasibility studies.