What are the top 10 things I need to know to run a successful restaurant?

Question

I am planning to open one in future!!

Answer 1

1st you product demographic factor.

2Nd you should know your product

3rd what are your target customer

4thTarget market

5th your competitors

6th product compression of your and your competitors  especially price and quality

7th Customer satisfaction

8th mind Business is business no credit.

9th delivery in time

10th resolved cognitive dessosence and post buying  behaviour

Answer 2

Hospitality. Healthy food and hygeinic food, Neat and clean atmosphere particularly the kitchen, Reasonably priced, arrangement for light entertainment, Good parking facility, No poaching, Proper lighting, Adequate staff who can attend to the needs promptly, No fleecing or exploitation of any kind.

Answer 3

1.locational advantage.

2.hotel management.

3.customer psychology

4.food habits

5.customer service.

6.book keeping

7.waste management.

8.income leakage

9.staff supervision

10.money management.

Answer 4

u should have a very efficient staff, chef/cooks, servers cleaners etc.

u need to have some basic knowledge of running a restaurant.

u need to know where the wholesale markets are to get fresh foodstuff.

u will need a good accountant.

cleanliness should be emphasised.

your public relations should be excellent, as u need to sell your restaurant & the food u serve.

should know your food well.

there are so many similar things that one can think of. as u move along guess u will learn. main thing should be positive attitude & ability to tolerate criticism.

Answer 5

be kind,dont trust any one ,keep it clean,be fair,

Answer 6

u can do d hotel management course to know more

Answer 7

top 10 things shld be as follows.

1. good food.

2. good place or venue.

3. good service.

4.in initial stage there shld be proper advertising.

5.proper rates.

6.all type of delicacies.

7.  proper investment.

sorry but i know only7 things.i hope this will help you.

Answer 8

Opening any restaurant is a huge challenge.  

Not knowing the basics expands that challenge.  Telling the world that you don't know  the basics on running a restaurant is an embarrassment.

Save your money, you've got the wrong attitude.

Answer 9

All this information is good, but unless you keep up a good relationship with your employees than your buisness will fail.

Involved in this, you must remember to spend time at the restaurant and interact with your employees and also to keep constant communication with your employees.

Ask what things they think would improve your buisness and also answer any questions they might have to the best of your knowledge, if you don't know, try to find the answer from other sources.

Remember that your buisness will fail if the employees aren't happy, let them know they are appreciated, that their ideas are appreciated, and award them with incentives.  They represent your buisness.

Also, don't forget to teach employees a multitude of tasks, which will cut down on labor expenses.

Answer 10

Basics to Getting Started

Starting a business can be a rewarding undertaking, but it comes with its challenges. Before starting a business in Ontario, it is wise to do your research.  Ask yourself if you are truly suited for entrepreneurship and understand that significant effort may be required.  You should thoroughly enjoy the field you are getting into and you must believe in your service; it may consume much of your time, especially in the start-up phase.  There are several issues to consider such as regulations, financing, taxation, managing your business, advertising and much more.

Industry Overview

Maintaining High Health Standards

As a restaurant operator, your main preoccupation should be to maintain high health standards.  Maintaining traffic in your restaurant depends on it, as your restaurant will probably be inspected and appraised.  Important steps to take into consideration when dealing with health issues include:

food temperature control;

protection of food from contamination;

employee hygiene and hand washing;

maintenance and sanitation of surfaces and equipment that come into contact with food;

maintenance and sanitation of surfaces and equipment that do not come into contact with food;

maintenance and sanitation of washrooms;

storage and removal of waste; and  

pest control.

