The Restaurant Group Blog

How an Efficient Kitchen Design Can Help a Restaurant – TRG commercial kitchen consultant

 

commercial kitchen consultant

A commercial kitchen is responsible for preparing a high-volume amount of food on a daily basis. Due to the volume of food that needs to be produced, making the workplace as efficient as possible is very beneficial. A restaurant or commercial kitchen consultant will be able to provide a range of tips and plans that can make the There are several benefits that will be received when a commercial kitchen operator invests in an efficient design and layout.

Designated Space Based on Task

One of the main advantages of having an efficiently-designed commercial kitchen is that it will properly designate kitchen space based on the tasks at hand. A commercial kitchen designer will be able to review a kitchen’s plan and determine the proper layout based on the number of employees, types of meals that are prepared, and storage needs. They will then be able to create designated spaces for storage, food preparation, cooking and baking, and presentation.

Food Preparation Process

Another benefit of an efficient commercial kitchen is that it will be designed to utilize the natural flow of the food preparation process as possible. For example, the food preparation stage will be situated between the storage area and cooking. This way those that work in the food preparation area will be able to quickly grab what they need from storage and also pass their final product on to the cooks. Not only will this cut down on the total process time, but it will also help to ensure employees are not running into each other and through each other’s workspace.

Health Codes

Finally, an efficient commercial kitchen design will also be able to take into consideration any applicable health codes. The kitchen design will properly segregate certain areas of the food preparation process when necessary to ensure there are no code violations or health hazards.

Contact TRG for all your restaurant design needs.

Opening A New Restaurant: The Right Way

Opening a restaurant the right way

Is there a wrong way to open a restaurant? Indeed there is, as indicated by the high failure rate of new restaurants.

A popular belief is that 90% of restaurants fail within the first year. Whether this is true or not, no one knows. However, a study by Ohio State University indicated that 60% of new restaurants crumble after the first year, while 80% do not make it past five years.

Such dire statistics beg the question, “What should you do differently?” “How do you start a restaurant and ensure it succeeds?”

First Create a Business Plan and Do an Adequate Feasibility Study

The agreed-upon starting point of all the great businesses is to have a well drawn out business plan followed up by a study to determine if the plan is practical.

Next, Find The Right Partner to Guide You Through Concept Development

“A goal without a plan is just a wish,” said a wise man. Concept development ensures that your restaurant does not stay as merely a wish. It moves you forward by helping you come up with a long-term plan of action that perfectly aligns with your goals.

Essentially, the partner you hire will help you conceptualize your set business goals, trim the unnecessary, and strictly focus on what will guarantee success.

Select The Right Site

The benefits of starting right are well-known. With a new restaurant, picking the ideal location is the starting point that helps ensure you do not become a failure statistic.

You must analyze the demographic data of a location, examine tax data audits from nearby competitors to spot trends and consider security issues. Simply stated, research once, and then do it again and again.

With that done, and convinced you have the perfect location, it is time to consider the next step.

Develop A Restaurant Design That Works

Arguably, this the most exciting step. Beware though, because this is a step that trips many. While you might have an interesting and elaborate design in your mind, it might not necessarily be what’s best for your restaurant.

The best thing is to get an experienced consultant who will help you marry your designs with what the industry demands, and to see what has worked for other successful restaurants.

Create an Attractive Menu

If you’re starting a restaurant, you more likely have a great passion for food. Bring that passion when developing your menu, but also be very deliberate. Be sure you are offering unique menu options that your competitors do not provide.

Opening A New Restaurant The Right Way-TRG Restaurant Consultants Design Development Startup

Contact TRG Restaurant Consultants for assistance with your restaurant startup.

 

How to Open a New Restaurant

How to Open a New Restaurant

5 Key Steps on How to Open a New Restaurant

Owning a restaurant can be a good way to make money as an entrepreneur. The constant flow of customers plus the stability the restaurant industry enjoys guarantee continuous flow of revenue throughout the year. Although having a restaurant may look like an easy way to make a living, it takes a great deal of effort, money and time to actually get the business up and running. Here are some crucial tips on how to open a new restaurant.

