30 Jul Things I Wish I Knew Before Opening a Restaurant in 2021
For every restaurant that closes its doors, there are two gearing up for a grand opening. Although the restaurant business might have taken a hit, it is re-emerging with all burners on high.
Cheetah has been serving small and independent restaurants in San Francisco and The Bay Area for years. To support food entrepreneurs determined on riding the wave, we created a FREE guide that pools together our experience and market insight.
Opening a Restaurant? This Guide Is for You!
If you have a dream of opening a restaurant, or any food business for that matter – our guide is for you. We’re talking food-trucks, ghost kitchens, grab-and-go eateries, delivery-only digital restaurants, bakeries, cafes and more.
If you have a burning desire to create experiences around food; and whether you’re just toying with the idea or already scouting locations – you’re a restaurant entrepreneur in need of this guide.
Why You Should Read It
There has never been a moment more ripe for the rise of a new restaurant model. An evolution from the traditional to the modern is underway, fused with technology and transparency.
However, along with the allure of opportunity, you wouldn’t be blamed for getting lost amidst the options. Choice is everywhere and what you thought you knew about running a restaurant is changing every month.
Our free guide to opening a restaurant will help you prioritize and focus on the critical components of today.
What Topics Does the Guide Cover?
The guide is split into 4 easy to read chapters, each with tips and links to keep enriching your entrepreneurial journey towards opening a restaurant.
- Is opening a restaurant post pandemic even a good idea?
- The resurrection of unconventional restaurant models
- 4 must-have suppliers in the modern restaurant
- 5 questions to ask yourself before opening a restaurant
Chapter Highlights
Chapter 1: Is opening a restaurant post pandemic even a good idea?
Several social and economic factors explain why now is an opportune time for opening a restaurant. As you prep your business plan, give consideration to the points covered in this chapter. There are no sure-cures for entrepreneurial jitters but solid research will boost your confidence that you’re doing it right.
Chapter 2: New restaurateurs, new restaurants
First time restaurateurs have the benefit of being liberated from the confines of traditional thinking about how things “used to“ work. This chapter deep dives into 3 less familiar food business models: Food trucks, Ghost Kitchens and Franchises. Whether you are deliberating this style of restaurant or just want to understand the competition, the information is invaluable in understanding the market.
Chapter 3: Working with suppliers
No restaurant is an island and understanding these 4 essential types of suppliers can make the difference between success or failure for the modern food business.
Chapter 3 outlines in detail the advantages of Commissary Kitchens, Restaurant POS platforms, Delivery Apps and Wholesale Distributors.
Here are the highlights:
- Commissary kitchens – Imagine outsourcing the basics that can make or break your kitchen to experts, leaving you to focus on what makes you unique. That’s what a commissary kitchen can do for you. But, did you know that they can also help with bookkeeping and data analytics services? Get big-league tools when just starting out.
- Restaurant Point of Sale (POS) platforms – The new restaurant is a digital restaurant and the POS system is it’s brains. This section covers key questions to think about when comparing the top POS systems. From integrations to QR menus, seating layouts and digital marketing capabilities – the feature list can become overwhelming. Read the guide to help focus your requirements.
- 3rd Party Delivery Apps – It is unlikely you will stay off delivery apps when opening a restaurant in today’s market. Let’s face it – clients are hungry at home too and they’re scrolling the apps. What you may not be aware of is the multitude of alternative delivery apps that are perfectly suited to niche and small restaurants, but still have a huge client base. The guide covers the most popular and special ones.
- Wholesale Distributors – The most important relationship you’ll have is with your food and accessories supplier. Just like everything else, things are going digital and navigating early morning markets, deciphering global supply-chain trends and shifting pricing are a thing of the past. The guide will teach you what to look for in a modern supplier; Be it intuitive apps, transparent prices and additional services that will save you valuable time and money.
What to Ask Yourself, and Us
The last part of our guide will pose 5 questions you should ask yourself before opening a restaurant. There is no way around them but there is help around the corner. We’re here to assist you in any way possible so give us a call at (800) 571-5231.
Sorry, the comment form is closed at this time.