Layout Layout and design are major factors in your restaurant's success. You'll need to take into account the size and layout of the dining room, kitchen space, storage space and office.
Typically, restaurants allot 45 to 65 percent of their space to the dining area, approximately 35 percent to the kitchen and prep area, and the remainder to storage and office space.
Much of your dining room design will depend on your concept. It will help you to know that studies indicate that 40 to 50 percent of all sit-down customers arrive in pairs; 30 percent come alone or in parties of three; and 20 percent come in groups of four or more. To accommodate the different groups of customers, use tables for two that can be pushed together in areas where there is ample floor space.
This gives you flexibility in accommodating both small and large parties. Place booths for four to six people along the walls. Arrange your food production area so that everything is just a few steps away from the cook. Your design should also allow for two or more cooks to be able to work side by side during your busiest hours. As you put together a plan for your food-service business, be aware of some of the trends in terms of menu content and design: These factors could--and, in fact, should--influence the type of food-service business you open.
Restaurant operators report that vegetarian items, tortillas, locally grown produce, organic items, fusion dishes combining two or more ethnic cuisines in one dish or on one plate and microbrewed or local beers are gaining in popularity. Pita dishes and wraps continue to be in high demand, too, as an easy-to-consume alternative to sandwiches.
You will also see a strong demand for bagels, espresso and specialty coffees, and "real meals," which are typically an entree with a side order. Consumers are also eating more chicken, seafood and beef dishes than they have in recent years. At the same time, people expect to see meatless alternatives on the menu. Consumers are also demanding "comfort food"--the dishes that take them back to their childhoods, when mothers baked from scratch, and meat and potatoes were at the center of each plate.
Menus are also showing a number of ethnic dishes and spice-infused offerings. It's not surprising to find Thai, Vietnamese, Creole, Tuscan and even classic French cuisines on the same menu and even the same plate. At the same time, be sure to keep the kids in mind as you plan your selections. If families are a key part of your target market, you'll want a range of four or five items in smaller portions that youngsters will enjoy.
If you serve snack items as well as entrees, note that kids are choosing healthier snacks more often than they did a few years ago, thanks to concerned parents. For example, while both sweet and salty snacks remain popular, yogurt is the fastest growing snack food based on consumption frequency among kids ages 2 to While most restaurants still offer fixed kids' meals, you might consider allowing your young diners to choose among a selection of nutritious options.
Though menu variety has increased over the years, menus themselves are growing shorter. Busy consumers don't want to read a lengthy menu before dinner; dining out is a recreational activity, so they're in the restaurant to relax.
Keep your number of items in check and menu descriptions simple and straightforward, providing customers with a variety of choices in a concise format.
Your menu should also indicate what dishes can be prepared to meet special dietary requirements. Items low in fat, sodium and cholesterol should also be marked as such. Safety Regulations Though we don't think of food service as heavily regulated an industry as something like medical services or public utilities, the reality is that many aspects of your operation are strictly regulated and subject to inspection.
Fail to meet regulations, and you could be subject to fines or get shut down by authorities. And if the violations involve tainted food, you could be responsible for your patrons' illnesses and even death.
Issues such as sanitation and fire safety are critical. You must provide a safe environment in which your employees can work and your guests can dine, follow the laws of your state on sales of alcohol and tobacco products, and handle tax issues, including sales, beverage, payroll and more.
Most regulatory agencies will work with new operators to let them know what they must do to meet the necessary legal requirements. Your state's general information office can direct you to all the agencies you'll need to be concerned with. One of the biggest challenges businesses in all industries face is a lack of qualified labor.
As the food-service industry in general continues to grow and thrive, the demand for workers in an already-diminished labor pool is also increasing. Finding qualified workers and rising labor costs are two key concerns for food-service business owners. The first step in developing a comprehensive HR program is to decide exactly what you want someone to do. The job description doesn't have to be as formal as one you might expect from a large corporation, but it needs to clearly outline the job's duties and responsibilities.
It should also list any special skills or other required credentials, such as a valid driver's license and clean driving record for someone who is going to make deliveries for you. Next, you need to establish a pay scale. You should do research to find out what the pay rates are in your area. You'll want to establish a minimum and maximum rate for each position. You'll pay more even at the start for better qualified and more experienced workers. Of course, the pay scale will be affected by whether or not the position is one that is regularly tipped.
Notify me of new posts by email. Facebook Twitter Instagram. Is Opening a Restaurant Right for You? Pros and Cons of Franchising? Do you have enough capital? Are you in the right market? Are you ready to put in the time? Do you have the passion—and perseverance? Are you ready for employee drama?
