What To Consider Before Starting A Restaurant
Please elaborate how to go about getting licenses, hurdles and who to approach for help. Kindly elaborate for people who have no idea whatsoever but have a great food idea. First of all, thank you for sharing this vital piece of information for people who aspire to start their own food business. It really gives a great insight & helps clarify lot of doubts. Hi I am from Mumbai andheri but working in Dubai and would like to open restaurant in Mumbai so can you share your plan with me we both can plan and start a restaurant. As I am myself a good cook, i have a concept of a totally different dish, in Indian flavor and can be served at chain restaurant.
Slow service on your first day shows that you’re not prepared, and that’s not a great impression to leave on brand new customers. Customers don’t want to be the guinea pigs for you to work out your processes on, so train your staff well and empower them to handle potential complications that could arise. Make sure they are comfortable with your POS, and have them do a number of different mock orders before opening, so they become used to everything from complex modifiers to taking different payment types. As well, be sure all staff has studied up on the menu, so they are confident answering questions about ingredients, dietary restrictions, and allergies on opening day. While long lines on your first day might seem like a good thing, that’s not always the case.
Evangelia has experience in leasing, business sale and purchase enquiries and media law. Evangelia previously completed placements at a large taxation firm and a State regulatory body to understand the commercial obligations of business owners and directors. When choosing your brand, you need to make sure it is available and does not infringe on anyone’s existing trademark, it is always advisable to get a lawyer to conduct a trademark search.
Automobile liability insurance is necessary if your restaurant does any delivery or catering using vehicles it owns. It covers accident-related damages including repairs and any associated medical or legal costs. When you open a restaurant, you could go it alone — but that carries substantial risks. When you invest hundreds of thousands of dollars in a business, it’s smart to pay experts to make sure that you are doing it right. For a typical restaurant start-up, you may retain the services of an attorney, real estate agent, architect, contractor, accountant, and marketing agency.
You’re looking at $28,000 to $55,000 for a salaried manager to keep things running smoothly. You’ll be paying$1,300 to $1,800 weekly for your head chefs and $575 to $650 for your line and prep cooks. Wait staff typically earn minimum wage and get to keep their tips. There are a number of ongoing costs that come along with restaurant ownership if you want to thrive. It’s true you have to spend money to make money—here are the main areas you’ll be spending on. Legal/processing fees – there’s a lot of paperwork and even more legalities involved in business formation.
Your restaurant name might be the first thing prospective customers learn about you. Now it’s time to bring your restaurant to life by creating a compelling and recognisable brand. Hopefully you’re here because you already have a unique restaurant proposition, and your market research has proved that there’s a demand for this concept in your area. This global chain asks its diners to give themselves up to the unique sensory experience of dining blind, while being served by visually impaired waiters. The aim of the concept is to remove the influence of sight when eating – to better focus on taste, smell, and texture – while learning about blindness and disability.