Develop a Concept

With hundreds of thousands of restaurants existing in the United States alone, it may seem right to think that all ideas have been exhausted and that there is nothing new you can create. This is absolutely wrong.  At TRG Restaurant Consulting, we help clients develop fresh and highly effective concepts for their restaurants. Our experts work to ensure that the concepts conform to the visions of our clients as well as their preferences for location, time, type of menu and style of service. We then research the market, study potential competitors, create a plan of action and prepare a comprehensive report to help our clients smoothly implement the ideas established in the concepts.

Develop a Brand

The brand matters. It is the voice of the restaurant in the market. It tells the story of the restaurant, including its key objectives and what it stands for. At TRG, we help clients create brands that express who they really are and what they believe in. Our branding gives customers a reason to share with others about your restaurant and instills confidence and trust in them. Branding services offered include graphic designs for signage, logo, menu and business cards, and internet marketing.

 Design the Kitchen and Bar

A perfectly designed kitchen and bar create a lot of space for storage, cooking, dining and dishwashing, provide good workflow and help the restaurant comply with health and building codes. TRG Restaurant Consulting experts design kitchen and bars that enhance efficiency, worker productivity and safety. They ensure proper architectural and interior design layout and offer professional installations, equipment selection, food service layout, ventilation system drawings and many more.

 Create a Business Plan

A business plan is an important tool that helps guide decisions in a restaurant. It provides clarity on the key goals of the business, from operations to finance and marketing. Our team of experienced and highly qualified experts provides up to 30 pages of business plans. The plans feature one and five-year profit and sale projections, mission statement, marketing overview and a rough draft of the menu.

 Conduct A Feasibility Study

A feasibility study is a factor an aspiring restaurant owner should consider. It looks at how viable the business ideas are by identifying potential problems and possible successes. At TRG, we conduct a preliminary analysis to screen the ideas established in the concept, conduct market surveys, analyze all relevant data and provide final recommendations to our clients.

Feel free to contact us today for free consultations and comprehensive feedback on our services.

The Benefits of an Efficient Commercial Kitchen Design

 

Commercial Kitchen Design

Commercial Kitchen Design

The layout and design of your commercial kitchen matters. These are some of the main reasons why it’s worth it to focus on creating an efficient commercial kitchen design for your restaurant.

Make Better Use of Your Space

First of all, depending on the size of your kitchen, you might have very limited space. This doesn’t necessarily mean that you need to expand or move to another location, however. By putting a focus on setting up your kitchen in a more efficient way, you can make the best possible use of your limited kitchen space.

Get Things Done More Quickly

Getting things done more quickly in your restaurant is important. The faster that you and your employees are able the handle prep work, the faster you can move on to other important tasks. Plus, when you have a restaurant full of customers, you probably want to be able to serve them as quickly as possible. By making your kitchen more efficient, you can get things done a whole lot more quickly. This can help you greatly improve your restaurant and the experiences that your customers have when they dine there.

Make Things Easier for Your Employees

By making your kitchen more efficient, you can make things much easier for your employees. By making it easier for them to get their job done, you can allow them to focus on doing the best job possible. Plus, your employees are sure to appreciate the steps that you take to make things easier for them.

Many restaurants have kitchen set-ups that are less than ideal. By focusing on having an efficient commercial kitchen design, however, you can improve operations in many ways. Luckily, this is something we can help you with. If you would like to find out more about how to make your commercial kitchen more efficient, contact us at TRG Restaurant Consulting. Along with helping to create a more efficient kitchen space, we can help you improve operations in your restaurant in many other ways as well.

For a free consultation on commercial kitchen design and layout contact TRG.

Restaurant Feasibility Study: Why You Need One Now

Restaurant Feasibility Study

 

A restaurant feasibility study is an important step when considering starting a new restaurant. A simple feasibility study could save you time, money, and a huge headache.

What is a Feasibility Study?

A feasibility study evaluates the variables in a particular project, such as starting a new restaurant. The study takes into account the cost of material and labor. However, it doesn’t stop there; this study tries to identify every possible problem that could arise during the project. It inspects the market to determine if it will grow and evaluates the current competition. The study also looks at the business model to ensure that there are no issues with the plan. The study takes into account the skills and resources the investors provide in an attempt to determine if they have the tools to start and run a business. These are just a few aspects of feasibility studies. To see the complete list, visit The Restaurant Group.

