Opening your own restaurant means you’re in a very good place right now! You’ve got the time and the energy to feed the people and find your own culinary style, and make a big profit as you do so. This is a great time for the hospitality industry, and it’s the perfect time for you to start building a cooking empire of your own.
However, whilst being your own boss is a real privilege, and you’ve got the whole plan together, and you feel ready to open up, are you really? In the restaurant world, business moves fast and you can run out of everything you need in a matter of hours, so you’ve got to double-check your business plan here. And with the points below, we’ve got a little checklist you should definitely keep up with right now.
Have You Got the Manpower?
You might be in the kitchen whipping up a storm, but do you have enough backup in the kitchen with you to keep it operating normally? Do you have a dishwasher? Do you have enough waiters? It’s a good idea to have 1 out the front, and 4 in the back when it comes to running a restaurant, but considering rushes happen at both lunch and dinner time, you may want backups for these positions as well.
Are You Happy with Your Menu?
Without a good menu, your restaurant won’t ever be ready! Your customers won’t know what they’re able to order, what your general price range is, and whether or not your food has got allergies to watch out for. And all of this information needs to be contained neatly in 20 words or less, which can be difficult to manage.
All in all, your Menu Design is one of the most important things about your restaurant. Even think about including pictures of your dishes to accompany the descriptions. People want to know the food they’re ordering is appealing, and without a picture or two on the pamphlet in front of them, it’s going to take them a long time to order.
Have You Got Enough Equipment?
Running a restaurant takes a lot of resources, and even when you think you’ve got enough plates to dish up on, there’s a very good chance you need more! So take this time now to double check your equipment; do you have a handy surplus in the back in case you run out during the opening night?
As a general rule, most restaurant owners order at least 2 sets of crockery for each seat at a table. Of course, if you’ve got food on the menu that uses the same piece of crockery more than once, you can up this number to 4 or 5. The same goes for knives, forks, and spoons, and even tablecloths and napkins.
Is your restaurant ready to go live? Well, with the help of the tips above, you’ll hopefully be ready to go in no time at all.