The restaurant business will be successful if you choose the right format of the institution (cafe, bistro, restaurant). Also, its success depends on the unmistakable choice of the most demanded specialization (national cuisine, seafood, steaks). Another important aspect is the choice of the region. Today, Italian restaurants are in greatest demand, followed by Caucasian restaurants. Although Japanese and Chinese cuisines continue to be popular, this is already a downward trend.
It is necessary
concept of the future restaurant, business plan, marketing plan, premises, equipment, products, personnel
Instructions
Step 1
Choose a room that will fit the format of the establishment. The main selection criteria are the presence of customer flows and a suitable layout inside. It should also be possible to divide the area into three main parts: production, office and hall. Many novice restaurateurs make one fatal mistake at this stage. In an effort to accommodate the maximum number of seats in the hall, they "steal" production areas, combine hot and cold workshops, and reduce the number of utility rooms. As a result, the controlling authorities do not issue permits to open an establishment, everything has to be redone.
Step 2
Invite a designer, draw up a technical plan, which will indicate the main wiring of utilities that are tied to technological equipment. Be sure to provide a good hood - without it it is extremely difficult to work in a hot workshop, and in the summer it is not entirely comfortable in the hall.
Step 3
Purchase technological and commercial equipment. The first group includes refrigeration, thermal, mechanical. To the second - coffee and beer. Also, be sure to purchase an automation system. Which program to choose depends on your capabilities, as well as on the planned capacity of the restaurant. As a rule, the specialists who install the ACS will also help with training to work with it.
Step 4
Obtain permits from Rospotrebnadzor and Fire Inspection. If a catering company operated in the premises before you, as a rule, there are no special problems with the supervisory authorities. But when you change the profile, they are very possible. In this case, you should carefully listen to the requirements, correct the deficiencies and re-apply for consideration of your issue.
Step 5
Make a staffing table. If your restaurant business is a small cafe, some positions can be combined. For example, a bartender can be an administrator, and a chef can be a manager. However, everything is very individual and depends not only on the specifics of the institution, but also on the personalities of certain employees. To avoid the risk of hiring unscrupulous staff, be responsible for recruiting. Write job descriptions, ask employees to sign them. Draw up employment contracts that clearly state the rights and responsibilities of staff.
Step 6
Develop a menu. It can be small: three or four positions in each section is enough. A large menu is difficult to execute, moreover, it requires large inventories, and this will inevitably lead to serious write-offs. Apply for an alcoholic license. 40 percent of the restaurant business comes from the kitchen and 60 percent from the bar, so an alcoholic license will come in handy.