Designing your Restaurant and Calculating Seating Capacity

Depending on your experience, finances, location and customers, you will have to decide on the type of restaurant you want to operate (traditional, ethnic, specialty, coffee shop, fast food, cafeteria, self-serve, etc.), and aim for a practical, useful layout, that will set the mood.  It would be good to have all of the following:

seating/waiting areas, serving room, cashier area, rest rooms, bar (optional);

one or more areas from which you can view the entire restaurant;

lighting, signs and obstacle-free traffic flow;

a variety of seating arrangements: 50% of customers come in pairs; 30% come alone or in groups of three; and 20% in groups of four or more;

adequate room - the suggested square footage requirements per chair are: 10-20 sq. ft. in traditional restaurants, 10-12 in cafeterias, 7-17 in coffee shops;

a kitchen that allows efficient and effective food preparation and interaction between staff;

safety in movement, dry and cold storage, dish washing, an area for staff's personal items;

convenient delivery zone, ease of cleaning and maintenance, and proper ventilation and lighting.

To determine the maximum potential of your restaurant and break-even point:

determine desired profit - convert to percentage of sales to get sales required;

determine number of operating days - divide number of days into sales to get average daily sales;

estimate volume percentages for meal periods (breakfast, lunch, dinner);

multiply figures in step 3 by average sales per day to get dollar volume per period;

determine average check per meal period;

divide dollar volumes in step 4 by average check for the number of patrons per period;

estimate a) average seat occupation per meal period; and b) time per meal period;

divide time per period by average occupation to get seat turnover per period;

divide possible seat turnover into number of patrons to get number of seats required per period;

take the largest seating requirement in step 9 and add a 20% safety margin for the seating capacity.

Planning Your Business

What is a Business Plan?

A business plan is a recognized management tool used by successful and/or prospective businesses of all sizes to document business objectives and to propose how these objectives will be attained within a specific period of time.  It is a written document, which describes who you are, what you plan to achieve, where your business will be located, when you expect to get under way, and how you will overcome the risks involved and provide the returns anticipated.

Why Do I Need One?

A business plan will provide information of your proposed venture to lenders, investors, and suppliers to demonstrate how you plan to use their money, and to establish a basis for credibility of your project.  This plan will serve as a guide to the various areas that you as a manager will be concerned with.  As you work through this plan, adapt it to your own particular needs.

Regulations

Environmental Assessment and Approvals

For many of the small or medium-sized business in Ontario, complying with environmental regulations is just a part of their day-to-day business.  However, not all businesses are sure if they are subject to specific environmental requirements or not.  Some of the most common regulations include air permits, hazardous wastes, water quality, etc.  For more information on whether your restaurant should be complying with these regulations please contact the Ministry of the Environment Environmental Assessment and Approvals Branch

Municipal regulations

Keep in mind that specific municipal requirements may also apply, depending on the city where the business will be located.  Local municipalities may be responsible for the administration of certain business licenses, and they are also responsible for the administration of certain provincial laws, like the Health Protection and Promotion Act, which governs community health standards.

. Financing

The Canada-Ontario Business Service Centre has created documents, which provide an overview of some of the main financing options for individuals starting and operating a business in Ontario, including programs offered or supported by the government.

Taxation

Dealing with Business Taxes

All businesses must be aware of the various taxes that may apply to their product or service.  Depending on the type and location of products or services being offered, federal, provincial and/or municipal business taxes may apply.

Managing Your Operation

Insurance

Insurance needs for businesses vary greatly.  It is best to choose an insurance agent or broker familiar with your size of business and, in particular, an agent familiar with your type of operation.  If you don't have an insurance agent, it could be a wise decision to ask other business owners in your area to recommend one.  

Your local restaurant association may also have information about insurance packages specifically tailored for restaurants.  The following list is included to remind you not to overlook the complex areas of business insurance.  It is best, however, to discuss your specific requirements with your insurance agent.

Basic insurance:

fire insurance (extended coverage on buildings and contents);

liability insurance;

burglary protection (theft coverage); and

dishonesty insurance (covers thefts by employees).

Marketing/Advertising

Word-of-mouth advertising and good public relations are often the best ways of promoting your business.  Depending on your market and its size, also consider flyers, business cards, brochures, newspapers (especially for holiday promotions), radio, TV, the phone book and the Internet.  Also, bear in mind that a satisfied customer is good advertising.  Referrals are also a valuable way of making customers aware of your products or services.

