How to run a restaurant successfully?

The basic components of a successful restaurant: -

1. The quality of the food: -

Food quality does not only mean the quality of the final product and it means quality since the beginning of production to manufacturing and distribution.

And the foundations upon which assess the quality of the food are: -

A sensual ways: -

Using all the senses (smell - Vision - taste - touch - hearing) and these methods help a lot in the process of accepting food and scalability.

(B) non-sensory ways: -

Are machines that are used to evaluate the properties of food, whether natural or chemical properties and are as follows: -

* That the food quality is in accordance with the standards of international constitution for food and that is the work of random tests of samples of food stocks to determine their suitability for human consumption.

* Be the packaging of foodstuffs suitable for storage and distribution.

* Be explain the contents of the food and clear language suitable for the consumer card.

* It is stated the date of production and shelf-life.

* Be food store under appropriate conditions (clean - safe - free from any chemical contamination) and the need for periodic checks to ensure the safety and quality of food.

And so it has to be on any restaurant into account the quality of the food processing and storage and handling to avoid any diseases or occurrence

 Poisoning as a result of their use.

 2. The health inspection: -

The existence of a health inspection certificate of sound is very important, is keen inspection and periodic follow-up on the restaurant's compliance with food security, health and hygiene also everything from floors and tables, tools and toilet cleaner and the same waiter and chef process.

3. The overall atmosphere of the restaurant: -

The restaurant is keen on providing comfortable atmosphere that you feel comfortable visiting and privacy The quality of the surrounding environment as follows: -

A lighting: -

That the lighting be suitable because of the atmosphere not be dimmed, be severe eye does not hurt.

B. hygiene: -

The restaurant must maintain a high level of cleanliness because that would be reflected on the visitor when his assessment of the quality of the place and the food.

(C) temperature: -

The temperature is moderate within the restaurant,

Do not be too hot or cold.

4. The level of service: -

Be a welcome visitor encouraging him on the continuity of his visit to the restaurant, No matter how high the quality of the food will not come to your restaurant if the visitor had the level of bad service.

The level of service is talking about you and your restaurant therefore must pay attention to how to communicate with the client and tact to respond to any inquiries or even a proposal to develop the level of service.

5. Menus: -

Must be the menu varied and suitable for all tastes. It must also take into account the existence of healthy foods with few calories for those who are interested in diet and health foods.

6. Non-interest visitor satisfied: -

Likely face the visitor is satisfied with the quality of the food or service and therefore should train employees on the restaurant how to deal with these problems and solve them in a perfect way not to cause any inconvenience to the rest of the visitors.

And it is considered to contain the angry visitor a big challenge for the owner of the restaurant, but the art of using the skill in handling you can convince him to visit your restaurant again.

Treatment of your visitor's attention and provide the perfect place for him to enjoy a delicious meal is part of the reasons for a repeat visit. Like the case of any business in the world, the restaurant will have competitors in the market, since they trade depends entirely on the senses, they do give one a chance to prove how your Quality and proficiency in doing.

Location, location, location

With a restaurant, location is everything. You need a spot that draws crowds, is easily accessible, and has potential for growth. Of course, you need a location that fits within your budget too. The perfect spot can be hard to find, so take your time, Yuen Yung says.

Whether you rent space or build from scratch, selecting a location is one of the biggest decisions you’ll make as an owner.

Test your menu

You probably have several stellar dishes in mind for your new restaurant, but you’ll want to test them out before you laminate your first menu, Yung says.

“Have a small party and invite people over to try your food before you open. Get honest feedback from people on the taste, the pricing, and the location.”

You might love the taste of a certain dish, but if customers won’t pay for it or aren’t keen on its taste, you won’t make money.

Hire essential help

A restaurant needs a healthy staff to keep it running, but before you start hiring line cooks and hostesses, make sure you bring on at least one other manager, Yung says.

“You can’t do it alone because there are too many details,” he says. Hire someone with passion and experience in the field to help you make key decisions along the way.

Create a marketing plan

You can only rely on word of mouth to bring in so many customers, so you’ll need a marketing plan in place to keep new people streaming through your doors. A few ideas:

• Participate in community events and give out food samples
• Offer discounts to new customers
• Join the local business association
• Utilize social media channels

Generate enough startup capital

As with every business, make sure you know how much money you need to get your restaurant off the ground.

You’ll need three pools of money. The first pool is for one-time costs like equipment and a cash flow system. (Check out this calculator to help you figure out startup costs.) The second pool is to cover the restaurant expenses for at least six months, and the third pool is to cover your personal bills for at least six months.

Plan to lose money for the first six months

Restaurants aren’t profitable overnight. It takes time to market your new place, attract a crowd, and get people to come back for more. Yung says you should plan on losing money for the first six months.

Plan for bumps in the road

Every restaurant goes over budget, so plan accordingly, Yung says. Make sure that you have some additional money to cover the unexpected. If you’re not sure about how to do this, consider a business line of credit.

When you do hit a bump, evaluate the numbers and your processes, Lambrine Macejewski says. For example, when she first opened her restaurant she realized her food costs were too high. She called her vendors and switched from a five day delivery schedule to a two day schedule. She saved the money she needed by investigating the problem and looking for a solution.

Have employee materials

To better manage your staff, make sure you have employee materials ready. Create job descriptions, codes of conduct, and an employee handbook. Create a training guide so employees are well trained in their respective positions. Create recipes for your cooks so every meal is made to perfection. In other words, give your employees all of the necessary tools to succeed, Macejewski says.

Be willing to fill in where needed

As the owner, you can’t have an ego, Strengari says. If your idea of owning a restaurant is walking around in a pretty dress and makeup and asking customers what they think of the food, you’ll be in for a surprise. You have to be willing to do every job. From chopping vegetables to seating customers, you’ll have to fill in from time to time.

Watch your labor costs

A lot of restaurateurs have the urge to hire, hire, hire. While you need to hire some staff to make your restaurant a success, don’t go overboard. Paying employees can be a daunting task, especially in the first few months when you’re not making a lot of money. It’s not always easy to hire the right amount of staff, Macejewski says.

“It’s tough to plan for if you are seasonal or have sporadic business, but you don’t want people on the clock if you don’t have the business” she says. “You can’t afford it.”

Hire the positions that are vital and create a schedule that makes the most out of each employee.

Watch your food cost

You’re in the business of making food, but if your food costs are out of line you’ll end up losing money, Yung say. Make sure you keep track of your inventory, prepare food well, avoid waste, and keep prices competitive.

Continue marketing

You can’t depend on repeat customers, so you’ll need to keep your marketing efforts up to make sure your revenue stream doesn’t thin out. Establish a strong social media presence, try an ad in your local paper, participate in the local fair, or host a small non-profit get together at your restaurant to keep marketing your business.

For the right owner, there’s nothing better than running a restaurant. You get to create an atmosphere and cuisine that people will love, but it comes with a lot of hard work. While this guide has outlined many of the major components in starting a restaurant, we welcome other owners to add to this list in the comment section below.

What do you think it takes to start a successful restaurant?

What do the restaurants you love most have in common? How do they stand out?

We’d love to hear from you! Leave a comment below and help other aspiring entrepreneurs get started.

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Put the right person in right place the most effective point to make it easy with planning , delegating , observing & effective feedback , it is the way of 3 cluster business ; manpower skills & competencies which is will lead to gain more customer satisfaction soaked into loyalist which is lead to valuable , safe , high quality , profitable & successful restaurant business operation

make a good design, good decoration, optimal acoustic and exhaust and cooling system, a well-trained team, of course a great kitchen master!

first with a team of professionals and next you need to be unique for your concept.