Restaurant Startup, POS Systems, Restaurant point of sale

A Point of Sale System for your Restaurant

Start-up You Say?

     Starting a restaurant can be extremely rewarding and fulfilling. However, where do you start? There's a lot a restaurant owner needs to know and be aware of. We will highlight 3 best practices for start-up restaurants. 

     1. Good start-up decisions. Starting your restaurant on good terms will have a cataclysmic effect on the restaurant's success. Make sure you maintain low start-up costs. The pressure that comes from financial strain can bankrupt any seasoned operator. There  simply isn't enough traction in your business to warrant high costs yet. Allow your restaurant to make a name for itself. Create loyal customers that are sold on the food and service. Favorable lease terms are critical as well. Consider starting with a food cart or truck. These have a relatively low cost and risk as you can move your restaurant to find the best locations to serve. Have a leasing agent or attorney look over your lease to make sure you're getting the best value; this can save you lots of time and effort. Have a distinctive concept. Play to your strengths, decide what you will specialize in and be the best at it. There are so many choices in today's food industry. Give your customers a reason to pick you! 

     2. Smart operating decisions. Lots of restaurant and business owners are described as intense and extremely attentive to detail. From service, to food prep and cleanliness they are known for cracking the whip. An almost obsessive compulsion goes into the creating of systems and processes that ensure a successful and uninhibited experience for your guests. Create a consistent high quality guest experience. Initiating and setting up cleaning regimens, ordering schedules, and quality control will give your start-up a fighting chance at success. Staffing your restaurant is key. Finding and attracting the right talent for your restaurant can prove difficult. We suggest reading up on the hiring process and becoming skilled at recognizing great potential. Great restaurant employees are not found but built mostly. Let's face it, most restaurant employees are younger and not as experienced. This means that you need to set the standard and lead from the front. Teach and tailor your message and vision to your trainees. Setting up simple but effective processes will help with this too. Build capable and loyal staff. 

     3. Sound business decisions. Financial systems must be put in place in order to reduce the risk of loss, theft, and overall inexperience in this area of business. Cost controls need to be implemented, portion control, and so on. This all is a part of the end goal to maximize profitability and ROI. We hope this was helpful. If you know someone starting or wanting to start a restaurant, share this with them and sign up for our weekly newsletters!!