| Starting a restaurant is a dream for many, even | | | | operations are ideal. The other types would |
| for some in high paying positions. Combining a | | | | require substantial restaurant experience. |
| business with doing something that you like - | | | | Success in Restaurant Business |
| cooking and eating good food - might explain this | | | | There are some critical issues that need to be |
| urge. How do you manage a restaurant | | | | tackled to ensure successful restaurant |
| successfully and what are the implications of | | | | operations: |
| getting into this business? | | | | - Market & Marketing: Is there a market at your |
| The Implications First | | | | proposed location for the kind of food you plan to |
| Starting and running a restaurant involves: | | | | offer? Considering the competition, will you be |
| - Complying with a lot of government regulations, | | | | able to get sufficient numbers of customers? Do |
| federal, state and local. You will have to find out | | | | you know how to promote your business? |
| which regulations apply and how to comply with | | | | - Facilities & Inputs: Can you find needed space at |
| them. | | | | the planned location? Are needed groceries, |
| - Working long hours as preparation of breakfast | | | | vegetables, meat and other supplies available |
| will have to start early and the last of the dinner | | | | conveniently? Can you organize experienced |
| guests might leave late in the night. (You can | | | | cooks and waiters if you plan to employ them? |
| confine yourself to serving one or two types of | | | | - Seating & Service: How many patrons are |
| meals, say, breakfast and lunch.) | | | | expected for each type of meal? How will you |
| - Dealing with difficult customers who complain | | | | accommodate them (and handle waiting |
| about your cooking and service. | | | | customers) considering that space is expensive? |
| - Managing employees to ensure timely start to | | | | - Portions Control: For avoiding wastage of |
| work, hygienic preparation of food, minimum | | | | groceries and other ingredients, it is important to |
| wastage of provisions and tactful handling of | | | | standardize recipes specifying the precise |
| customer complaints. | | | | quantities of each ingredient to be used, control |
| - Keeping an eagle eye to spot diners who try to | | | | serving portions by stipulating their sizes, and |
| leave without paying after eating - especially | | | | monitor consumption by checking provisions |
| during busy times when your attention could be | | | | consumed against numbers of portions served. |
| diverted. | | | | - Wastage Reduction: Wastage reduction also |
| Think carefully whether you can handle all these | | | | involves ensuring the quality of ingredients and |
| issues. | | | | using them before they become stale. |
| Types of Restaurants | | | | - Pricing: Prices charged must recover both direct |
| There are different kinds of restaurants: | | | | costs and overhead expenses. |
| - Traditional: These restaurants serve a wide | | | | - Employee Training: Your employees need to be |
| variety of foods. This means keeping a sizable | | | | trained in proper preparation of food, serving |
| inventory of provisions and many staff. | | | | correct size portions, dealing courteously with |
| - Specialty: The restaurant serves one type of | | | | patrons and looking out for non-paying customers. |
| food, such as Pizzas. | | | | - General Administration: Supplies received must |
| - Ethnic: Ethnic restaurants specialize in foods from | | | | be checked against orders for quality and |
| one country or region, such as foods from India. | | | | quantity, and stored to minimize spoilage. Cash |
| - Fast Food Franchise: Serves a limited menu, and | | | | flows must be monitored ensuring that |
| operates under the guidance of franchisers. | | | | receivables are collected in time and payables are |
| - Cafeteria: Offers simple, pre-cooked dishes, hot | | | | paid without incurring late payment penalties. |
| and cold. | | | | Government regulations must be complied with to |
| - Self-service: Take-out or eat-in food. Small scale | | | | ensure continued operation of your business and |
| operations with small staff. | | | | avoidance of penalties. |
| For beginners, self-service and franchise | | | | |