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Scope of opening a multi cuisine restaurant

It requires detailed planning and a focused effort, while constantly networking with the agencies involved.

  • Food service managers are responsible for the daily operation of restaurants and other the link will open in a new tab so that you can come back to this page to continue reading some managers may also manage multiple locations;
  • Be really good at the cuisine you plan to offer;
  • For example, if you are in India, you cannot expect an Indian cuisine restaurant to flourish although it is highly possible if you have put on your menu different variety of foods which is authentic and if you have the right marketing strategies on hand ; but if you open, say, a European Cuisine restaurant in India, it is bound to attract more attention and generate more gossip amongst foodie lovers and globetrotters.

This chapter introduces the most important of these requirements, which will be dealt with at length later. Details of various work objectives and areas need to be outlined by the promoters at the very onset: Remember that time and money are both prime considerations. Once you put up the money, the sooner you get the restaurant started, the better. However, starting without being ready is a sure formula for failure. You need to push for completion without ignoring the smallest detail.

For this reason, it really helps to know exactly what you want, and how to go about it.

Scope of Work

Of course, market changes will still require constant improvisation of the original plan, and this flexibility must be a part of your planning. There are going to be implications on personal areas of life including work hours, health, family as well as financial and psychological considerations.

  • Finances You need to consider your ability to raise the required capital either yourself, through loans or other investors;
  • Business Registration- You need to register your business as a partnership firm or a Pvt Ltd company;
  • It is therefore advisable to invest in a good architect cum designer who can create a space with a theme.

Sleepless nights, obnoxious customers, legal hassles and financial problems are teething troubles everyone goes through, and some of these are a recurring feature. You will need to factor all these into your planning.

  • Find out how to create a Human Resource Structure for your restaurant here;
  • Once you put up the money, the sooner you get the restaurant started, the better;
  • The number of patrons expected to be served;
  • The idea of owning a restaurant is excellent;
  • The idea is to achieve some level of financial growth in each quarter following the opening of your restaurant, so that you have the resources to continue to operate and market your business.

Broadly, the areas you need to look into include: Finances You need to consider your ability to raise the required capital either yourself, through loans or other investors. The outlay may be in terms of down payment, instalments, reserves or working capital.

Be sure not to start on a project where the expenses might turn to be beyond your capacity. Many ventures begun without an adequate detailing of the financial schedule end up being aborted or sold out for equity.

Resource Management It is crucial for an entrepreneur to first define the kind of resources required to deliver the brand promise to the customer in terms of men, materials, machines, money and most importantly, the time frame within which such resources could be deployed. Which of these activities you would handle yourself and which ones you could delegate or outsource, and to what extent must be clearly outlined.

Location A new location involves considerations such as venue, visibility and accessibility, the presence of competitors, the size of premises required, licensing hurdles, parking availability and neighbourhood relationships.

Scope of opening a multi cuisine restaurant

It may be wiser to take up an existing restaurant which has the required licenses and permissions. Some neighbourhoods may be opposed to the idea of a restaurant in their locality on account of the probable public nuisance.

The disadvantage of such a place is the difficulty of changing the public perception attached to the earlier operation. Market analysis This has to be detailed so as to accurately position and price the product, which is critical to the success of the restaurant.

Scope of opening a multi cuisine restaurant

Publicity and promotional plans, advertising etc. Concept The ambience of the place basically determines the kind of clientele the restaurant will attract.

  1. Following which you should prepare a business plan for your restaurant as it would help you in planning the future development of your restaurant business and you can present it to any potential investor.
  2. You need to accommodate the maximum number of covers in your dining area without overcrowding your guests. Be really good at the cuisine you plan to offer.
  3. The number of patrons expected to be served.
  4. Here is the list of significant licenses required to open a restaurant business in India.
  5. Be sure not to start on a project where the expenses might turn to be beyond your capacity.

It is therefore advisable to invest in a good architect cum designer who can create a space with a theme. For telephone lines, consider exercising the user friendly option of easy-to-remember numbers and consecutive numbers in the event of multiple telephone lines.

Depending on the nature of restaurant you have in mind, a web presence may also be a viable or even necessary way to reach out to your target consumers. Layout A stand-alone restaurant does not enjoy the same infrastructural facilities that an in-house restaurant has available.

You need to accommodate the maximum number of covers in your dining area without overcrowding your guests. Space apportioning in a restaurant has numerous rules of thumb that are debatable and would be relevant based on: The type of service dine-in, take-aways etc.

How To Start a Cuisine Specific Restaurant

Kind of cuisine regional fine dining, pizzeria etc. The number of patrons expected to be served. For example, for dine-in regional-cuisine restaurants, some rules of thumb are as follows: Dining area to back-of-the-house operations ratio is