3 ways to be a successful restaurant business
If you are looking to set up a restaurant in Auckland, New Zealand, or anywhere for that matter, there are a few absolutely crucial factors that will contribute to whether or not your restaurant is a success. We know that whatever cuisine you serve your customers, you definitely want to be able to attract them and then keep them coming back for more.
Location, location, location!!
This is not an overstatement by any means. Where your restaurant is located is so important in attracting the very people who intend to attract. You also need to keep in mind the competition around you when choosing the location. Make sure it is as strategic’ as possible. For example, if you are setting up a seafood focused restaurant, a good idea would be to open near a harbour. If you are opting the fine dining route, you will not regret setting up shop at an upscale central location.
- Thertre, Activities, Views, Pubs and Clubs
- It’s all about the location
Venue and atmosphere
- The seating arrangement
- Music: What genre and how loud
- Your staff: Their attitude, their dress code, and their customer service style
- The lighting: Dim or bright
- The menu design: use consistent branding throughout. You’ll need a designer to take on the task and maybe even a copywriter to make sure all the right words are used.
Based on your location and your chosen menu and cuisine, the interior décor of the restaurant has to complete the picture. Your goal is to ensure that the theme is consistent throughout all the elements that contribute to creating the right atmosphere:
Quality over quantity!
So you have an idea what cuisine you will be offering and you have started to develop a menu. First things first – keep it simple! Especially when you are still new to the market and basically testing the waters, keep your menu simple so that your guests are not overwhelmed. Once the dishes are decided, take the time to experiment with recipes until you reach the perfect ones. This phase may take some time and you will need to have your chef take the lead. Make sure also that the final menu is clear, with ingredients clearly written under each dish. Also keep in mind that some of your guests might be vegetarian, intolerant towards spicy food, allergic to nuts, sensitive to gluten, etc.