Planning and opening a restaurant is hard work. If you’re going to invest your time, effort and money it’s essential to have a detailed launch plan addressing key areas from concept through to opening night and continuing success.
Originality
You may want to share dishes that you enjoy eating or maybe serve dishes that you enjoy cooking. You might want to concentrate on working with local farmers and bringing their fresh products to the table for your guests. Whatever the origin of your idea, use this as a starting point. Look at other businesses doing something similar, then add your own unique touches to separate your business from the rest of the market.
Finances
Unfortunately, many restaurants fail due to lack of finances. Whether underestimating the cost of initial set-up or not generating profits quickly enough after opening, it’s vital to begin your journey with a secure financial plan in place.
Demographic & market research
If you have a specific city, town or village in mind, look at the people living in nearby communities. Will they appreciate your concept and welcome the food you intend to serve? A high quality and expensive fine dining restaurant would typically not be suitable in an area that is populated by mainly students and likewise a fast food restaurant may not prove a hit in a wealthy residential area. Carry out some vital market research to ensure that you are offering dishes that will prove popular with your potential customer base.
Location
Finding the right location can take time. If you don’t find your perfect location straight away, don’t panic. It is better to wait for the right premises than to invest in something that is less than perfect.
Layout
The layout of your restaurant should flow and create ease of movement. From the bar to the kitchen and through to the dining areas, the layout needs to make sense for guests and staff. For kitchen layout consider sectioning each area, for example, keep your cooking equipment at the opposite end of the kitchen to your refrigeration. The heat given off when cooking will act against the cooling systems of the refrigeration meaning that each piece of equipment will need to work harder to be effective.
Equipment
The way you equip your kitchen will depend on the space you have available and the dishes on your menu. Make sure to include cooking areas for ovens, fryers and griddles etc., cold storage and refrigerated areas, food prep areas and pot wash zones with pre-rinse, tabling and passthrough dishwashers. Don’t forget the important cooking pots, pans and utensils needed to create your dishes!
Regulations
As with any business there are a raft of laws and regulations to contend with. Consult with your local council and Environmental Health Officer to make sure that your business is compliant, whether that’s in relation to food safe practices, kitchen extraction regulations or HACCP procedures.
Staff
The staff that you hire represent the standard and quality of your restaurant so it’s essential to choose wisely.Serving staff to be presentable, polite, organised and able to work as part of a team. Prior experience for kitchen staff is preferable however you may want to encourage recently qualified chefs and give them their first experience of working in a real kitchen. Having the right staff in place will guarantee seamlessness and fluidity in all areas of your restaurant.
Menu creation
Work with your head chef to create your menu. They may be able to enhance dishes with their own unique flair. Your chef, if having prior experience, may be able to recommend reliable suppliers for quality, fresh ingredients at competitive rates.
Market & advertise
Do your research with regards to advertising and marketing. If you are on a main thoroughfare then passers by will have more than likely already noticed your progress however if your location is a little off the beaten track it’s vital that you let people know what your restaurant is about and where they can find you. Consider leaflet drops around the local area, placing advertisements in local media, creating a website and promoting on social media.
Never lose your passion and enthusiasm.
The whole process of building, setting up, opening and running a restaurant is extremely hard and stressful. Problems will occur and hitches are inevitable. Keep your initial passion and enthusiasm at your core. This will spur you to carry on through even the most difficult of times and to keep striving for perfection.