Restaurant Recon

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. Over 50% of those who start up their own company do so because they want to work on what they feel passionate about most while others are willing to take risks for new opportunities such as making more money than other jobs offer them.

With the rise of mobile delivery apps, more people are eating out without even having to leave home. With this growing trend comes an increased need for customer service representatives who can answer any questions about menus and orders- which means you're not just working at your job but also doing something that helps 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.

A long line of successful restaurateurs started as chefs or delivering pizzas, but they often employ front of the house managers and hosts to cope with the fine art of handling the public and staff.

Restaurant reconnaissance and reading is very important these days. The social media websites Yelp, Twitter, Instagram and Facebook have spawned food influencers and enabled everyone to be a food critic.

Most local libraries have enormous number of publications covering aspects of the food service industry that will yield 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.

New Restaurant Equipment at Used Prices Restaurant Equipment Prices

The Restaurant Warehouse sells Atosa USA, the leading brand NSF rated in commercial refrigeration and cookware. Atosa USA offer a highly durable and efficient performance in any commercial environment.

• Free delivery in the continental United States
• No lift gate fees
• Available financing for purchases over $1,000
• No lofty down payments required (so you can start cooking today)
• And no overhead or middleman to cut into your savings 

Always remember that the menu should influence your restaurant equipment needs.

NSF Rated for restaurant equipment sanitation is awarded to Atosa USA

All propane and natural gas powered Char-Broilers, Griddles, Hot Plates Deep Fat Fryers One year parts and labor warranty. Deep Fryer oil drums Five year warranty. The Commercial Refrigerators, Commercial Freezers, Sandwich Prep Tables, and Pizza Prep Tables come with a two year parts and labor warranty. Plus you get a Five year compressor warranty. We offer the option is to finance restaurant equipment. Finance your restaurant and have cash on hand. Budget your payments over several years making less expensive.

My name is Sean Kearney and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email therestaurantwarehouse@gmail.com. I answer emails, phone calls, or texts morning, noon or night.