Why Should You Get a Feasibility Study

It is important to understand your business plan and the market down to the most minute detail. A feasibility study will likely bring up issues that you didn’t realize were a possibility.

This study won’t just tell you if you have the funds to open a restaurant; it will inform you as to whether or not you also have the resources, tools, and market to open a successful restaurant. This knowledge is invaluable.

Feasibility studies give you the opportunity to be a step ahead of any issues. Solving an issue before it even becomes a problem, sets you up for success.

How to Get a Feasibility Study

If you are starting a new restaurant and want a feasibility study, visit The Restaurant Group to get more information and a free quote.

The Restaurant Group has 7 years of experience consulting with new and established restaurants across the country. This company is detail oriented and dedicated to provided exceptional services. The expertise that The Restaurant Group provides will surely be a vital tool as you begin your new business venture.

Early Feasibility Study for Restaurant Entrepreneurs

Restaurant Feasiblity Study

Restaurant Feasibility Study

 

We’ve all seen it happen, a restaurant comes into town, has amazing food and still does not make it through a single year of business. We have also seen establishments with questionable quality or service stay in business for years. When an entrepreneur begins to formulate plans for a new restaurant, they often plan out details they have not seen in other establishments.  Do those personal touches matter? The answer is ambiguous without evidence based research.

TRG Restaurant Consulting has unmatched experience predicting the success of a new restaurant with the use of a feasibility study.  Some entrepreneurs skip this step but doing so is a large financial gamble. Protecting your investment early is a must to financial stability.

What is a feasibility study and when should a potential business owner consider investing in one? A feasibility study takes into consideration all variables of a restaurant’s success. They begin with big picture variables, such as the climate of restaurants in the area, and work backward through the smallest of details. These variables are the objectives relating to the success and longevity of a specific business, in a specific location at a specific time.

A quality feasibility study will guide an entrepreneur by determining if this is the right time and place to start this specific restaurant. There are other agencies which offer some form of consulting services. To be certain you are choosing a quality study and making wise investments, please contact TRG Restaurant Consultants. Our team is ready to provide our experience for your future endeavor.

Is Your Menu Intimidating? TRG Menu Development Can Help

TRG Menu Development

Menu Development

 

Have you ever sat down at a restaurant and opened up the menu only to find that your choices seem endless? Having too many options is often overwhelming. Even the most experienced Chef cannot possibly be well versed in all areas. The odds that your kitchen staff can serve world-class Sushi and BBQ up some killer ribs are slim, and your guests know this. A menu with too many items sends the message to your patrons that your establishment doesn’t excel in any one item, rather, it offers an array of mediocre items.

People like options and you should certainly give them some. Try limiting your menu to just a handful of items that your restaurant can knock out of the park. Doing this has several advantages that might surprise you. It cuts inventory costs and allows reallocation of those funds towards higher grade ingredients, thus increasing the overall quality of your product. Offering less menu choices also creates less memorization for your wait staff; decreasing the odds of mistakes which results in happy customers. Perhaps the most positive change is that this will brand your restaurant. You will now be forever known for the amazing niche items prepared unique to your restaurant. This will attract the people whom are truly interested in what you have to offer, and likely result in a positive reputation amongst your community. Another positive is that you can bump of the price of your dishes with confidence, generating more profit. Remember this: less is more.

The menu is the first encounter a guest has with a restaurant. Contact TRG Restaurant Consulting, to learn more about our menu development services and how we can help to ensure that all the dishes on your menu not only stand out for their own merits, but also work together to form a cohesive whole.

 

Restaurant Renovation Pt 1: Are You Ready for a Face Lift?

Renovation

Established business owners sometimes feel that updating or renovating their restaurant space is an unnecessary expense. After all, if it’s not broken, why fix it? However, you could be losing business if it has been more than five or six years since you’ve changed up the customer experience at your restaurant. If you think you may be ready to give your space a face lift, ask yourself these four questions.

Does My Dining Area Speak to the Right Crowd?

