The restaurant business has attracted start-up entrepreneurs for more than a decade. The point here is not high profit and quick payback. Interest lies in the intangible plane.
Your institution is a way of self-expression, the ability to create an “ideal model”, to gain the reputation of a gourmet and restaurateur. People have always loved those who can feed tasty.
Let’s move from the lyrics to the facts. In 2014, 730 new restaurants opened in Russia only in the fast food segment and only from already existing chain establishments. The number of independent projects in all three formats is much larger. Over the past five years, the market has shown growth of 25-30% annually. It looks impressive.
But then go not so positive numbers. Independent studies claim that 80% of restaurants close in their first year. Even if this assessment is too hard, you should not underestimate the risks in public catering. In Europe, a two-year starting period does not survive almost half of restaurants, and the business itself ranks fourth in bankruptcies.
In this article, we will not analyze the reasons for the failure — it is imprudent to draw conclusions without concrete data. We will focus on another task – we will select the restaurant equipment for the start so as to increase the chances of the establishment to exchange the third year.
1 General recommendations
1.1 Elaboration of the menu
1.2 Professional models
1.3 Order technological and engineering projects
2.1 See used offers
2.2 Buy in the process of work
From the menu – to the equipment, not vice versa. All talk about “functionality and new features” will lead to inadequate costs.
Savings for start-ups sometimes go beyond all reasonable limits. So in the kitchen of the restaurant there are mixers with a manual drive, household refrigerators and multi-cookers inherited. To establish a gastronomic business in this way is the same as fighting for the podium of the Monaco Grand Prix in the gig.
Specialized equipment is more expensive than domestic is not due to the whim of manufacturers.
Professional models withstand prolonged and peak loads, because it is for them that they are designed. Development and assembly of equipment for restaurants – a global industry. The technologies and materials used here are not far behind the space industry. So you will not be left without a plate or slicer during the influx of visitors.
Open a coffee house in your city!
To find a good room in the center, cheap, and even with parking is good luck for a restaurateur. But this is not all the criteria necessary for the establishment of food.
Professional technological zone requires powerful energy sources. One electric stove eats up 24,000 kWh per year. Moreover, many models of electrical equipment operate on 380 V, and not on the usual 220V outlet. There are problems with gas equipment – is there enough pressure in the pipe?
It is worth looking not only at the facade of the building, but also at its technical characteristics. If you have decided on the technique at the previous two stages, you will be able to calculate the necessary power of communications.
But this is only the beginning.