How to open a successful restaurant
Envision=imagine
Regulars=loyal customers
You dream of wine being sipped and conversations flowing as servers dance about the room.
votive candles
Here’s the tough-love part: The odds are against you. (You don’t stand a chance.) You’ll likely be broke for at least a year and that’s if you get lucky.
Moneyed diners (rich people) are knocking down (running to visit) the doors to spend 100-plus per person.
For the average Joe, what are the secrets?
Following are five key ways to open a restaurant with staying power.
It’s not foolproof but it’ll get you started. =it’s not a guarantee.
First, location has its merits. Rents are high, making the idea of opening a mid-priced restaurant with a cozy stay-awhile feel not only unrealistic but bad business. First-time restaurateurs should take a chance on a burgeoning (=developing) neighborhood.
The neighborhood has blossomed into a thriving area with a varied culinary repertoire.
Years after opening, it still has a line at the door at 10 minutes till 6pm every night even though there’s no foot traffic.
Second, alcohol is your friend. Please don’t ever think about not having one. Cocktails are your best bet because people don’t comparison shop for them the same way they do with wine. Put a cocktail on the menu for seven to 10 times the cost of ingredients and no one will say a word.
Third, Know your niche and have a chef with a local pedigree.
Deli=delicacies (salad, sandwich, cold food, muffin, cookie and etc.)
They aren’t breaking new ground but they’re doing what you do very well.
Seared=smoked tuna
Diners know that when they are drooling (=my mouth is watering) for that swoony lasagna, it’ll be there.
Your chef has a recognizable name or comes from a popular restaurant.
Dinners like to name drop.
Any of the respected restaurants around town make quality culinary fishing schools and can potentially create buzz-worthy openings.
Don’t be a church or a library. It’s just so sacred. A clang of the fork actually draws the eye and it’s like pulling teeth to get the servers to loosen up.
It’s not to say that….
Without the right amount of ease, comfort and a touch of humor or wit now and again, it’s easy to feel trapped.
Service is everything and take service as seriously than you do the food. So be hospitable but don’t pour it on too thick. (overly do it)
It may seem smart to hire a black-clad hipster to be the host but make sure Mr.or Ms Cool is a friendly one. Being exclusive only works for a few and intimidating a potential diner is suicide.
Servers might be able to judge the net worth of a diner by his or her shoes.
Go for it. It’s a better time than ever to be….
They’re slowly branching out(=spreading). Keep dreaming that little dream.
It’s as simple as pie.
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