Opening a restaurant is a huge undertaking with a lot of moving parts and a task list that is a mile long.
Don’t forget these points that could save you some pain down the road.
Location, Talent, Concept
Chef Tyson Cole has two wildly popular sushi restaurants in Austin, TX. When he says you should never start without the big three, you should probably listen. The big three according to Cole are location, talent (chef), and concept.
Starting with a location that is physically accessible increases the chances of success. But there’s more than just physical accessibility. To target the widest demographic, your restaurant also has to be accessible in a broader sense. Fast service, casual dress, and lower cost are all things that make your restaurant more accessible.
“Fast casual restaurants are booming because they’re incredibly accessible on all levels”
Having a clearly defined concept will help you choose the right location and make sure you have the right talent to bring that concept to life. Chef Cole says that these three are intertwined.
“No restaurant succeeds without a great chef, a great location and a great concept. They all work together. Your location should fit your concept. Your chef, or ‘talent,’ must fit your concept, otherwise you’ll constantly deal with the most common word in the restaurant business: Drama.”
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