Long after the successful launch of your restaurant – after the planning, the renovations, the staffing, and the stocking – money will still be a major concern. No matter how successful you become and how long the waiting list is for a seat at your restaurant, long-term growth is largely dependent on saving money. Creating a money-savings plan is just the first step; implementing these cost-saving measures over time is the big challenge.
Food allergies are becoming more prevalent and severe, according to the Food Allergy and Anaphylaxis Network (FAAN). More and more it seems that people, young and old, are developing allergies and intolerances to certain foods and ingredients. Some of these allergies can be life-threating, while others are “just” inconvenient, as they cause less dire symptoms that people still want to avoid.
Bringing together and hiring the best staff for your restaurant is a top priority before opening. But once your business is booming – customers are streaming in on a regular basis and the feedback is stellar – you have to keep that staff happy and motivated so that you can maintain the high level of excellence that you’ve worked so hard to establish. Nothing in the restaurant industry can be taken for granted; customers are fickle and trends are constantly shifting.
No matter what type of cooking-related business you’re thinking of launching, equipment – and the related budget – is a vital consideration. Regardless of whether you’re opening a small catering concern out of your home kitchen or if you’re jumping into the deep end with a gourmet restaurant in the ritziest part of town, the “meat and potatoes” of your business is not actually edible.
As a restaurant owner, you have to offset the demands of being an entrepreneur with the needs of your clientele, a balancing act that is both a requirement and a challenge. So when the time comes to revamp your menu – due to seasonal requirements, cost considerations, or time constraints – follow prescribed guidelines on how to do it, and – most important – don’t forget your customers, many of whom will vote with their feet if that menu change isn’t handled correctly.
How popular are food trucks these days? Smithsonian Magazine recently declared America to be a “ food truck nation.” According to Mobile-Cuisine, meanwhile, there are currently 4,130 food trucks in the US generating annual total revenue of $1.2 billion — a 12.4 percent increase over the past five years.