User talk:Brittany81797

'''How to Run a Restaurant Business Properly There are over 660,000 that own their own menu and strategy along with being successful this will help you do that to.

Owning a restaurant doesn’t require any college education, but it would be recommended for experience purposes. The first step is to figure out what type of partnership, a sole partnership, a partnership, a limited liability company, and a corporation. A sole partnership is when there’s only one person running the restaurant; a partnership is when the business is shared with others. A limited liability company is best because the ownership is divided into shares and all rules or leadership is written in a contract. Therefore, no one person can have and unfair paycheck.A corporation is when all partners are known as a whole in law and in business. The next step is to find a building appropriate for a restaurant that means the area needs to have a higher population. The best location is near businessmen or women that have a lunch break or a restaurant near a factory; this will provide a steady lunch and dinner rush, be patient finding a great location could take months if it’s done right. When a great location is located, calculate how much money is needed to start the business and buy the building. The startup costs include the right permits such as a Federal Tax Identification Number which registers the business with the federal government. Along with buying ventilation equipment such as refrigerators, freezers, tables, bar stools, shelving and counters with stations for cutting, heating, and cooling. Once all the calculations are done for necessities, it would be smart to keep extra money for emergencies or hiring employees. To raise the money that is needed, loans from the bank is a possibility or wait until the money is raised. Hiring employees is difficult because if there underpaid they will be unhappy, and it will show in their work. If they are overpaid, it will be harder for the owner to get a pay check and make profit. It’s best to encourage communication by giving bonuses and holding contests but remain consistent on policy. If two people do not get along make sure they are scheduled on separate days, but most important take the time to praise the staff. To increase sales dramatically, remember the regulars and know what drinks they drink or their first names and make them feel at home.

A partnership with someone else or by yourself it’s very important to watch the cash flow, this tracks the actual dollars moving in and out the door, this is one of the most critical things to master because the franchise could be losing money and not realizing it, that’s why it’s important to check income statements, sold goods reports, and cash flow analysis. Its risky to had a lot of partnerships because more than likely one partner would have the idea to steal, since they're so high in the franchise it would be harder to catch them. Make sure whoever is hired as a co-manager, could be trusted.

Finding a food and liquor supplier is easy but agreeing on a price is tricky, find three food suppliers and gets them to bid to become the food distributer. Before they bid make sure to get food samples and taste them, If they taste good go ahead with the bidding war. After that, whoever bids the lowest is the food supplier it’s best to do it this way because it’s easier to make profit due to the fact of a low food source price.

While raising the money or getting a loan from the bank, think of menu items, and a strategy of how to run your restaurant, such as the type of partnership, placement of building, and ventilation equipment.

When that’s all figured out, start setting up interviews to hire people such as, co-managers, waitresses, hostesses, bussers, and bartenders. When hiring someone, make sure they have a good background and no history involving drugs, experience would be highly recommended when dealing with the food industry. It would be more comforting to do a background check to see if there a sexual predator or anything that would drive business away and make sure they have people skills because if they don’t serve food with a smile that could come off as not being friendly and the customers could be offended and possibly never come back. If they have experience in the business field make sure their franchise didn’t go bankrupt because that normally means they didn’t do their job properly.

Planning ahead is always a great thing therefore, know what days the restaurant should be busy add more waitresses and chefs to get more people seated quickly and efficiently, adding hostesses may also be necessary. If there is a wait for the restaurant, suggesting them wait at the bar or any waiting facility could be the difference of them walking out the door or ordering the most expensive thing on the menu. When producing a menu, does not have the title of a food item then little dots going to the price because people attend to look straight to the prices and pick the food item that has the lowest price. It would help to add pictures to the menu, but of the most expensive items because customers react better to pictures than an overly dramatic saying such as, “Delicious chocolate cake with a cream filling and ravishing frosting.” Customers would rather see this: By this point more than just the necessities should be inside the restaurant, technology is still needed. By having technology it’s showing the franchise has class and is not outdated depending on the type restaurant, affects the technology that’s inside the franchise. For example, a sports bar doesn’t have a classy fountain; it will probably have a bar and a lot of televisions.

When having nearly everything ready to open to the public, make sure to have appropriate hours for the restaurant. Each franchise has different hours because they set them up accordingly to when they think they will get the most business. The busy days should vary depending if it’s the weekend; most restaurants are open later on the weekend primarily because the main target audience is adults, since adults normally work Monday through Friday they extend their hours on the weekend so they can extend the opportunity to make more money. Take the time to think what would be best for your type of restaurant, whether that may be mondays to fridays from 5pm to midnight or 6am to noon.

The last step is to get the name of the restaurant out to the public by commercials, newspaper, magazines, blimp, signs, and advertising on the computer. All ways are possible but some are more costly than others, the type of advertising depends on the budget. When advertising, add pictures of the restaurant so others know what it looks like, and an address. To further your advertising, add fun sayings and fun events. The best thing to do is make a calendar for your restaurant and on this calendar put the days you will had fun events or specials. That way regulars will start to form. Reading this research paper should have given an idea of where to start and more.

(talk) 18:40, 10 February 2013 (UTC)

Works Cited

“Before You Open A Restaurant.” About.com Restauranting. N.p., n.d. Web. 10 Jan. 2013. Forbes. Forbes Magazine, n.d. Web. 11 Jan. 2013. “How to Run a Restaurant & Taqueria.” Small Business. N.p., n.d. Web. 12 Jan. 2013. “Restaurant Equipment and Supplies.” Choosing a New Location for Your New

Restaurant. N.p., n.d. Web. 13 Jan. 2013. “Restaurant Equipment and Supplies.” How To Start a Restaurant. N.p., n.d. Web. 13 Jan.

2013. “Running a Restaurant For Dummies.” Cheat Sheet. N.p., n.d. Web. 14 Jan. 2013.'