Most Frequently Asked Questions of Those Who Want to Open a New Restaurant?
Nowadays, especially after the coronavirus epidemic, people or institutions who want to open a new restaurant have started to think a little more deeply. They are absolutely right to the end. If you are going to open a new restaurant by making a considerable investment, you have to take reasonable and reasonable steps for the future.
I wonder if I open a new restaurant in the busiest part of the city ‘?
Or should I open my new restaurant ‘in the marina or by the sea?
What concept should I create in my new restaurant?
So who will I address in my new restaurant?
How should the economic situation of my guests be in the restaurant I just opened?
Which profession group will I appeal to in my new restaurant?
What kind of menu should I plan?
How should I adjust my restaurant's location?
Should white collars come to my new restaurant?
Office workers' lunch will save me ‘?
How many staff should I employ in restaurant departments?
Should I get a very professional chef for my new restaurant?
Or should I raise my new chef myself according to my own food menu?
Should I get Food and beverage consultancy service for kitchen and service?
Will I suffer damage if my chef leaves work in the restaurant I just opened?
How can I set up my own staff at the restaurant I will open?
Is there a chef in my new restaurant who can train the people I have chosen in "areas I want"?
How much will an international chef cost my new restaurant?
Do I have to bring a very famous chef to my new restaurant?
Can I get culinary consultancy for my new restaurant?
Is there a chef who can train my entire kitchen team?
So What Should I Pay Attention To When Opening a New Restaurant?
Can I save my rent if I open my new restaurant on a busy street?
How should I adjust the expenses of my new restaurant?
Is there a chef who can provide vocational training for the entire restaurant?
Does a chef understand both kitchen and service?
How much should my income from restaurant costs according to my current expenses?
What should be the rent of the restaurant that I am going to open?
How do I create reports and charts for my new restaurant?
How do I calculate the costs of recipes?
How many months do I need to renew the meal costs and cost control accounts?
What are the hidden costs to be added extra in prescriptions?
What is the ratio of the cost of a meal to its selling price?
How is the sale price of each meal or any beverage adjusted?
Should I earn the same amount on all meals or drinks?
What is the ratio of personnel cost in all expenses of a restaurant?
What is the rate of energy expenses in the general expenses of a new restaurant?
The Most Frequently Asked Questions of Those Who Want to Open a New Restaurant?
What% should the rental expenses be in the total expenses of a newly opened restaurant?
How many times the maximum annual rent should the depreciation expenses be in a newly opened restaurant?
How are overhead multipliers created according to the fixture costs of a new restaurant?
How long will a new restaurant start making money?
How much should I budget for the promotion of the new restaurant I will open?
How should I promote my new restaurant?
How useful is it to advertise in newspapers and magazines in new restaurant promotions?
I wonder if I should promote by highlighting the chef of my newly opened restaurant?
Should I introduce sample restaurant menus with ‘in the foreground?
When should the promotion of the restaurant to be opened?
How to best promote a new restaurant?
Should I be careful to have a permanent restaurant in the city?
Should I adjust the prices for rent in my new restaurant?
What should be taken into account when making a budget for the first 6 months in a restaurant to be opened?
When should the small opening of the restaurant to be opened?
When should the grand opening of the restaurant to be opened?
What should be considered in a newly opened restaurant?
How often should the inventory count be done in a new restaurant?
Should I hire a good manager for my new restaurant?
Should I hire an accountant for my new restaurant?
Do I need to hire a public relations manager for a newly opened restaurant?
Should there be only one human resources manager in my new restaurant?
What are the factors to consider when creating a new restaurant concept?
Is the new restaurant concept about the budget? Or
Is the restaurant concept related to the location of the new restaurant?
Is the concept of the new restaurant related to its current standards?
How to define "Best service" in a newly opened restaurant?
To what extent should the hygiene rules be in the newly opened restaurant?
What does quality mean?
What does standard mean?
How should a new restaurant be named? How is the name of the new restaurant chosen?
You cannot achieve success with your managers or managers who approve of everything you say and say "you are right, sir" in every speech ...
If you want to open a good restaurant, what you need is not just financing. If you want to have a permanent restaurant in the food and beverage sector as you move towards 2021, having "sometimes only a difference" among the best restaurants in your category in the city can bring you to the best places in the sector. If you can find that difference in nature and put it in your restaurant properly, success will always be with you.
My most important advice for those who will open a new restaurant is to "instill a team mentality in your staff".
Sometimes the service is bad, the waiter blames the cook, Sometimes the food is bad, the cook blames the waiter, the toilets are dirty, even the cleaner blames someone. Even the bellboy blames the waiter, the waitress blames the comma. It's sad, but the cook blames the assistant, the grillist, blames the chef. Or in short, in failure, all employees can defend themselves against the manager or the business owner by blaming each other in some way. They justify themselves in some way.
"You should not be helpless in the midst of meaningless accusations" The solution of some problems in the gastronomy sector is not written in the restaurant handbook ...
Academic studies or achievements in such problems are unfortunately desperate ... but the experiences coming from within for the knowledge in the field can see the real problem or the responsible person ...
But no manager or business owner can rightfully get out of the business by blaming his staff and his restaurant against the guest. The guest is hurt once… if he goes silently without reproaching, he will not come to the relevant restaurant again.
It is very important to establish a team mentality in the new restaurant staff. A person's success is not important. If you have a team that says "we" and not "I", success will be with you. If you have been able to raise a team that covers each other's mistakes rather than blaming each other, you will achieve success and be profitably happy.
For such misfortunes, you should receive daily, weekly and monthly documents such as job distributions, responsibilities, relevant opening and closing reports, management circulars, activity reports among your existing employees in your newly opened restaurant. If you do not know what is happening in your business, you are not in control of your business. At the same time, you can find yourself on the rocks because that business is a ship without a rudder in the ocean.
In such food and beverage businesses, the relevant follow-up documents are:
I recommend you to bring special rules to your business such as Restaurant Management System, Management Circular, Reports, Kitchen Management, Organization Agreement Text, Cost - Cost, Surveys and Forms, Schedules and Minutes, Restaurant Management.
Those who wonder often come to a new restaurant for the first 3-4 months. Don't be fooled by the crowded guest portfolio. As of the sixth month, regulars of the restaurant you have just opened begin to emerge.
People or institutions that will open a new restaurant will sometimes ask themselves some of these questions at the very beginning, sometimes within the first three months. If you start asking most of these questions to yourself after the first six months, it means “you're losing your business”. Whatever creature is sometimes stillborn, it can sometimes be stillborn in businesses. Maybe you will not go bankrupt, but that investment will go bankrupt.
Do not forget !!!
Popularity is a separate issue, professionalism as knowledgeable and experienced in the field is a separate issue:
Being a popular and famous chef, giving recipes on TVs, newspapers and magazines and showing at organizations and festivals does not mean that he is a "knowledgeable and professional chef in his field" ...
Promoting the newly opened restaurant is a separate issue, linking the departments of the new restaurant that function like the wheels of a clock based on a win-win relationship and team mentality, and establishing a system where each employee will support each other by controlling each other is a separate issue.
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The Most Frequently Asked Questions of Those Who Want to Open a New Restaurant?