writing restaurant mission statements

Mission statements may seem like just words on a page, but recent debates reaching as high up as the federal level show otherwise. Just recently, the Department of Veterans Affairs found itself torn between an update to the existing mission statement that made language more gender-neutral, and U.S. Citizenship and Immigration Services caused public outcry when it removed “nation of immigrants” from its official language.

So what does this mean for restaurants?

For starters, recent debates should make it clear that any business, including restaurants, are wise to not underestimate the importance of a clear message, and how that impacts a guests’ ability to understand and support the business. Take it from Ricky Klein, who credits an updated mission statement for increasing business at his Groennfell Meadery and Colchester’s Mead Hall. It moved from a sales-focused tagline, “Get ready for greatness,” to a heartfelt call to “be the heart and soul of the community it serves, and all are welcome.”  

But writing a mission statement can be easier said than done. Outlining goals, ideals, and guiding principles for management and staff to follow is an important first step. Restaurant management platform Upserve takes that a step further with its new mission statement generator tool, a free resource launched this week that guides restaurateurs through the process of identifying these key mission statement elements and packaging them in one concise message, with design that makes it worthy of hanging on a wall for all to see.

Interested in seeing what a new mission statement can do for your restaurant? Download the free mission statement generator tool here.

mission statement generator

Your restaurant mission statement is how you express yourself to the world. But creating the best mission statement is easier said than done. Until now. Use this template to build your mission statement easily.

Get The Mission Statement Generator
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Meghan is an award-winning journalist and content marketing manager who lives to tell stories. Her favorites include highlighting all things restaurants, from front-of-house hospitality to back-of-house grit. When she's not writing about them, you can find her eating her way through Providence and Boston searching for inspiration with a rye Old Fashioned in hand.