HOW TO OPEN A RESTAURANT BUSINESS, STEP BY STEP
Opening your own restaurant can be a dream, but it can also be a challenge that requires planning, industry knowledge and a good strategy. In this guide we show you what it takes to open a restaurantand the key steps to turn your idea into a successful business.
If you are considering starting a restaurant and are looking for expert support to guide you through every step of the process, at Anson y Bonet we are business consultants specialising in the gastronomy and hospitality sector. We help you to make your project a reality from the initial idea to the opening and management of the restaurant, offering guidance at every step of the process.
1
Research and planning: the first step to success
Before you open a restaurant, it is important to make an exhaustive analysis of the market. This analysis can be complex and overwhelming, but at Anson y Bonet we take care of carrying out a detailed market study to ensure that your restaurant has a solid, attractive and differential proposal.
Market research
Assessing local demand, identifying opportunities and analysing the competition are essential steps. Our experts will guide you through this critical stage, helping you to define the most suitable concept for your business.
Define your restaurant concept
Developing a consistent concept will help you stand out in the marketplace. With our support, you can develop a unique proposition that connects with your target audience and sets you apart from the competition.
Develop a business plan
A business plan essential to visualise your path to success and to obtain secure funding if you need it. Our team of consultants will help you develop a complete financial plan that includes income, expenditure and investment forecasts to support your concept and ensure your business is not only successful but also profitable.
2
How much money and what do you need to start a restaurant?
The investment needed to open a restaurant can vary depending on the business model, but with our help, we will optimize your resources and maximize your return on investment.
Initial investment
The initial investment covers the purchase of the premises, transfers, deposits and rent for the first months, renovations, kitchen equipment, the interior design project, furniture, the necessary permits, search and hiring of human resources... It’s important to consider each of these costs carefully, and consult with professionals to ensure an accurate estimate.
Operating expenses
Once opened, your restaurant will have monthly expenses, such as the salary of the employees, the purchase of the product, rent, electricity and water bills, and other supplies. Remember, the first few months may be difficult, so you will need to have sufficient capital to cover operating expenses until the business is profitable.
Profit margin and return on investment
A detailed financial analysis is essential to ensure your prices cover operating costs and generate a sustainable profit. Anson y Bonet can assist you in optimizing your financial strategy to ensure long-term success.
Would you like us to advise you on your gastronomic project?
3
Finding premises for your restaurant
The location is critical for the success of a restaurant. It affects visibility, accessibility, and the type of clientele you will attract. Here’s what to consider:
Strategic location
Evaluate foot traffic, accessibility and proximity to other commercial or residential areas. Restaurants located in high-traffic areas are more likely to be successful, especially if they are visible from the main street or close to entertainment venues. However, the location depends on the restaurant’s concept—whether it’s a walk-in or destination type.
Size and layout of the space
Depending on your business model, evaluate the space requirements for the kitchen, dining area, and service spaces like restrooms and storage. The layout should enable efficient workflow and provide comfort for customers. Also, consider the potential for future expansion.
Contract conditions
Review the lease or purchase contract carefully, as these agreements have a major long-term impact. We can assist with negotiations, but ensure the contract provides flexibility for renovations and covers a reasonable period for recouping your initial investment and becoming profitable.
4
Legal requirements for setting up a restaurant
To set up a restaurant, it is essential to comply with a series of legal requirements that vary depending on the location. You must check the local laws but we are going to explain you the most common ones:
Licenses and permits
Opening license: Certifies compliance with local regulations.
Activity license: Registers your business as a restaurant.
Sanitary permits: Ensures compliance with food safety and hygiene standards.
Safety and accessibility regulations: Your premises must comply with fire safety standards and be accessible for people with disabilities.
Company registration and contracting
It’s important to register your restaurant as a business entity and comply with labor laws, including employment contracts, social security, and occupational insurance.
If you have doubts in this regard contact us and we can help you both in the conceptualisation of your restaurant and in the design and materialisation of the idea.
5
Implementation of the gastronomic concept of your restaurant
The implementation phase includes interior design, equipment selection, and building a coherent brand identity. A restaurant is not just about food; it’s about the complete experience.
Brand identity and branding
Your restaurant should have a consistent brand identity that includes the logo, signage, décor, and menus. This coherence across all customer touchpoints helps differentiate you and build an emotional connection with customers.
Interior design
The space design should reflect your brand identity and create an atmosphere that resonates with your target audience. Every detail, from color schemes to materials, should align with the restaurant concept.
Machinery and equipment
Selecting the right equipment is essential for efficient operations. Proper kitchen equipment, refrigeration, and management systems enhance service quality and reduce long-term costs, ensuring optimal performance.
6
Staff recruitment and operational management
Hiring the right team is crucial to success. You need trusted advisors to ensure your staff share your vision and are committed to the restaurant’s success.
Key personnel
Dependiendo del tamaño de tu restaurante y modelos de negocio, necesitarás contratar a:
- Equipo de cocina: desde un chef asesor o chef ejecutivo hasta segundos de cocina, ayudantes, plonges...
- Equipo de sala: definir si necesitamos un director, jefe se sala, camareros y runners y expertos como sumilleres y baristas.
- Equipo de oficina: director de compras, general manager, encargado de rrhh…
Supplier management
Negotiate with suppliers to ensure the best quality and pricing for ingredients, beverages, and other necessary supplies. Building close relationships with suppliers can prevent disruptions and improve your bargaining power.
7
Marketing and finances of a restaurant
Once your restaurant is ready, you’ll need to attract customers and manage resources efficiently. A solid marketing strategy combined with robust financial control will ensure growth and profitability.
Marketing strategies
Establish a strong online presence, including a comprehensive website with menu, hours, and contact info. Social media and review platforms are essential for attracting customers and building a following. A well-planned marketing strategy should include a launch and customer retention plan.
Financial control
To ensure that the restaurant is profitable, accurate and efficient financial control is essential. This is where the controller service comes in, which takes care of the day-to-day management of the finances and ensures that every aspect of the business is under control.
The controller service becomes a fundamental pillar for the efficient management of a restaurant, from managing budgets and supplier agreements to profitability analysis and overall financial supervision, ensuring that every purchase and contract is optimized to reduce costs without sacrificing quality, while continuously monitoring expenses to maintain profitability.
8
What does it take to maintain a successful restaurant?
Opening a restaurant is just the beginning. Maintaining and growing it requires efficient management, constant attention to quality and adaptation to new trends.
The main aspects to take into account will be: innovation and adaptation and customer service.
The world of catering is constantly changing. Keep up with new trends, whether in healthy food, delivery services or unique dining experiences. Investing in innovation will allow you to keep your customers engaged and attract new audiences.
Customer care
Listen to your customers. Feedback will help you improve your service. Also, make sure your team is always focused on delivering a memorable experience to keep customers coming back.