So, You Want to Become a Restaurateur? 4 Secrets to Success

So, You Want to Become a Restaurateur? 4 Secrets to Success

By Salar Sheik, Foodable Industry Expert

Many types of people become restaurateurs, from the everyday person working the 9 to 5, to chefs, celebrities, retirees, or business developers. Some are willing to learn the ropes, while others are willing to invest in someone’s expertise to aid them in becoming the restaurateur they envision. The rush to success for many lies in multiple reasons from profit, passion, or a status symbol of their achievement. No matter who you are, however, there are a few things you should know before you start writing checks and cutting ribbons.

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Deconstruct Your Restaurant Business Plan to Avoid First-Year Failure

Deconstruct Your Restaurant Business Plan to Avoid First-Year Failure

By Doug Radkey, Foodable Industry Expert

It’s no secret. The failure rate among restaurant startups is significantly higher than many other industries. The question is: How can you position yourself to increase your chances for long-term success? The answer starts with having a sound business plan.

The old adage “Failing to plan is planning to fail” has never been more true. Many people think that a business plan is only used to obtain funding, and that couldn’t be further from the truth. A business plan, when properly written, will also guide you through the start-up stages and prepare you for the challenges you’re about to face.

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Location, Location, Location: Where to Build Your Restaurant and What to Consider

Location, Location, Location: Where to Build Your Restaurant and What to Consider

By Doug Radkey, Foodable Industry Expert

Choosing a location for your restaurant can be both an exciting and daunting task. Mistakes happen, and many scenarios within the start-up phase can be fixed later, but the same cannot be said in terms of your location choice.

Once you’ve signed your lease, you’re locked in!

Completing an accurate and detailed feasibility study is the first step in finding your ideal location. This study will help you determine the most opportune neighborhood for your startup and will outline your primary and secondary target markets, in addition to matching it toward specific demographics within a hyper-local area of your host city. Needless to say, this information is vital in determining where to begin your property search.

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Executing Your Rock-Solid Soft Opening

Executing Your Rock-Solid Soft Opening

By Doug Radkey, Foodable Industry Expert

Planning, execution, consistency, adjustments, training, and timing. These are all keywords you will hear during the start-up phase of your new restaurant. There is no better way to test your restaurant on these keywords prior to “officially” opening other than what is called a “soft opening.”

What is a soft opening? It is a series of fully operational shifts over the course of 1-2 weeks prior to opening, in which only pre-selected guests can enjoy your new establishment. Soft openings are essential for many reasons and need to be viewed as an integral part of your start-up strategy.

It is an opportunity to review the fine details of your service standards, communication systems, and point-of-sale systems, along with your food and beverage timing, as well as presentation standards (expediting). A soft opening also gives you an opportunity to review lighting, sound, signage, and any possible confusion within your menu. It gives you an opportunity to make adjustments before it truly counts.

Skipping this stage is setting yourself, your staff, your suppliers, and your investors up for failure. Imagine adjusting the above after you’ve opened and after customers have left poor reviews. Here are some tips to consider for your soft opening to make it, and your restaurant, a success!

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