This is part one in a series of articles describing
planning and implementation of a restaurant startup strategy.
The first step in starting a restaurant is proper planning. One must lay out a plan complete with goals, priorities, and tasks that he will need to complete in order to achieve these goals. The biggest mistake first time restaurant owners make is improper planning. Ambition, while absolutely required, is simply not enough to succeed in highly competitive food service industry.
Part 1: Market Research – What are potential competitors doing?
If you’ve always wanted to run a Cajun restaurant, and you live in an area that already has five, do you have to relocate to accomplish your dream? Not necessarily! It’s now time to engage in a bit of opposition research. Drive by each of locations during varying parts of day. Are there many cars in parking lots? At what times? Are many people standing in lobbies? If so, then this restaurant is doing something people like, and these patrons are thanking restaurant owner with their wallets. If you see that a particular restaurant is more popular than others, discover why by visiting their establishment during peak hours. Dine in, have waiter recommend their best dish. Pay attention to every aspect of experience.
The food should be an area of concentration of course, but there are several other factors that can turn wonderful food into a wonderful experience. How do servers present themselves? How spaced out are tables? What type of centerpiece is on your table? All of these factors are vital, and are what makes or breaks a new restaurant. By no means should you overlook atmosphere of your dining area while planning your restaurant.
This may seem obvious to most, but while you’re there, you should also pay attention
