The restaurant business is the leader in the number of bankruptcies. Not everyone manages to create a successful restaurant. This is because there are many pitfalls, subtleties, and peculiarities in this business.
- Blindness to competitors in the restaurant business
There is a lot of competition in the catering business. So be sure to research the market before choosing stylish plates and calling out chefs. - The restaurant business and the concept? Nope, haven’t heard.
Deciding on the concept of the establishment is important at the outset. And here’s why:
As part of your market research, pay attention to what exactly your segment lives on.
30% of the success of the company determines the competent analysis of market research;
It is the concept that determines how the project is further realized.
in the face of stiff competition, you need to stand out. Your task is to offer visitors something that no one else has ever offered.
- The restaurant business and bureaucratic jumps
The problem that scares future restaurateurs is the preparation of all necessary documentation. We have to admit that the fears are not unfounded. A restaurant is one of the most complicated businesses in terms of collecting paperwork. In order to legalize the restaurant business, you will need to gather an impressive list of papers. - The Restaurant Business. His Majesty the Location.
Finding a suitable area for a restaurant can take a long time, so it’s best to take care of this in advance. When choosing two key parameters: the location and the condition of the room itself.
Place under the future restaurant chosen on the basis of the concept. For example, the youth cafe is better placed near schools and entertainment centers, expensive restaurant – in the city center, and the family cafe – in a residential neighborhood.
- Equipment and furniture: cold calculation or luxury
Purchasing quality kitchen equipment is one of the key steps in opening a restaurant. On the quality of equipment and tools depend on the production capacity of the kitchen, the organization of the work process and even the taste of dishes. - The menu is not something only you like.
A major mistake aspiring restaurateurs make is their desire to include their favorite dishes on the menu. But a restaurateur’s preferences and the tastes of their target audience can vary significantly. The menu depends not only on someone’s tastes, but also on the concept of the institution. It is worth adding that even a narrow focus does not determine the composition of the menu 100%. Today you can find classic dishes that are in demand in any restaurant. - The restaurant business and mistakes in supply policy
One of the preparatory stages is the search for raw material suppliers. The main requirement for suppliers is the delivery of quality and fresh produce on time according to an agreed schedule. Supply failures can disrupt the restaurant, because the absence of many dishes from the menu is unlikely to please visitors. This is why it is so important that fresh ingredients are always present in the kitchen. - Treating the staff as a secondary resource
People don’t come to a restaurant just for the delicious food. They want to relax in a comfortable environment. And comfort creates not only the interior, the atmosphere, but also the service. Therefore, it is important to provide a restaurant with quality service. - Advertising blindfolded
Before we talk about advertising tools, let’s understand: what does the popularity of the restaurant depend on? First of all from the level of service and cuisine, as well as prices. In the second – from the interior, atmosphere and “chips” of the institution. In order to properly state yourself, you should disclose in an advertisement its main advantages and features. - Unpreparedness for surprises.
The main pitfalls of the restaurant business, knowledge of which in 90% of cases you can save your business, are examined, but the pitfalls themselves, as you know, much more. And you should always be prepared for any surprises. Accept the fact that absolutely everything can not be taken into account, you can only minimize the risks. So in the end, a few more nuances that are useful to consider.
In the work of the restaurant involves equipment. And it is not uncommon for it to break down. Danger can lurk in any direction: from the stove in the kitchen to the cash register. You always need to be prepared for such a development. Therefore, make sure that you have an engineer who will fix minor malfunctions and a telephone number of all emergency services for more serious situations. It is desirable to stock up and numbers of specific masters – today everyone has a mobile number. As practice shows, most breakdowns occur on Friday evening. At the same time, cash register tape, credit card terminal tape and printer cartridges run out. Therefore, it is always a good idea to have an emergency supply of consumables.