| Starting up a new restaurant is an exciting yet | | | | from? I.e. Train Station, local shops |
| daunting prospect. For many it's a dream come | | | | - Etc, etc. |
| true to be able to start your own restaurant but | | | | Deciding what type of customer/niche? |
| there are many things to consider: maximum | | | | This goes hand in hand with choosing a locality. |
| budget, finding a locality, deciding what type of | | | | Either you choose a site location and adapt your |
| customer/niche you are going to aim at, sourcing | | | | ideas to the types of customers you will receive |
| equipment, buying furniture and accessories, | | | | or if you have an idea of the type of restaurant |
| employing staff, creating your menu are to name | | | | you want, you may need to find the right location. |
| but a few. | | | | Here's an example. You want to open a top class |
| In this article, we will outline everything you need | | | | restaurant, but you wouldn't want to have a place |
| to initially consider and hopefully make your | | | | in the heart of town, next door to the local night |
| transition to being a restaurateur easier. | | | | club run by the local Mafioso would you? |
| Budget | | | | However, if you're open to anything and you're |
| First and foremost is budget. How much money | | | | more interested in making some money, then a |
| can you throw at this endeavour? The decision | | | | place next to the most popular club in town |
| you make here will affect everything you do | | | | should be a big money-maker. Maybe think about |
| from now on. The budget will have to include | | | | opening a takeaway or fast food outlet. |
| purchase or rental of a building, equipment, | | | | Sourcing Equipment and Furniture |
| furniture, decoration, health and safety certificate, | | | | Whether you are kitting out a new restaurant or |
| fire certificate (and possibly a liquor licence), staff, | | | | modifying an existing establishment then you will |
| food for the first few months and marketing. | | | | need to buy new equipment. Buying online is |
| Write everything down as a checklist and give | | | | invariably the cheapest way of doing this. Divide |
| each item a generous monetary value (things will | | | | your equipment and furniture budget into individual |
| always cost more than you think). Add up these | | | | items. Prioritise things like ovens, fridges and |
| values and that is your budget. | | | | freezers, grills, tables and chairs. Buy hard wearing, |
| If the money you have or can get hold of is | | | | durable items. Work out what sized equipment |
| more than this figure then you should be good to | | | | you'll require by the number of customers you |
| go. In the current financial climate, it's more | | | | can cater for and what will fit in your kitchen and |
| important than ever to not run a business on | | | | dining area. |
| credit cards or loans so think before you start | | | | See my site below for quality commercial catering |
| handing over your money. | | | | equipment at great internet prices. |
| Business Viability | | | | Decorating |
| Business viability is the second as well as the last | | | | Now I am no expert on decorating so I won't go |
| thing you must consider. With your budget in | | | | into too much detail but a modern, uncluttered |
| mind, ask yourself, is this a viable business? If it | | | | dining area is expected these days. Have a few |
| isn't viable, you need to change something or step | | | | interesting items dotted about to give your place |
| away before you lose money. A business which | | | | an individuality and to stimulate your customers' |
| makes zero profit isn't worth having. | | | | conversations. |
| At the end of this guide, ask yourself the same | | | | Sourcing Staff |
| questions again as you will have more of an idea | | | | Now you are at the stage where you can think |
| at that point. If it isn't viable then make changes, | | | | about staff. Now ask yourself "Are you a chef?". |
| make it profitable. Remember, it's a fool who puts | | | | If the answer is yes, then "Are you willing to do |
| good money after bad so either make it | | | | the hard graft?". If the answer is no to either of |
| profitable or step away. It's better sooner rather | | | | those questions, then you will need to source a |
| than later when the bailiffs are knocking. | | | | good chef who is able and willing to do the type |
| If it is viable and profitable then well done! Keep | | | | of food you have in mind. Now this is obvious, but |
| up the good work, but remember, like bread, | | | | never hire a chef without seeing references, |
| restaurants can become stale so stay current | | | | seeing him work and sampling his food. Hiring the |
| with your menu and decor. | | | | rest of the staff should be easier but hire people |
| Deciding on locality | | | | that are clean, healthy, friendly and can remain |
| Now you've done the boring and possibly eye | | | | calm in a high pressure environment. |
| opening bit, here's the fun bit! Finding a good | | | | Creating a Menu |
| location that is within budget can be like a | | | | Next is another fun bit, creating a menu! Work |
| treasure hunt. Look through your local papers, | | | | with your chef to come up with a menu you are |
| visit estate agents and simply get out there and | | | | both happy with. Do some more market research |
| drive around! Go to your desired locations and see | | | | with your paper, clipboard and pen outside and |
| if there's anything for sale. Look out for stores | | | | now armed with your proposed menu. Ask people |
| with closing down sales and talk to the proprietors | | | | what things they might order, what they wouldn't |
| (getting in before the competition can save | | | | order and what additional dishes they'd like to see |
| thousands). Converting a shop into a restaurant | | | | on there. Study the data and redo the menu if |
| may be something you might want to seriously | | | | need be. Get a professional printer to print the |
| consider. | | | | menus as there's nothing worse than amateurism |
| Remember the locality of your restaurant will | | | | to spoil a good impression. Remember to include |
| have a huge bearing on the customers you can | | | | whether dishes are suitable to vegetarians and |
| expect to receive. Where are the nearest pubs? | | | | special dietary requirements (e.g. contains nuts). |
| What other restaurants and other eating | | | | Creating a list of ingredients and scheduling food |
| establishment are in the same locality. Do you | | | | purchases |
| want to be near the local clubs or avoid them | | | | Create a list of all ingredients and other |
| entirely? | | | | condiments (work with your chef) and start a |
| Once you have a place in mind, find out why the | | | | standing order with a reputable food wholesaler. |
| current owners are selling - did the business fail, if | | | | Schedule the delivery times for your closing times |
| so, why? Visit the area at various times of day | | | | and give at least an hour or two to pack |
| and 'people count' to find how much passer by | | | | everything away. |
| business you might get (also what class of people | | | | ...and finally |
| they are and in what level of sobriety). Do some | | | | I could go on forever, there are many other |
| market research. Stand outside the site with | | | | things to think about like accounts, marketing, |
| some paper, a clipboard and a pen and ask | | | | promotions, laundry, waste collection, hygiene, etc |
| passers by some questions. Think of some good | | | | etc, but I'll leave it there as I'd never finish this |
| ones to ask like:- | | | | article if I didn't. You'll find these things out for |
| - Would the area benefit from an X type | | | | yourself anyway. |
| restaurant? | | | | So good luck in you venture and I hope to sample |
| - Would you like to stop and eat in this location? | | | | your food one day. |
| - Where might most of our customers come | | | | |