Restaurant Consulting, Design and Layout

So, You Want to Open a Restaurant on a Budget

2011-09-09T09:34:00.001-05:00

The costs to open a restaurant these days are increasingly surprising. I opened my successful pizza, pasta and ribs restaurant 20 years ago with $25,000. It's not just the price of materials, labor and equipment that's made the difference, it's the codes and requirements. How can you possibly anticipate and budget for all of that?

I've been in the restaurant business, cooking, owning, operating, designing, opening... forever. I've never had a job that wasn't in the food service business. My desire is always for positive cash flow. That's why I wrote a book to help you open your restaurant with an understanding of costs before you get in over your head and have to scramble for cash.

Take a look at the samples from "How to Open a Restaurant: Due Diligence", that I published last January. It's a workbook style for you to record your research, discoveries, contacts, concept, plans, needs, etc. Follow the instructions in this book, so you will not miss a beat. This book is your own personal consultant at the fraction of the cost. That's not to say that you wouldn't benefit from a consultant or independent food service designer.

After you've looked at the book, done some of the work, call me for a free consultation. Let me know you got the book and I can help you with you layout and drawings at a discounted fee.

Opening a restaurant is an experience - make it a great one!

Menu Design

2011-09-01T18:36:00.003-05:00

Have you been to a restaurant where the menus are sticky and dirty, or the covers cracked and broken? If this is your restaurant maybe it's time to update your menu. Today, everything is about the "big-wow-factor" - that must include all of your graphics, especially the menu. Don't give your customer any excuse to be critical. Provide them excellence in all areas. Graphics are such a big part of your brand. Take time to review all of your graphic materials including your web site.

And when you do update your graphics think about updating your menu items and prices as well, plus refresh your Web Site. Stay current, offer something new, and watch the customers come back for more.

The Importance of Working Every Job in a Restaurant

2011-08-26T10:46:00.000-05:00

This article from Allfoodbusiness.com struck me as worthy to pass on especially for the restaurant owner, for those aiming to open their own restaurant... - Frank Stocco, Independent Restaurant Designer/Consultant

Maybe you’ve heard this advice before, but it’s worth saying again. A restaurant operator or manager should work every job in this business before taking over a store. This business is different from others in many ways. Unfortunately, one of them is the disparity between the front and back of the house. However, most jobs are easy to get a basic understanding of.

For those reasons, it’s a good idea to spend a little time everywhere in a restaurant—from the hostess stand to the dish pit. Many great operators start out as dishwashers or prep cooks. Others come into this business straight from other industries. In either case, there are many things an operator can miss out on by not having a familiarity with every role in the building.

Read more...

Chef Survey - What's Hot in 2011

2011-08-11T10:22:00.003-05:00

The annual National Restaurant Association survey of American Culinary Federation member chefs is one of the industry's leading culinary forecasts. More than 1,500 professional chefs gave their professional opinion of whether 226 culinary items will be a "hot trend," "yesterday's news," or "perennial favorite" on 2011 restaurant menus.

Download the "What's Hot in 2011" chef survey results (PDF).

Top 20 Trends:
1 Locally sourced meats and seafood
2 Locally grown produce
3 Sustainability
4 Nutritionally balanced children’s dishes
5 Hyper-local (e.g. restaurant gardens, do your own butchering)
6 Children’s nutrition
7 Sustainable seafood
8 Gluten-free/food allergy conscious
9 Simplicity/back to basics
10 Farm/estate-branded ingredients
11 Micro-distilled/artisan liquor
12 Locally-produced wine and beer
13 Half-portions/smaller portion for a smaller price
14 Organic produce
15 Nutrition/health
16 Culinary cocktails (e.g. savory, fresh ingredients)
17 Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
18 Fruit/vegetable children’s side items
19 Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
20 Artisan cheeses
http://www.restaurant.org/foodtrends

Video - 2011 Forecast for the Restaurant Industry

2011-05-06T10:36:00.000-05:00

The 2011 Restaurant Industry Forecast includes economic, workforce, consumer and menu trends, as well as information for restaurant operators to overcome the current economic challenges and position themselves for future growth.

5 Factors of a Sucessful Restaraunt

2011-05-02T20:08:00.000-05:00

Every consultant will attribute success to different factors. I believe that there are 5 major factors that result in success in the food service industry. I caution even the most seasoned restaurateur about moving forward without having each and everyone of these factors in covered.

