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    How to Start a Restaurant on a Budget
    How to Start a Restaurant on a Budget
    How to Start a Restaurant on a Budget
    Ebook168 pages1 hour

    How to Start a Restaurant on a Budget

    By J.H. Dies

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    About this ebook

    The best way to start and run a profitable restaurant!

    Have you ever wanted to chase the dream of owning your own restaurant?

    This book is a complete guide with everything you need to start your own restaurant even on a budget.

    Even if you have never owned or operated a restaurant before, this guide will show you how.  If you have started a restaurant, and are looking for a way to make more money, or improve the business, this is your guide.

    From best selling author and hospitality expert J.H. Dies, this guide contains an extensive selection of actual business tools and advice including:

    How to choose a restaurant location

    How to experiment with your concept before you leap into business

    How to prepare a business plan

    Where to get financing for your restaurant

    Food and menu planning and costing

    How to staff your restaurant and manage labor

    How to market your restaurant

    Money saving tips for a small restaurant startup

    How to build a successful restaurant brand

    Using social media to market your restaurant

    Advice on improving profitability

    How to start and run a profitable bar

    Finding and selecting inexpensive equipment for the restaurant, bar and kitchen

    Every form, spreadsheet, checklist and tool you need to own and operate your business, and much more!

    Use this book to find out if you have what it takes to succeed in the competitive restaurant business.

    We start from scratch with real ideas to generate revenue, test your concept, and get your restaurant started successfully.

    LanguageEnglish
    PublisherJ.H. Dies
    Release dateMay 26, 2017
    ISBN9780154693983
    How to Start a Restaurant on a Budget
    Author

    J.H. Dies

    J.H.Dies is a best selling author with years of experience in event planning and private hospitality. He has written ten books featuring all of the key tools and details he and his wife use to make their businesses successful. These are not lofty pieces of theoretical advice. Each of these books contain the specific agreements, planning information, checklists, interview and preparation notes, and marketing guidance that have proven successful for years.

    Read more from J.H. Dies

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      Book preview

      How to Start a Restaurant on a Budget - J.H. Dies

      By J. H. Dies

      A Newbiz Playbook Publication

      J. H. Dies retains the exclusive rights to any use and training applications of the How To Start a Restaurant on a Budget

      How to Start a Restaurant on a Budget.  Copyright© 2017 by J.H. Dies All rights reserved.  Printed in the United States of America.  No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews.  For information address Newbiz Playbook Publishers at [email protected]

      FIRST EDITION

      ISBN – 13: 978-1546939894

      ––––––––

      For downloadable tools emailed directly to you please email [email protected] use the password Restauranteur in the re: of the email

      For my family, the answer to my why

      Chapter 1

      Understanding Your Product

      ––––––––

      The fundamental truth about a great restaurant is that the product is, for those who join you, an experience.  A fantastic experience will be spoiled by disappointing food.  The reverse is also true.

      Successful restaurants treat every customer as if they were a guest in their own homes.  I have always favored restaurants referring to customers as guests, because the word carries a level of closeness that many restaurants never achieve.  Having employees and leadership use this as part of their everyday language, can be transformative in making this experience a reality.

      It is worth breaking down this element into its parts for more detailed discussion.

      Lead with experience as opposed to food, because all too often the new restaurant owner only cares about food.  Food is quite obviously critical, but in making decisions about budgets, timing and the space where the restaurant will be located, experience is an afterthought.

      Is your place a cozy hangout for friends to have comfort food at a slightly rowdy noise level with a locally brewed beer, or are you looking to create a more elite dining experience in a quiet dimly lit romantic environment?  Is there a rowdy German Band entertaining the crowd, or will you require a large storage system for a diverse offering of the finest wines?  If this is your first experience starting a restaurant, we will encourage even the most accomplished chef’s to begin with a casual style dining experience.  This will be helpful for keeping costs at a minimum, and expanding the client pool with a more frequent dining fit. 

      New restauranteurs tend to think of food and menus simply in terms of taste, and offering a widely attractive menu that favors the individual talents and recipes of new business owners.  This, in my opinion, coupled with poor decisions about buildout and equipment expenditures are among the reasons most restaurants fail when they do. 

      This book will provide ideas, not only for testing your concept, or starting with a lower economic commitment, but also for setting up your business to succeed with food planning.  Food, for example, should be seen as a hard expense.  Good flavor, consistency, and food quality must be a given to succeed, and we will cover ideas on how to ensure success here.  From the beginning, a smart restaurant owner will create a menu that limits the different foods required, while maximizing dish flexibility with sauces, preparation labor, seasoning, and preparation styles.  Food shelf life is also a factor, so that in the beginning extensive amounts of food are not wasted or lost.  Frankly, beverages tend to be the most profitable items in most restaurants, and often have much more controllable shelf lives.  They should absolutely be a part of planning.

      ––––––––

      Ignore these fundamental truths, and none of these contents will matter.  Embrace them, and you will succeed.  The goal is to create Raving Fans at every opportunity.  The clients you help will have friends and family getting married, and you want them to insist on you to handle them. 

      Starting With a Plan

      ––––––––

      Many Restaurateurs start their businesses as caterers from home with a dream to one day open multiple locations, or even franchise a brand.

      The business is a difficult one, and you should start with an idea of where you want to finish. 

      If you simply want to augment income, and have a talent for cooking, with no desire for anything more than a small locally based business, your journey is easier, but from the beginning, you need to think about your brand. 

      You should have a very detailed vision of the brand including experience and food.  This should be in the form of a wish list with two parts.  First, what are the must haves for consistent protection of the brand and image?  Second, what would you like to add over time to cement or finalize the brand.

      Many restauranteurs, especially first timers, focus on a business plan and getting funding from traditional lenders.  This focus can be misplaced.  Frankly, traditional financing is very difficult for first time restauranteurs without substantial private funding contribution.  Don’t worry.  We will walk through that issue in this book, but for now we want to reduce risk. The business plan should have some empirical information about what works, or doesn’t.  Your approach may change, once you try some of the experiments we recommend, and in any case

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