Starting a Restaurant Business Paper Example

Concept Description of a Restaurant

Starting any business is an act that requires prior planning and organization failure to which the plan or idea may not materialize. Setting up a restaurant is similar to any other kind of business, and therefore, a plan is required, and in this case, the plan is our concept. A concept will draft every aspect of the business from the target population to the kind of food that will be served. Besides, the idea has to network before executing any plans to avoid landing into misfortune with the budget, employees or future customers (Films for the Humanities & Sciences (Firm), Films Media Group., & Information Television Network, 2011). One should know what they are getting into by developing a concept, and once they are prepared, then, they can mostly get set and open doors ready to start the business. Some of the questions to consider before developing a concept including who my potential customers are. What are the customers' buying and shopping habits? How many of them are there? How much will they pay? Who is my competition? And what are their challenges and successes been?.

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Menu and Product

The kind of food or product to present in a restaurant is a very significant aspect and one ought to determine what the list of options will be offered. The future head chef can be of great help in making decisions on what menu to offer and also the menu's style such as a fine-feasting restaurant or a fast-serve choice of American staples. Another aspect to consider is sound understanding the cost of food and the appropriate ingredients to use in various dishes. The concept can be cost-effective by keeping the menu small and ensuring all kinds of waste are prevented.

Prospective Customers

In a restaurant, the potential target market is the customers, and the only way to make a profit is to attract them in large numbers (Films for the Humanities & Sciences (Firm), Films Media Group., & Information Television Network, 2011). For that reason, the concept is essential to know who to bring in and have a plan for the same. For instance, if the restaurant is to be set up in a university environment, the concept ought to be attractive to students. If the restaurant is based in a high-class and expensive region, the charge presented as well as the art and beauty provided should be good-looking to such kind of customers.

Aesthetic

The aesthetic of a restaurant should replicate the result of diligence and careful planning. A fragmented art and beauty replicate poor care in significant areas of a restaurant. When planning a concept, it is crucial to deliberate the overall look of the business such as the logo, the inside and out color patterns as well as the restaurant's brand using signs, written copy, and marketing. The best food should be put in the front to make the overall beauty attractive since customers do not see behind the scenes. Restaurants should also have ample parking and access to customer traffic, appealing staff uniforms as well as table settings.

Costs

When shaping your concept, you should develop a comprehensive budget and understand the cost of each item since restaurants are some of the expensive businesses to start. Some costs such as labor costs, food costs, and rental costs are evident, but others such as utilities, washing, checkups, product distribution, and advertising require one to develop a budget. Therefore, to achieve a wholly understood concept with systematic and in-depth realities and concrete information that you can present to prospective stakeholders, all the above factors have to be well-thought-out.

Estimating Restaurant Sales

When laying out a concept, one should have in mind the amount of profit or money you want to make on a daily or monthly basis. Well-estimated restaurant sales attract investors and uphold funding (Films for the Humanities & Sciences (Firm), Films Media Group., & Information Television Network, 2011). One of the ways to estimate sales is by the number of seats in the dining area. Estimates can be done by looking at the number of times a seat is turned over during a shift. If there is only one seating in a shift, you can consider a more spontaneous establishment such as cafe where you can get up to four seating during dinner. Besides, the point of sale structure cash receipts can be used to identify when the restaurant has the most business. A low turnover rate may be realized during dinner since most people have a lot of time to sit longer compared to lunch and breakfast.

Conclusion

In conclusion, it is evident that a concept is the backbone of every business. Individuals ought to lay out plans based on the type of business they want to start, the potential target customers, the initial cost and region of starting the business. Narrowing your focus makes the development plan easier mainly when writing a restaurant's concept. Lastly, art and beauty is the face of the restaurant, and therefore it should be well done. Also, a set of committed and hardworking staff that are well dressed will help in achieving the business goals. The services offered to customers once they visit the restaurant the first time will determine their second visit.

Reference

Films for the Humanities & Sciences (Firm), Films Media Group. & Information Television Network. (2011). Starting a restaurant. New York, N.Y: Films Media Group.