We then see a list of 20 tips that we should take before opening a restaurant:
Set the style of the restaurant
Before creating a restaurant must be well clear what will be the type of restaurant we are going to open and what the style or concept that we’re going to give.
We have well to clear if, for example, we are going to open a restaurant type gourmet fine dining, family type, one of fast food, etc.
And most importantly, we need to determine what style or concept that we’re going to give, which must choose based on our personality and our tastes, while still influence us by others, and trying to be a style or distinctive concept that does not exist in other restaurants.
Research the market
As in any business, before opening a restaurant we should research the market well, trying to find out what the preferences and tastes of consumers, and to ensure that I have enough demand as our restaurant successful.
One way of doing this is conducting surveys to people transiting through the area where we will open the restaurant, where we ask them about their preferences and tastes, if they go to a new restaurant of the type that we create, and how much it would be willing to spend on each visit.
Determine the target audience
Within the market research we do, an important point is to clearly define what will be our target audience, i.e., what will be the type of consumer to which we are going to go.
Start with a small menu
If we just started in the restaurant business, it is advisable to start with a small menu, that way, we can specialize in a few dishes, but also so that we can reduce our operating costs.
And later, as it begins to grow the business, can increase the variety of our dishes, but always try to keep the same type of menu.
Visit the competition
Before opening a restaurant we should visit all the restaurants of competition that exist.
This will allow us to see their strengths and weaknesses (and, thus, compete effectively with them), observe their successes and errors (and, thus, learn from them), and observe the preferences, tastes and habits of consumers (and, thereby, orientate our restaurant according to such information).
Work on the competition
A restaurant is a business in which it takes much work and discipline.
If this will be our first experience in the restaurant business, a Council is looking for a job in a restaurant so that, in this way, not only know well the running of the business, but we can also have well clear to what it is to what we are going to spend.
Avoid low prices
When you try to determine the price of our dishes, we must not hesitate if it is that we want to use somewhat high prices.
When it comes to food, people are willing to pay, provided the dishes have good flavor, good presentation, has a total hygiene, and quality customer service is offered.
It doesn’t matter that there are restaurants that use the same inputs and have prices well below ours, consumers will always we choose if we have these characteristics.
A determining factor in the success of a restaurant is its location, reason why we have to take our time to choose the location of our.
We can choose a central location where we will have the advantage of being in view of a greater number of consumers for example the vancouver waterfront wedding location, but the disadvantages of the high costs of local and having to cope with increased competition.
Or choose a less central place where we will have the advantages of low costs in the lease or purchase of the enclosure, and a lower close competition; but the disadvantage that we will not be in view of consumers, even if our advertising is good and we have a good product, it will not be a problem.
In addition to the dining room, in which our customers should feel comfortable and at ease, we must not forget that the restaurant must have a good space in kitchen, where cooks and kitchen staff can perform efficiently and without risk of accident, and where they have room to store supplies.
Also, when choosing the location of the premises of our restaurant, we must not forget that this must have enough parking as to the number of clients that we calculate that you will visit us in their own vehicles.
As in all business, open a restaurant always must try to reduce investment, but that means having to sacrifice quality.
In the case of restaurants can reduce investment in the decoration of the premises, which consumers usually do not always take into account, and when offered a good product, there is a total hygiene and good care.
Another way to reduce investment in a restaurant is starting to rent the equipment and furniture, or seeking agreements with vendors that we provide these, for example, in Exchange for advertising.
Don’t skimp on expenses
By investing in the creation of a restaurant we must spare no expenses in inputs or range of offerings is concerned; but also in design and furniture concerning, for example, buy second hand furniture when not in a proper state.
Always must remember well the saying that says: “the poor called a lo pobre”.
If we want to sell quality products, our inputs must also be of good quality.
We must always use fresh products, which, in some cases such as fish, must be purchased on the same day that shall be used.
In addition, we select well to our suppliers. In the case of restaurants, it is advisable to have several suppliers since some of these do not always have fresh produce.
In the case of restaurants there are usually many hidden costs, what causes that beginning with the investment it is common until at the end missing money.
So to make our investment budget, we should take our time and posting our costs well and, if possible, try to book a small budget that we will help where we finish missing money.
Another fundamental factor for the success of a restaurant is hygiene.
Maybe that our restaurant is small and that it does not have much decorated, but whether we offer a good product, good care and, above all, show a total hygiene, it is likely that the restaurant will succeed.
Hygiene must be based on an obsessive search. This must be present on the floor in the dining room, in the bathrooms, in the kitchen, in the staff (don’t forget the hair short or tied), and in the uniform of the staff (remember Beanie of Cook).
Select well the Cook
Another important decision on the creation of a restaurant is the selection of the chef, which must not only have a good time, but should also be flexible enough to adapt to the style of the menu that we want for our restaurant.
If the chef tells us that it has worked in luxury restaurants and is not willing to change his season or his style to suit you want to give to our menu, we must then seek another.
To our restaurant to run efficiently, we must previously define clearly what will be the roles and responsibilities of our staff.
Some of the functions and responsibilities of a Cook are: be responsible for any loss or deterioration of equipment, do not allow the entry of non-kitchen staff, make the list of requirements of inputs, etc.
Some of the functions of kitchen (Assistant of cooking and cleaning) staff are: help in the decoration of plates, cleaning and maintenance of equipment, daily inventory, etc.
A good strategy of marketing to start a restaurant is to create expectation before opening it, which could consist in designing posters, announcements or flyers where we announce the prompt opening of our restaurant, or send invitations to friends and acquaintances to attend this.
The idea is to create expectation to try the taste of a new restaurant.
Provide a good service to the customer
The service to the customer is one of the determinants of the success of a restaurant.
We must empower our staff offer friendly, be helpful and solicitous, respond quickly, keep a good presentation and personal hygiene, show a smile sincere, politely greet, say “please” and “thank you”.
Patience and dedication
Assemble and manage a restaurant is not a simple task. It is estimated that approximately one-third of the new restaurants go bankrupt or close before completing the first year of operations.
It is estimated that, in the case of restaurants, just starts to get profits from sixth month.
In addition to this, must take into account of that work in a restaurant starts at early hours of the morning (in where you should buy inputs), continues with the preparation of the dishes and preparations for the lunch hour, then with cleaning and preparing for the time of lunch or dinner, and ends late at night with the cleaning and having to leave everything ready for the next day.
And must take into account also that not only restaurant works all day, but every day (including Saturday and Sunday) and, in many cases, including the holidays.
Create and manage a restaurant is not an easy task, but our passion is good food and service people, then should not hesitate to open one.
But yes, must bear in mind that to succeed we will need patience and perseverance (to overcome problems or difficulties that arise), and great dedication and discipline (to cope with all the work managing a restaurant).