The opening of the restaurant can be from beginning to end and it must be cumbersome. He needs a huge amount of research and determination and can easily be overwhelmed. Customers often ask, "What should I do?" This is the right question, but it is not easy to answer. Why? There are a number of things you need to do at the same time as opening up your business, but especially as complicated as a restaurant.
So where are you starting ? Of course, it is the best starting point for a plan. One, it's like shooting from the hip. In instinct, trusting a recipe for failure. "If you do not know where you are going, then it's unlikely that somewhere would be worth it." So, starting a business plan, the basis of proven success and the roadmap, your dream becomes a reality. The summons that should be mentioned and implemented is the following: "Failure to Plan Fails to Plan" [Highly Effective] 7 Habits Stephen R. Covey 19659004] Outline the two important steps needed to create a successful business plan:  first You have an idea of the type of restaurant you want. This means that it is created with a well-thought out concept, represented by graphics and written in writing. The whole business plan will evolve from this: how to bring this dream room to life; how to give it its unique personality; and we are different from other restaurants.
2nd Learn successful restaurants in order to formulate a model that suits you. You do not have to copy them, you just have to figure out why you think it's successful. Is this their food? Is this friendly service or atmosphere? Probably all three will be combined with a complete concept: great food, fast and attentive service, and a comfortable but unmatched mood.
I like to use the example of a three-legged ewe-maker to bring this point home. If one foot is weak, the whole stool is weak and crashes, hopefully not with you.
When I advise you to learn about other successful restaurants, keep that in mind. The idea of a restaurant should be unique. Combine the best parts of other successful restaurants with your own creative version. Perhaps this personal service and the unique food show you enjoyed in a restaurant, or the theme of decoration is another. Combine all the elements you feel that these restaurants will succeed in your own complete food, atmosphere and service concept and create your own original.
First, make a sketch of what business plan it contains. Remember, BE SPECIFIC! Writing a business plan forces you to think about where you are going, how you plan to get there and this is a proven and realistic roadmap to success. By organizing thinking, you can better translate your thoughts into paper (or computer screen) and pay attention to a rigorous action plan that takes shape. ] Summary : The summary must be short and doubled, which includes:
1) A well thought out, compressed version of the business plan, the concept of developing a restaurant concept  2.) executive summary bank or potential investor gives insight into thinking and an implicit promise of profit. In sum, and the bottom line, the summary gives the business plan the essence of its potential investors without having to digest the whole document and need immediate interest to read it further. : Describe the legal entity that you have chosen for your business. Your accountant and lawyer will advise you on your personal circumstances.
Restaurant Service Categories : How Does It Provide Customer Service? Do you think about desk service, waiting and bus staff, or fast-food or fast-casual service systems with limited staff?
The service concept defines the employees employed and the payment scale is appropriate for each one. : What attitudes and personalities are present in the staff of the service? How will they interact with their customers? Behind a counter, in a fast-food restaurant, or close and personal, orders and orders are smiled directly at the table. The good service and the attentive attitude of the waiting staff make a long way to restore customers.
Menu : Write the menu. Be specific, detailed description of each menu item and projected pricing. Explain why you have chosen the menu items and how they relate to the service system. Creating a Caesar salad next to a table does not work in a fast-food restaurant. The menu and service system are based on your restaurant . : This section describes target customers, clarifying who is the target market potential customers: their age, gender, income, occupation, and marital status. Make it as easy as appearing in your targeted customer profile, keeping in mind the demographic data. Explain what you think and support the assumption with facts to find out how to perceive demographic data. : What kind of restaurants are in the immediate vicinity of your place? How do the concepts of food, services, decoration and atmosphere differ? Which restaurants do the best business?
Marketing Strategy : Describe your marketing strategy exactly. Show how it fits into the concept. The profile of the target market is of particular importance, especially within a radius of one or three miles of your market. By using a practical, personalized approach to marketing efforts, you can avoid unnecessary costs for the mass media campaign.
Location, Location, Location : Explain why you chose a restaurant and why you feel it is best suited to attract customers. Select the important demographic features of your site, and why it matches the menu, theme, and decoration to your target market profile.
Ownership : Enter the company's owners / partners and get the percentages. Determine what role they play in the company and include their continuation. The bank would certainly like to see the individual financial statements and the tax return for the past two years. Describe in detail how your management strategy will be. Are the main owners or owners going to operate as CEOs or rent an experienced GM? No matter how much it works, as long as you, the owner, concentrate on the right things and make sure the manager does things well, that is, the things that make the restaurant profitable. Set the key position of your management team.
Operating Systems : Identify your operating systems, the navigational tools and the government of the big ship. They stop the course, direct the boat on a straight and smooth track. How does it ensure training, consistent continuous operation and effective controls? This is summarized in your business plan.
Financial Requirements : Describe your financial requirements for four main areas:
1. Construction Cost per square meter
2. FF & E (furniture, fittings and equipment), including decorative packages, pictures / paintings, etc.
3rd Professional fees: legal, accounting, architectural, licensing, licensing and other fees
4. Working capital: It is enough to open stocks and start costs, such as training and residence, while business is accelerating.
Interior Design and Deployment Systems : At this stage of your business plan, you must provide a floor plan and elevation of your restaurant.
Sales, Profit and Loss Predictions : This section displays tabular sales forecasts that are key to generating a budget. The amount of rents, the cost of food and the wage costs deducted from sales determine the majority of your fundamentals.
By examining and researching all these steps and following this business plan, you can find the information you need to get the best chance of success.
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