The process of opening a restaurant from start to finish can and should be difficult. It requires an enormous amount of research and determination, and it can easily become overwhelming. Often customers ask, “What should I do?” The right question, but not easy to answer. What for? There are a number of things that need to be done at the same time when opening any business, but especially as complex as a restaurant.
So where do you start ? Of course, the best place to start is a plan. Without it, it's like shooting from the hip. Just trusting your instincts is a recipe for failure. "If you do not know where you are going, you are unconsciously standing somewhere to stand." So, you start with a business plan, a proven basis for success and a roadmap to make your dream a reality. The quotation is worth remembering and implementing, "Failure to plan plans to fail" of 7 habits of high performance People, Stephen R. Covey).
Let us focus on two important steps needed to create a successful business plan:
1. You should have an idea of the type of restaurant you want. This means that you need to develop a thoughtful concept, visualize it with graphics and describe it in writing. From this follows your entire business plan: how to bring this dream restaurant to life; how to give him your unique personality; and what distinguishes it from other restaurants.
2. Examine successful restaurants to form a model that matches what you mean. You do not need to copy them, just determine why you think they are successful. Is that their food? Is it their friendly service or atmosphere? Most likely, everything will be three, united to form a common concept: excellent food, fast and attentive service and comfortable, if not a unique atmosphere.
I like to use the example of a three-legged milking chair to drive this item home. If one leg is weak, then the whole chair is weak and crumbling, hopefully not with you on it.
When I propose to learn to watch other successful restaurants, remember this. The idea of your restaurant should be exclusively yours. Combine the best parts of other successful restaurants into your own creative version of what you want. Sometimes it's personal service and a unique presentation of the food you enjoyed in one restaurant, or the theme of the decor in another. Mix all the elements that you think will make these restaurants successful in your overall concept of food, atmosphere and service, and you will create your own original.
First, specify the outline of your business plan. Remember, BE SPECIFIC! Writing a business plan makes you think about where you are going, how you plan to get there, and this is a reliable and reliable roadmap for success. By organizing your thinking, you are more able to translate your thoughts onto paper (or computer screen) and watch how a hard plan of action begins to take shape.
BUSINESS PLAN
Summary : Your resume should be short and double, containing:
1.) A well-designed, concise version of a business plan, a project to develop the concept of your restaurant.
2.) An executive summary provides the banker or potential investor with an idea of your thinking and implied promise to make a profit. Reduction and, in fact, a summary gives potential investors the essence of a business plan without having to digest the entire document and creates a direct interest in further familiarization.
The structure of the company : Describe the legal entity that you have chosen to conduct your business. Your accountant and lawyer will advise you based on your personal circumstances.
Restaurant categories : How will you provide services to your customers? Are you thinking of table service, with waiting and bus personnel or limited staff in high-speed or high-speed maintenance systems?
Your service concept will determine the qualifications required for the employees you hire and the pay scale appropriate for each.
service : What kind an attitude and personality, if your attendants will be displayed? How will they interact with your customers? From behind the bar, in a fast food setting, or close and in person, taking and bringing orders directly to the table with a smile. Good service, as well as the pleasant attitude of your staff waiting is a long way in returning your customers.
Menu : Record your menu. Be specific with a detailed description of each menu item and a planned price. Explain why you chose menu items and how they relate to your service system. Making Caesar salad on the table does not work in a fast food restaurant. Menu and service system are the basis your restaurant.
Customer profile : In this section you will tell about your target clients, explaining who your potential potential clients are: their age, gender, income, profession, marital status. Present as clearly as possible the profile of your target client, with a sharp look at demographics. Write down what you think, and then confirm your assumption with facts to confirm how you perceive the demographics.
Competition : What are the other restaurants in the vicinity of your place? How is your concept for food, service, decor and atmosphere different from them? What types of restaurants do the best business?
Marketing strategy : Describe your marketing strategy, in essence. Show how this relates to your concept. A profile of your target market is needed, especially a specific market ranging from one to three miles from your restaurant. By adopting a practical, personalized approach to your marketing efforts, you will avoid unnecessary campaign expenditures in the media.
Location, location, location : Explain why you chose the location of your restaurant and why you think that it is best suited to attract customers. Highlight the important demographics of your location and why the menu, theme and décor closely match the profile of your target market.
Possession : List the owners / partners of your company and the interest they receive. Determine what role they will play in the company, and include their resume. The bank will unnecessarily want to see the financial statements of each of them, and their last two years - a tax return.
control : Specify in detail what your management strategy will be. Will the primary owner or owners function as a general manager or have you hired an experienced GM? In any case, as long as you, the owner, are focused on doing the right things and make sure that your manager does everything right, that is, those things that make the restaurant profitable. Indicate the key positions of your management team.
OS : Identify your operating systems, navigation tools and steering wheel of your great ship. They set the course, driving the ship at a straight and smooth course. How do you provide training, consistent ongoing operations and effective monitoring? This should be summarized in your business plan.
Financial requirements : Show your financial requirements in four main areas:
1. Construction cost per square foot
2. FF & E (furniture, lamps and equipment), including decor package-paintings / paintings, etc.
3. Professional fees: legal, accounting, architectural, licenses, permits and various fees
4. Working capital: enough for discovery, up-front costs such as training and endurance, while business is increasing.
Internal floor plan and height visualization A: In this section of your business plan, you will need to provide a plan and render of your restaurant.
Sales, Profit and Loss Forecasts : This section should show, in table format, sales forecasts that are crucial to creating a budget. The amount of rent, food and labor costs deducted from sales will determine most of your profits.
If you carefully study and study each of these steps and follow this outline of a business plan, you will learn the information you need to give you the best chance of success.
