As I write, a young couple I know are sinking every penny they have into a “Champagne and Oyster” bar in the south of England. With the current economic climate, this may be questionable, but with their background, knowledge and attention to detail, fingers crossed they’ll make a “go” of it.
The doors to success however, may not open straight away. They are currently within one month of the opening and builders are still renovating, oyster and lobster suppliers are not decided upon and there’s a distinct lack of possible staff, such as waiters, front of house and Chefs!
The first thing to do when you set up a business is to develop your “Business Plan”. Choose the right location – near a fairly busy road – so that your establishment’s easily seen by passing traffic. A good name is important for the restaurant. It should say exactly what’s on the tin, but have a bit of flair about it too. Get your alcohol licenses, sort a fabulous, but manageable Menu and arrange the interior décor to your taste.
It’s important to calculate your start up costs and try to keep to the budget. Choose equipment for the kitchen, determine your profit margins and engage staff. Staff should be on board in good time, but not so early that they have nothing to do. Whenever you work with food, it’s important to adhere to very strict health and food safety guidelines and get official approval in good time before the opening.
As to my friends, I think they have it all under control and I’m looking forward to their opening night!
