19 September, 2018
What aspects should you take into account before opening a restaurant?
Starting up a business is never an easy task, whether in the restaurant or any other sector. Nevertheless, it is true that certain sectors, among them the hotel and restaurant trade, present a series of added difficulties relating to the regulations in force and the heavy investment required by this type of business. But if opening a restaurant has always been your dream, get down to it and start work on your project. But not without reading these pieces of advice we have prepared about the aspects to take into account before opening your restaurant business.
Business plan: the first step you should take is to assess the viability of the project with a business plan. This plan should set out all the ideas relating to the project and gather information such as a market study, the regulations and the current legal requirements, your marketing strategy, etc. This step is essential to prevent possible setbacks, which may otherwise escape your attention.
Set a style: before opening your restaurant, it is essential that you have a clear idea of what type of cuisine and concept you wish to offer. This aspect would usually need to be set out in your business plan. It is important that you define your concept, because without it, your customers may feel confused, and it will be more difficult for them to remember your restaurant. Specialise in what you know how to do best, and maintain coherence in all aspects, from the menu to the decoration and the service. The customer should feel that you are telling them a story from beginning to end.
Choose quality: this goes both for the equipment of your professional kitchen and the furniture of the dining hall, and for the ingredients for your dishes. Consider that purchasing quality equipment is an investment in the future which in the long run will translate into significant savings in costs. The same goes for the food: commit to a fresh, quality product, and you will achieve customer loyalty. It is recommendable to offer a smaller menu, putting quality before quantity, to have greater control of your products and reduce food waste.
In the public eye: being a restaurateur is a very rewarding job, but remember that, as with all jobs in the service sector, you will need certain skills to interact with the general public. Think about whether or not you will have the sufficient patience often required when relating to customers, since you will spend most of your day with them. If you think you do not, you always have the option of hiring a dining room supervisor to manage this for you.
Starting up and managing a restaurant is not easy, but if you are certain that good food and serving people is your passion, set your fears aside and go for it. With good planning, plenty of dedication and perseverance, a large part of your success is already guaranteed.