How To Start a Restaurant in 2019

Friday, 20 September 2019

How To Start a Restaurant in 2019

Posted by Madhu Gupta
Being in the hospitality business can be a rewarding experience. But it comes with a substantial amount of risks. Many dreams of having a restaurant of their own, you watch it movies how blissful it can be to serve your heart on a plate. 
Start a Restaurant
The intriguing part of the F&B business is the creativity and individuality a single dish can reveal. 

In the food business, there are many components that one has to look into to have profitable outcomes. Many think that the critical factor of a good restaurant is food, but it's there's so much more to it. It is essential to have a reliable, realistic plan to create a strong foundation. 

Before starting a restaurant or any business for that matter, you must have a foundation to rely on. The foundation will be sturdy on when you research, realize, and analyze. And then applying it as these are the key components required in the food business. 

Opening a restaurant happens to be one of the most robust small ventures to launch. Many factors play a role in shaping and building a restaurant. You have to keep in mind the location, production, concepts, finances, and so much more. 

But it's not impossible. Starting a restaurant requires dedication, focus, a most critical passion. If you are well-driven for a successful, then you have achieved the first step. 

First things First

Before starting your business, you must be aware of the fact that there are innumerous eateries out there in the world, let alone your locality. There is a strong chance that the food you wish to serve is already being served somewhere else. But don't worry, you can always reinvent yourself to bring individuality.

To start planning your restaurant business, there are three main factors that you need to establish. That's the concept of your restaurant, your source of finance, and the location you want to set up in.

1. Concept

Understand the type of food, atmosphere, vibe, and experience you want to provide to your potential customers. The reason you need clarity in your idea is that there has to be a sense of individuality, which will make you stand out, and eventually drive in more customers. Creating a unique experience is essential for the sustenance of your business. 

Remember to have a clear cut concept planned; otherwise, a confusing concept will result in confusing your potential customers

Get into the nitty-gritty of it all, don't miss out on element whether it's the food, the style, the theme, whatever. Because your concept will define your restaurant, the characteristics of the idea you decide on will encompass the following labels of your restaurant. 


The USP or the unique selling point is critical to any business, especially in the F&B industry. Because there is a cut-throat competition, your USP will help you stand out, into the limelight. 
USP is like the hallmark of your business. It all starts with asking questions like, why should people eat at your restaurant and not any other serving the same food? What makes you different? When you have reliable answers to the questions, you can design your USP. 

Target Audience

Target audience is the strata of people that is the main focus of your restaurant, the key customers you want to draw in. Whether its the youth, office goers, couples, kids, etc. After finalizing the concept of your business, you will understand what kind of people will be most attracted to your food. 

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After establishing your market audience, you can build your menu, marketing campaigns, decor, pricing, etc. It helps in a better understanding of the demographics and the environment you want to establish your business. This way, you can derive your desired response from your targeted audience.  

Style and Structure

When you know who your food is targeting, you need to look into how. Deciding the form and structure of your restaurant that suits your concept the best, adhering to the USP you offer. 

You can think about the decor, the atmosphere, the presentation you want to build that will compliment your food, your business, and your audience. Do you want it to be on a fancier side or casual? 

Would you like it to be a seated joint or an on-the-go style? Whether it's a full-fledged restaurant, a cafe, or even a food truck that you decide. You must play smart about it because it adds to the overall personality of your food. 

2. Location

Deciding on a location is essential because where else will your customer come o. In the F&B sector, human touch works wonders. So the option you choose is the first representation of your business. Because like it not, first impressions matter. Here's what you need to keep in mind when looking for an ideal location:

The Site

First and foremost, your area needs to be on a site that is accessible to your audience. Because, one, you need to have people around to drive people in. And two, you need to know that your target audience dwells in plenty so that you are visible to them. You can rent or buy a site. 

Besides that, when looking for your location site, you can find previously owned restaurants for you to build around or bare shops for you to build from scratch. Either way, it will take a gross amount of money to build the ideal restaurant, so be prepared for that.

Market Research

While looking for your ideal location, conduct market research of the locality, and competitors around. If the other eating joints are doing well in the vicinity, then they have already established their customers. It could overshadow a newbie like you. 

Or you may drive in their customers in the spirit of "going someplace new to eat." If you later is a possibility, then you need to have to completely assured that you will sustain these customers with what you have to offer. Otherwise, you will become a one time hit saga. Another thing to keep in mind is the buying capacity of the area you like. 

3. Finance

After you have constructed your concept and approved favorable locations for your restaurant, you need to start creating a budget around it. Most people think that the first thing to do to start a business is looking into finances. 

Developing a company around the budget will result in compromising other factors. 

To avoid that, you can tackle the budget in various ways to achieve what you want without significant eliminations in your desired blueprint of a restaurant. During the process of budgeting, you can determine the amount you have and if there is a requirement for more. Accordingly, you can take up business loans and insurances. 

Secondary factors

After you have planted your foundation for the restaurant and decide to go through with it, you must look into the secondary factors. In brief, these factors are the requirements to liquidate your restaurant business. You are required to get appropriate licenses and permits to start your foodservice and to make it a legitimate business. 

Find the right source of supply. You will require a lot of resources for your restaurant from ingredients to silverware, to he decor. Many supply providers help in resourcing your business. Find the one that works for you the best and do justice to your requirements and quality standards.  

You have what and where, and the whys and hows. All you need now is a team that will help you execute it all. A recuring workforce that will add to your business and training them to work through active customer relations management. Because food tastes better, with excellent service, there are many ways to hire professionals offline and online.


In conclusion, owning a restaurant is no walk in the park. But it can be if planned well. Learning to own a restaurant comes when you start running your restaurant. Even if you are a professional chef, but it's essential to have an excellent base to begin upon, otherwise, it will crumble. You can achieve your dream to own your restaurant through dedication and motivation; rest all will fall in place automatically. 


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