Starting a Restaurant: Things To Consider

Starting a Restaurant: Things To Consider
17 Dec 2016

Starting a Restaurant Guide

Starting any business takes quite a bit of preparation, but especially for a restaurant. There are plenty of building codes and health codes to pass before ever opening the doors. Not to mention the plethora of licenses that need to held before serving alcohol or food. The location of a restaurant is extremely important but so are the trends in food. Having all of these different things click makes it difficult to run a successful restaurant. The following are things you can control when it comes to starting a restaurant.

Starting Relationships With Local Farmers or Food Distributors

The farm to table experience is one that is sweeping the nation. The demand for food that is locally sourced not only helps the local economy but fresh food always tastes better than food that has been packaged and shipped. Establishing good relationships with the farmers in and around the city can be wise. A great tactic is to let customers know where each local ingredient came from. They might go directly to the farmer if they have a vegetable to die for. These relationships only continue to grow stronger throughout the years as small farms love having a regular customer year after year.

Proper Ventilation

Finding a building to open your restaurant that already has the proper kitchen ventilation can help save some money on startup costs. Not having to purchase upblast exhaust fans or makeup air systems right at the beginning to keep the flow of air going through the kitchen can save a restaurant entrepreneur quite a bit of money. An upblast exhaust fan helps take all of the smoke, grease, food odors, and more out of kitchen before it makes its way into the dining area. The exhaust fan like all of the other parts of the ventilation system have to be cleaned regularly. Some restaurants will require multiple exhaust fan systems as they might cook with quite a bit of grease or smoke or perhaps they even serve lots of raw foods.

The fact that many areas require a ventilation system to meet code requirements makes finding a space with it already included that much more appealing. The kitchen is always going to be hot, so mitigate this for your staff with the proper ventilation. Keeping staff and patrons comfortable and safe makes proper ventilation and upblast fans extremely necessary.

Find Your Niche and Target Demographic

The fact that there are no other restaurants in a niche does not mean the restaurant will be successful. There might not be any restaurants in the niche because there might not be an attractive market in the area. Once you have tested different meals on the public with sample tastings, it‘s important to fine-tune these plates before officially opening the restaurant. The numbers will be easy to recognize when a certain dish is extremely popular in a particular market.

Investor or a Loan

Funding a restaurant can be done through a small business loan or by taking on an investor. The advantage of having an investor is that often times they will have business savvy as well as experience in the industry. They can help leverage relationships with a variety of industry contacts. The drawback is that another person gets a say in what happens at your restaurant. The small business loan does come with interest but all of the profits you earn belong to you after the loan is paid off.

Starting a restaurant is going to be stressful, so reduce this stress by proactively taking care of things ahead of time. Restaurants that are considered ‘iconic’ are constantly improving and striving to offer something people cannot get elsewhere. Make your new restaurant a dining icon in your town or city.

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Waqar Tariq

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