What should you consider if you open a restaurant? Please give me some advice.
You are considering opening a restaurant. The potential fame and fortune that comes with opening a restaurant is tempting you, and your penchant for delicious food drives you to want your life to be part of such an exciting industry. During the economic recession, expensive ingredients and labor costs were high, and consumers chose to eat at home more. Restaurants closed, but life went on.
How to open a restaurant with huge financial resources. The following is the experience of successful people. I hope it will be helpful to you who are thinking of opening a restaurant.
However, entrepreneurs are willing to challenge those impossible claims and have the courage to try their luck in such a cruel industry. We didn't say you can't do this. We just tell you that you should prepare yourself first, maybe you may find yourself at the bottom of the catering industry chain. Let a group of industry experts and successful entrepreneurs in the catering field tell you the methods and tips.
Be realistic and start cautiously
Although you may be eager to get up and running, you still can’t skip this step: building a solid foundation. "The most important thing is to avoid the 'Polaroid syndrome' of showing off - here's a photo of me in my restaurant, here's a photo of me and my chef." President Clark. warned clarkwolf. “It’s not worth saying, it’s a lot of work to do something different.”
Opening a restaurant requires in-depth knowledge not only about food, but also Skills involving marketing, financing and managing people. Even if you have all the know-how on your own, it never hurts to work with others. “Choose a work partner, find someone who shares your passion and can bring something special to your business.” Marilyn, a restaurateur and consultant with more than 20 years of experience in the catering industry. suggests marilyn schlossbach.
Possessing the necessary knowledge is only part of laying the foundation for success. Sufficient funds are also needed to promote the subsequent operations of the enterprise. “Historically, you often hear that underinvestment is the No. 1 reason for business failure,” Wolfe said. "It's never been easy to see the truth. What you really need to know is not just how much money it will cost to open your restaurant, but also where the money will come from to continue operating." To have enough capital to support the first six months of operation, Wolfe Make a proposal and have an extra fund ready to get you through the next few months.
Come up with a good idea
While the U.S. restaurant industry has generally taken a hit, some areas are doing better than others. Fast-casual restaurants are popular with consumers because they offer healthier options at more reasonable prices, a value consumers value. According to a report by technomic, a food service industry consulting firm, in 2007, the sales of fast casual restaurant chains in the United States increased by 13%, and the number of stores increased by 9.5%, becoming a rare rapid growth area in the catering service industry.
Both Sholesbuch and Wolfe agree that fast-casual dining has huge potential, but Wolfe also believes that success is not so clearly marked. Regardless of the segment within the restaurant market, restaurants must focus on making their customers feel better, which is the number one reason people go to restaurants, Wolf said. Whether it's through great food and good service, it's all about making sure customers feel comfortable and safe. Also be aware of customer expectations. Wolf noted that people crave comfort foods, such as mashed potatoes after the 1987 economic crash and sushi that became popular after 9/11. What now? Some of these "indicator foods related to economic development" include: 1. A good hamburger made with very good meat and bacon, because Americans are inherently fond of hamburgers; 2. We are entering a macaroni and cheese world. Economic times are prevailing, but cheese is a bit more popular right now. “Both of these can be made with farmer’s market greens,” he says. Wolfe recommends focusing on seasonal, local, heirloom and organic foods as restaurant features.
Dean Loring, 51, and Michael Gilligan, 52, seem to have found the right way to make money. In 2007, they founded Burger Lounge, a fast-casual burger restaurant located in La Jolla, California. They only use organic ingredients and serve grass-fed beef in their specialty buns. In order to exceed guests' expectations, the restaurant focuses on providing high-quality service. While other restaurants are scaling back or giving up on expansion, the burgerlounge is expanding. It has now opened its fourth store, with average annual sales revenue per square foot exceeding $1,100, and sales are expected to exceed $5 million by the end of this year. “A lot of people are sitting on the sidelines and worried about what’s going to happen,” Laurin said. “But we see opportunities both in real estate and in providing products that fit what people want right now. I don’t think our company and our products Or models that are recession-proof but are really thriving in today’s market ”
Pour in the enthusiasm and save money
In the current economic climate, banks are tightening lending and credit card companies are tightening lending. Credit lines are being cut. You need access to cash to keep your business from spinning out of control. If this is the case for you, think outside the narrow box and look at the longer term.
Street food is not as low-end as it used to be. Fancy concoctions, fresh ingredients and unique products have taken street vendors to a whole new level. In fact, these have become an important part of the catering industry in New York City and have been recognized by the public. The specially established "vendyaward" award will select the best roadside food from all roadside stalls. This award has been selected Four years. They are a new generation of roadside salespeople who have entered the catering industry with attractive food and low cost.
Jerome Chang and Chris Chen pioneered the concept of mobile restaurants when they founded DessertTruck together in 2007 with approximately $100,000 in capital (Chris then Just resigned). Through the side window of their custom-made truck, customers can buy delicious desserts such as baked apples and cinnamon, molten chocolate, cupcakes and vanilla buttercream for $5, with sales estimated to reach about $500,000 by the end of the year. Jerome and Chris can now keep a minimum investment in the business, but don't be too reckless in your rush to cut costs. Jerome admits they chose the cheapest supplier to build the truck, and more than a year later they are still suffering the consequences of a poverty-driven decision. "Dealing with mechanical issues is a problem faced by any mobile catering business. If you are not fully prepared, it will consume a lot of your energy." said Jerome, who paid $65,000 to purchase the truck. "In our case, we went with a low-price supplier and ended up with a lot of problems, most of which could have been prevented."
