With over twenty years of restaurant experience The Dogwood Restaurant Consultant Group is more than capable of developing concrete operational guidelines as well as front of the house, back of the house and management procedures for the hospitality enterprise. In order to elevate your business to the next level, we have developed a list of the essential tools that are required. These tools are key to the success of your business. Often times, business owners put people in place without the tools required to complete tasks and complete them well. There are a few steps that one should take when considering opening a restaurant or bar:
First, create your business plan: This is a vital key to your overall vision to explain your concept. Most successful food service operators strongly recommend putting together a business plan before making any kind of monetary investment. Without a good business plan you could lose tens of thousands of dollars. If you can successfully create a detailed business plan, you have gotten past the first hurdle.
Secondly, design your menu: Determine recipes , food costs , and equipment specifications. When buying equipment do not be penny wise and pound foolish. Many operators save a few dollars on their core pieces of equipment only to find out that it will cost them thousands in lost revenue once they open for business, by not having the right equipment. Clarify your concept and put all the proposed details in writing, from the decor to the dessert choices. If you cannot write something in detail, then you need to give it more thought.
Third, get sound financing: Even people with alot of food service experience loss. The primary reason for this is due tp under capitalization. Make sure you have enough money to operate your restaurant for six months to a year without making a profit.
Fourth, obtain licensing & follow regulations: If you plan on serving alcohol, please make sure that you fully understand, and are prepared (financially and personally) to meet state, county, and city regulations. Research all local food service requirements & health code requirements before looking for a property. This will give you the ability to intelligently negotiate a lease agreement. Look carefully at the property to make sure that there will not be any major changes required to the physical plant by the local health department. If the location was previously a restaurant, that does not mean it met current regulations. Many people have found out, after signing their lease, that they have to spend an additional $5, 000=15,000 on essentials-- like a greasetrap or septic tank system.
Fifth, get a professional contractor: Hire someone that can stick to your schedule and is familiar with local regulations and inspectors. Don't rely on your cousin or friends, just because they have built a house. Every day that you "go over" schedule will cost you money in operating expenses and lost sales.
Below is a snapshot of some fo the tools required to build your dreams. This does not include all the services available to you, however it is a strong foundation:
Commercial Permitting Services Consulting Services
Tenant Alterations Zoning & Land Use Research
Special Land Use Permit Location Analysis
Administration Variance Conditional Use Permits
Land Disturbance Permit Zoning Ordinance Appeals
Certificate of Occupancies Zoning Variances
Building Permit Expeditors Property Re-Zoning
Addition to Single Family
New Single Family Home
Interior Alteration Permit
Alcohol License Processing
Food Service Permits
Grease Trap Permits
Plan Review Inspections
Health Separtment Permit
Zoning & Planning
Rezoning & Zoning Variance
Special Use Permit
Lot Split & Replat