Starting a Restaurant - Zinny Factor

An overwhelming majority of restaurants close in the first three years of their opening. In your local town or city, you’ve likely noticed the revolving changes of restaurants in the rental spaces around your area, and as you live there longer, you will notice more and more cropping up.

Running a restaurant is hard, highly competitive, and can never be considered a static process. It is a dynamic responsibility that is very hard and requires an immense amount of work. But when things are running as planned, it can be one of the most enjoyable businesses to take care of.

The hospitality industry is known for its high standards and uniform consideration when running that style of business, but it is possible to have your own take on it. More importantly, though, is that you learn how to run a business without worrying to the point of being paralyzed, and can instead focus on learning, taking part, and enjoying your trade fully. With our following advice, we hope you can do just that.

Read: Sasilka: CEO of SKCOOKKS Restaurant (From Side Hustler to Full-Time Entrepreneur)

No One Will Care

It’s important to realize that while many restaurants go out of business in the first three years, it is possible to get a willing formula, and the guests in your local community will give you every chance to wow them in the beginning. You simply need to serve good and honest food at good prices, relative to the environment you hope to serve them in.

Tailor your expectations to your surroundings. Foster goodwill in the community, and be sure to serve and celebrate local produce. This will help the surrounding people in your environment feel willing to support you, or at least what you have to offer.

Keep your menu within a certain cuisine, and keep it competitive. For example, if there are ten Italian restaurants in a small town, opening one in that vein might not be the strongest idea possible. But then again, it’s important to stick to what you know. If you’re English through and through, opening up a Chinese restaurant in an area without even hiring a Chinese head chef at the bare minimum will never retain authenticity from the offset. This is how restaurants fail.

If you manage your promotions well, serve the populace with a smile and care for the end product, you can be sure people will care, and you will find the guests continually coming back.

Staff Management

There are many moving parts in the running of a restaurant, and they can all come together or clash if you’re not careful. This is where it’s essential to manage staff effectively. Hiring just the right amount of waiting for staff, bar attendants, chefs, and other outreach services such as nightly cleaning is essential, but it’s also important you are never overstaffed or understaffed.

Of course, in the early days you will figure out this progression slowly but surely, yet using a staff management suite specifically built for restaurants and rotating shift patterns is important, and you can find advice for that here

Cost of running a restaurant

Of course, restaurants have plenty of overheads. Not only must they pay rent on a building, but also cleaning services, uniform brandings, promotional materials, good local produce, and stocking alcohol or other menu items. Luckily, there are methods of cutting costs for a restaurant without sacrificing the quality of food.

Purchasing food from the local market and butchers, while coming to a mutually promoting deal might help you get a good discount. Ensuring that you rotate the customers on the floor twice a night, or remaining open for a breakfast service also will help you ensure that each day, you make the most money possible.

It’s also important to invest in high-quality cooking equipment for your chefs because you will either pay that cost in good equipment or maintenance over the years. Staff turnover is often very pressing in the hospitality industry. Chefs or waiters often think that they’ll work for a summer before going back to their studies.

This is why it can be important to develop training programs that encourage loyalty or making full careers from your restaurant, helping you continually improve standards and prevent having to invest time and time again into new people each and every day. With this in mind, you will be much more able to develop a reliable staff how you please, and with management a little softer on your wallet.

With these tips, you’re sure to overcome those hard worries of running a restaurant and make a success of things. Feel free to subscribe to the blog for exclusive updates and information in your inbox.

*This is a collaborative post.