How To Start A Restaurant

There are a million decisions that need to be made to start a profitable restaurant. For one of the biggest decisions here's 3 words to keep in mind. Location, location, location

I have seen restaurants that were setup properly not succeed because of choice of location. Sometimes just a few hundreds yard could be the difference between thousands of dollars in sales and profits, or a "For Lease" sign in the window.

The location should be considered before the lease or rent rate. If you find a fabulous location, with tons of traffic, it is probably going to be much more expensive than an out-of-the-way location on a dead end street. Remember, without customers, you don't have a business. Getting a great deal on a bad location will end up being a bad deal for the future of your restaurant.

Even the side of the street can make a big difference. Notice traffic patterns. Is the commuting traffic going the right way, at the right time, for the location you're considering? Is one side of the street busier than the other side? Why? Is the access on and off the street easier on one side?

Here's another point:
How to start a restaurant?, isn't as important as, "Is there a need for a restaurant there?"

Is there a need for your vision of a restaurant in THAT area? Are there more hungry hamburger eaters in that area than there are hamburger joints? You don't want to setup a vegan 4 star restaurant in the middle of Texas cattle country. You do not want to start a four star destination dinner establishment in an industrial area where everyone goes home at night. Are there potential customers for breakfast, lunch or dinner?

How do you know?

You have to go to your potential location and ask people. It will give you a great deal of information, demographic study, market research and confidence to learn more about how to start your restaurant.

There is a lot to learn to become a restauranteur. Fortunately, if you concentrate on a few priorities, most of it can be learned on the job. How to start a restaurant isn't as important as "How to keep your restaurant open, and profitable."

The statistics don't lie!

Most new restaurants don't survive a year! A little insider information might be ALL that is standing between a profitable restaurant, and becoming another unfortunate statistic!

Before you spend a small fortune opening (or buying) a restaurant, I suggest you read my FREE report I've titled "The Restaurant Industry's Dirty Little Secrets. To get your free copy of this insider information click here to get the report!

There was a single, unforgetable event that made me mad enough to sit down and write this. It is my hope that another rookie restaurant owner won't lose their dream due to a lack of good information. To read more of that story click here

Today's Independent Restaurant Business Tip

for . Getting ready to open your new restaurant is a busy, frantic time. Don't wait until the last minute to get setup for Interac, ATM, and credit card processors! For some reason the banks and credit card processors aren't in as much of a hurry to open as you are. Make sure you get this process rolling so that you'll be setup for opening day. Far too many restaurants open and say, "I'm sorry, you'll have to pay cash. We have got the processors setup to accept debit or credit cards for a few more days!". Not a great first impression for your restaurant!

Testimonial

Hi
I thought I would take a minute and say a big THANKS!!!! I have read your story over and over and over again. It was easy to read and easy to understand. Thanks for taking the time to put everything in perspective for me. I'll keep in touch and let you know how it goes.
Thanks your biggest new fan
Jolene