Want to Be a Restaurateur? Launching a Restaurant in 2018 and Beyond

Restaurants will always be in demand. What’s more, they will always provide limitless opportunities for an entrepreneur who wants to be a restaurateur. However, that would-be restaurateur will also have to be willing to put in hard work and resources.

The restaurant industry is a competitive one. But that’s not necessarily a bad thing. Competition is what drives businesses to perform better and find new pathways to success. If you’re interested in starting a restaurant business and being a restaurateur, this is your stop.

Usually, restaurateurs highlight three major activities that are necessary for launching a restaurant business:

• Market research
• Niche selection
• Development of a business document

But is there all there is to it? Let’s dive in and find out.

How to Start a Small Restaurant Business

As a restaurant owner, you can initially choose one of two options. One gives you a head start. The other will set you apart from the rest:

• Buying out an already established business and continuing its legacy
• Conceiving a completely new venture and building it up from scratch

Those who prefer to be up and running quicker may prefer the first option. However, if your intention is to realize one of your small restaurant business plans or personal visions rather than achieve a quicker ROI, the second would be preferable.

It is important to note that if you take over a business that was demonstrating a steady growth, it needs to continue functioning as it was. Granted, the desire to deconstruct and disassemble may be hard to resist. However, if the small business restaurant ain’t broke, don’t fix it.

Market and Niche Research for a Brand New Business

Analyze the market then consider your possibilities. The key thing to have in any restaurant is, obviously, the food. Opening up a restaurant with a menu nobody can prepare for you is not something that’s likely to end successfully. On top of that, your menu is also directly linked to your supply chain. If you’re situated in a suburb, expenses for contractors making deliveries could be costly.

Despite the fact that exclusive international cuisine is trendy now, you’re better off using a simpler template as your base. For example, consider a fast-food or a mid-level restaurant that serves regional cuisine. Less is more, and that applies like nothing else to a small restaurant business.

Once you have analyzed the market and completed your primary research, it’s crucial to distill everything down to its core with an actionable business template. This document should include the major elements that are required for any business to operate. That is, discuss your target market, competition, location, menu, staffing, marketing, branding, risk assessment, and equipment.

Moreover, no restaurant will function without furniture or kitchenware. Therefore, striking deals with manufacturers directly or distributors such as ArchiProducts, McDonald Paper or even KitchenAid is paramount.

Your small restaurant business plan is a fluid and flexible document. You should anticipate numerous revisions. Moreover, if you’re interested in expanding, wait until you’re firmly established and running well at your first spot.

Funding Your Restaurant Business

Once the planning phase is complete, you can procure funding in a variety of ways:

• Find an investor. Or better yet, an angel investor.
• Apply for a bank loan. As should be evident, financial institutions will only bankroll ventures which are sound from a business perspective and have minimal risks. Banks may also require you to put up collateral in the form of personal property or assets.
• Platforms such as GoFundme and Kickstarter have been known to help both business-related and altruistic fundraising causes. This could be a decent alternative if reaching out to an investor or a bank is not an option.
• Personal savings. Some entrepreneurs may have access to startup funds. Even though they don’t come with strings attached, you will be in charge of making sure that your business is sustainable.

Dynamics and Expansion as a Restaurateur

The first month after launch is arguably the most important one. That’s because this period will showcase your business’s potential. Two key components which are directly linked to the success of any business are customer service and marketing.

Even though it may be your business, it’s not wise to tailor it for yourself. You’ll be serving people with their own agendas, tastes, and inclinations. Your menu, along with customer relations, will need to reflect that.

Contrary to popular belief, brick-and-mortar restaurants don’t require inordinate amounts of marketing expenses in order to operate. Aside from the need to have a recognizable name and a presentable banner, you’re all set.

However, the digital world is a terrific place to generate leads. Moreover, contextual ads can be a decent place to jump-start your marketing efforts. On top of that, there’s the option to claim a free local business listing. That way, you’ll have a platform from which to speak with your customers and lend useful information without investing in a personal website.

RELATED ARTICLE: GETTING YOUR BUSINESS ON GOOGLE MY BUSINESS BEFORE IT EVEN OPENS

Conclusion

We’ve only scratched the surface, but hopefully you’re now aware of the risks and possibilities of being a restaurateur. The food industry is a continuously growing entity. Starting a small restaurant business is not without risk, but nothing worthwhile ever is.