You’re a chef who wants to start your own restaurant. What’s the first step?

Estudié y trabajé en una cocina, seguí mi carrera como Director de F&B y ahora tengo un Café Bar de estilo europeo, les cuento un único y primordial hecho sobre cómo llegué a ello. Comprendí al público al que iba dirigido (estudio de mercado informal) y “por suerte” hacía match con la propuesta culinaria que quería ofrecer. Así que trabajé en desarrollar una carta atractiva, rica, completa y balanceada en costos. No prestar atención a esto último es el primer error que comete un cocinero, piensa más (o únicamente) en que la carta sea rica o peor aún, en que lo satisfaga a él o que lo represente, olvidándose del eje del negocio, que son los clientes. Luego esta analizarla periódicamente y mejorarla constantemente de forma inteligente.

What's your org structure? Who runs FOH if you're in back? Who can you trust to be you when you are not there? Is financing secure? Business plan written?

would typically be to create a solid business plan. This plan should outline the concept of the restaurant, target market, menu offerings, pricing strategy, location considerations, startup costs, and financial projections. It’s crucial to conduct market research to understand the competitive landscape and identify potential opportunities and challenges. Additionally, securing funding or financing for the restaurant would be essential to cover startup costs such as lease or purchase of the location, equipment, licenses, permits, and initial inventory. Once the business plan is in place and funding secured, the chef can begin the process of finding a suitable location, designing the restaurant layout, hiring staff,

I'm a 4th gen Chef. Grew up in a multi-generation business family that includes high end fine dining restaurants, hotels, casinos, and bank takeback acquisitions. I have personally cooked and managed high-end dining, bars, fast casual, and slow food farm-to-fork concepts. It might seem somewhat counter intuitive, but the restaurant and food service industry is NOT about the food as much as it is about the experience for your patrons. Chef/Owner/Managed operations for high-end dining is a must do. For mass appeal concepts good food, not necessarily great food, and reasonable prices is key. Lastly you need to laser focus on your market and gear your entire operation to them, and it is better to be over funded than underfunded.

Once you have a preliminary concept for your restaurant, validating it through market research is crucial. Analyze demand, competition, and industry trends in your area. Gather data via surveys, interviews, or focus groups with potential customers to receive feedback on your concept and menu. Study other restaurants with similar or different concepts to learn from their strengths and weaknesses. Utilize industry reports, publications, or associations for current statistics, insights, and best practices. This research ensures your concept aligns with market needs and positions your restaurant for success.

After market research, craft a business plan outlining your restaurant concept and goals. Start with an executive summary summarizing your concept and financial projections. Include a market analysis, detailing industry trends and competitive advantage. Describe your company, its legal structure, location, and facilities. Outline your menu, pricing, and suppliers. Define your marketing strategy and distribution channels. Specify key staff roles and responsibilities. Lastly, project income, expenses, cash flow, and break-even point for financial planning.

Before launching your restaurant, validate your concept through practical testing. Create a prototype menu for tasting and rating by potential customers. Host a pop-up or catering event to gather feedback from attendees and organizers. Apply for a food truck or stall license to sell your food at various locations and events. Consider launching a crowdfunding campaign or pre-order program to gauge audience interest and support. Testing your concept refines your offerings, operations, and generates buzz and revenue, ensuring a successful restaurant launch.

To launch your restaurant successfully, focus on key steps. Hire and train staff who understand and reflect your concept and values. Set up your kitchen, dining area, and equipment while complying with health, safety, and legal regulations. Promote your restaurant through social media, word-of-mouth, press releases, and events to build a loyal customer base. Monitor performance and customer satisfaction, adjusting as needed. Starting a restaurant is challenging yet rewarding; following these steps can turn your passion into a profitable business.