What should be done in order to have the best restaurant chains when I say what kind of place I open? How should you decide on the concept of your new restaurant? What dishes will be on the menu, and what will the prices be? love to eat and I understand from food, I have friends in the food and beverage industry, then I can open a new restaurant. There are so many restaurants in the city, they are doing business, why shouldn't I? In addition, there are many people who say that they have...
20.08.2022
Attention To Be A Permanent Restaurant Owner !!!
Coord. Chef Ahmet ÖZDEMİR
People who are going to open a new restaurant have a lot of questions in their minds. While trying to open the best restaurant in the city, what should I pay attention to when I open my restaurant from scratch or when choosing the name of the restaurant because researches do not have enough information on the one hand? Or should I open a branch of a restaurant chain? Confusion like…
Opening New Restaurant !!!
What should be done in order to have the best restaurant chains when I say what kind of place I open? How should you decide on the concept of your new restaurant? What dishes will be on the menu, and what will the prices be?
I love to eat and I understand from food, I have friends in the food and beverage industry, then I can open a new restaurant. There are so many restaurants in the city, they are doing business, why shouldn't I? In addition, there are many people who say that they have a sufficient budget for this issue!
It is enough if only my friends come to my new restaurant. I even profit from the friends they bring with them. For those who think, these features may be useful, but they are the first steps of a mistake that will start with the wrong buttoning of the first button.
Let's leave the newly opened restaurants aside, especially with the coronavirus, even 30-40 years old restaurants are closing one by one, while those who act more professionally about opening new restaurants will do themselves a favor.
The first things to do in order to open a new restaurant start with an accurate analysis in the relevant area, a real planning and providing the foundations of the system from the very beginning, with solid ground in terms of information, budget and human resources.
Attention To Be A
Permanent Restaurant Owner !!!In the thoughts of some, especially the chef has done it in order to do it in restaurants, or he did it, why can't I? There is a misconception that; After all, I received training for this job, I also know how to cook, then I will do this job… most of the restaurants that were opened have either closed or those that are a few months old are getting ready to close…
For some reason, most of those who want to open a new restaurant never think about the supply chain!
Some of those who want to open a new restaurant think and want to make more money by leaving the strategy and concept aside and saying that everything will be in my restaurant.
Let alone the people who want to open a new restaurant, even institutions see and act as if they are a single type of person, without thinking about daily rules and personnel training!!!
I want to open the best restaurant in town, but I don't need help with Food and Beverage Consulting or Culinary Consulting . I know this business, what is the need to give them money! It happens a lot in those who say…
Never be fooled by the first 3-4 months of guest traffic of the newly opened restaurant!!!
For some reason, they do not want to understand and accept the concept of "guest", not customer, in food, beverage and accommodation, and after 3-4 days of opening a new restaurant , they start to cause uneasiness towards their employees, saying "Why do other restaurants go to my restaurant and not my restaurant" . It's not impossible in new restaurants, but this error is very difficult to fix.
The location, concept, decoration and menu prices of the newly opened restaurant are definitely the 3 most interconnected elements. But two more important factors are service quality and taste in the related concept.
Restaurants that want to serve food every day, that want to sell everything, that have pages and pages of food menus, cannot sell anything and their food will be tasteless. You ask why?
Because the guest portfolio of a restaurant is clear… The number of people who will come to dinner may change by + or - maybe 20%. So how many servings of each variety will a restaurant with over a hundred varieties on its menu sell per day?
Why don't you put yourself in trouble , when you can make the guests happy by serving fresh, fresh and delicious meals with standard varieties to every guest on the menu, please!!!
Unsold but prepared products will either shrivel and spoil or be frozen…
The person who wants the spoiled product will not be satisfied with the food he ate , and the guest who wants the frozen product will complain that it arrives too late. If it is defrosted in the microwave , the meat that looks like felt is another complaint . In addition, although half of the varieties on the menu are requested, the waiter will sadly say "no" ! So problem everywhere.
Another problem is that any restaurant business cannot provide both breakfast, lunch and dinner . Food at every meal and every hour can only be in accommodation establishments.