Monday, 5 June 2017

Joshua Manocherian: My Tips on Running a Small Restaurant Part 1

Joshua Manocherian Shares His Tips on Starting a Restaurant Business

Hi, dear readers! Joshua Manocherian here. When my wife and I decided to open a restaurant, I must admit that I had a lot of apprehensions about it. After all, my wife and I didn't really have any hands-on experience in running any type of business. While we did a lot of freelance work, we've never had a go at a traditional brick-and-mortar business with overhead and utility expenses, operations, and general management needs.

While my apprehensions and fears may be legitimate, they nevertheless were an obstacle that I needed to hurdle if I wanted to truly go ahead with a career shift that has been on the back of my mind for the longest time. So when my wife and I finally, finally decided that managing our own restaurant was the next—and best—step for us, we made it our goal to never quit regardless of the roadblocks and stops that could be thrown our way.

With that said, my first tip is to keep your eyes on your goal and never quit, no matter the obstacles, delays and dead-ends. There will be times when you'll doubt yourself and your decision, and perhaps even berating yourself for giving up a stable job to chase a dream. These are the times that you need to remind yourself that quitting wasn't part of the deal when you started on this road.

Now, as to the details of your small restaurant, the first thing you need to do is look for a good location. This can be quite challenging because business locations can be a hit-or-miss deal. Ever wonder why some restaurants don't make it despite the heavy foot and vehicle traffic, while others located in a remote neighborhood have customers lining up for hours? A lot of it has to do with the neighborhood, the purchasing behavior of the consumers within your vicinity, income, and of course, your menu.

So when choosing a location, analyze the demographics, the neighborhood diners and restaurants, and other social indicators. You should also pay attention to the lease agreement as sometimes it's the exorbitant rental fees that are taking up almost all of the profits. You may also want to check the history of the location. Whether you're superstitious or not, it wouldn't hurt to find out the location's past as this could be a factor for consideration for some consumers.

Still on location, is the commercial space in good condition or does it need extensive remodeling or renovation? Check also that all utilities are in perfect working order; that the space follows strict building and safety codes, and that you have enough room for the dining area, lounge or waiting area, and the kitchen.

I will talk more about space, kitchen, and table set-up in my next post so please stay tuned for that!

If you have questions regarding running a small restaurant, or you wish to share your thoughts about this post, please feel free to leave me, Joshua Manocherian, a comment below. I look forward to hearing from you!

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