We’ve all heard of that show where Chef Gordon Ramsay comes to the US and savages floundering restaurants with the aim of building them back up into more successful establishments. And quite rightly so. With volatile staff, dirty kitchens, lazy chefs and bad food, is it any wonder he’s often left tearing his hair out? So, if you are in the tentative stages of setting up your own dream restaurant, read on to find out how to stop it becoming a kitchen nightmare.
Know Your Business
Even if you’re the owner and not the chef, you need to know the business of good food. If you have little experience, look for a mentor who can guide you on the road to success. You need to become an expert in the field of food so you can pinpoint any problems that arise.
You also need to know about creating a great atmosphere, exceptional service, and effective marketing. Go in blind, and you’ll fall at the first hurdle. You’ll need to be involved in running the day-to-day business, the restaurant floor and board meetings too. Get involved in all aspects of your restaurant else you will start to flounder.
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Create Something Visually Appealing
Most people dine out for the full social experience, not just the food. Not only should your dishes be of high quality and visually beautiful but so too should your menus, interior design and seating plans. You may choose to go rustic or traditional. Or perhaps modern, exotic or industrial. But no matter what, your space must be clean, striking and comfortable.
It also needs to be accessible for disabled guests. Invest money into the concept and design in order to keep attracting customers back for more. Search for gaps in the market and create something unique and enticing, that will generate interest, press and fans.
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