HOW TO START A RESTAURANT?

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A few things you should know

• Restaurants require a lot of attention, and effort • But it has constant demand, because everybody has to eat• The food-service business is steadily growing. In 2014, restaurant

sales in the US skyrocketed to 680 billion U.S. dollars

What will be discussed?

•Market research• Identifying your food concept and motif•Your management preparations•Business planning•Logistics•Marketing

PART 1: KNOW YOUR MARKET

KNOW YOUR MARKET

•You can’t please and serve everybody, but you can please a few somebodys. •Focus on the smaller group of people who would want your product

COMMON RESTAURANT MARKET GROUPS

•SENIORS•PARENTS•GEN X•MILLENIALS

PARENTS

• This group live in their houses with empty rooms formerly resided by their children• Of good means, income-wise• Can afford upscale restaurants• More concerned with the quality service than price• Has lighter financial burdens like debt

PARENTS

• They cover a large group of people usually ranging from 65 or older• have fixed incomes usually from retirement funds and familial support• may not be able to afford upscale and more expensive restaurants often• Family-oriented • Seeks good and reasonable prices more than quality• Less active and more health conscious

GENERATION X

•Wants to maintain ties with families and friends• Sacrifices opportunities for personal relationships•Most likely to eat at eat-all-you can restaurants•Concerned with speed of service and affordability

MILLENIALS

• Ethnically diverse• Likes to experiment• Frequents fusion restaurants• Loves quick service meals

PART 2: KNOW YOUR RESTAURANT

TWO THINGS TO CONSIDER

•Your category•Your concept

There are three categories

•Fast food•Midscale•Upscale

FAST FOOD

• known as quick-service restaurants• usually thrive on speed and value. • normally offers limited items in the menu and

every dish is prepared as quickly and as cheap as possible. • normally target customers who are on the go,

people who don’t have much time to wait for a food to be served. • typically offer drive thru and to-go services.

MIDSCALE

• offers meals in full but provides customers with choices with options• commonly give their customers options to take orders on their tables or

order their food from a counter and receive meals at their tables. • Cost-wise, midscale restaurants are relatively affordable, and the food is

of standard quality.

UPSCALE

• popularly known as fine dining restaurants• offers full sit-on meals. • focuses on the quality of preparation of the cuisine, hence the time

between the order is taken and time it is served may be longer.• Ambiance is also taken into account • Caters to people who don’t mind spending more money, hence a dress

code may be required.

SELECTING YOUR FOOD CONCEPT

•It’s a way where you, as a restaurant owner, can let your potential customers know what to expect and prepare accordingly for it. Because, believe it or not, people don’t want to be surprised, especially with food.

DIFFERENT FOOD CONCEPTS

Seafood

• pretty tricky to manage because price changers are erratic• You need to make sure all ingredients are

bought fresh• Attract the right and most loyal

customers

Steakhouses

• fall on either midscale or upscale markets. • you would need to prepare a lot of

knowledge in meat cuts, best meats and how you can make them taste better. There will be not much challenges in price changes as meat is a pretty steady commodity and is not weather-reliant.

Family-Style

• charges reasonable prices.• are able to target a wide variety of

clients.• With regards to décor, family-style

restaurants restrict into using desaturated color schemes, comfortable seats, wide chairs and spacious booths. • There are also options to ask for a

high chair for kids.

Casual-dining

• Like family-style restaurants, causal diners are also appealing to a wide audience, usually the younger ones because they provide healthy-ish menus combined with conducive atmosphere and affordable prices.

Ethnic

• Restaurants with location-specific themes are popular in the U.S. and other countries who welcome a diaspora of different-cultured peoples. Typically, ethnic restaurants offer food that are inspired from cuisines like Indian, Thai, Chinese, Italian, Mexican, Japanese, and Korean but have American twists.

PART 3: BUSINESS PLANNING

Business Planning

•Prepare a business plan – put all your goals, and processes into a couple of sheets of paper for you to easily assess your progress•Determine the source of funding

you will use:• Your resources• Your family• Partners

PART 4: LOGISTICS

Things to consider

•Your location•The Layout and Design•The food and menu•Your crew

PART 5: MARKETING

Methods to choose from

• Word of mouth• Gift certificates• Tie ups• Internet Marketing

• To read more information about the topics discussed in this presentation, please go to http://tabluu.com/blog/restaurants/ultimate-guide-start-restaurant