Guide to Running / Managing or Opening Your Own Restaurant

There are a few things you should know before running / managing or starting a business in the hospitality industry.

First and foremost, the hospitality industry is all about providing excellent customer service. This means that your business will need to be focused on making sure that your guests have a positive experience from the moment they walk in the door until the moment they leave. Secondly, it is important to remember that the hospitality industry is very competitive. This means that you will need to make sure your business stands out in some way, whether it is through offering unique services or having a standout décor.

Planning a Restaurant Business

  • Explain restaurant, restaurant management, and the restaurant industry in detail.

    Outline all the initial steps and elements needed to plan and set up a great restaurant business.

    Describe how to create an excellent layout for your restaurant areas.

    Recognise the legal specifications to open and run a restaurant smoothly and safely.

    Discuss the importance of menu and drinks in the restaurant business.

    Describe menu planning and drinks management in detail.

    Recall how to source goods and manage inventory in your restaurant.

    Explain proper ways to store products and foodstuff.

  • Definition of a restaurant

  • What is restaurant management?

  • Restaurants in the catering industry

  • Commercial Restaurant and Catering Segment

  • Non Commercial Catering Segment

  • Restaurant industry in the UK

  • Popular types of restaurant

Restaurant Industry

  • Preparing your business plan

  • Why do you need a plan?

  • How can you be benefited?

  • Figuring out where to start

  • Deciding on what kind of restaurant?

Choosing Your Restaurant

  • First impression

  • Public areas in your restaurant

  • Outdoor areas

  • Front work areas

  • Delivery areas

  • Kitchen layout

  • Refuse storage

  • Parking, Licence

  • Local government and your business

Restaurant Layout and Legal Requirements

  • The importance of the menu

  • Types of menus

  • Menu planning and Dish creation

  • Truth and Accuracy in the menu

  • Special diets

  • Projecting menu costs

  • Examples of menus

Menu Planning

Getting Wines Right

  • Pricing wines

Guidelines for Selling Alcohol

Water, Coffee and Tea

  • Coffee

  • Tea

  • Other drinks

Drinks Management

Purchasing

  • Listing what you need

  • Purchasing specifications

  • Finding suppliers

  • Ordering

Storage

  • Types of storage

    Building an efficient inventory system

  • Reducing waste

  • Eliminating spoilage

Receiving

  • Receiving tips

Purchasing, Receiving, Inventory and Storage

  • Restaurant management entails the establishment’s planning, scheduling, and day-to-day management.

    Fine dining establishments offer an upscale dining experience that frequently consists of multiple courses (e.g. salad, appetizer, entree, dessert).

    A restaurant focuses exclusively on food and beverages services, unlike a hotel that also offers lodging with food and beverages.

    Making a successful business plan requires extensive research, numerous questions, financial projections for the present and future, and genuine soul searching.

    Your business plan will help you clarify your vision and potential, as well as identify potential roadblocks.

    Repeat business is guaranteed if you have the right atmosphere and food, a good selection of wines by the glass and bottle, and a decent selection of local beers on tap.

    Your restaurant’s first impression is critical, and you must keep relevant factors of your restaurant’s first impression in mind.

    Arrange all plants, trees, and decorations so that they conceal undesirable views, protect customers from the wind, and absorb noise, especially if you offer outdoor seating.

  • You need to establish a relationship with your local authority to plan permission, build regulations, and any structural changes you wish to make to the property.

    The menu is critical, as it demonstrates the kitchen’s capabilities and strengths.

    To maximise profits, place your higher-priced items second from the top and second from the bottom, as these are the two locations where customers tend to order the most frequently.

    The majority of inexpensive and moderately priced wines are intended to be consumed immediately.

    Cellars are ideal for wine storage because they maintain a constant temperature for the wines.

    Purchasing is the process by which a restaurant acquires goods or services to carry out tasks.

    By creating purchasing specifications, you can manage the quantity and quality of items you purchase and ensure that your order’s products are consistent.

    Effective order placement is impossible until you have a clear understanding of the items in your inventory lists.

Financing Your Business, Recruitment and Other Tasks

  • Describe how to raise money for your Restaurant business.

    Estimate, evaluate, and control expenses in your restaurant.

    Indicate the process to hire and train the right person for the job.

    Recognise the must-haves safety protocols and hygiene measures for the smooth running of the restaurant.

    Discuss the importance of technology and list some ideas and applications.

    Summarise day to day activities of a restaurant.

    Describe how to manage your customer.

    Outline the various ways to promote and market your restaurant.

Raising the Money

Working in a Partnership

Capital Expenditures

Evaluating Financial Performance

  • Daily Business Review

  • Cash Flow Analysis

Managing Costs

Financing Your Business