PEORIA MAGAZINE April 2022

Spotted Cow at 718 W Glen Ave, Peoria.

goods rising and the struggle to find employees ongoing, our beloved local restaurants will have a much harder time competing with the chain restaurants. I feel, however, that our local favorites will take it in stride – the trademark of the independent restaurateur. In a small market such as Peoria, an independent restaurant trying to stay profitable must prioritize a few key elements: • Sell a quality product. While it may sound cliché, it is more critical now than ever. Independents cannot compete with the chain restaurants dollar for dollar, nor should they. • Service must be quick and excellent.

Happy employees typically translate to happy customers. I firmly believe that there is an exorbitant amount of opportunity in the restaurant field, but business owners must have a passion for it. Passion is primary reason that independent operators enjoy an advantage over large corporations. Local owners who are in the building every day can create meaningful relationships with customers, somuch so that the latter feel like a part of the business. While chain restaurants may have the money to spend on large marketing campaigns, those will never replace the feeling a customer gets walking into a shop where the owner greets them by name and makes them feel like they are the most important person there. As someonewho owned and operated an independent business for close to 30 years, the best piece of advice I can offer small restaurant owners is this: Never open your own restaurant for the money. Do it for the love of it, and the money will follow.

enjoy eating at home but do not want to cook. • Keep overhead costs as low as possible. While prices are rising, it is

“ I FIRMLY BELIEVE THAT THERE IS AN EXORBITANT AMOUNT OF OPPORTUNITY IN THE RESTAURANT FIELD, BUT BUSINESS OWNERS MUST HAVE A PASSION FOR IT.”

Restaurateurs must design menus that are small and efficient. Sit down dining in casual restaurants will likely look different. Fewer seating options and more focus on carryout will continue to trend, as that’s what this generation of diners wants. They

Frank Abdnour is the former owner of The Spotted Cow restaurant and ice cream parlor.

still important to source high-quality ingredients. Building and adhering to a budget is incredibly important. • Successful restaurateurswill listen to customers and make staff a priority. Competitivepay, respect and inclusion are key to employee satisfaction.

APRIL 2022 PEORIA MAGAZINE 15