I am often asked (by both students and friends that consider a career change) for my views and insight about opening a restaurant. I smile at the thought of the number of people who think this is an easy job, I mean what could go wrong right?
Depending on the area you are opening your restaurant you may be dealing with anything from competitors that are overly eager to see you closing down, to certain groups that offer you their “protection” services (often from themselves). So apart from the vision, passion, ability to learn quickly, ability to work hard for little returns in the early years, and financial and legal know how, you also need the character and ability to persevere against all odds… did I mention luck?
Research the area you are considering opening your business especially if you are not a local. If you are a local then the odds are in your favour but do not assume you know everything you need to know about the area even if it is your home town. I am assuming you have a great idea for a concept that really puts you ahead of competition.
Before you go crazy and spend all your savings do a feasibility study. You do not need to hire a really expensive consultant to do this for you, the information and understanding of each element of a feasibility study is already freely available on the internet. If you can read this blog then all you need is time and an appetite for learning.
Financial and legal know how, can be the steepest learning curve for someone without a business background. Before you consider hiring a professional do all the research you can so that the time you pay for, is good value for money. You want a professional to cover parts you couldn’t quite understand not start you off from the basics. For example in the UK the licensing act of 2003 is freely available here. Of course further down the road you will need to understand employment law but you are still at the early stages, we have not even started with the business plan yet.
If you have done your homework right, a lot of the feasibility elements will find their way into the business plan and all you will need to do is expand in the areas you consider most important. There are plenty of templates out there but I suggest to not use them and only have a look to see if you are missing a key section. For some good advice and forms links click here.
Consider your audience and build the business plan appropriately, you may need 2-3 versions of the same business plan for different audiences. Consider the business plan your secondary tool for raising finance. Did I say secondary? Yes. Not many investors are kind enough to go through a whole business plan, the most you can expect is 60seconds before your business plan is binned. So create a presentation that will allow a reader to see your project greatness within the first few seconds…(return on investment projections really help here). Consider this presentation ( I like a one A4 PDF presentation although some people prefer powerpoint) to be the "bait" that will allow you the opportunity to explain your concept further.
Even if you have your own finance ready I suggest you go through the trouble of doing the steps I mention above, because if you find that no one is willing to invest into your business then you need to take a step back and consider if it is lack of vision from them, or lack of concept viability from your idea.
If you manage to secure funding stay alert cause the best (and worst) is just around the corner….
...to be continued… (for part B click here)
Next week I plan to talk about sources of finance and perhaps the week after that getting the right team.
ReplyDeleteIf there are specific things you wish to see in this mini series post here and I shall try to tackle the issue you raise.
Ioannis why dont you open your own restaurant?
ReplyDeleteBecause my wife would kill me?
ReplyDeleteSeriously though, I have been there when I was much younger with no family and although it was tremendous fun it really sucked the life out of you. We used to work from 7 am to 2-3am the next morning we would get a couple of hours sleep (because mainly we would hit the bars at around 2-3am till 4-5am) and a short siesta for the summer months (winter was a little more forgiving).
Unless you are rich enough or have the finance to run a restaurant without the need to micromanage you must be prepared to be there 24/7 including holidays.
I always say it as it is to operators I consult, I have now other priorities in life (and I am not dreaming of becoming a millionaire). I am very happy in my academic/consulting role.
Having said that if a major investor came my way to try out a great concept I have in mind, I would be very tempted!
Hi Ioannis, don't forget we can help with feasibilty, budgets etc relating to all the catering equipment a new restaurant may need. See www.chillerbox.com for more info.
ReplyDeleteMarios from www.chillerbox.com also send me an email informing me that they can offer FREE support to budding startup restaurateurs, coffee shop owners, food retailers etc which would include:
ReplyDelete1. General advice on considerations relating to catering equipment
2. Assistance with preparation of budgets for equipment based on client’s operational needs for incorporation into business plans etc
3. Premises considerations from an equipment perspective including guidance relating to Planning, Building Control and Environmental Health matters
4. Assistance with reviewing feasibility of prospective premises from an equipment point of view including site visits, particularly regarding canopy/extract/ventilation systems
5. Guidance on matters relating to gas and electricity supplies and an understanding of the requirements of the Gas Safety Regulations
6. Planning and design of commercial kitchens, bars, coffee shop/deli/butchers display counters etc
7. Assessment of eligibility for obtaining leasing/asset finance of equipment
8. Access to our network of alliance partners who offer associated products and services to the sector including – premises agents, marketing and web design, interior design, furniture planning and supply, shop fitting.
Since this can be of interest to future restaurant startups I decided to post this here.
Thank you Marios.