Experience managing and operating restaurants - Saigontech Forum
WELCOME TO SAIGONTECH FORUM - GO TO FORUM AND SHARE YOUR THOUGHT
Sunday, 2016-12-11, 3:56 PM
Welcome Guest | RSS

.

[ New messages · Members · Forum rules · Search · RSS ]
Page 1 of 11
Saigontech Forum » AAS Business House » Hotel Management and Restaurant » Experience managing and operating restaurants
Experience managing and operating restaurants
weoDate: Tuesday, 2012-01-10, 8:50 AM | Message # 1
Colonel
Group: Moderators
Messages: 151
Reputation: 0
Status: Offline
The restaurant is one of the most challenging businesses to start. It requires the dedication and ability to capture detail. Step by step instructions below will help you manage the process to start a restaurant business, from the selection of ideas to find the location and staff.

The trend in restaurant food is increasing in any country. Only in America, it is anticipated that around in 2010, restaurant industry sales will reach about 577 billion dollars / year. With the pace of development today, Vietnam is also inevitable trend.

Although the restaurant business future looks bright but there's nothing anyone can ensure success in this industry. Even the most successful business people also said that the industry is not "fast money". It is similar to an "hard work and a livelihood," more.

One obvious fact is that many restaurants were losing business in the first year that the main reason is lack of planning. This means the restaurant business is a complicated job? Not really, actually, the more rational organization, the higher chance of success. Robert Owens, owner of the seafood restaurant business in North Carolina RV said "the restaurant business is a business where people simply make it more complicated." His formula for success is quality food and good service method is very effective for him for nearly a quarter century.

Whether your dream is to open a traditional restaurant dining, bakery-style New York pizza, Chinese buffet or coffee shop, you can also apply the following steps:

Target market

Do not have a restaurant attractive enough for everyone. It is a fact that many new people entering the business difficult to accept. So, targeting only 5 or 10% of the market and good service, so you have succeeded.

You can segment by age, income, hobbies or special restaurant (restaurant nutrition, vegetarian restaurants ...). Depending on the segment, you learn the characteristics of each object to the way business is appropriate. For example, segment by age:

- Generation Y: this generation, also known as the millennium generation, born from 1980 onwards. This generation is very dynamic, like the new, easy to book the movement, to assert themselves and fairly independent.

-Generation X: is the young adults, born between 1965-1977. They began more bass, do not like attention, maturity and interest actually.

-Generation students in 1946-1964: at this age they have a stable career, likes luxury ...

To analyze the characteristics of each customer to choose the target customers to serve most effectively.

Site Selection

Depending on the amount you can invest in the restaurant and the type of restaurant you choose to have the user find the right location.

Not most of the restaurants are close to populated areas, however, for restaurants depend on this characteristic, a number of points to note when choosing the place of business:

-The amount of sales expected. Selling points to influence how your sales volume?

-Communications. Consider the flow of pedestrian and ride. Approximately how many visitors walk and ride back and forth every day? Location is convenient for the customer to stop or not?

-Demographics. People who live and work near the location that is appropriate for your target customers do not?

-Ability to pay rents. If you have calculated the profit and loss in the first year of business, you will know the approximate number of sales you will get how much and use this number to decide whether to rent at many locations they have.

Parking stop-advantage. Colleges must ensure a parking place for guests to stop by.

-Near other stores. These stores could close affecting your sales, the presence of their adverse or beneficial?

-History of the place. Learn history before deciding to hire or not. Who was the previous tenant and why they are not hiring anymore?

-Development in the future. Learn strategies of local planning to know whether there is any change relating to the location you intend to rent or not?

-The lease terms. Read the lease carefully to have the most reasonable agreement.

Layout, placement

Placement and design are important factors contributing to the success of the restaurant. You need to design appropriate for the processing areas, kitchen areas, inventory, and office areas for customers. Usually, the guests eat accounts for 40-60% of the area restaurants, 30% for the processing and cooking, rest areas and office inventory.

-Area for customers: this is the area to help you make money, therefore it is not cut off the design. Take time to visit as many restaurants as possible to analyze the layout of the restaurant there. Take a look at the attitudes of customers to eat, they react with the layout? They are convenient or not? Analysis of the good and bad experiences to draw.

Design for the client depends on your perception. Statistics show that 40 to 50% of customers to pair, 30% come alone or in groups of three people, 20% travel in groups of four or more people. To meet the different client groups, use the table for 2 people and can use a move to assemble into larger areas. It helps you more flexibility in serving different customer groups.

-Processing zone. The processing areas in restaurants often fall into inefficient design. Let's first understand the menu in order to determine each element in the processing area. You also need the area for the receipt and storage of raw materials, processing, cooking, dishwashing, garbage area, convenient for staff and office parks.

Please arrange the food so that the cook just a few steps. Your design should also allow two or more chefs working together as more customers.

The menu

The menu is a list of foods or beverages that your restaurant is, given the choice to customers. When the menu, you should pay attention to children if your target customers, including subjects such as design some dishes with smaller portions to appeal to children.

Menus tend to increasingly long and this only makes the customer more confused. Let's sort the items by item, try to give customers more choice with the best but the most concise form.

The provisions on food safety

Food safety should be top priority when you venture into the restaurant business. You need to learn about food safety regulations that led authorities to perform properly. The prestige of the restaurant will be very difficult to get back if you leave your customers poisoning, plus you also have to pay for treatment not less customers.

Recruitment

The first step in the recruitment program is to decide exactly what you want your employees. Job description does not necessarily scale as the large companies, it is important that it should list the responsibilities and duties of each job.

Next you need to set the salary specified table. To achieve optimum performance, you should study the general wage level in the industry, then set the maximum and minimum salaries for each position to the payment of wages based on the capacity to be more flexible.

There is a special place to keep in mind:

-The managers: the most important position in most restaurants is the manager. It is best to have that person manage a variety of restaurants and have a relationship with the food supply. Make sure you also want to be a skilled manager and the ability to monitor employees while still exuding style and personality of the restaurant. To get the manager so you need to pay adequate salaries to recruit and before opening the store at least a month so they can advise you.

-Chefs and cooks: the beginning you may need three cooks, two people working full-time and one part-time working hours from 10 am to 4 h h h pm or from 4 pm to time is closed. The part-time work are arranged in peak hours, weekends or holidays.

-The service: they are in direct contact with your clients, so they need to create a pleasant impression and can work well under pressure, simultaneously serving multiple goals while keeping seem to be refreshed.

For any employee you should also let them know the restaurant's philosophy as well as images that you want to build together strive.

Marketing and advertising strategy

Every company needs a marketing plan and type of restaurant business is not the exception. But despite the marketing strategy applies no matter what you should not ignore the word of mouth marketing approach by the researchers, this is the best advertising for the food industry.

When he opened the restaurant you can send invitations to free meals represent characters in the file that your target customers. Register the name on the list of addresses food, books, travel guides, advertising on the media or how to prepare to introduce a few typical dishes of the restaurant in the journal.
 
Saigontech Forum » AAS Business House » Hotel Management and Restaurant » Experience managing and operating restaurants
Page 1 of 11
Search:

Note: You take all responsibilities for your talk, post, blog...at Saigontechforum. Think Before You Speak