If you’re considering opening a restaurant, a good business plan is one of the most important steps of the process. A well-constructed business plan will serve you from the moment you hatch the idea, through the search for financing and staff, and on to the day-to-day processes of running the restaurant.
If your dream is to open a restaurant, chances are that the dream includes having the money to do so in style. Few people fantasize about starting a business on a shoestring budget or with limited funds; on the other hand, even fewer people are independently wealthy and able to fund a restaurant venture without financial assistance.
Although you may think your food is innovative and delicious, if it’s not presented to your customers in the best possible way– via the most well-constructed menu – you won’t successfully sell your culinary creations. Your menu is the conduit through which your restaurant guests can survey your offerings.
Sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Somehow, way under the radar, the sous vide culinary technique, which entails vacuum-sealed food that is immersed in a water bath and cooked at an exact and consistent temperature, has exploded and become the food of the hour. If you don’t prepare sous vide meat, for instance, you’re just not keeping up with the times.
While the quality of your food has a major impact on whether customers will return to dine at your restaurant, the level of your menu offerings is not the only part of the supply chain that matters. The raw ingredients that contribute to your high-quality food come through a distribution channel that connects you with your suppliers.
Running a restaurant is a volatile and unpredictable business that is often based on the whims of the marketplace and consumer trends. However, there two things a restaurant owner can control: the food coming out of the kitchen and a clean environment in which to enjoy it. It is the nature of the restaurant business to focus on the former and forget about the latter.
Unless your mouth is permanently occupied with burgers and steaks, and your ears fixed only to the latest trends in meat consumption, you’ve heard about the benefits of juicing and drinking shakes and smoothies. The smoothie craze began to take hold in the 1970s, when healthy restaurants sprouted up in response to increased demand from consumers for natural, organic, and vegetarian menu items.
Al Fresco dining conjures up images of warm sunshine, cool breezes, and green scenery. Not all of this is necessarily relevant to all restaurants that decide to introduce Al Fresco dining, but it does have its allure and it is worthwhile exploring why it might be right for your restaurant. Yes, it might mean working with weather fluctuations, noise pollution, and even city regulations,