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Restaurant Startup & Growth
There no denying it, opening a new restaurant whether it’s your first or fortieth entails risk, usually lots of it. It’s estimated that of the half million or so restaurants in the U.S. around 10 to 15 percent are forced to close each year. Most of these failures are restaurants that have been open fewer than 3 years. It takes lots of planning, capital, hard work, perseverance, and a little luck doesn’t hurt either, to launch a new restaurant that hits the mark and becomes a financial success. There are many factors that can increase a new restaurant’s chances for success in the areas of planning, location, market analysis, concept, menu, financial feasibility, staffing, operating systems and more. We are focused on bring content in a variety of formats to these areas with the objective of providing you with resources that will enhance your ability to better plan the opening process, evaluate the financial feasibility, make more informed decisions and go into the development process with tools to stay organized and on track with your plan. The Startup & Growth section is our newest addition to the Toolkit. Please give us your thoughts and ideas of what other materials would be useful in this area and how we can make it better.
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DOWNLOAD: New Restaurant Opening Manual
While every new restaurant opening has it's unique requirements, this 50 page manual can be a useful guide to anticipate, organize and plan the primary activities that every new restaurant must execute well to have a successful opening. Includes weekly checklists, forms, schedules for procuring products, services, marketing activities, employee hiring, training & more. . . . more >>
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Things to Consider BEFORE Expanding Your Single-Restaurant Concept
by Jay Goldstein
Now that you have one successful restaurant you may be contemplating additional units. Before you jump in with both feet, there are several key principals required for successful growth. Learn what you need to know to grow, how to gain the knowledge, and who can help you . . . more >>
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10 Common Restaurant Startup Mistakes (and how to avoid them)
In any new business venture good decision-making is vital. Opening a new restaurant requires so many decisions that it's not hard to make some bloopers along the way. The key is not totally missing the mark on the really important issues that can make or break your chances for success. Here are 10 of the most common & potentially fatal missteps new owners make and what you can do to avoid making them. . . . more >>
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How to Turn Your Good Restaurant into a Great Business
by Jim Laube, RestaurantOwner.com
Many people who open a restaurant don't fully understand the role they should play as an owner. They're convinced that managing or performing the operational functions in a restaurant is all that's needed to create a profitable operation and it's a fatal flaw behind many underperforming or failed restaurants. . . . more >>
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DOWNLOAD: Restaurant Startup Checklist
Starting a restaurant means dealing with a myriad of details and activities. Missing a critical step or activity can mean delays, cost overruns or worse. Use this 300+ point checklist from 12 months out to opening day to better plan and manage the process. . . . more >>
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DOWNLOAD: Restaurant Quality Assurance Program
As restaurant organizations grow, maintaining quality and consistency in each location becomes more of a challenge to control and maintain. The Restaurant Quality Assurance Program template is a series of inspection points and checklists to evaluate adherence to predetermined quality and consistency standards. . . . more >>
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AUDIO: How to Choose the Right Location for Your Next Restaurant
Many operators, large and small rely on professionals to guide them with the crucially important decision of where to open their next (or first) restaurant. Liste to site selection expert Jim Fisher, who assists restaurant and other retail operators with analyzing potential new store locations throughout the country. Learn what site selection pros consider and look for before putting their client's cash and their reputations on the line. . . . more >>
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Ordering the Right Number of Smallwares
by Joseph Gill
Do you have 10,000 spoons when all you need is a knife? Get some proven benchmarks and rules of thumb for stocking silverware, glassware, china and barwares from a pro that knows. . . . more >>
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How to Design Your Restaurant's Floorplan
by Jeff B. Katz
Getting from the dream to a solid concept and then to an operating restaurant is a challenge. Don't let the excitement and energy of creating your new restaurant cause you to overlook or rush by design issues that will be crucial to your success. . . . more >>
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Restaurant Economics: Inside Expansion
by Jim Laube and Chris Tripoli
There are successful growth strategies that involve expanding an initial restaurant in ways you might not have considered. These include adding day parts, banquet and catering operations, increasing tables, or making the restaurant a commissary for kiosks and concessions. Explore these strategies and more to grow your business without adding units or franchising the concept. . . . more >>
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