How to Open a Concept Restaurant
The saying "failure to plan is planning to fail" has never been more relevant than in the restaurant business. The industry is known to be one of the most difficult to succeed in. Not only are the hours brutal, but the failure rate is high due to fluctuating costs. Your success is not only dependent on how much people like the food, but your ability to create a "total experience" for the customer. From Rain Forest Cafe and Cheesecake Factory to mom and pop diners, restaurant owners focus on creating the kind of ambiance that brings people out of their homes. The following are steps to help get you through the planning process.
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Instructions
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How to Open a Concept Restaurant
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Write down your concept. Draw it out if you have to. Whatever the case, you need to clarify all the details, from decorations to the kids' menu.
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Research pertinent regulations. This will vary from state to state; however, the paperwork is always extensive so be prepared. You will need to pass inspections for everything from fire code inspection to the kitchen exhaust.
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Find an optimal location. Research demographic studies in your area. Monitor foot traffic by camping out at the location for a week. How easy is parking? Will you offer valet services? Negotiate a lease only with a prime location.
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Create your menu. This is one of the most important aspects for a concept restaurant. The menu should be creative and play off of your concept theme. Taste test the entrees until a level of consistency is reached. Food placement is just as important as preparation. Also keep in mind that your equipment and kitchen design will largely depend on your menu. The final menu should be proofread before sending to copy.
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Secure funding. The main reason most restaurant concepts fail is due to under capitalization. However much money you have now, you will need to raise more. Start early.
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Plan the layout. Your concept should be apparent in your layout for the dining area. If your theme is the jungle, you need trees. If your concept is based on a particular geography, you need to represent that geography. High-end concepts usually have fewer or even private seating whereas moderately priced restaurants may cram customers into a maximum number of seats.
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Pay attention to the graphics. Design exterior signage to have the same graphics as the menus and overall restaurant look. Will you have automated features in your concept? Will your wait staff wear the graphic or a particular color? What makes your concept stand out when customers walk in?
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Design the lighting with the food in mind. Dramatic lighting can add to any restaurant concept. Lighting should focus on the food and not the customers.
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Determine if you will offer a full bar service. If so, apply for a liquor license.
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Select staff. Staff should embody your restaurant concept theme. Experience counts just as much as enthusiasm. Impeccable service is necessary in order to build a repeat customer base.
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Open your doors and welcome diners.
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References
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