Monthly Archives: February 2011
Creating a Mexican restaurant business plan is really no different than working on any other type of restaurant business plan but there are few things to keep in mind, or at least consider, when working on starting a Mexican restaurant.
The first thing to keep in mind is whether or not he will be feeding people who are used to traditional Mexican food or whether your customers will largely be people accustomed to the American version of Mexican food. These are definitely not the same menu items.
Americans tend to like things less spicy than traditional Mexican cooking and they are more familiar with some of the staple items such as tacos and burritos and less likely to be interested … Keep reading
After the cost of food and the cost of labor, the next biggest single expense in starting a restaurant is the restaurant location itself. Most restaurant owners lease their spaces to being with and may, if success permits and the option becomes available, decide to buy the property down the road. In the beginning however it is usually more cost effective and a better choice to start with a lease.
The general rule of thumb is the lease should not be more than ten percent of your sales, and ideally not more than five percent. My more vague interpretation of this rule is to always get the best space you can for the least amount of money.
What does … Keep reading
Remember how the Internet was going to cut out the middle man and dis-intermediate everything? I do. But it didn’t happen. Well, it did in some cases, but in lots of others (almost all, I’d say) it just traded one middle man for a different, online middle man.
This website (see below) appears to be another one of those types of deals. This online company wants you to order your restaurant food through them- all of it, from everywhere, no matter what (insert evil laugh here).
More signs that the restaurant business is quickly improving keep showing up in the news.
This article below is not an industry article per se but just an announcement of several new restaurants opening in spaces previously occupied by restaurants that have gone out of business. In the last couple of years it seems that when a restaurant closed the space would sit empty for a long time but this doesn’t seem to be the case as much anymore and new restaurants seem to be moving it fairly quickly.
As I’ve discussed before the advantage of moving into a location that was already previously a restaurant is that you can save a significant amount of money on the buildout and … Keep reading
This article below, actually really it’s just a press release, is a reminder that not all the best concepts for starting a restaurant are going to be home grown.
This particular story is about someone who is looking to bring franchise concepts to the United States from Canada but really it should just serve as a reminder in the larger picture but you can find things that work anywhere and bring them here.
In fact it’s probably better to look a little farther afield than just your surrounding community to see what might be available and what concepts you might be able to take on par or combined with other ideas to meet a new demand or offer a unique … Keep reading
Aside from the cost of food labor is typically the biggest single expense for your restaurant business. Without some experience in creating restaurant business plans it can be difficult to know exactly how much labor you’re going to need to serve the volume of food do you expect to sell.
This is where having an experienced restaurant adviser comes in handy as they can often help you figure out the hours and the number of staff you will need. Using the labor calculator in the spreadsheet Way of art he outlined all the possible positions although you can serve you have more positions or change the titles if you prefer. Your job is to determine how many hours each … Keep reading
Here’s a cool success story that I came across about a guy with a vision to open a restaurant who follow through and now 19 years later is still going strong with the restaurant that grosses well over $1 million a year.
Naturally the very first sentence of this article states with most people believe to be almost a truth on par with the 10 Commandments that restaurants are very hard to open and very likely to fail.
Of course I disagree with that. I strongly believe, and evidence backs me up, that if you have a solid restaurant business plan and you have done the front end work to figure out what it will really take to create a … Keep reading
It’s one thing for the general public to say people who are sick shouldn’t come to work and even easier for common sense to dictate that people who work in food service should definitely not come to work when they are ill and potentially contagious.
But like most things it’s not quite that simple. As restaurant owners it is difficult to afford health insurance as it is and it is rare unless you are a large chain to be able to afford to offer your employees paid sick leave. Of course at the same time the last thing you ever want is make some of your customers sick by having an employee work who is not well.
The article below … Keep reading