Tips for a successful restaurant
* Among those who invest in a restaurant, there are few who care to find out objectively the tastes and preferences of potential customers, and new culinary trends among certain population groups.
Not analyze carefully the direct and indirect competition they might face such as restaurants with similar menus and other different dining options.
* Having someone who cooks well and is not capital that is needed to open a restaurant let alone ensure its success, is also needed to have a menu of gourmet quality, variety and presentración also an ideal setting, a friendly and efficient service, reasonable prices, very convenient location, little or no competition, good publicity and, of course, good management.
* The average gestation time of an independent restaurant is usually 1 to 2 years. Not enough to open its doors for a restaurant to gradually acquire prestige and achieve break even, much less profits.
* The bold entrepreneurs forget that the restaurant sales depend largely on advertising expenditures and sales, and this is almost always spared.
* Other expenses are generally underestimated or ignored taxes, financial interests, social security, settlement occasional personal, unexpected job demands, increases in raw materials, rents and services, renewal of licenses, equipment maintenance, spraying, etc.
* Remember that to be a successful restaurateur not enough to have a good recipe, something borrowed and own capital or a lot of effort because the money is very matado.Tiene to know more about the craft restaurateur and have greater administrative capacity and leadership.
* This business requires a lot of perseverance and sacrifice of both the owner and his family to achieve success, however, and when they finally begin to generate profits, work is intensified, and this is where very few entrepreneurs and resist it, while others choose to throw in the towel.
* Many restaurateurs start your business with relatives, employees, shareholders and creditors on board, trusting blindly in the driver without first analyzing your customers and potential competitors, without minimal training in administrative, not rigorous evidence menus do not seek Additional specialists in design, cuisine and marketing, and have an action plan that tells them what to do and when to reach your goal, which is usually ambiguous or unrealistic.So when the business fails, not only are collapsed emotionally, but also very indebted.
* It is a mistake to believe that if something has worked for years, should not be changed. The menu and ambience of a restaurant, need to adapt to the changes that show the population, their potential customers.
Do not refuse to remodel its stores, upgrade their kitchens and train staff of the restaurant, although it is able to accumulate large profits through the years.
* Advertising: usually resort to it when sales are low or walk, which is, when competition begins to gain ground nearby. Do not assume that spending on advertising and promotion should be permanent and therefore should occupy a significant portion of the operating budget, up to 10% or 15% according to some experts, even in times of strong sales volumes.
In other cases for wanting to save the payment to an agency specialized in the area, the restaurant owners create their own programs and advertising strategies, but to see the little impact of his advertising, he was considered wasteful.
* Assume that frequent customers always will be, forgetting that it is they and their families, as well as friendships first, who should contact the special promotion. They forget to reward the loyalty of their customers and do not make an effort to retake it every day.