1 - Concept and Vision - Is your concept acceptable for the area that you live in and do you have a clear vision of the space?
2 - Due Diligence - It is so important to gather all the necessary information needed to make an educated discussion to move forward. I always ask my clients two questions; do you have the expertise to run a successful restaurant and are you qualified to construct and open a restaurant. The answer to the first question is almost always yes. The second question usually tongue ties my clients. It takes a great deal of work and diligence to open a restaurant. My educated guess is that most restaurants fail before they even open.
3 - Location - Will your concept work in your town, is there visibility, are there any major anchors? Do not believe you are so good that you can open in a bad location.
4 - Funding - You need to be fully funded. This is really part of Due Diligence and is the reality. There are many funding sources and partnership agreements out there. A short fall in cash will result in a short fall of your vision being realized along with the operating funds you will need to train your staff. There are hundreds of implications to being under-funded.
5 - Expertise - To become a very successful restaurant you or your executive staff must have the knowledge to prepare and serve food flawlessly. You also need to have the expertise to manage revenues and expenses.

Do your due diligence. Assure yourself success. Go to www.frankstocco.com for more information.

Time to Get Moving

2011-04-27T16:21:00.000-05:00

Hi All,

The economic news is improving. The south has seen a big jump in spring vacations, especially south Florida. People are starting to spend money again on entertainment. All good news for the food service industry. If you are considering opening a restaurant you must be sure that you have a great chance at becoming successful. Having a profitable restaurant is a science. There are five major factors that determine success. A lack of detail in any one of the factors could or will result in failure. I will detail those factors in tomorrow's blog.

Frank Stocco
Owner/Consultant/Designer 888-727-0377
frankstocco.com
openarestaurant-duediligence.com

New Restaurants are Picking Up Steam

2011-02-25T10:15:00.002-06:00

Usually new restaurant entrepreneurs are getting busy right after January 1st. This year it was really slow. I have to say, just this past week I've see a lot of action. I'm receiving a ton of inquiries for advice on starting a restaurant, and also requests for concept drawings. There is such a spirit to have one's own restaurant, and this economy has put quite a damper on those dreams for quite a long time. I'm excited to see renewed interest and action!

If you are one of the eager ones, slow down and just be sure to do your due diligence. There are things that you need to know and do before you get in too far. This is not to say that in doing these things you will be discouraged. On the contrary you will be confident when you are in the know and take the right steps to proceed with the greatest chance of success.

I've mentioned already that my book is now available for you who want to open a restaurant right. How to Open a Restaurant: Due Diligence is a guide and workbook to follow which will cost you a few dollars now, but save you from headaches and 1,000's of dollars of mistakes in the start up. Check out the table of contents and introduction. For ordering information go to http://frankstocco.com.

My hope and plan is to get this book into the hands of the entrepreneur, but also schools with culinary arts, business, hospitality programs, interior design, even architecture.

Passion for the foodservice industry will never go away. At least not in my life and work!

- Frank

New Book

2011-02-01T16:47:00.001-06:00

Hi Everyone, Getting great reviews on the book. Thank you to everyone that has purchased a copy. I am very confident that reading this book will give you the information needed to make great financial decisions. There is now a PDF downloadable print version of the book that is priced at $59.00 which you can find at either www.frankstocco.com, or www.openarestaurant-duediligence.com.

If you've purchased a book, come back to my blog and let me know how it's going for you.

Frank

Book Launched - How to Open A Restaurant: Due Diligence

2011-01-24T15:46:00.001-06:00

My book is launched....
How to Open a Restaurant: Due Diligence.

My book is now released. I wrote it for those of you who've been thinking of opening a restaurant, bar, cafe, coffee shop, catering company, cafeteria, grill, pizza place, fast food or high end, really any venue at all.

To learn more or order a book link to http://www.openarestaurant-duediligence.com/ or frankstocco.com.

Here is another excerpt from the book...

Financing Summary
We have discussed many creative ways you can fund a restaurant. A combination of funding and sources may be the only way to fully finance, but if your concept and vision are solid and all aspects of your business model are enticing, you will get funded—no question about it. If you do your due diligence, you will generate an abundant amount of interest in your project. And remember, everything you do to obtain funding needs to be implemented with the highest level of integrity. I’d wish you good luck, but it’s not “luck” that will get you funded. Successful funding lies in your abilities.

