If your home is the one everyone wants to be invited to to watch major sporting events, it may not only be because you have the biggest tv. You are probably also famous for tasty finger foods and a refrigerator stocked with the best home brews in the area. It may come to you that the same friends who chow down on your free food might also be willing to pay for it. You don't want to rush into a restaurant business that specializes in buffalo wings Portland natives will devour without some serious thought however.
You already know your friends will frequent any establishment you open, but that won't be the size crowd you need to be a success. You should scour the area for potential competition, sit down, and have a meal to test their menus, their decor, and the staff. You might enlist your friends in your research to study the feasibility of opening another casual dining restaurant in your town.
You'll have to decide if you want to offer your customers eat in, carry out, or both. A carry out operation is the least expensive to open, but if you are contemplating having a bar, you will need to offer both. You will have to scout out what properties are available in the best locations. There has to be good parking. You want to be where the people are, so opening close to a college or sports arena would be good choices.
Starting a restaurant is not cheap. You have to buy state of the art kitchen equipment, linens, and other supplies. If you can find a restaurateur who's relocating or retiring, you might be able to buy good used equipment at a reasonable price. You could even purchase the business as an ongoing enterprise and tailor it to meet your needs.
You always have the option of taking out a business loan. For that you need a business plan detailed enough to suit the lender. A franchise is another option. If you decide on this plan, you will have limited opportunities to create your own menus and decor.
You are going to need staff no matter how small you start out. The staff may not need much experience in the beginning, but they have to be willing to work hard and abide by your vision for the restaurant. If you're going to be the chief chef, you will be looking for waiters, check out people, and a clean up crew.
You are going to need permits and licenses. You must get a business license from the city and a food permit from the health department. You will need to discuss your insurance needs with your local agent to make sure you are covered for all the things that might go wrong.
Finally you must determine your menu. You probably already have secret sauces your friends rave about. They can be great guinea pigs as you're experimenting with new hot and mild sauces to offer your first customers.
You already know your friends will frequent any establishment you open, but that won't be the size crowd you need to be a success. You should scour the area for potential competition, sit down, and have a meal to test their menus, their decor, and the staff. You might enlist your friends in your research to study the feasibility of opening another casual dining restaurant in your town.
You'll have to decide if you want to offer your customers eat in, carry out, or both. A carry out operation is the least expensive to open, but if you are contemplating having a bar, you will need to offer both. You will have to scout out what properties are available in the best locations. There has to be good parking. You want to be where the people are, so opening close to a college or sports arena would be good choices.
Starting a restaurant is not cheap. You have to buy state of the art kitchen equipment, linens, and other supplies. If you can find a restaurateur who's relocating or retiring, you might be able to buy good used equipment at a reasonable price. You could even purchase the business as an ongoing enterprise and tailor it to meet your needs.
You always have the option of taking out a business loan. For that you need a business plan detailed enough to suit the lender. A franchise is another option. If you decide on this plan, you will have limited opportunities to create your own menus and decor.
You are going to need staff no matter how small you start out. The staff may not need much experience in the beginning, but they have to be willing to work hard and abide by your vision for the restaurant. If you're going to be the chief chef, you will be looking for waiters, check out people, and a clean up crew.
You are going to need permits and licenses. You must get a business license from the city and a food permit from the health department. You will need to discuss your insurance needs with your local agent to make sure you are covered for all the things that might go wrong.
Finally you must determine your menu. You probably already have secret sauces your friends rave about. They can be great guinea pigs as you're experimenting with new hot and mild sauces to offer your first customers.
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