To start and run a successful restaurant, you need to first have a big picture vision and a comprehensive business plan. Research your market and competition, raise reasonable funds, identify a suitable location, comply with legal and health requirements, hire qualified staff, execute a marketing campaign, and then open your doors for business.
Starting a restaurant is a time and capital intensive process, so it is critical to first acquire some understanding of the business. Conduct some research and take an in-depth look at other restaurants and what makes them. Clearly outline how your restaurant can be unique and profitable while maintaining satisfied return customers.
Identifying your target market, establishes the nature of the menu items and design a marketing plan. This determines the setup and interior design trends. A family friendly restaurant requires a theme for children blended with an adult sitting setup while professionals and working class citizens generally need a bar incorporated.
A concise business plan summarizes the overall concept, start-up costs and goal of your restaurant. This includes financial needs and projections, the target market, menu and pricing, equipment, staffing, advertising and marketing plan, and a sustainability plan.
With a properly laid out plan, you can approach family, friends or banking institutions for extra funding if your capital is not sufficient. Once you lease the restaurant premises, ensure it meets all legal, health and safety requirements. Register your establishment for tax purposes and obtain all licenses.