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Sunday, May 22, 2022

4 Overlooked Points to Remember When Starting a Restaurant



The location, the menu, the decoration – these are some of the points that immediately come to mind for those starting a restaurant. Yet there are many aspects that are required for a restaurant to have to not only be efficient and to serve great food, but to be profitable too.

Even if you are only missing out on one element, this could jeopardize the overall success of your new eatery. To help with minimizing the risk, here are four overlooked points to remember when starting a restaurant.

1. A comfortable kitchen

When putting together your restaurant’s kitchen, your main focus will be on the appliances and layout. You will be looking at the best industrial oven and refrigerator for the job. You’ll be hoping to find enough space for a hot pass unit and cleaning area.

With so many moving parts, it is easy to forget the important facets of a kitchen. One is keeping it suitably cool for those working. An overly hot kitchen can significantly affect the comfort levels of your cooks and pot washers.

This is one of the reasons why an industrial exhaust fan needs to be installed. Another reason why it is necessary is so that it can remove excessive amounts of fumes and vapors that build in a kitchen.

2. Stock management

Efficient stock management can play a big role in your overall profit margins. If you purchase too much food, this is going to lead to waste and unnecessary expenses. If you purchase too few ingredients, you will miss out on sales and disappoint customers. This is why it is imperative you get it just right with your stock management.

Admittedly, trial-and-error will be needed to get this right. Yet, it is highly recommended you use specialist stock control software. This way, you can keep an accurate track of everything from your peppers to napkins and know when it’s time to restock.

3. Keep it simple

All too often, someone starts a restaurant and believes they have to cater for everyone. This usually results in a convoluted menu with over a hundred options available. However, due to the number of ingredients required to cover this many menu choices, it will result in one of two things. One is a lot of expensive waste. Two is taking shortcuts with frozen and inferior ingredients.

Keep the menu short, simple, and targeted at a specific customer base.

4. A high-quality website

Your actual restaurant is your main form of advertising, especially if you’re based in a busy area with a lot of footfall. However, you should never disregard the importance of a strong internet presence – especially in this day and age where local online marketing is more important than ever.

The foundation for this starts with a website. Your site has to be fast, responsive, and easy to navigate. It also has to be populated with content that’ll be appreciated by both customers and the search engines. Regarding the latter, search engine optimization (SEO) is vital for your restaurant to appear in search results ahead of your local competition.

Photo by Zachariah Hagy on Unsplash

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Mick Pachollihttps://www.tagg.com.au
Mick created TAGG - The Alternative Gig Guide in 1979 with Helmut Katterl, the world's first real Street Magazine. He had been involved with his fathers publishing business, Toorak Times and associated publications since 1972.  Mick was also involved in Melbourne's music scene for a number of years opening venues, discovering and managing bands and providing information and support for the industry. Mick has also created a number of local festivals and is involved in not for profit and supporting local charities.