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.

 

Why the Kitchen Design of Your Restaurant Matters

Restaurant Kitchen Design

Restaurant Kitchen Design

 

When thinking of starting a restaurant, kitchen design is often not a top consideration for most. After all, isn’t the kitchen just a space that will facilitate the cooking?

The answer is a resounding “No.” Your kitchen design determines efficiency, speed, and safety – three key things that could make or break the reputation of your restaurant.

Consider this; if food is consistently late in coming out because of a kitchen that does not facilitate speed and efficiency, customers will either leave or rate you poorly. Similarly, if kitchen accidents are the norm, no one will want to visit your restaurant no matter how good the food is.

With this in mind, it’s time to think about what you should do to ensure the right kitchen design.

Consult with an Expert

As an aspiring restaurant owner, it’s more probable that architecture and design are not your forte. The solution? Find a reputable expert who can look at your space and help you come up with the best possible design. Preferably, it should be a consultant who has worked with restaurants before and understands how the kitchen should work.

As your chosen consultant works, here are three things you should ensure they take into account.

I. Adequate Allocation of Space

Sufficient space should be allocated to each basic area; storage, preparation, cooking, serving, dining, and dishwashing. The consultant should work with your space, and depending on how many people you expect to work at different times of the day, allocate each area the right footage.

II. Good Flow 

The kitchen shouldn’t feel too small or too big. There should be enough space between the different working areas to ensure movement is easy and that employees can efficiently work together without inconveniencing one another.

III. Meets All the Required Codes

If your restaurant doesn’t pass inspection, then you can’t work. During the design and construction, ensure your consultant takes the state, local and health codes into account.

Contact TRG Restaurant Consultants for a free consultation.

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.

5 Things Every Restaurant Owner Must Know

Open a Restaurant

 

Owning opening a restaurant is a fun and exciting experience. However, there are things that everyone must be aware of going into the business. Here are the five most crucial things every restaurant owner must know before opening.

1. Know Your Concept- To be successful, a restaurant needs a clear concept. Often, people go into the restaurant business knowing what food they like to eat or cook, but fail to have a clear image of things like atmosphere, dining style, and decor. To begin, a restaurant owner must develop a concept statement. A concept statement will include your culinary theme in terms that are broad enough for menu versatility but narrow enough for identity. Next, describe the atmosphere and dining style. Dining styles to consider are buffet, casual, fast food, bistro, cafe, counter service, and fine dining. Finally, your concept will be complete when you choose the decor that provides cohesion of the menu, atmosphere, and dining style.

2. Know Your Customers – Identifying your target market is a crucial step. To do so, you must understand how your restaurant concept will appeal to this group. Think about your customer in terms of demographics like gender, age, race or ethnicity, income level and geographic location. These factors will determine to whom you will market restaurant and help you develop successful advertising campaigns. It will also serve as a guide for you to use as you further develop your concept.

3. Know Your Community – It is important to know the community in which your restaurant is located to best determine hours of operation, peak hours, pricing strategies, and special promotions. If you are located in a bedroom community you could expect to have a larger evening and weekend service, whereas a community of retirees would be markedly different than a college town.

4. Know the Rules – The restaurant business operates under a number of regulations from the health department to regulations involving pay. There will be state and local regulations as well. You must ensure that you are in compliance with all these rules and regulations before you can expect success. A few employment regulations to be aware of are the minimum wage and tips reporting requirement. Depending on the size of your workforce you need to also be aware of human resources issues such as documentation of employees and discriminatory hiring practices.

5. Know Your Bottom Line – Most people that go into the restaurant business, do so for the love of the food, not for the love of crunching numbers. Understanding the business side of things, however, is one of the most important things a restaurant owner should do from the start. If you are new to the industry, taking classes in hospitality management and hiring an experienced management staff are two important first steps.

To learn more about the restaurant and hospitality industry and to discover how we can make your dreams of restaurant ownership a reality, connect with us today.

Opening a restaurant? Why you should have a feasibility study before you start a new restaurant

So you want to start a restaurant? How prepared are you? Did you know that there are several aspects of opening a restaurant that need consideration for success? Location, competition, management and staff, and market statistics are just a few of the areas that can make or break a new restaurant.

Opening a restaurant - you need a Feasibility Study

 

Location

Location, location, location! One of the most important aspects of any successful restaurant is location. While it is important that location of the restaurant be in a busy traffic area, it is just as important that the restaurant have ample parking for customers. A busy traffic area does not always guarantee success. It is also important to look at the style of restaurant you want to open and compare it with other restaurants in the area, and how the location will affect your customer flow.

Competition

What is going to set your restaurant apart from the competition? If you are offering a similar cuisine, as other restaurants in the area, why would patrons choose your restaurant over the others? Points to consider are the number of established restaurants in the area, price points of other the restaurants, and who is the target market.

Management and Staff

A good restaurant is only as good as the staff. What is your game plan on hiring the best staff to accommodate your customers? A successful management staff works well under pressure, is able to make split-second decisions, and have the overall success of the restaurant in mind.

Market Statistics

You have the perfect location, you have reviewed the competition, you have the perfect staff in mind, now you must look at the market statistics. Why have other restaurants succeeded or failed? It is imperative that you know the demographics in the area. If you plan on opening a restaurant that mainly focuses on family style dining, then you want to look at how many families live in the area; a community of young singles would likely not support your endeavor.

TRG can help your plan for success. Contact us today, and allow our experts to help with all of your planning needs.

Managing the Restaurant Design Lifecycle

Restaurants and all businesses in general have very similar lifecycles comprising five stages beginning with the startup phase, where restaurant design is crucial, and ending with either a rebirth or reinventing of the business model as it begins to decline and deteriorate; or dissolution as a going concern due to irrelevance with current market trends. More specifically, these lifecycle stages are startup, growth, maturity, decline, and rebirth/cessation.

Restaurant Design
Source: PC Scholars

Is a Restaurant Consultant Right For Your Business?

Restaurant consultant
Image credit: National Restaurant Association. www.restaurant.org

If  you’re Considering a Restaurant Consultant for your Business, you are not alone.

39% of restaurants in the US have used a consultant.

Most restaurant consultants are not like Gordon Ramsey, by far. After all, a consultant’s job is not to increase a TV show’s ratings by creating drama. Instead, a restaurant professional consultant’s main role is to guide and assist owners in their business.

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