Until you are fully funded, do not sign leases, purchase equipment, employ designers or a general contractor, nor promise anyone money. Once funded, you’ve completed Phase 1 and will start executing Phase 2, your in-depth chronological map to realizing your dream. A good execution of Phase 2 will literally save you aggravation, time, and tens of thousands of dollars.

Link to http://www.openarestaurant-duediligence.com/ now to learn more.

If you need advice or have a question feel free to contact me through my website: www.nationalrd.com.

—Frank Stocco

It's January. First Things First for Restaurateurs

2011-01-15T14:37:00.002-06:00

I've been looking at the books for those of you that are biting at the bit to open a restaurant. The 2 books I saw on Amazon seemed like they had quite a bit of information, but relative to your plan I don't know. It seemed as though the authors wanted to make sure they touched on everything. However, communication in our society today needs to be to the point and concise. There is no time for fluff and fill.

I've written a book for you with chronological instructions for gathering all the data and information you need for your specific concept and venue. There is no reason for you to waste your time reading about what a coffee shop needs when you are opening a night club. This book, How to Open a Restaurant: Due Diligence, includes the major areas of concern, and instructs you how to gather the specific information and do the specific tasks pertaining to your unique concept. It will become a resource for you and a journal for taking and keeping notes of important information that you can refer to in future endeavours.

I want you to succeed. But you need to do your due diligence before you sign anything like a lease or a loan. This book is not a restaurant management book. This book will help you with what you need to do and know before you open. You are always advised to seek professionals. This book helps you discover which consultants you need for advice and services in order to succeed. Instructions included are:

Concept and Vision
Business Plan
Financing
Site Selection
Key Personnel
Design Team
General Contracting
Equipment Purchasing
Miscellaneous Equipment
Policies and Procedures
Employee Hiring
Employee Training
Grand Opening

Follow the instructions in the book with care, and you will minimize the costly mistakes that could bring a halt to your vision and conversly begin your successful business with confidence.

If you would like a sample from the book or would like to pre-order contact books@nationalrd.com. The book website will be up and running soon for online orders. Bookmark: openarestaurant-duediligence.com.

Here's to 2011 and business success!

An Article for Restaurant Entrepeneurs

2011-01-05T10:18:00.002-06:00

http://www.articlesbase.com/entrepreneurship-articles/where-does-one-start-to-open-a-restaurant-2978994.html

You Want to Open a Restaurant or Foodservice Facility This Year!

2011-01-04T14:15:00.001-06:00

Happy 2011! This is a good time to start your due diligence toward starting your own business, or opening a second location. I have a book just for those that want to get into the foodservice business, or even people who are already in it. The book How To Open a Restaurant: Due Diligence is in publishing right now and I hope it's ready by the end of the month. To order or find out more you can go to openarestaurant-duediligence.com.
Read an excerpt from the book...

INTRODUCTION:
"There has never been a book in the foodservice industry that focuses solely on the expertise needed to open a restaurant. All the published books and manuals focus on restaurant and foodservice management. This manual is designed to provide a detailed guide to opening your restaurant within a required and realistic pre-opening budget. Realizing your concept and vision will save countless thousands of dollars in every aspect of opening your foodservice facility. There are statistics available that indicate the success and failure rate of foodservice facilities. These statistics do not tell you why restaurants fail, only that an unacceptable number do fail. So what does the general public and banking institution assume? They assume that restaurant failure is due to mismanagement and a lack of expertise. In some cases that is true. However, in most cases, the fate is sealed the day the restaurateur is fully committed to open a restaurant or foodservice facility.

The first question a venture capitalist or lending institution will ask you is, “What is your culinary background and are you qualified to manage a restaurant?” I am sure your answer will be a resounding “yes” and I am sure you will be able to back that up with documentation of exceptional qualifications. My question is, “Are you qualified to open a restaurant?” There are many great chefs and restaurant managers who have failed due to what happens before the restaurant opens. Was the restaurant mismanaged? Absolutely not. Think about it. Have you ever seen a restaurant close and wonder why because they were always so busy? It happens all the time. Most likely they were under-capitalized—even tens of thousands of dollars in the red, the day they opened.

