Starting a Restaurant: Ten Top Tips

10 tips for starting a restaurant

Editor’s note: Starting a Restaurant – Ten Top Tips was originally published in August 2021 and updated in May 2022.

We’ve heard the word ‘pivot’ a lot over the course of the last couple of years, and for some of us this has meant a complete change in what we do for a living.

For others, new consideration has been given to the life goals often talked about. Perhaps the pandemic has pushed you to start reviewing premises and sketch out what your restaurant could look like?

This month we’ve put together ten top tips to help you start that restaurant you’ve been thinking about – for like – forever!

1. Starting a restaurant – ten top tips – don’t do it for vanity

You’re unlikely to buy a football club just because you like the game (unless of course you’re a Russian billionaire), so why do the same with a restaurant? Make sure your desire to have your own restaurant for all the right reasons – like your passion for good food – rather than wanting to tell people you’re a restaurateur!

2. Do your homework

It is important to do comprehensive research when opening a new restaurant. This will inform the basics of what to offer in terms of food, restaurant design and customer service.

Decide if you’re going for fast-food, quick service, casual dining or fine dining. This obviously shapes the menu/s and types of restaurant space you’ll need. It also affects design choices, and the equipment needed. As well as how much time customers need in order to move through the restaurant.

It’s important to scope out your local competition, and what the likely customer profile will be for the type of restaurant you’re opening. It’s best to learn from your competition and figure out what they’re doing right – and do it better. Similarly, you need to work out what they are doing wrong, and avoid making the same mistakes. But vital to your restaurant success will be knowing your customers. Your menus must cater for and clearly appeal to them.

If you can’t comprehensively answer the question – what are the ways your restaurant will stand out from the crowd and appeal to local customers – there’s still work to do!

3. Business planning

Money can’t solve everything, proper planning is key. A restaurant’s success starts with a thriving business plan, so be sure that yours includes industry analysis, geographic analysis, target market analysis, marketing strategies and projected financial accounts.

4. Starting a restaurant – ten top tips – get the menu right

Long menus lead to confusion for everyone. They can have chefs running round like headless chickens, customers waiting or walking out, and all sorts of undesirable items going off at the back of the fridge.

Start with a shorter menu that you’re clear appeals to your target market. This can then be revised over time and in keeping with customer feedback. Your chefs will be more efficient, your diners will be happier, and there shouldn’t be as much wastage.

5. If you’re not the chef, hire well

As a restaurant owner if you don’t intend to be the Chef Patron then your best investment will always be the Head Chef you hire. Time, effort and money spent getting someone whose is a motivator, leader and draw to bring customers back is essential to your restaurant’s success.

6. Decide who’s in charge

Someone needs to be the overall boss and this responsibility ultimately lies with you. You need to know what’s happening in every area of your business from the kitchen to front of house.

It’s not about being a control freak though. You need to trust the kitchen brigade that you’re paying. Your ability to listen to your staff’s opinions and act accordingly will boost motivation and make you a better leader. And you should reward loyalty with development and opportunities for progression.

7. Communication and teamwork are key

The key to any successful restaurant is regular communication between management and the Head Chef. But it doesn’t stop there, all the staff have to be communicating well with each other and working as a team. Let’s not forget the customers either, make sure you’re listening to them too! At the end of the day they’re paying your wages.

8. Starting a restaurant – ten top tips – quality control

Ensuring quality and consistency in the kitchen is essential for a successful restaurant. Even if service is busy, it’s not an excuse for sloppy plates of food leaving the kitchen. If it’s not good enough, don’t serve it – it could ruin your reputation.

9. It’s your restaurant, so keep it clean

Make sure all your staff have the right hygiene certificates and that a rigid cleaning rota is instilled from the off. Get to know your local environmental health officer. Anything less than a 5* rating and you’ve got work to do.

10. Be flexible

Flexibility is fundamental to any successful business, so try not to be too stubborn. It might be your baby, but meeting and surpassing what your customers tell you are their wants and expectations when visiting is key. It’s important to notice where change could be made and react by making swift changes.

Starting a restaurant – ten top tips – bonus tip!

With only a third of restaurants making it past their first birthday, make sure you speak to your accountant or your local business chamber to find out what grants and other incentives you’re eligible for as a start-up. There’s a lot on offer as economies recover from Covid-19, and every bit of helps lower costs while you’re getting established.

To have a successful restaurant you need determination and stamina. Remember that the most important thing is to keep learning from your business and your customers.

We hope this article has inspired you. Ready for more? Then read Becoming a Chef Patron and Digital Tips for Chef Patrons

Good luck with starting your restaurant. We wish you every success with it.

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