Do you have the business chops? What is a franchise? The Pros and Cons of Owning a Franchise. Pros A recognized brand name Pre-opening support Site selection Design Construction Financing Training Grand-opening program Ongoing support Research and development of new products and services Training for you and your management team National and regional advertising Operating procedures and assistance Ongoing supervision and management support Increased spending power Access to bulk spending.
Cons Not completely independent Restrictions on the products and services that can be offered, pricing and geographic territory Fees Initial franchise fee Ongoing royalties Ongoing advertising fees Duration and terms of termination in the franchise agreement—make sure you understand all of these before you sign on the dotted line.
Good Advice: Before signing a franchise agreement, do your research. Fast Casual On the Rise Among the widely recognized restaurant segments—casual dining, fine dining, quick service, fast casual and family dining—fast casual has been the fastest growing for more than a decade and continues to lead the pack.
Quick Service or Fast Food When many people think of fast food, they think of the giant chains that dominate this category and the restaurant industry overall. Full Service Sit-down restaurants offer a wide array of dining styles from down-home breakfast and buffet spots to white-tablecloth steak and seafood establishments—and everything in between.
Among the trends: Open a nd theater-style kitchens present cooking as entertainment Restaurant layouts cater to a range of dining occasions— bars and dining rooms, pick-up windows, counter seating, private-dining spaces, outdoor patios, rooftops, bars and lounges—all in one space Loyalty programs entice customers to return Entertainment that used to mean dinner and a show, now can mean bowling, ping pong, golf or arcade games M ak ing money off-hours by opening up the space to yoga classes, painting groups and other activities.
Final Thoughts on Restaurant Types At the end of the day, no matter what type of restaurant you choose, the success of your business will come down to the amount of time, research, work and planning you put into the process of building, opening and operating it.
Do what you love. Do your homework. Alcohol has one of the highest markups of any restaurant item. So bar and grille, pub or restaurant that focuses mainly on alcohol sales could do fairly well, profit wise. Of course, you need to factor in startup costs and ongoing expenses. But many bar owners are able to recoup those costs and become profitable in just a few years. Breakfast foods have some of the most affordable ingredients around.
And traffic at breakfast restaurants has increased over the past several years. This means that opening a restaurant that focuses primarily on breakfast food can be very profitable. But some diners stay open for extended hours and continue to offer staples like eggs and pancakes all day. It may not be the highest number. Virtual restaurants, or those that only offer delivery rather than dine-in or carry-out options, have increased in popularity in recent years, mainly in large cities.
A great way to reduce your carbon footprint and support other local businesses is to work with local farmers by launching a farm-to-table restaurant. Being a farm-to-table restaurant can also push you to come up with new, innovative menus that are seasonal and festive. Their delicious salads, smoothies, and bento boxes keep local residents and hungry tourists coming back for more. Consider that those who are concerned with being localvores, or people who eat food from local sources, will be drawn to your restaurant, as well as people who simply enjoy knowing where their food is coming from.
An interactive restaurant brings customers into the experience of their meals and makes for a more memorable transaction. Whether you have an open kitchen where customers can watch your chefs hard at work or a more hands-on setup, such as Korean barbecue restaurants where customers grill their own food, there are several ways you can make your restaurant more interactive.
Making the dining experience immersive or entertaining turns the meal into an experience rather than a means to an end. It is sure to attract customers who want a unique dining atmosphere.
People love to visit restaurants with fun themes that, again, make dining an experience rather than simply just a meal. You can play off the location, different time periods, television shows, genres of music, cuisine, or just something that lends itself to great decors, like a tiki theme. Customers will already be blown away by the food at your restaurant, but making the setting beautiful will heighten the experience as well and help you with your social media marketing efforts.
If you have a local brewery or winery near your restaurant, you can carry their products to help set your restaurant apart from others in the area. Similar to being a farm-to-table restaurant, selling local wines and beers will get the attention of people who appreciate supporting their local businesses. It can also help reduce your costs because your products are coming from nearby and the companies you partner with may be more willing to offer a discount for another local business.
This is an excellent opportunity for you to start a small business partnership and create a reciprocal relationship. What if there is a way you could sell delicious beverages and pastries and make adorable kittens the spotlight of your restaurant? Good news: There's a way to do it. Across the United States, more people are opening their very own cat cafes. Their cafe and bakery menus feature your staple beverages and pastries. Yet, they also serve as an adoption center where customers can bring home a delicious cup of coffee—and a new four-pawed furry friend.
There's hardly a better pairing than dinner and entertainment. The rise of dinner entertainment is elevating the dining experience. Not only do you get to enjoy a delicious meal, but you can also watch a story unfold live, right before you.
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