You need a detailed business plan that charts the course for your success. You can’t scratch a business plan out on a cocktail napkin. And ultimately, they did most of the work to build out the space themselves. It also doesn’t hurt to have people in your life who have an eye for design.” Orien sat down with his co-founders and built a 3-D model to plan the layout of their first location. Orien says, “A lot of it has to do with figuring out what kind of environment you want to work in, what will make you feel the way you want to feel. What will be your restaurant’s aesthetic? What furniture will you need to purchase to fit the theme? How will you lay your restaurant out? Trent Furniture, a British furniture company, has a great article on the topic to help you get started. In these early days, it’s also a good idea to figure out what you want your restaurant to look like.
“It’s harder than you can imagine,” says Omer Orien, “but people do it all the time. To be successful, you’ll invest a lot of time and money-so make sure that starting a restaurant is your passion, not just a business venture you hope will make money. “I wanted the restaurant more than anything else in life, so the sacrifices were endless and I never minded making them,” she says. While she knew a restaurant was the right path for her, she had to work nights cleaning office buildings to make ends meet when she first opened her restaurant. If you want to make it as a restaurant owner, you have to love what you do, Kim Strengari says. Tips for starting a successful restaurant 1. Omer Orian, co-founder of Off the Waffle, has three locations-two in Eugene, Oregon and one in Portland.
Kim Strengari owns three successful restaurants in the Philadelphia region, including Stella Blu, and Lambrine Macejewski is the co-founder of Cocina 214, a contemporary Mexican restaurant in Winter Park, Florida. To help you plan, fund, and manage your new restaurant, we’ve asked a couple of owners to share their trade secrets. From kitchen appliances and menus to floors plans and staff selections, the planning stage will make or break your restaurant. Before you ever make dinner for a customer, you’ll spend a lot of time figuring out every detail of your restaurant. What’s the biggest reason for failure? Lack of planning. We’re merely pointing out that if you want a successful restaurant, you’ll need to invest some serious time and money. We’re not telling you this to temper your passion. In fact, 60 percent of restaurants fail in the first year. While starting a restaurant is exciting, it’s also time-consuming and one of the toughest businesses to successfully launch. To help you create a recipe for success, we’ve put together a how-to-get-started guide to make sure you have all the ingredients you need to open your restaurant with confidence. If you’ve wanted to start a restaurant for years, it might be time to sit down and draw up a plan to open your own business. This article is part of our Restaurant Business Startup Guide -a curated list of articles to help you plan, start, and grow your restaurant business!
0 kommentar(er)
