Opening up a new eatery involves a number of important decisions. From menu fonts to food safety regulations, a restaurateur faces endless choices. Setting up the dining area, however, is just as important as the behind-the-scenes setup, which entails choosing a walk in cooler, preparatory equipment, and work surfaces. Some new business owners feel overwhelmed with all of the choices they have in front of them. With detailed planning, a restaurant can be whipping up new dishes for generations!
Make a Plan
Up to 60 percent of restaurants close within a year of opening. The best way to stay strong in those first few challenging months is to make a business plan. A detailed plan should be based on thorough market research, target the ideal audience, and offer a budget projection. At this stage, entrepreneurs need to have an overview of the style and concept behind their new restaurant. To create a realistic budget, a list should detail the prices of every item that will need to be purchased, including walk in coolers, freezers, ice machines, dishes, prep surfaces, grills, storage shelves, furniture, utensils, and so much more.
Any concept likely starts with an empty space. The restaurateur will need to design the space to give it individuality and flair. It’s optimal to know the local market and the clientele that will likely frequent the business. Success generally entails catering to the clientele, which requires research. It’s also helpful to learn about the direct competition, assessing other businesses for their strengths and weaknesses. After zeroing in on these details, it’s possible to create a unique niche that should be popular with local consumers.
Money to launch a restaurant will be crucial. A state-of-the-art kitchen can really enhance a menu and allow a chef to experiment with new recipes. Some of the equipment, such as walk in coolers or freezers, does not necessarily need to be purchased. A savvy business owner will compare leasing prices to buying prices. Initially, leasing could prove to be financially advantageous. For long-term success, a restaurant owner should raise enough capital to cover all of the one-time expenditures needed to launch the restaurant as well as the ongoing expenses for the first six months while revenue builds.