A web site is also a good marketing tool. It should have details to describe the location (your address, telephone and fax numbers, and directions on how to get to your establishment), hours of operation, services offered, credentials and anything else you think may be of interest to potential customers.  However, once you launch a web site, you should update it on a regular basis.

Participating in community events is another way of advertising your business.  You may also want to hold events that will promote your business.  No matter how you choose to market your business, it is wise to track how your clients became aware of your establishment - this may help determine your future advertising strategies.

Furnishing and Equipment

Before you open your restaurant, you will probably want to buy tables, chairs, lighting and decorative items. You might also need a kitchen, a bar and dinner wares.  The menu, size of restaurant and kind of service will determine the type of equipment you will require.  For assistance in this area, you might want to try to get the advice of a sales representative or consult trade publications and manufacturers' Web sites.  An important factor to consider when choosing equipment is the after-sales service and repair and their affordability.

Financing your EquipmentUsed Equipment - Consider buying used equipment as a cost-saving measure.  Sources of used equipment could be a restaurant that is closing or dealers in second-hand equipment.  The drawback to this approach is that, often, there are no guarantees with the purchase.

Planning your Menus

Plan your menu carefully.  Try to know what items your customers prefer and how they like them prepared.  Try to provide variety while maintaining stable cost averages.  Menu prices are a combination of food costs and what is needed to meet expenses and realize a profit.  Generally, the price of an item is approximately three times the food costs, depending on restaurant type, operating expenses and competitors' prices.  To establish pricing:

estimate your sales - counter-balance higher cost items tagged with lower mark-up, with higher mark-ups on lower cost items;

maintain a desired overall food cost percentage, usually 33-40% of gross sales, and a normal margin of profit; and

balance items ranging in popularity - monitor high demand items which can determine your success.

Personal Information Protection and Electronic Documents Act

The Personal Information Protection and Electronic Documents (PIPED) Act sets out ground rules for how private sector organizations may collect, use or disclose personal information in the course of commercial activities.  As of January 1, 2002, the personal health information collected, used or disclosed by these organizations is also covered.

Catering

A catering business follows many of the same regulations as a restaurant.  You should decide whether you want to run your catering business from your home as different regulations may apply.

i know this is 2much but ya if you r talking about a restaurant you have to expect this for more

http://www.cbsc.org/servlet/ContentServe...

hope this has helped

Answer 11

Best Location

Customer Service (Very Important)

Quality

Cleanliness

Cost effective (for both customers and you)

Skilled Labor

Teamwork

Advertise regularly

Respect

Answer 12

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Answer 13

1.Food habit of the customers

2.How to get good quality raw materials

3.How to train your waiters to behave properly with the customers

4.How to deliver best quality food

5.How to keep your accounts

6.How to plan for festivals+special occasion sessions

7.How to plan for future growth

8.How to attract new customers by advertising

9.The customer-preferred ambience in your resturant

10.How to deliver a large variety of food quickly to the customers

Answer 14

1. IS THIS AN ORIGINAL IDEA

2. WILL THIS VENTURE MAKE MONEY

3. WHAT GROUPS OF PEOPLE AM I MARKETING TO

4. DO I HAVE ENOUGH MONEY SAVED UP FOR THE FIRST COUPLE OF  YEARS, YOU PROBABLY WILL END UP NOT MAKING MUCH OF A PROFIT THE FIRST YEAR.

5.DO I LOVE WHAT I DO

6. WHAT DOES THE FUTURE HOLD FOR THIS BUSINESS, WITH TECHNOLOGY AND ALL.

7. IS THIS WHAT I WANT TO DO FOR THE REST OF MY LIFE

8. LOCATION LOCATION LOCATION

9. POSSIBLE GROWTH AND DEVELOPMENT

10. EXPANTION IF IT DOES WELL