In the restaurant business, it is impossible to be guided only by a dry calculation, a flight of imagination is no less important here, the ability to give your institution an attractive force that will make visitors come back there again and again. Therefore, when opening a new restaurant, you need to use both your own creative potential and the creative energy of your hired assistants - the future manager and designer.
It is necessary
- - the general concept of the restaurant;
- - premises in a respectable area of the city;
- - hall design project;
- - a set of kitchen equipment;
- - an experienced manager;
- - chef and kitchen staff;
- - service personnel (waiters, head waiter, security guards).
Instructions
Step 1
Come up with a concept for the restaurant, while being well aware of the potential customers you will expect to taste. Its success largely depends on the general concept of the establishment, so if the idea turns out to be unsuccessful, you will have to start all over again, wasting time and money again. It is much better to think through the concept ahead of time, discuss the concept with experienced people in the restaurant business, and refrain from tedious experiments in the future.
Step 2
Choose a place for a restaurant, taking into account the specifics of this kind of establishments in advance - they are in demand mainly in the evening, people with a slightly higher income, and sometimes much higher than average, prevail among visitors. Therefore, it is advisable to open a restaurant in the historical (but not business) city center, emphasizing its connection with local attractions. Many restaurant visitors are tourists or business guests who will find it convenient to use the services of your restaurant after an introductory walk around the city.
Step 3
Purchase or rent a medium-sized space in the location of your choice. At this stage of creating and equipping a restaurant, it is especially important to pay attention to two points - the design of the hall and the purchase of kitchen equipment. The first should be entrusted to an experienced designer, who will first prepare the project for approval. It is better to pass the solution of the second problem to an experienced manager - the market of professional equipment for catering establishments is very specific, and it is easier for an experienced specialist to navigate in it.
Step 4
Recruit staff for your restaurant to work in shifts. Large restaurants can employ more than 50 people, but you can get by with two dozen if the scale of your establishment is medium. In addition to the waiters and their foreman (three to four people per shift), you will have headwaiters, security guards, and, of course, kitchen workers led by a chef. Choosing a chef is the number one task after creating a general concept; you need to invite only proven masters, whose reputation is known to everyone and is beyond doubt.
