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."

Unfortunately, there aren't any college courses on "How To Start A Profitable Restaurant". (And if there are, they are probably taught by someone who's never owned a restaurant!) The statistics don't lie. Most restaurants DON'T stay open a year! I got extremely frustrated seeing unsuspecting new owners lose their dreams (and their shirts). Sometimes it's just a lack of good information that causes their businesses to fail and a great amount of personal heart break!

I have written a special email report in hopes that it might stop the growing statistics of new restaurant failure. So, before you spend your hard earned money acquiring and opening your restaurant, I urge you to read my FREE report "The Restaurant Industry's Dirty Little Secrets. Get your copy of this report today click here to get your FREE report!

There are a lot of successful restauranteurs. There is a HUGE number of well meaning, hard working rookie restaurant owners who simply aren't aware of the "insider secrets" to creating a profitable restaurant. One particular event caused me to sit down and write out this information. To read more about the event click here

Today's Independent Restaurant Business Tip

for . Make a point of scheduling a check of all lighting, (IN and OUT)! Some owner operators get so tied up inside their restaurant that they never take a stroll outside the building. I recall one marginally successful restaurant that had many lights out on their front sign for years. The owner always drove in the back alley and never walked outside at night time. You must try to keep a "critical" eye and see your restaurant as your customer does! (They aren't in the kitchen the entire time ;-))

Readers Comments

Patricia
Thank you for your help. I now feel I have the necessary information to beat the odds and make money with my new restaurant. I have bought and read many books on this subject as I put my plan together. No other writer has come close to helping me the way your did. You are obviously a very compassionate person.
God Bless You for sharing your knowledge in this way
Helen Jury