Restaurant Startup Information

Hi,
We’re on the process of a restaurant start up. Our team comprises MBA guys but still we feel experience counts. Before getting in, Could you suggest something (in any aspect from vegetable procurement to food processing) which you don’t want us to learn by mistakes?
Thanks in advance

First, you need to check your state’s regulations on business management, food and alcohol licenses, food and beverage regulations, and you need to figure out exactly you will be paying taxes on.

Second, you need to sit down with an experienced chef that is most likely going to be the head chef in your restaurant. Give him/her ideas about what kind of theme or menu you are going for. From there he will suggest menu items in all fields: appetizers, salads, soups, entrees, pastas, desserts, dessert beverages, etc.

Third, you need to figure out the dimensions of the restaurant, what kind of business and the volume of people you are trying to attract, and allow the state to inspect your restaurant to make sure it complies to restaurant fire code and capacity.

Fourth, build the interior of your restaurant — starting with a strong commercial kitchen. Aesthetics come last. Make sure the restaurants will function according to fire code and then order furniture, decor, and supplies. There is no need to order furniture until you know your fire code and legal capacity.

Fifth, once the menu is finalized and the employee handbooks are complete, hire your staff, decide on uniforms, order your POS (Point of Sale) Systems, and hand out mock schedules to the staff. Management, head chef, cooks, and back-waits (those who run the food and should know the recipes like the back of their hand) should be working together first. Hiring servers, bartenders, hostesses, to-go servers, etc. should be hired next. These individuals go through classes and take tests over the menu, and the classes are taught by the management and the head chef. This entire process should start between 1-2 months before the grand opening of the restaurant. **Don’t forget to decide how much employees should be paid depending on the size and level of dining in your restaurant:
- Management: $40,000+
- Head Chef: $30,000+
- Cook: $10/hr+
- Back-wait: minimum wage + tip outs from servers
- Server: slightly less than minimum wage (~$3/hr) + tips
- Hostess: minimum wage w/chance of raise
- To-Go: minimum wage + tips

Sixth, try a "soft opening." A soft opening is a pre-opening event for colleagues, family, close friends, and food critics. This usually takes place 1-2 days before your restaurant opens to the public. This allows you to make sure that every member of the restaurant knows their exact duties and to make sure that the food is coming out perfectly, and if not perfectly, with very little flaws that can be tweaked before the big day.

Last, PROMOTE, PROMOTE, PROMOTE. Promote everywhere and ask your ENTIRE staff to promote as well, which isn’t hard to get them to do because they are anxious to make money in a new restaurant. For the first few weeks, offer lots of specials. A few ideas would be offering 1/2 price appetizers if you order certain entrees, discounts on bottles of wine, happy hour, 25% off coupons for returning guests, etc.

Once you get your restaurant running the #1 thing to focus on is consistency. You MUST be consistent with the quality of the food, presentation, and flavor of the food. ALL servers need to use the same methods (use trays for drinks or don’t, unfold napkins for guests or don’t, and so on). Hostesses need to be organized and know which servers can handle double or triple seating and which servers made need help getting drinks or bread.

#1 thing to focus on before starting any of this is to RESEARCH.

I hope this helps! Please feel free to send more questions my way!

**On a side note, you need professional grade equipment, attractive glassware, dinnerware, flatware, table cloths, etc. Try checking out Mission Restaurant Supply for ALL of these items. They are located in Texas, but they ship to anywhere in the country. Most of their larger items, such as dishwashers, commercial refrigerators, freezers, and beverage machines will ship for free. With the holidays coming up, nearly half of their stock in on sale. I have been in the restaurant business for years and I have been faithful to their company because of the great service and prices.

Mission Restaurant Supply
http://www.missionrs.com/