Restaurant Recon

• Starting a restaurant requires planning, research, and the right equipmentfor success.
• 70% of new businesses survive at least two years, with many driven by passion.
• Mobile delivery apps increase demand for customer service representatives in the restaurant industry.
• Conduct thorough reconnaissance to understand successful restaurant operations and identify areas for improvement.
• Many restaurateurs learn on the job, often starting as chefs or delivery drivers before opening their own places.
• Social media has created food influencers, making restaurant reputation management crucial.
• Local libraries and eBay offer valuable resources for restaurant industry publications and insights.
  

Starting a business is risky but with proper planning, research, and the right restaurant equipment it can be successful. In fact, of all the businesses that close in 10 years time only 30% fail in year 2 or 3 which means 70% survive at least two years. More than 50% of people who start their own company do it to follow their passions. Others take risks for new chances, like earning more money than other jobs provide.

With the rise of mobile delivery apps, more people are eating out without even having to leave home. As this trend grows, we need more customer service representatives. They answer questions about menus and orders. This means you are not just doing your job. You are also helping others enjoy their experience. Did you include the cost of delivery apps in your business plan?

Planning Your Restaurant Start-Up

There is an old military cliche that states "Time spent in reconnaissance is seldom wasted." The more you operate you restaurant on paper with research and planning the better.

I research the selling of restaurant equipment online and offline. You need start going restaurants and ask.

• Why is this place a success?
• What's it got?
• Why isn't this joint jumping in such a nice location with such great decor and marvelous food?
• What an unimaginative way to position the tables!
• Is there some structural reason why the restrooms are in that awkward spot, killing three tables stone dead?
• Why don't they partition off the entrance?
• Couldn't someone tell that busboy not to crash a load of dirty plates into the tray so noisily every two minutes?
• Why does the host look so sad?
• Why did that waitress suddenly burst into tears and rush off the floor?
• What a boring menu! Here's a good idea!

And so on. Discussion will help, though there will come a time when the requirement is not for conjecture but for action.

Most restaurateurs work in the business and graduate to open their own places. They learn on the job and rarely undertake any formal study, confining themselves to occasionally checking out the competition. They start young and gradually absorb information.

Many successful restaurant owners began as chefs or pizza delivery drivers. They often hire front-of-house managers and hosts. This helps them manage the important task of dealing with customers and staff.

Restaurant reconnaissance and reading is very important these days. Social media sites like Yelp, Twitter, Instagram, and Facebook have created food influencers. Now, anyone can be a food critic.

Most local libraries have a large number of publications about the food service industry. These can provide useful information and ideas.

Is it slim pickings at your local library? Another option is eBay you can find all kinds of restaurant publication for less than a Starbucks cup of coffee.