How to open a small restaurant
Posted in How to a Open Restaurant over 2 years ago, 5 replies
submitted by Vaishali in Agra, India
nobody survive without eat. trust me. we help other with our bussiness. Insyaa Alloh
Hi Vaishali,
There are two types of costs involved:
1. Fixed Cost: Salaries, taxes, Other charges. These charges you will incur whether you do business or not. Have a projection ready for a year.
2. Non-fixed cost: Insurance, Registration, Capital expenditure (initial expense which you cannot recover).
Apart from these, you have to consider you investment, cost of the investment, i.e. interest paid by you if through loan (you can consider the interest as your fixed expenses).
Analyse the trend in the area where you propose to open your restaurant. Have an idea of what type of food people prefer/eat regularly around the area, veg/non-veg, different cuisines, parcel service, take aways, regular diners......
List out the activities you need to carry out and address them one by one. Seek guidance from professionals if required. Earmark a timefram for yourself for planning, beginning, running the show and seeking a break even, i.e. the point where you have covered your expenses and starting to make some profit.....
Good Luck
m.vaidyanathan@yahoo.co.in
There are two types of costs involved:
1. Fixed Cost: Salaries, taxes, Other charges. These charges you will incur whether you do business or not. Have a projection ready for a year.
2. Non-fixed cost: Insurance, Registration, Capital expenditure (initial expense which you cannot recover).
Apart from these, you have to consider you investment, cost of the investment, i.e. interest paid by you if through loan (you can consider the interest as your fixed expenses).
Analyse the trend in the area where you propose to open your restaurant. Have an idea of what type of food people prefer/eat regularly around the area, veg/non-veg, different cuisines, parcel service, take aways, regular diners......
List out the activities you need to carry out and address them one by one. Seek guidance from professionals if required. Earmark a timefram for yourself for planning, beginning, running the show and seeking a break even, i.e. the point where you have covered your expenses and starting to make some profit.....
Good Luck
m.vaidyanathan@yahoo.co.in
who are the proffessionals that can guide us with the costs,chef mgmt.and establishment.
Great thinking! That really berkas the mold!
I am also looking for the same , let me know if you get to know anything.
thanks
Manisha