Great concept + great chef + great location = great restaurant. (Image via: TripAdvisor)

6 Killer Tips when Opening Your Own Resto

Alfonsus Adi Putra
Business & Industry
Foods & Service
Jul 06, 2019
1450
Are you interested in the hot and competitive world of culinary business? Worry not, you are not alone. Statistics once said that nearly half of adults around the world have ever worked as restaurant employees, and almost half of these adults said that they would love to own their own food business. So, it is normal.

Fortunately, we are here to break it down for you. Here are the 6 tips and tricks for all the green restaurateurs out there, according to Tyson Cole, one of the Food &Wine magazine’s 2005 Best New Chefs, 2011 James Beard Foundation Best Chef Southwest, and co-owner of the Japanese restaurants Uchi and Uchiko in Austin, Texas.

First, you need to find 3 main elements: great chef, great location, and a great concept. Never start without them. The first 2 should fit your own, original concept. Emphasizing on the location, accessibility is important, or it would be difficult for people to find your resto or in the end, they would only remember the hassle rather than the taste.

Take note of McDonald’s as one of the famous food chains in the world. They put their location where people can easily spot them out. So, if someone ever says that location is unimportant, they are wrong.

Second, always interact with your cooks, to know what they are up to and to see what they got in hand. Never be afraid of asking help from other cook experts to teach your cooks, and never be too shy to lend them a hand in accordance with your experience.

Third, you need to plan your resto financially. Managing a resto will take more expenditures than expected, and therefore a financial plan is integral to the longevity of your resto. You want to gain more than spend more, right?

Fourth, prioritize your guest, even if that means more money. Customers love great service and you should pull a great one to get loyal customers. We did not mean the appearance of your resto, but we are talking about complimentary dishes, a gift to your new or loyal customers. Such simple things revitalize an old business back in the game. In other words, never be parsimonious when it comes to treating your guest.

Fifth, organize your resto. Give it a system of organization. A system here does not mean that they are compelled to do the same things every day. Instead, it gives them space to explore their creativity. Great resto chains once began small with their own original system before making it big.

The last tip, if you are a cook yourself, be ready to learn new things and always crave for innovation in your menu. Always imagine that people are waiting for new dishes to come out of your spatula. As we said before, never be too shy to ask help from experts. They might know things you don’t and it helps.

If you are ready to open it now, don’t forget to invite us soon!

Source: https://www.inc.com/jeff-haden/tyson-cole-how-to-start-successful-restaurant-6-tips.html

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