Pain-Free Restaurant Management
Pain-Free Restaurant Management
Jeff Parrish
Setting up a restaurant is just like any other business: it’s hard. There are many things you have to consider before you open your doors to your customers. If you can combine the following factors below, then it will be nothing but the most fulfilling and exciting part of the business:
1. Think Ideas
First, your restaurant should revolve around a concept. After all, this will be the foundation of your business. Is it going to be a casual fast food, cozy midscale, or classy upscale? How about the cuisine you want to serve? No matter what your decision is, there is only one point you have to constantly remember: “Different strokes for different folks.” Learn the demographics of your community or your target market. Study their interests, their demands, and the products and services they love. Most of all, your restaurant should be able to compete with the existing ones. That is why a competitive analysis is important. Understand the common denominators and create your own edge in the market.
2. A name that sticks to one’s mind
How important is a business name? The answer? Very. But before you decide to name it after your favorite television show, you have to make sure of two things: One, it should clearly represent your restaurant, and second, it should reflect the vision and mission of the business.
3. Be visible and reachable
Choosing a location is one of the most important aspects in starting up a business. But what constitutes a good spot? Building it in an urban or commercial area may be a good idea. But then, the foremost criterion should be its nearness to your target market. For example, if your potential customers are students, it should be within the university belt. Furthermore, it should be highly visible and, if possible, become a familiar sight. It’s highly likely that those struck in traffic will go and eat there. You can also increase your visibility by designing your signages. An accessible parking is a must too, knowing how most customers are always in a hurry, or else, they might think your restaurant is not worth the hassle.
4. To lease or not to lease
Money can such be a hindrance when you’re building your own business. Unless you’ve thought this for a long time and have saved an ample amount, it may not be wise to buy your own place. The next big step you can do is to lease. Yet just when you thought that it’s easy as signing those leasing agreements, then think again. There can be loopholes in them. The lease should all be written and documented-no verbal promises. The rent should also be comparable to other market prices, reasonable, and affordable. The contract should vividly explain the rent escalations, assignment clauses, cancellation procedures, and other leasing terms. Most of all, it should describe accurately the leased property.
5.What’s Your Design?
The overall design and layout of your restaurant depends on your budget, number of expected customers, and your concept. Regardless of your building plan, the following areas should be included:
-customer service area-kitchen or production area-administrative office-personal staff area-restrooms (It is advisable that you maintain separate bathrooms for employees and customers. Others may not appreciate a “universal setup.”)
You may also put up your own bar where everyone can sit and have a sip or two of their favorite drink. If your funds still allow it, it may be ideal that you hire the services of an interior designer, especially if you’re not confident with your creative skills. This will also allow you to concentrate on more important matters.
6. It’s All About Food
Certainly, you can’t gain patrons with ambiance alone. You basically need its most important ingredient: food. Generally, there are many recipes to choose from, and this may pose a problem. To ease the pressure, you should hire your own consultant who can assist you in creating your food manual. Aside from the list of ingredients, it will include the various food preparations and cooking and safety procedures as well as the suggested servings and prices. Luckily, there are also culinary software programs sold online or in department stores. They are easy to use and modify, saving you time.
7. Market, Market
Your marketing strategies should allow you to not only sell inside but also outside-that is, attract as many customers as you can. You can create your own logo, upload a website, or distribute brochures and business cards to increase familiarity and visibility. Attend symposiums and trade shows to further promote your services. Most of all, always give the most superior customer service.
8. Only the best
You can have the latest equipment, most delectable food choices, the best location, but if your staff aren’t customer-oriented, soon, all your hard work may just go down the drain. Aside from the business knowledge and skills, they should be patient, friendly, accommodating, and capable of injecting new ideas to further improve your service.
The restaurant industry will never die simply because everybody eats, whether they like it or not. But a restaurant business ceases to exist because you fail to plan properly, whether you like it or not. So to save you tears, build a strong foundation for your restaurant business.
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