In addition to maintenance issues, the truck was designed to be less Easy to use: The rear door, which was originally used for him and eight staff members to pass through, can no longer be opened. He also wants to make sure he gets a limited number of street vendor permits issued by the city. However, creating a mobile restaurant brought him fame and created a healthy operating environment. In fact, surviving hard times will force you to work hard to get almost anything you can possibly get. "If you work in the restaurant industry, you have to accumulate one cent, five cents, and ten cents slowly." Wolfe said, "If you start a business now, start learning how to do it successfully. You have to always Be prepared.”
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..fjx Date: 2009-10-21 10:02:43
2nd Floor. I have already opened a restaurant, so how to open it? What about a profitable restaurant? .
.Watermelon Date: 2009-10-22 10:09:55
3rd floor. Yes, as mentioned on the 2nd floor, how to open a profitable restaurant?
The threshold for investing in restaurants is now lower than in other industries, but there are very few restaurants that actually make money.
..Watermelon Date: 2009-11-5 10:42:21
4th Floor. What is needed most now is actual combat experience.
..jiandan Date: 2009-12-5 10:12:36
5th floor. The first step: choose a store
The two places are the best Good choices
One is where there are many company office buildings, and the other is where residents live densely. Choose a place with a lot of company offices to ensure business at noon. Some restaurants in Hangzhou often have too many empty seats at noon but not enough seats at night. Lao Catering is very concerned about whether the business can be done well at noon. This can ensure a good day's operation. In the commercial and residential area in the west part of Hangzhou, large hotels often fail to operate well, and the ones that do well are small specialty restaurants.
There are many ways to choose a store. You can use media advertisements, resale advertisements in front of stores, or you can directly look for newly developed houses and negotiate with the landlord. Another way is to choose a general location and contact the store owner directly, no matter what the other party is doing now. Although this method is more tiring, it is more effective.
You can take advantage of the store-dominated city effect
Don’t think that places with many stores are unsuitable to enter. If there are too many small specialty restaurants on a street, it will create a multi-store effect, making it easier to do business than if you were to go it alone. The key is to make a difference from other stores among so many stores.
A rough search of the gathering places for small restaurants in Hangzhou: (A detailed inspection before opening will be of great help to the success of a restaurant. Entrepreneurs are best to go to these places based on their own entrepreneurial positioning. Check out the stores one by one.)
Qingzhiwu Spicy Street: It was first famous on Yugu Road near the Yuquan Campus of Zhejiang University. After the demolition, the spicy restaurant moved to nearby Qingzhiwu and has been there for 17 or 18 years. Spicy restaurant.
The group of characteristic small restaurants on Baojinshu Road: Originally there were only one or two small restaurants, and business was relatively deserted. Since the entry of Pian'erchuan Noodle House in 2001, Liu's Spicy Restaurant, Chef Zhang, Da Niang Dumplings, Nine Hundred Bowls, Yujiale and other specialty stores have also entered. Due to their distinct characteristics, this place has become a lively dining street.
The cluster of characteristic small hotels between Wenxin Road and Wenyuan Road on Gudun Road: there are at least 13 characteristic small restaurants, ranging from shops with an area of 500 to 600 square meters, and some with an area of less than 100 square meters. store. Restaurants include Tonglu Hometown Cuisine, Montreal Chicken Nest, Yixidi Chicken Nest, Xiangyuan Restaurant, Huaxi Wangji, Lao Shaan Noodle House, Country House, Rongji Noodle House, Green Valley Renjia, Sichuan Zhongchuan, Wei Miao Xuan, etc. wait.
Hua Road area: Zhenyu Bento, Tongshan Farm Cuisine, Linji Lao Chu, Shaoxing Farm Cuisine and other seven or eight specialty small restaurants, which are good at making local dishes, and their business is not bad.
Behind the Overseas Chinese Hotel: Because there are well-made small restaurants such as File Restaurant and Dafuhao Restaurant, this is a common place for chefs in Hangzhou to arrange their appetites.
The small restaurant group between Tianjin Road and Fengqi Road on Zhongshan North Road: Youpin Casserole, Hongshun Dumplings, 900 Bowl Bone Pot, Wenzhou Noodle House, Lanzhou Ramen, etc.
Be careful when subletting a store
It is almost an open secret in the catering industry to earn part of the sublease fee when subletting. Therefore, those who are new to the industry must be careful when subletting other people’s stores.
There are some pitfalls to be aware of when subletting a store: First, because the subletter has encountered road demolition projects and can no longer operate the store, and just wants to recoup some of the initial investment through subletting. Therefore, when looking for a store, you must first inquire carefully about nearby stores. It is best to ask the planning, housing management, or industrial and commercial departments. If a place is about to be demolished, the local industrial and commercial office will usually receive a notice.
Second, the original restaurant was subject to restrictions on sewage discharge, fire protection and other issues, and had been asked by relevant departments not to open any more. However, the lessee did not know the inside story. After all the sublease fees were paid, it was discovered that the restaurant could not open at all. . This situation is most common downstairs in residential buildings. Third, after renting, if the other party cannot provide a real estate certificate, the Industrial and Commercial Office will not issue a business license in this case. The fourth situation is that the other party subleases the store after the business is booming, just to earn sublease fees. There are some restaurant owners in downtown Hangzhou who like to do this. After taking over, I found that the store was already in decline, and it was very difficult to prosper again.
If a store is sublet one after another in a short period of time, you must also be very careful. There is a saying in the catering industry in Hangzhou: "A paralyzed restaurant has bad Feng Shui", which mainly refers to the kind of store that has changed hands many times, and it is very difficult to do well again. Sometimes, the store seems to fit many of the characteristics of the location, but some hidden weaknesses are difficult to see. For example, although it is located in the city center and has a lot of traffic, there are also many commercial buildings nearby. However, it may have problems such as inconvenient parking and inconvenient access, and the result may be that business cannot be done well.