Think ahead about what might happen to negatively affect the performance of your restaurant, and devise strategies to cope with these developments.
Execution is never a linear path and imposter syndrome is a real phenomenon.
Fortunately, some resources can point you in the right direction; we recommend starting by writing a business plan as it brings clarity to your vision.
Restaurants can’t expect to be popular with all demographic groups.
Customers differ on the type of cuisine they look for, the price they are willing to pay, the ambiance they prefer and how much time they have available for the dining experience.
Word-of-mouth recommendations from your customers are the best way to bring new customers through the door.
Encourage this by providing discount coupons for them to pass out to friends and family.You may find you need to adjust your pricing or increase the number of tables so you have higher potential revenue.The process of taking an idea that's been percolating in your head for a while to an actual, sustainable business isn't easy.Busy working people in their 30s seek out reasonably priced restaurants where their kids are welcome.Older consumers may like the leisurely dining experience, top quality meat and elegant décor of an upscale steakhouse.A restaurant in a college town would emphasize fun foods, such as burgers and pizza, and price the menu to fit students’ budgets.Understanding the core customer groups you will be serving is the first step to a sound business plan.A restaurant must have a strong concept -- the total package of menu, décor and service that sets the operation apart from the myriad restaurant choices available to diners.The business plan must explain your vision so clearly the reader of the plan feels as though he is dining there.Your concept will suggest many of the design elements, including style of tables and chairs, color scheme and artwork.Make sure all the elements combine to bring your theme alive and express why they were chosen in your business plan.