Tips Before Open a Restaurant (II)
Author: Aiko Masami
This article we will continue to see more tips should take before open a restaurant:
11. Reduce investment
As in any business, opening a restaurant, we must always strive to reduce investment, but without thereby having to sacrifice quality.
In the case of restaurants we can reduce the investment in the local scenery, which consumers generally do not take into account, as long as they offer good dishes, there is a total health and good care.
Another way to reduce investment in a restaurant, is starting to rent equipment and furniture, or seeking agreements with suppliers who provide them, for example, in exchange for advertising.
12. Spare no expense
By investing in building our restaurant we should not skimping when it comes to inputs or a variety of restaurants are concerned. But even as regards design and furniture, for example, by purchasing second-hand furniture, and in a state not very good.
We must always remember the saying that says that “what it calls poor.”
13. Quality inputs
If we sell quality products, our inputs also must be of good quality. We always use fresh products, which in some foods such as fish should be purchased the same day that will be used.
We must also select either our suppliers. In the case of restaurants, it is advisable to have several of them, that because some providers do not always count on fresh products.
14. While budget
In the case of restaurants, there are usually many hidden costs, which causes investment to begin with, is common at the end ends missing money.
So to make our investment budget, we take our time and count our costs well and, if possible, try to book a small budget it will help us in case we need greater investment ends.
15. Hygiene
Another critical factor in the success of a restaurant, is hygiene. Maybe our restaurant is small and we do not have much decor, but offer a good product, good service and, above all, show a total hygiene, it is likely that the restaurant is successful.
Hygiene must be based on an obsessive search, it must be present in the dining room floor, in bathrooms, in the cooked, the staff (do not forget the hair short or tied) in the uniform of the staff (not forget the cook’s cap, etc.).
16. Select either the cook
Another important decision in building a restaurant is the selection of the chef, who not only must have a good seasoning, but must be flexible enough to adjust the menu style you want to give our restaurant. If the chef tells us who has worked in fancy restaurants, and is not willing to change their season or style to fit who we want to give to our menu, then we must look for another cook.
17. Well-defined functions
For our restaurant operate efficiently, we must clearly define in advance what the functions and responsibilities of our staff.
Some of the functions and responsibilities of a cook to be responsible for any loss or damage of equipment, do not let in anyone other than the kitchen, make a list of formal inputs, etc.
Some features of the kitchen staff (assistant cooking and cleaning): assist in the decoration of dishes, cleaning and maintenance, inventory daily, and so on.
18. Create expectation
A good marketing strategy to launch a restaurant, you create anticipation before opening, this may be to design posters, advertisements or flyers which announce the early opening of the restaurant. Or it may be to send invitations to friends and acquaintances for opening day. This will create anticipation for the time to try a new restaurant.
19. Customer service
Customer service is another factor that will determine the success of a restaurant. We train all our staff to offer a friendly, helpful and caring show, be quick on care, maintaining good personal hygiene and presentation, show a sincere smile, greet politely, saying “please” and “thank you”, etc. .
20. Patience and dedication
The set up and manage a restaurant is not a simple task, it is estimated that approximately one third of new restaurants go bankrupt or closed. It is also estimated that in the case of restaurants are just now beginning to profit from the sixth month.
Added to this, we must take into account that the work in a restaurant started in the early hours of the morning, where they must buy inputs, then continues with the preparation of the dishes, and preparing for lunch, then continues with the cleaning and preparation time for lunch or dinner, and ends late at night, cleaning and having to leave everything ready for the next day.
And we must also take into account that a restaurant does not just work all day, but every day (including Saturdays and Sundays), and in many cases, including holidays.
As we see, create and manage a restaurant is not an easy task, but our passion is good food, and service to people, then we should not hesitate to open one.
But yes, we must realize that to succeed we will need much patience and perseverance (to overcome the problems or difficulties which could happen), and hard work, discipline and dedication (to overcome all the work involved in managing a restaurant .)
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