MB: Know what you are, what your restaurant is, and stick to it. Do not waver in your convictions.

Location is of utmost importance. As a consultant, I've been called in to liquidate some fantastic restaurants that were simply in the wrong place.

Patience. If you've got a fantastic PR team to create a buzz for you, you may be a success from the moment you first open your doors. Sometimes, however, success comes slowly, and it's important to not get discouraged in the meantime.

Staff training. Our staff is given an employee handbook and menu guidebook each time we release a new menu, which is four times per year. As a new hire, you undergo a month of training before you're allowed on the floor. As an existing hire, you need to have everything memorized before you're scheduled.

Marcel Biró is Chef/Owner Biró Restaurant and Wine Bar in Sheboygan, WI. http://www.birointernationale.com

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