Sunday, 8 May 2011

How to Start a Restaurant Business



If you are thinking of starting your own restaurant business then to help you we've listed the main areas to focus on for this business opportunity as well as writing a restaurant business plan and start up costs.

So whatever food you are thinking of serving whether a pizza, italian, seafood, chinese or even a coffee shop or sandwich shop then use these guides to help you.
 
Your Restaurant Business Plan

Before you start you'll need a business plan for your venture. This essential document shows yourself and any investor your overall business objectives and financial summaries. No bank will lend without one so you should think about planning at the outset. We recommend using this restaurant business plan for eat in/ sit down service or if you are planning a simple coffee shop/ sandwich bar then check out this coffee shop business plan to help guide your planning with easy to use software.

Once you have your business plan ready you'll see just how many people you need to get eating in your restaurant each day to reach your profit numbers. To most, this initial projection may be a shock as although the margins can be high (especially on alcohol) you will have to get numbers through the doors and that's where marketing comes in - which we look at later.
 
Planning - Location

The old saying of "location, location, location" for retail stores also applies to restaurants. The reason for this is it much be accessible and have the ability to shout out for business from passing trade. This is especially true if you are planning to open in a tourist resort where people do not know the area and are looking locally for somewhere to eat.

Making it easy for people to access your premises by being close to parking is also something to consider or close to a tube or railway station or simply just in walking distance from a large residential area.
Local Market Place - Type of Food

It's all too easy to simply open up yet another indian takeaway or pizza restaurant but if the market is already saturated and has these already you may find no one wants to come to yours unless the current offerings are of poor quality. Therefore you should study the local competitors closely.

Go and eat at all of them and see what happens in terms of food quality, pricing and service. See how busy they are at peak times and, if you can, speak to other diners to canvas their opinion. Perhaps you can undertake a survey via your local internet site or in the local convenience store to see what local people actually want.

If you are in a tourist hot spot go and speak to local hotels and bed and breakfast owners to see what their customers are asking for when they want to eat during the evenings. This type of research is critical to come up with the right offering to satisfy your customer needs.
 
Menu and Pricing

opening a busy restaurant businessOnce you have your research and know what type of restaurant you are opening it's time to decide the menu and pricing. This should be closely aligned with the types of customers you want dining. Pricing high will get different demographics than pricing low and the profit margins will vary.

You'll want to get your sales per diner as high as possible so make sure you offer a good range of options including starters, main courses and desserts as well as wine, beers and soft drinks. Having fixed priced menus works well as people like offers.

Try not to have too much as your kitchen will need to stock every item and also have to make up many options each night. The trick is to make the kitchen staff's life as easy as possible whilst serving a great menu.
Start up Costs

With any premises the costs can be huge. Here are the most common start up costs associated with developing a new restaurant:

    * Obtaining a lease and professional fees
    * Health and safety certificates
    * Public liability insurance
    * Premises refit
    * Kitchen fit, ovens etc
    * Staff recruitment and uniforms
    * Furniture, crockery, table cloths, flowers, pictures etc
    * Initial stock of food
    * Launch marketing fund

Associated with start up costs is finding reliable suppliers. Try and negotiate credit terms so you are not always paying for your products up front.
 
Restaurant Marketing

You'll need a launch marketing plan as well as ongoing marketing promotions to keep people coming back. A launch is almost a loss leader as you want influential people to come and dine and then talk about how great the evening was to others and to get free PR in the local papers.

So have a launch night where you invite all local dignitries, journalists and local hoteliers (or anyone else who you think may help you long term) for a free evening. Get a good relationship going with your local press people so you can feed them information as your restaurant develops and grows so you can promote any special offers.

Customers love free stuff, so after launch why not offer free wine or dessert with every meal or buy one get one free? With every customer who dines with you make sure you get their address and/ or email details so you can keep in touch and send them promotional items every so often.

You should also offer seasonal offers for occassions like Christmas and valentines day. These will be especially busy for you but will get people through your door.

Just keep promoting wherever your customers are. Provide promotional material for local shops and businesses with exclusive offers just for them.

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