Restaurant - Research Paper

CHAPTER I INTRODUCTION

Problems related to building or franchising a business a restaurant to be specific have  been besetting both local and international businessmen. In other countries they have different strategies to gain costumer’s and be successful. In building a restaurant, everyone shou ld build anticipation.Creating a sense of anticipation and sense of community are two critical success factors of opening with momentum from the start. Identify community events where tastes can provide insight to the menu in advance of your opening. Connect with high-profile  businesses where you cater lunch or an after-work meet & greet at cost or totally totally as a marketing cost, with special certificates provided in advance for u se the first month of opening. nce you  build these connections, then you can invite all these pre-opening fans to a private pre-opening e!perience. "hey would pay, and also give you va lued feedback for any tweaks before b efore the official opening,#$herre% . 'e(ao, president and C), $' *nlimited +i rowth rowth. ikewise talking to your neighbors is remarkable./ou remarkable./ou can learn from the e!isting e! isting business owners in the neighborhood where you intend to open your new restaurant, and how few operators do this simple homework. 0nd as many restaurants are 1filling2 spaces that were restaurants previously, it can be helpful to talk to the prior operator too #Peter 3rench, co-founder,+reak co-founder, +reak 3ast & aunch. aunch . "hey found that aspiring restaurateurs should work in a restaurant. 4hether that is a few shifts waiting tables or trying your hand on the line in the kitchen, makes sure this industry is for  you before making the leap. 4hile being the ne!t %it% chef may be glamorous, washing dishes, wait waitin ing g tabl tables es and and deal dealin ing g with with cust custom omer er comp compla lain ints ts isn% isn%t# t# "erry rry $eal $eal,, foun founde derr and and

 partner, Corkscrew Consulting 3or 3oodie )ntrepreneur, 5etworking & "enacity 0re 6ey Ingredients."he single most important thing a budding restaurant owner should know before opening is simple math. "he gross-to-net breakdown of a customer is vital7 because, if the math doesn%t work, little else matters. "hey need to know e!actly how much each customer will impact the bottom line, what the average customer transaction is pro8ected to be, and e!actly how many customers per day are needed to keep the lights on. #6yle "hompson, marketing strategist and owner, +ig 3ish Consulting

ne of the most needed prioritiation is food so owner’s should negotiate about the foods to be made. 9estaurant operators need to have a firm handle on food 1spending2, since it will take up a large portion of their budgets. "he more they can negotiate fair prices with suppliers, order less e!pensive items, and reduce waste, the more successful they%ll be at running their restaurants #(ark :aidet, restaurant co-owner and C), rderly.0lso aspiring restaurateurs should create a small packet which shows the menu, the prices, the proposed location, images of the interior, samples if possible, and a brief written piece about what the restaurant will be like. 5e!t they need to show it to ;BBwww.emeraldinsight.comBdoiBabsB;