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6 ways to make your restaurant stand out

6 ways to make your restaurant stand out

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6 ways to make your restaurant stand out

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  1. 6 WAYS TO MAKE YOUR RESTAURANT STAND OUT

  2. CHOOSE YOUR CONCEPT  • Assuming you know your basic category—quick-service/fast food, casual, or fine dining; you’ll need to know what type of food you’ll be serving. According to the National Retail Federation, Chinese is the most popular cuisine in the India.

  3. RESEARCH YOUR TARGET MARKET • Before you make a decision on your concept, research your market to determine if there’s a demand for the type of restaurant you want to start. You may not want to put a fine dining establishment in an area where lots of families live, but you might consider an upscale city area. Think about what type of customer you are looking for. Who will eat at your restaurant? Where do they live? What price range are they willing to pay? Does what you find out support your concept and desired location?

  4. PLANNING • Once you have your concept, it’s time to plan your space. What type of décor will you go with? How will you layout the kitchen, dining room, restrooms, patio, bar, waiting room, etc.? What type of equipment will you need? Depending on the type of food you are preparing you may need specialized equipment like a pizza oven. There is a lot to consider from staff uniforms, lighting, dining furniture, kitchen tools, bar tools, glassware, dishware, refrigerators, ovens, stoves, etc.

  5. CHOOSE A POS • If you are cooking food you need a reliable stove right? A point-of-sale (POS) system is just as important. It’s more than just a tab payout; it helps run your day-to-day operations. Some benefits include: tracking and analytics like what menu items sell best, cutting down on kitchen errors, managing inventory, controlling costs, preventing theft, keeping accounting accurate, giving you real-time sales numbers, and more!

  6. STAFFING • When opening a restaurant, keep in mind employee staff turnover is typically high. Make sure you set competitive salaries, and consider a training program. You’ll want to attract and hire the right workers. Start w/ your top employees like your chef and manager. Then start filling roles in the back of the house and front.

  7. BUDGETING • Be sure to have a budget and financial plan in place. Don’t go into this business blindly by all the startup costs, equipment, staffing, insurance, licenses, and permits, etc. Remember your business will most likely be slow at first. You need to budget enough money to cover costs for at least 6 months after opening.

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