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.

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.

Tips on Starting a New Restaurant

Starting a new restaurant

Starting a new restaurant

Starting any kind of business can be challenging and, in many cases, outright daunting. Restaurants are no exception. Here’s an idea of what the process will entail.

Concept 

The first step in starting a new restaurant is developing a concept, which lays the groundwork for all that follows. You then need to design a plan of action. We at TRG can help you through our five-stage process:

  • Alignment — You’ll present to us your vision, as well as ideas for things like menu design, location and budget.
  • Research — We’ll compile a strategic list based on potential competition in your target market area.
  • Analysis — We’ll do a comparative analysis, pitting your restaurant against the competition.
  • Plan of Action — During a brainstorm session, we’ll create a plan of action that will include all aspects of your operation, including kitchen and bar design, menu, brand value, ideal location, and other requirements.
  • Reporting — We’ll help your restaurant achieve a smooth implementation and launch.

Brand

Here at TRG, we realize that brand is everything. It’s through branding that you convey your restaurant’s personality, paving the way for brand loyalty. We can help develop your brand and thereby create a lasting impression on your customers. TRG can provide services in such areas as graphic design and brand development.

Kitchen and Bar Design

A great kitchen design is essential for every restaurant, as it can help guarantee repeat business. Our consultants have real world experience and the know-how to help you design your kitchen and bar so you can generate repeat business. We can help you pick the perfect restaurant kitchen and bar design that both helps generate profit and reflects your brand and values. Don’t worry — we’ll guide you every step of the way.

Business Plan

A business plan is necessary to obtain funding for your operation. At TRG, we can help you craft a 20-30 pages business plan that we think could attract potential investors. Each plan, which we would deliver in both printed and digital formats, would include:

  • A mission statement.
  • A Business and Marketing Overview.
  • One- and Five-Year Sales and Profit Projections.
  • A Rough Draft of the Menu and more.

We’ll also provide you with a restaurant strategy plan, which will include 400 issues restaurant owners must address when they’re opening their business.

Feasibility Study

The next step would be a feasibility study to ensure that your concept aligns with your goal of maximum profitability. The study would include data and recommendations for such crucial elements as: local restaurant marketing potential, traffic count, possible location problems and solutions, demographics and identification of the target area, staffing potential, advertising options, direct and indirect competition, photos of the target trade area, and issues involving ingress and egress.

We can help you transform your restaurant idea into reality. For more information, please contact us.

TRG SUPPORT AFTER HURRICANES HARVEY AND IRMA

Hurricane Irma devastated Florida leaving over 6 million people out of their homes, and now its time to start the clean up process.

Hurricane Irma Harvey Restaurant Support

In the wake of Hurricanes Irma and Harvey, we’re supporting restaurant and hospitality businesses affected by the storms.

TRG is standing by you and with you, ready to help in any way we can. Have equipment that was damaged and needs to be replaced? We can help with that. Need to rebuild, we can help with that, too. Whatever you need, we’re here to roll up our sleeves and help you move forward.

TRG is now offering Hurricane Relief Assistance discounts on all services and equipment to those in affected areas. Proceeds from now till November 1st, 2017 will go to the American Red Cross, Save the Children, Humane Society and/or local food banks to support rescue and recovery efforts.

LOOKING TO LEND A HAND?

If you’re looking for a way to help with the relief efforts, there are several charities always looking for volunteers and donations. See how you can make a difference today.

A great way for you to help is by visiting Red Cross Relief Fund for Hurricane Irma and Harvey for a quick easy cash donation, simply select ‘Harvey’ or ‘Irma’ when you donate.

Click below for more ways to help.

Of course with the closure of blood banks, there may be a shortage of blood. You can also contact the Red Cross to make an appointment to donate blood.

Restaurant Renovation Pt 2: Creating Your Design Concept

restaurant design concept

In Part 1 of this two-part post, we talked about how to decide if your restaurant is ready for a face lift. If you’re still reading, congratulations! You’re ready to modernize your business. Don’t start picking out paint chips and fabric swatches just yet, however – the best renovation plans are only complete with a fully formed restaurant design concept from the very beginning.

Who is My Clientele?

So you’ve decided that your current design doesn’t work for the crowd you’re hoping to attract — but who, exactly, are you trying to attract? Families? Businessmen? College students? Tourists? Every design and menu decision that you make has to be centered around your target clientele, so make sure you clarify exactly who that is before you go any further.

What Do I Want to Accomplish?

Making more money and attracting more customers are rather vague as far as goals go. Instead, consider things like, do you want to completely re-do the vibe of your space, or do you only have the budget to freshen it up a bit? Do you need to strengthen your brand image, or re-create it entirely? Clearly define your goals now, and your plans will roll much more smoothly later on in the process.

What Do My Current Customers Like?

In undergoing a renovation, you run the risk of losing customers who don’t like what you’ve done with the place. It may be a good idea to run an opinion poll for a few weeks at least before you start getting into the nitty-gritty of your renovation. You may be able to incorporate things that your current clients like, and get some ideas of things that new customers may want to see as well.

Who Am I Working With?

Unless you are one of the rare restaurant owners who can also contract a renovation project, you will be working with others to get your restaurant in shape. The right design team can make all the difference to the end result. Our dedicated designers at TRG Restaurant Consulting will listen to your goals and desires to help you design a space that meets your needs, and that your customers will love.

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.

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