Whether you're starting a new business or addressing the ongoing running and operation of an established premises, there's plenty to consider. Here are just 5 tips from many to think about.
Be Prepared for Hard Work
Starting a new restaurant requires a great deal of hard work. The level of dedication and elbow grease required is something that must be sustained throughout your whole time in business. As the owner, you need to wear many hats, from entrepreneur, manager, accountant, a mediator between staff, host, a friend to customers, bartender and stand-in chef when the need arises.
Get a HACCP Plan in Place
You will be required to have a HACCP plan. It is essential for you to research and learn what is expected of you and your restaurant with regards to the compliance of HACCP regulations. This includes identifying and assessing hazards and critical control points and establishing processes and procedures to deal with these areas. It is vital to monitor the effectiveness of your processes and make changes through corrective actions where necessary. Detailed accounts of all procedures must be strictly maintained to clearly demonstrate how your business identifies and reacts to hazards and critical control points. For more details around HACCP plans visit: https://www.food.gov.uk/business-guidance/hazard-analysis-and-critical-control-point-haccp
Recognise the Importance of Your Regulars
Regular customers at your restaurant will become your best resource. Although you will always endeavour to open your restaurant and make it accessible to new customers you must remember that without your faithful regulars your profit would be substantially reduced. Get to know them: this will allow you to offer a personal touch to service when they come in. For example, have their usual drink waiting or even just greet them by name. Small details such as these can have a massive impact.
Make Sure All Documentation is in Place
As with any business, there is a lot be paperwork required. Restaurants will need to evidence food hygiene certificates, pest control measures, food premises approval, restaurant insurance, alcohol licenses, music licenses, building permits and/or planning permission (where a new premises is being built or the building is being extended or renovated in some way) and correct documentation for any foreign national employees. Of course, this is all on top of the daily paperwork associated with running a business.
Choose the Right Equipment
It's vital to invest in appropriate equipment. Your refrigeration choices will be dependent on the size of your business and the space you have available (with regards to the dimensions of the equipment), the amount of covers you serve (with regards to refrigeration capacity) and the type of food you serve (with regards to any specialist equipment you may need.). Our Top 5 Pieces of Commercial Refrigeration that Every Foodservice Business Needs comprises of some core units which cover all basic refrigeration requirements. With new legislation in force such as the F-Gas Regulations it has never been more important to make wise refrigeration choices, not just for your business but also the environment. Many manufacturers including Tefcold and Hoshizaki have already made the switch to hydrocarbon (HC) refrigerants in line with the new EU directive enforceable from January 2020. Other manufacturers may offer a choice of refrigerant gas, as with Foster, or alternatively, are in the process of implementing the change.
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