You can never plan enough when opening a restaurant - there is so much involved that even with experience behind you, it isn't easy.
Steelite International has worked with the consultants from the FCSI EAME to bring you a guide packed full of useful tips and advice for every step of the process.
The landscape of the foodservice industry is constantly evolving, bringing with it a whole host of new and exciting opportunities. Where might your idea for a restaurant fit in? How do you know if you are on to a winner with your concept?
When you start the process of opening your business, you will need to apply for a number of licenses.
personal, premises, change of use and entertainment license.
Your staff represent your business, they provide the service for your customers and they reflect your brand.
The two key positions that should be recruited as early as possible are the general manager and the head chef.
One of the most exciting stages of opening your own foodservice business is designing the restaurant and bringing your ideas to life. Whilst there are a number of logistics to be considered, it is important to spend time working out how your concept will practically work.
The menu communicates a great deal about your foodservice business - cuisine type, price, the type of experience customers can expect as well as indicating the customer base that your business is looking to attract.
From the moment customers walk past your restaurant or find you online, to placing their order, to being served their food and how they feel when they leave – customers are learning about your brand and how it might become part of their lives. A brand sums up the entire consumer experience.
Your choice of tableware plays more of a role in generating profit than you may think.
It can play a vital role in where customers choose to eat, with a well-presented table positively impacting on the dining experience.
Before opening your foodservice business, there are a number of logistical requirements that must be completed.
These include - environmental health, allergen accreditation, insurance and health and safety.
How you launch your restaurant can determine its early success.
The restaurant market is crowded, so create a memorable first impression for all the right reasons - achieve this and you'll be off to a flyer.
Getting your restaurant set up is really only the first step. Once your business is up and running, you will need to regularly review your business, your food and your service as well as keeping up-to-date on licences and industry trends.
Whether this is the first restaurant or café that you've opened or the tenth, each new business is exciting, unique and full of its own challenges. It's a great time to be working in the hospitality industry and we hope that this guide has both inspired and helped you on your journey.
We wish you the best of luck with your foodservice venture.