Tips for starting successful restaurant

2022-10-03 -

MONDAYS

will never be complete without the countless business opportunities that are presented in this section. ,

Have the right intentions

) you want to make it as a restaurant owner, you have to love what you do, .im 6trengari said. :hile she knew a restaurant was the right path for her, she had to work nights cleaning office buildings to make ends meet when she first opened her restaurant.

³, wanted the restaurant more than anything else in life, so the sacrifices were endless and , never minded making them,” she said.

To be successful, you’ll invest a lot of time and money²so make sure that starting a restaurant is your passion, not just a business venture you hope will make money. ³,t’s harder than you can imagine,” said Omer Orien, ³but people do it all the time. ,t’s not at all dreamy.”

,n these early days, it’s also a good idea to figure out what you want your restaurant to look like. :hat will be your restaurant’s aesthetic? :hat furniture will you need to purchase to fit the theme? How will you lay your restaurant out? Trent )urniture, a %ritish furniture company, has a great article on the topic to help you get started.

Orien said, ³A lot of it has to do with

Top of the list is an established restaurant at a perfect location located in the Manzini Central Business District (CBD). On top of being situated in an ideal location, the business is fully-fitted. It is selling with all its assets and the asking price is negotiable.

As usual, there are also tips and today’s focus is on those selling their businesses during this COVID-19 era.

You will again be spoilt for choice, as you make another informed decision. who have an eye for design.” Orien sat down with his co-founders and built a

-' model to plan the layout of their first location. And ultimately, they did most of the work to build out the space themselves.

Have a solid business plan in place

Orien said that he really got serious about his business plan when it was time to grow and e[pand to a new location. ,t helped them figure out what was feasible and figure out how to move forward.

Watch your labor costs

A lot of restaurateurs have the urge to hire, hire, hire. :hile you will probably need to hire some staff to make your restaurant a success, don’t go overboard. 3aying employees can be daunting, especially in the first few months when you’re not making a lot of money. ,t’s not always easy to figure out how many staff to hire the right amount of staff, Macejewski said.

³,t’s tough to plan for if you are seasonal or have sporadic business, but you don’t want people on the clock if you don’t have the business,” she said. ³