While you may have no trouble getting repeat business from the Baby Boomers who have had their morning coffee at your place for the past twenty years, your restaurant could have a lot more potential than that. Do Gen Y and Millennials visit often? Or do you have a space that is family-oriented? If your dining area is no longer a good fit for the customers you are hoping to attract, it’s time to make some changes.

Are My Competitors Making Changes?

You can’t base all your business decisions on what the competition is doing, but if several restaurants in your area have updated their space, it’s probably time for you to do the same. After all, you don’t want your clients heading over to the burger joint down the street simply because it looks newer.

Is There Enough Space?

In just about every industry, minimalism is becoming more popular, requiring more spacious areas with fewer things in them. In other words, people expect to have more room. Elbow-to-elbow cafes and crowded diners are just not viable restaurant spaces anymore.

Do I Like Coming to Work?

You got into the restaurant business for a reason — because you love serving food to people who love to eat it, right? But if it feels like a drag to step into your restaurant, a renovation could give you the boost you need to love what you do again. They do say that a change is as good as a rest.

At TRG Restaurant Consulting, we are passionate about helping restaurant owners create an experience that they and their customers will love. Stay tuned for Part 2, where you can find out how to create the restaurant space of your dreams.

How Restaurants Can Stay Relevant

Restaurant Consultants

Food service is unarguably one of the most challenging industries for a business owner. With heavy competition and high failure rates, it’s important for your business to stay relevant if you want to succeed; however, due to the changing nature of the industry, staying relevant today is not the same as it was when you opened your restaurant doors. Menu design, marketing, and decor seem to change from year to year with new trends and technology. To help you stay on top of your market, we’ve compiled a list of ways you can keep your restaurant growing this year.

 

Give Them What They Want

One challenge restaurants face today is matching their operation to what their guests want. This can be a problem of space, funding, or permits. For example, if customers are looking for an establishment with healthy and indulgent options, but you’ve always touted your healthy and sustainable menu design, that’s a challenge you have to evaluate. Serving up an appetizer that seems indulgent but is still healthy and sustainable is a great way to face your challenge without changing your restaurant’s vision.

 

Listen to Their Feedback

In many ways, new technology is completely changing the way your business runs. Inventory tracking, billing, and ordering become easier with programs designed to take the counting and tracking out of your hands. With the expansion of social media, technology is also making it much easier for you to really know what your customers think of your business. Although some restaurant owners may be dismayed by public reviews on Yelp and Facebook, this is actually a great opportunity to make the changes you need to stay relevant and engage with your diners even when they aren’t inside your restaurant. Take every piece of feedback you get to heart and make the changes they want to see. Respond to all of your reviews, good and bad, to show your diners you appreciate their business and can’t wait to see them again.

 

Know Your Diners

There are plenty of new and exciting things happening in the restaurant industry every year. Many owners jump on these new trends as soon as they can, but it is important to take a second to think about your diners. For example, bacon infusions were extremely popular during 2015. Many establishments very easily added more bacon to their menu, fulfilling a need for their clients. However, if your restaurant is close to a kosher community and you add bacon to all of your dishes, you’ve alienated many of your best customers. Also, even though extremely sustainable meats and vegetables are extremely popular this year, if your diners come to you for great food at a reasonable price, you may have to raise your prices too much for your loyal customers. It’s important to think about your demographic before you change your menu design around new trends.

 

Staying on top of new food industry trends is important for all restaurants, no matter how established they are. If you want to stay relevant by giving your customers what they want and listening to their feedback, a restaurant consulting service is a great way to ensure you implement changes easily and without alienating your favorite customers. Contact TRG Restaurant Consultants for a free consultation.

Millennials: What Restaurants Need to Know

Millennial Marketing for Restaurants

Millennial Marketing for Restaurants

Marketing to Millennials is a huge undertaking and requires consideration. As a generation, Millennials are more likely to be computer savvy, to have disposable income and to be more decisive when it comes to food than their parents’ generations. Currently, Millennials are the largest consumer generation group in the United States, comprising age groups ranging from eighteen to thirty-four. They are spending money, although they are doing it more carefully and basing their decisions on several factors. Instead of using the desire to eat or hunger as a driving factor, Millennials are more likely to consider a restaurant’s brand value as well as their impact on society and the environment.

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