So you want to start a restaurant. Three rules from an expert

Drew Nierporent, with his Myriad Restaurants group, is one of the great names in the fine dining and wining industry. So his advice to anyone thinking of getting in to the industry is worth listening to.

The mastermind behind Nobu, Tribeca Grill, and Batard revealed to Bloomberg in New York recently how he stays afloat in an era of rising rents.

You have taken on the role of the Grand Empresario of the restaurant industry—tireless, cigar in one hand, glass of something deep, red and Californian in the other. What advice have you for newcomers ?

Drew's Tips for Success: One — lose the cigar and the glass of wine. It takes its toll. Health does come first. I'm always a mess that way and I'm working hard to keep my weight under control. The cigars — I don't count that.
Two — test mental commitment. You can talk the talk but can you walk the walk? This is a tough business. The first thing I want to see from anyone, in business, in the kitchen, is stamina. Talk is cheap.
Three — know the business. This is a numbers game and the numbers have never been more problematic. In most cases with a new restaurant you're barely breaking even after all your costs and rent. You think you're famous. You hire a PR firm. Bang. Your costs just went up. I'm not saying not to do it. It's a slippery slope where your only hope of success for profit is to get great lease deals, keep your costs down and then manage a restaurant, which is the hardest part.