The path to the restaurant business is thorny and mysterious, especially considering that you need to have a tidy sum to open a restaurant.
The main and main thing in a restaurant is the kitchen. This is where you should develop the theme of your restaurant. Knowing definitely what the cuisine will be like, you need to correctly create a menu - choose the right non-trivial name, choose the best of the best. The number of dishes does not have to include all the dishes of the world so that the menu will resemble a large Soviet encyclopedia. Work through and carefully consider the menu; it is at this step that you lay the foundation for your successful restaurant.
Everything in a restaurant should be harmonious - both the kitchen and the interior. All elements should resonate with each other, working towards the overall concept of the restaurant. The interior of the restaurant also includes the facade of the building, the restaurant sign. Very often, restaurateurs ignore the facades of their establishments, and in vain! Bright, attractive advertising, an unusual item, for example, a home chandelier above the entrance, will not leave passers-by indifferent. The facade of the building is your advertisement and the face of the restaurant. You shouldn’t take on interior design yourself - entrust it to professionals; only a competent and professional designer will help you turn an ordinary space with four walls into a piece of candy. There are many pitfalls in interior design: convenient passage for waiters, placement of the toilet area (very often the toilet room becomes the highlight of the interior), lighting, placement and equipment of children's places, etc.
Personnel selection is a responsible step in any field. It is this team that should make your restaurant profitable. Your success depends on how the bartender looks, how the waiter smiles, how well the interior is decorated and how much effort the cook put into the dish. The main subtlety is to establish communication with the staff and unite, infect everyone around with a common idea.
Well, one important detail is the design of the menu; it is by the menu that visitors judge a restaurant. They don't see a clean, shiny kitchen, a close-knit team - they see a menu. The menu is the face of your restaurant; under no circumstances should it be shabby, especially with price tags taped over. The design of the menu should support the overall concept of the restaurant, illustrate the dishes as brightly and appetizingly as possible, juicy photographs of your dishes will help you with this, naturally not from the Internet. The convenience of holding the menu, the number of pages, design and design, together with the competent work of the waiter, will help you sell your dishes more successfully. And even if the waiter turns out to be a novice, but the menu will fully reveal your cuisine, the likelihood of ordering increases tenfold! Very often we order based on pictures; visual perception is the design that is most important in the menu. Innovative Menu Covers and unusual materials (wood, metal) attract the interest of visitors.
These are the main and far from the last postulates of a successful restaurant; many details remain behind the scenes - the music in the restaurant, its smells set the right atmosphere for your establishment.
