Restaurant business Secure funding and manage your cash flow
With a restaurant, location is everything. It would help if you had a spot that draws crowds, is easily accessible, and has growth potential. Of course, you need a location that fits within your budget too. 부산 맛집-krlocalfood
It makes sense to take your time, as you’re looking for the right space. You might also want to do some research to find out if there are any startup incubator spaces for restaurants that you can join to keep initial costs low, which might come with mentorship opportunities. Whether you decide to rent space or build from scratch, selecting a location is one of the biggest decisions you’ll make as an owner. But you don’t have to do a huge build-out at first.
Test your menu
Approach building your menu like an experiment. Consider having a dinner party featuring your proposed menu where you ask people for their honest feedback.
But don’t just invite your closest friends and family members. 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. When you ask for feedback, consider using a method that allows anonymous comments so that you get people’s honest reactions. Do your market research. Visit other restaurants to get a sense of appropriate pricing.
Hire essential help
How many people do you need on staff to get started? Some restaurant pros advocate bringing on a manager before opening day but think through your biggest needs. Do you need a dishwasher? How many cooks? What about servers? Take your time as you hire staff. Consider doing a soft opening so you can see how smoothly things run with just a few essential positions.
There are three categories that you need to monitor:-
Invest in training your employees
To better manage your staff, make sure you have employee training materials ready. Create job descriptions, codes of conduct, and an employee handbook. Create a training guide so that employees are well prepared for their respective positions. Document recipes for your cooks, so every meal is made to perfection. In other words, give your employees all of the necessary tools to succeed.
Be willing to fill in where needed.
As the owner, you can’t have an ego, and 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. While you will probably need to hire some staff to succeed, don’t go overboard. Paying employees can be daunting, especially in the first few months when you’re not making a lot of money. It’s not always easy to figure out how many staff to hire the right amount of staff.
Secure funding and manage your cash flow.
Generate 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. The second pool covers the restaurant expenses for at least six months, and the third pool covers your bills for at least six months. You’ll want to have at least six months of cushion because you’ll probably find that your expenses outpace your revenue for at least that long.
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. Some say you shouldn’t plan on making money for at least the first six months.
Plan for bumps in the road: It’s easy to go over budget when you’re first starting, so make sure that you have some additional money to cover the unexpected. When you do hit a bump, evaluate the numbers and your processes.
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. Make sure you keep track of your inventory, prepare food well, avoid waste, and keep prices competitive.