The Restaurant Group Blog

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.

 

What Restaurants Are Doing to Try and Lure Millennials

Restaurant Millennials

With millennials expected to outnumber baby boomers by 2019, it follows that businesses are desperate to capture and keep the attention of this social media-loving generation. Restaurants are no different.

Just Two Weeks Ago, At the Beginning of This Month, Applebee Released an ASMR Video on YouTube Aimed at Millennials

ASMR is an Autonomous Sensory Meridian Response. It’s a tingling sensation often experienced at the back of one’s neck when watching or listening to something that affects you deeply.

The video by Applebee is an hour-long video of different proteins sizzling and cooking over a grill. The idea is that consumers will connect with the sounds and visuals of the cooking protein and identify with the brand’s comfort food.

So far, the video has been viewed 4000 times. An executive at the Applebee insists that the only way to capture the attention of millennials is to be a bit different and think of social media from a broader perspective.

Whether it works is a question yet to be answered, so we can only wait and see.

A Restaurant Conference in Chicago Recently Addressed How to Build Loyalty Among Millennial Customers

The Restaurant Revenue Growth Conference via notable speakers attempted to help restaurateurs generate ideas that connect with millennials and are in line with 2018 consumer trends. Numerous restaurateurs attended because they understood how important it is to capture Millennials.

Verdict

Across the United States, restaurants are coming up with different strategies to try and attract the Millennials. Social media is no longer enough, it requires something else, something different.

While the above strategies might not work for you, it’s critical that as a restaurant owner, you find ways to do the same because there is clearly a need for the restaurant industry to capture the attention of Millennials.

 

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.

Restaurant Consumer Trends: Dealing With Declining Lunch Sales

Restaurant Consumer Trends - Lunch Sales

Restaurant Consumer Trends

 

At your restaurant, you may have noticed a phenomenon that is definitively occurring nationally: lunch business is sagging a bit more than it used to.

According to market research firm NPD, lunch visits were down 4 percent at the end of the year, a notable decline in a broader context that has restaurant business in general sagging at all times of the day.

Why Lunch is Losing its Luster

Simply put, people have fewer reasons to leave their homes. Busy office workers are turning into busy home office workers, no longer commuting to business districts that tend to support a healthy community of restaurants. Working from home increased 24 percent over the last decade.

On the more casual end, one-time lunch customers who used to work in brick-and-mortar retail are largely moving out of that flagging sector and taking on work as subcontractors. Rideshare drivers, online customer service, and many more options are filling up the economic strata that once had a regular base of workers commuting to the same location every single day.

How to Attract New Lunch Diners

Value is the main driver. Yet diners aren’t looking for the cheapest food possible; fast food restaurants have also seen a decline during this same period because while people are dining out less, they’ve also raised their standards.

Here’s how restaurants can improve their lunch business: Customers want consistent quality, for lower prices. This is a tough proposition for restaurants to meet, but it isn’t impossible. Smaller lunch menus built around the most popular dishes lower overall food costs, streamline kitchen operations, simplify the server’s role, and keep regular customers happy due to all of those facts combining at once.

Focus on serving a few great dishes you know your customers love, cut out the food waste inherent to maintaining a larger menu, and you’ll likely see greater earnings on your lunch business overall.

 

For help with your restaurant contact TRG Restaurant Consultants.

10 Key 2018 Restaurant Trends To Look Out For [Part 2]

2018 Restaurant Trends

2018 Restaurant Trends (Part 2)

The restaurant industry is constantly evolving and changing, from marketing to delivery, to service – each segment of the industry has experienced a massive shift. This will continue throughout 2018 and for restaurants to succeed, it is important to keep an eye on what trends are emerging in 2018. Here is part 2 of 2018 Restaurant Trends:

6) Upscale casual atmospheres will be on the rise

Restaurants will need to balance upscale options with casual ambiances going forward as that trend seems to continue full-steam in 2018. While casual upscale dining might sound a little contradictory, it does not need to be.

Restaurants should focus on striking a balance between premium ingredients and offerings while retaining a level of casualness in terms of the restaurant atmosphere itself to provide customers that experience. This could extend to keeping bookings and reservations somewhat casual and allowing for more walk-ins, or with its decor and music choices.

