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Restaurant Business Start-up and Management

Restaurant consulting beginning with following process; 

 Entry stage, data gathering, problem identification and analyzing.  Preliminary diagnoses.  Developing Assignment strategy plans and preparing proposals.  Implementation stage  Implementing Tools and Techniques.  Managing Change.  Evaluation -Termination stage (reason for termination if any), follow up services.  Job is done according to application of code of conduct.   Benefit to client is; 

New levels of performance  Evaluating an operation and suggesting changes that can increase revenues, guest satisfaction and most importantly increased profits. 


  The restaurant business is very challenging to be successful ,there are very important factors that may contribute to success. Rent affordability, no more than 8% of total sale.  Demographics match your concept requirements, customer’s profile.  Major market generators in the neighborhood ,attraction or shopping center.  Benefit and convenience for customer. 

In the beginning, we need a business plan with a clear vision for restaurant concept and cuisine style. Professional marketing research with strategic planning and project management regulation. We need to make sure you have financial stability to complete projects and for operational cost at the beginning! Recommended team of professionals: Depend on project complicity location and city regulation, we may need all or some of recommended team player and subcontractors ! 

Project manager ,Chartered accountant, Real estate agent,  Lawyer,  Restaurant consultant , Professional Executive chef,  Marketing, advertising promotion agency,  Designer/architect  Mechanical engineer, Equipment consultant, General contractor, Human resource consultant,  Operations manager,  Network of F&B supplier.

      Please inquire about our extended services and price list.

Restaurants trend planning  a new menu and more creative approaches

Words of suggestion from Chef Consultant


Running a restaurant may appear glamorous, but the stark reality is that 50% of restaurants fail to make it to their second anniversary. "If you can get through the first couple of years you'll have a good understanding of how restaurants work.

(Statistic  from Canadian restaurant association ) .

Running a popular restaurant takes a lot more than being a good cook/chef with everything from marketing skills to good financial sense essential ingredients needed for success. Getting the right location is important, as this can determine the business you'll attract. "People are more willing to travel to restaurants now, but if you want to pass trade you have to be in town."

If you do go for something out of the way, be sure you have adequate parking and arrangements with local taxi firms. Don't be afraid to go for premises that have been home to a failed restaurant, but make sure you do your homework thoroughly.  "Question why the previous restaurant had failed. If it was a general decline in business, then probably not a good idea, but if it was badly managed then it wouldn't be such a deterrent."

What's on the menu?

Your menu is vital. This needs to suit your customer base. For example, if you want to attract office staff for lunches (the fast casual restaurant is trendy) then put on an express menu that they can have within their lunch break. You could look at what other restaurants are offering or survey potential customers, perhaps offering a prize of a free meal on opening night.


Don't have extensive menus for lunch and dinner, wastage will be high (controlling food cost labor cost for better profitability), and holding stock which you don't need.

Paring a menu down to a much smaller selection makes it a lot more manageable as well as taking pressure off the kitchen staff. It can be changed on a regular basis and the variety can be added with daily specials or menus created for special events such as Mother's Day or Valentine's Day.

Correctly pricing your menu is also important. This can be tricky "Pitch the price at the type of business you want to attract and be careful about putting the price up."

But there again for fine dining people will pay for the best and for the Chefs skills in preparing their meal.

To succeed you'll also need to have a good head for finance. I will recommend to have a certified chartered  accountant consultation on monthly basis.

Leasing equipment is worth considering when you start up. Just about everything from kitchen equipment through to tables, chairs and crockery can be hired, reducing the initial set up cost. One person who'll inevitably want their cut is the taxman, then there could also be national insurance and income tax if you employ people.

The tax-man comment;

Payments will be expected on time or hefty penalties added; and it's not surprisingly, that the taxman closes more restaurants than banks. To avoid this, make sure you set the taxman's cut aside, preferably in a high interest savings account so you can earn interest on it.

As well as tax, there's also plenty of regulation that you'll need to consider. "You'll need to think about planning permission if you want to convert a building's use, registration as a food premises, licensing regulations if you're selling alcohol and contacting the performing rights society if you want any form of music"!

There's also employment law to consider, with the working time directive, particularly pertinent to the long unreasonable hours chef and cooks (mainly) / restaurant staff work.

Health and safety, HACCP food safety rules and regulation;

You'll need to obey health and safety and hygiene rules too. Unsurprisingly, there are plenty of requirements in this area as well as surprise visits from environmental health inspectors. It certainly pays to follow these rules.


Unless you're operating on a very small scale or have a family keen to help out, you'll also need to employ staff to work alongside you. Happy, enthusiastic staff can make a huge difference to your business, especially in front of the house. Even if you have the best chef in the world in the kitchen, if your waiting staff are miserable, customers won't want to come back.  Spend ages recruiting the right staff and don't take people on if they're not right,  Rather serve 30 people well then 60 badly. Money in the till is short term; you need to deliver the food and service that will encourage customers to come back again and again."

Keeping good staff is an art too. "Involve your staff," "Tell them your plans and have brainstorming sessions, and make sure you pay them a decent amount of money. Also spend time training them on the menu and wine list. This will make them more confident when speaking to customers as well as improving the customer experience.


Promoting your restaurant is essential too. "Word of mouth is the best way, you can pay for all the advertising you like,but personal recommendations are much better.

Running special events, such as a theme night or a two for one promotion can help attract business.

Be careful if you offer cheaper meals as you could find yourself losing business when your meals are full price.!

Building a customer database by asking customers to leave their details is also worth considering.

This allows you to send them information about your restaurant.

And don't be afraid to ask for advice. There are plenty of experts that could help.

Businesses that take professional advice are more likely to succeed and grow quickly.

How to raise finance;

While some celebrity chefs lucky TV stars can rely on backing from wealthy financiers, most prospective restaurateurs will have to visit the bank.

Raising money for a restaurant is no different to anything else. "You'll need to prove you'll be able to repay anything you borrow."

You'll also need to draw up a business plan. This will contain detailed projections of what you expect to take as well as a breakdown of all your expenditure act...

Borrowing money to buy a property does offer the lender the security of repossession. The amount you can borrow will depend on your business income projections.

With a leasehold property a bank will look for additional security. "The value of a lease is negligible, so they would look to secure the loan against your home or get a guarantee from somewhere else.


Last but not least: It's essential to put the money back into the business, especially at the beginning, and pay yourself first!

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