The fact that everybody needs food and that this need occurs every day, makes running a food business fun, exciting, and so full of possibilities.  But just because food is a universal need doesn’t necessarily mean every food business is bound for success.

With so much competition in the food business industry today, it’ll all boil down to which restaurant serves the best food at the best price and at the best location possible.

Creativity and resourcefulness are key to making your restaurant business a success.

That is why Alsco stresses the importance of coming up with a solid restaurant business plan. Whether you are just about to start your food business venture or want to improve your existing business, a good plan is essential to success in such a competitive industry.

Alsco are experts in the industry. We help the restaurant and catering industry by providing clean and hygienic linen, food & glass wipes, catering workwear, various kinds of floor mats, continuous towel, first aid and washroom services.

But not just that! We’ve put together a list of great ideas that will help you when starting up and managing a sustainable restaurant business – increasing your profits and potentially turning your restaurant into an integral establishment in your local community.

CREATE THE PERFECT AMBIENCE

1. Choose The Best Location

The location is a key factor to keep in mind when opening a restaurant.

Having the best location can be the decisive factor in the success of your enterprise. An ideal establishment would be located in a busy neighbourhood with easy access. Somewhere central which offers facilities such as parking or easy access to public transport is ideal.

You should choose a location that meets specific physical characteristics that can be adapted to the requirements of the concept and budget of your restaurant.

2. Décor And Design Matters

Michael Shen, restaurant reviewer and food photographer of ImStillHungry shares that service and décor are important factors in your customers’ minds. While both come second to food quality, it is these two aspects that can really seal the deal when it comes to making a memorable experience. This is how Michael Shen rates restaurants.

If you are going to need professional help with the design and decor of your restaurant, Alexandra Morris, a Sydney-based Commercial Interior Design, adds that it’s important to always appoint a great designer that has a portfolio of hospitality projects.

Not only will they maximize the best use of your space, they will guide you through the procedures involved with council regulations as well as making sure the overall design meets Australian Standards and food codes.
— Alexandra Morris

 

 

 

 

3. Plan Before Doing Fit Outs And Buying Equipment

 

Before you plan your kitchen and the equipment that you require to fit it out, make sure you have a design and cost analysis of your menu and style of food offering.

 

Peter Giannakis of www.thehospitalitycoach.net said:

 

“I often see new business owners who were sold equipment they just didn’t end up fully utilising. The style of food will also dictate the layout and workflow when designing your kitchen.”

 

 

4. Space Constraints Shouldn’t Be A Problem

 

If you think your space is not big enough, it’s okay. Having an available seating under 10 is still a great way to cut costs not just on your fit out but also on the long-term costs of running your restaurant.

 

Design your restaurant space to give it a stunning and welcoming atmosphere. Make up for the space constraints by offering a “takeaway” service. This will help you spend less on staff and reduce the need for table service and clean up.

 

 

5. Optimize Your Space

 

Observe and evaluate the areas of inefficiency in your space to identify where you need to make changes or renovations. Even small changes in your space can lead to a reduction in the number of staff members you need per shift without affecting the service speed or food quality.

 

Julia Gouye of CafeIdeas.com.au recently wrote about a concept called the “kitchen work triangle”. It combines design, functionality and efficiency, making it easier for restaurant owners to determine their kitchen layout.

 

Consider making your kitchen an ergonomic work area to reduce the distance and effort required for your staff to work effectively.

 

6. Put Up A Service Well

 

This works best if you have a long bar. Having a service well on both sides will help servers get drinks easily.

 

 

7. Re-Organise The Kitchen

 

Make sure your kitchen is laid out so that your staff can work efficiently and even multitask – e.g. working on the fish station and the fryer at the same time.