7) Greater focus on aesthetics

In a world driven by social media marketing, restaurants must absolutely focus on the aesthetic value of their food. While that does not mean that quality or innovation needs to take a backseat, but there must be a greater emphasis on presentation and looks of the dishes themselves.

With more users embracing visual platforms such as Instagram to document their experiences, restaurants must consider how to incorporate that into the overall dining for customers.

8) Healthy options for children

With so much focus on the millennial market, many restaurants have overlooked how to make their dining healthier for adults and children. That demographic holds a significant market share, so it is crucial that they are not left ignored.

With the increased importance of healthy food and diet, restaurants should also look for ways to provide children with healthier and creative food options. Parents will appreciate the effort, and that will go a long way in building long-term loyalty.

9) Local wine, beer and alcohol pairings

Alcohol is an important part of menus and many customers enjoy having a local feel with both their dishes and the alcohol they choose to pair it with. For 2018, restaurants should research and look for local options to provide this part of the experience and really innovate on how to showcase the best of what the area has to offer.

Whether it is partnering with local distilleries, wineries or breweries for long-term menu inclusion or even designing pop-up events to showcase local alcohol with food pairings, there are many ways to get creative with this.

10) Greater inclusion for those with dietary restrictions

Many restaurants have dragged their feet when it comes to updating menus to accommodate different dietary restrictions. However, many customers are increasingly choosing to go vegan, vegetarian, and gluten-free – just to name a few and that means restaurants must adapt accordingly.

Consider taking a look at menus that have not been updated for a while to see where these options could be fit with existing options. Or consider adding new dishes that will be appealing to this new set of customers and how you can create a great experience for them where other restaurants may not be able to.

 

Contact TRG for your restaurant consulting needs.

The Perfect Recipe For Maximizing Your Restaurant’s Potential – Operations Analysis

Operations Analysis

Operations Analysis

 

It takes so much more than a few outstanding recipes or a single acclaimed chef on the payroll to raise your restaurant’s visibility in the ever-growing dining-out market.  With the public being educated by cooking shows that feature some of the world’s most beloved chefs, the bar is now raised, the gauntlet thrown, for dining-out experiences.

When patrons choose your establishment to spend their hard-earned money, they now expect the best; greeted warmly upon entry, seated quickly, immaculate and spotless table settings, something to “take the edge off” while awaiting drinks and appetizers.  If customers are comfortably seated and eagerly scanning the menu, that’s great–but if the meal and FOH service don’t meet their high expectations, the rest of their visit may soon be forgotten.

While FOH is the first impression your customers have of your eatery, your BOH must run like a well-oiled machine behind the scenes.  Efficient planning, productive prep and wait staff, proper equipment and counter space are obvious needs. Is your pantry well-stocked, freezers and coolers running at peak efficiency? Does your kitchen comply with all state and local health codes?  Is your staff properly trained, in the right place at the right time, willing and able to do what is necessary to keep things moving at all times?

How does your restaurant rate? Are unoccupied tables a reason for concern?  Is your menu trending? Does your wait staff ensure repeat business or are you losing ground due to poor productivity? Word-of-mouth advertising offers the most profit and potential for increased sales, and at TRG Restaurant Consulting, we look at your business, tell you what’s working and what needs an overhaul. We tell you what people are saying and show you ways to maximize your presence in a highly competitive field.  Let us help your restaurant set the bar for high standards in your community. Contact us today for an in-depth Operations Analysis, tailored to your specific needs.

Various industry leaders take credit for the phrase, “Lead, follow, or get out-of-the-way.” Now it’s your turn.

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.

5 Tips To Lower Your Restaurant Food and Beverage Costs

Food and Beverage CostsThis is one of the most frequently asked questions from restaurant owners and operators;

“How can I lower my food and beverage costs?”

In this article we will provide 5 effective steps you can take towards lowering your food and beverage costs. This outline encompasses the basic steps needed to get you on the right path to a more profitable business.  You will also find we have provided a very useful Menu Analysis Template to your use. You may download it for free in section 5 below.

Training Tips: Converting New Customers into Regulars

How to Turn First-time Customers Into Regulars

Restaurant Training

Regulars are the life-blood of most businesses, and they all started with a first visit.  How do you know it’s a first visit? The welcoming statement should gather information so you can tailor the service and make the visit special. This can be done quickly and easily with two questions:

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