When you love to cook and serve food, opening your own restaurant may well be the dream job for you. However, running a successful restaurant is about much more than just being great at making meals – here are some of the things to think about if you are considering setting up a restaurant of your own…
Advertising – In order to compete against other restaurants in an industry that can sometimes be challenging, you need to make sure that you are getting the word out about your restaurant. Make the most of the internet and promote it on social media, as well as using signage to attract people.
Customer Service – When people have a good meal they will remember it, and a lot of this comes down to the service. Make sure that staff have great customer service skills and use things like this pager system to ensure that service levels remain high even during busy periods when there are lots of things to do in a short space of time.
Finances – Like any business, you need to get the finances right when you run a restaurant. Success comes down to managing your money properly and making sure that you are making enough to pay your wage and the wages of your staff.
Getting the advice of an accountant when you are planning to start up a restaurant is a god way to ensure that you are starting off with a good plan.
Getting the restaurant layout right
Layout is one of the things new restaurant owners can overlook. Once you have found your premises, think carefully about how the space will work for diners and staff. If the building was already a restaurant, much of the layout may be fixed, with the bar, kitchen and toilets the main elements to work around.
As a general rule, the bar should be the focal point of the room. The kitchen and toilets are better kept out of the diners’ line of sight, although the toilets should still be clearly signposted so nobody has to hunt for them.
Beyond the floor plan, consider the aesthetics. Lighting, furnishings, colours and any art or decorative pieces should all suit the mood and tone you want the restaurant to have. A room that feels right encourages guests to relax, stay longer and come back.
Planning, food safety and staffing
Before opening, take a hard look at the competition and be realistic about the challenges: fitting out the premises, attracting customers, paying the right wages and taxes, and keeping diners happy with the service.
A detailed written business plan makes all of this easier. It helps you choose premises and set a budget, sets out your financial expectations and shows how you intend to meet them. It should also include a marketing strategy, because a restaurant cannot succeed without customers, and many successful restaurants use several different ways to spread the word.
Food safety training is essential for you and every member of staff, both to protect diners and to meet your legal duties. Hiring well matters just as much. Good employees across the kitchen and front of house keep things running smoothly, catch problems early and help the business grow.
