For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind, before opening a casual dining restaurant.
As George Bernard Shaw, framed in his beautiful words, "There is no love sincerer than the love of food."
And people look up to the Casual dining restaurants, when it comes to love for food and for an affordable dining experience.
The Casual Dining format contributes to more than 33 percent of the total market share of the organized food industry and is further pegged to increase by 33 percent by 2021.
According to Indian Food Service Report 2016 released by National Restaurant Association of India (NRAI) along with leading research firm Technopak, the size of the Casual Dine Chain Market is estimated at 6,720 crores in 2016. It is further expected that it will grow by Rs 17,245 crores at 21 percent CAGR (Compounded Annual Growth Rate) by 2021.
For all the foodpreneurs, who want to start and run a successful restaurant, here are a few things to keep in mind:
According to the NRAI report, the majority of casual dining restaurants are concentrated in two major metropolitan cities Delhi and Mumbai.
To find a proper location for opening a casual dining restaurant, one has to do a thorough market research to make a list of all the cuisines being served in all the suitable places, such as Malls, High Streets, Popular Markets, and Big Office complexes.
Location should have enough parking spaces, easy accessibility to raw material and other supplies. It also should be somewhere in the ground floor or first floor with proper directional boards to guide the customers, or else they will end up in dining somewhere else.
While setting up the restaurant, one has to try something new or unique, to attract the customers such as the cuisines served should be different, the ambiance should be such that the customer would always feel like coming back.
Ambiance and quality of food being served go hand in hand; one cannot compromise with the quality or the uninviting ambiance.
Try to make it theme based, which will make room for serving other cuisines too such as seasonal themes and cuisines as per the seasons or themes based on festivals too can be tried out.
There are plenty of options to try out, without getting entangled in financial problems.
Licensing and paper work:
After the location is finalized, one has to carefully sort out all the paper works required to obtain such as FSSAI license, VAT or Service Tax Number, Police Eating House License, Local Municipal Health License and Fire License.
The FSSAI or food license and VAT license are very important, without which one cannot open a restaurant, the other ones can be obtained after a couple of months or the date to get them can be pushed to few weeks.
Hiring the right people:
Hiring the right people is important, as all the work or in other words, the entire restaurant is going to run by them.
The chefs, who are going to cook, should be master in their work, because even chefs function as part of making your restaurant, a brand.
The service people, waiters and waitresses should be well behaved and smart to respond actively in tough situations and in handling customer related problems.
Accountant should be such that he would be able to take care of the financial expenses and manage the billing counter.
Last but not the least once you start setting up the restaurant; make sure to run the marketing campaign simultaneously.
Distribute the pamphlets in the localities nearby or slips to be attached in the newspaper along with the announcement of the grand opening, where some famous personality is going to inaugurate your restaurant.
Marketing in different online platforms as well as offline platforms should be made before hand.