Opening a restaurant: a short guide to survival in 9 steps

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You have always dreamed of opening a restaurant, but now that your project is starting to materialize, you are in the midst of doubt, the key to moving from this confused state to a real road map is to do your research - a lot of research.

You already know that opening a restaurant is a great job that requires a lot of work and investment, you also know that you will have little chance of becoming rich overnight, and that the failure rate is very high ( 60% of new restaurants close in their first three years of existence) So why are you going for it?

The answer can be summed up in two words: passion.The life of a restaurateur is unique - to be successful, you often have to have a true vocation, and when a restaurateur is successful, he or she doesn't half-do it.

Knowing this, how do you maximize your chances of success?

By studying the lifespan of thousands of restaurants, we can determine what factors influence their success; while some factors are totally beyond the owner's control, there are many others that they can control.

Serving excellent food and having an original concept are two fundamental criteria, of course, but what you sell is quite an experience: from the food to the service, including the atmosphere, the setting, the geographical location., as well as everything that can be associated with going out to a restaurant, without forgetting, of course, that it is in the end just a business like any other, that is to say, obliged to keep balance between expenses and profits.

Posted Date: 2021-01-29

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