The main reason so many restaurants fail is that they are mismanaged before, not after, they open. It is a very complex endeavor, but definitely not impossible. You can realize your concept and vision with confidence if you do your Due Diligence. In this step by step manual, How to Open a Restaurant: Due Diligence, I will take you from the conceptual stage to the Grand Opening so you can go beyond.

The goal is to save you literally thousands of dollars, and even help you gain financial advantage by using this chronological comprehensive guide. Each instructional chapter is a true workbook style manual with space for notes and vital information that pertains to the respective Instruction.

Even seasoned restaurateurs will benefit from all of the tips, tactics and organizational information presented. When the 13 Instructions are studied and followed, the worksheets completed and your restaurant is open, you will have an in-depth journal that contains all of your critical information. This will serve as an invaluable resource for your success in future endeavors."

- Frank Stocco

This manual and workbook will get you started on the right track. Even if you read it first and do the workbook the second time around... do your homework, and that's what I'm giving you in this book.

Restaurant Start-Up Manual Coming Out

2010-10-25T10:31:00.007-05:00

I've written a manual that will be available the end of December, to help you do your due diligence starting a restaurant. It will give you all the steps and instructions necessary before you even sign a lease or buy the space.

The savings realized from such a manual as this is astronomical. It's crucial that you start your restaurant informed of what you need to do, and how to do it. Studies have shown that a high percentage of restaurant failure occurs prior to opening.

I will lead you through the process, with the expectation that you do your due dilligence and follow the instructions. Success depends on it! Here is a sample from the book of part of an instruction:

**********************************************

Instruction 1: Concept & Vision

What is your restaurant Concept? What is your Vision for your site? These are two extraordinarily important questions. One is much easier to answer than the other. The question of Vision is a bit harder to wrap your mind around. Why is this Instruction 1? Instruction 2 through 13 will be completely irrelevant without understanding the first - Your Concept and Vision. An absolute conclusion must be acquired. Concept and Vision become very personal. I encourage you to go to 25 different restaurants. You will see some commonality but you will also see their uniqueness. The menus will be different along with the style of service, design, size of the space, artwork, furniture, smell, sound, décor and hundreds of other features that make the restaurant distinctively its own individual initiative. Key personnel, architects, designers and advisors will require your succinct Concept and Vision. I highly recommend including the name of the restaurant in your vision statement. This is certainly optional but, it will enhance and clarify your Vision a great deal for all who are involved.

Instruction 1, Concept and Vision, is going to be the focus of your Business Plan in Instruction 2. Prospective investors and financial institutions will gage much of their decision on this topic. They are well aware that sales projections are based on your past history, or if you are new to the business, based on a hypothetical projection. Your thesis has to play out like a movie in order for them to understand and get excited about your proposition. Any novelist, screen writer or artist can start a project venture only with a very clear understanding of their concept and vision.

This is really the fun part of becoming a restaurateur—truly making your space your own, an expression of you. I could say more about the importance of Instruction 1, but, that would be redundant. Let’s get to it.

Concept

Your Concept is the nuts and bolts of your operation. It is not only identifying a theme like fast food or white-table cloth (fine dining). It is a complete understanding and description of how your restaurant is to function. The menu, style of service, seating capacity, price point, location, demographics and other distinctive features will encompass your concept. Your concept does not need to be long, it needs to be concise. There are thousands of concepts and as I stated they are all unique to the group that has created them. Every concept has a two or three word description, such as;: Brew Pub, Sports Bar, California Fusion, Bakery Café, New York Deli, Gastro Pub, Japanese Steak House, Chop House, Wine Bar, Pizzeria, etc.
The following table is an example of what should be included to identify your concept. On the next few pages fill in words and descriptions associated with your concept.

Sample Concept Features and Description:

Name: Ruben’s Gourmet Deli

Description: New York Deli

Service: Fast Casual with a Large Volume Take-out and Catering

Menu: Gourmet Sandwiches, Fresh Soups, Salads, Beer, Wine, Espresso, Gourmet Cheese Cakes
Price Point: $10.00 to $12.00

Key Staff: Chef Leonard Ruben

Site: Medium to large city, Dense White-collar Demographics, High-volume Foot and Car Traffic.
Space: 2,000 to 3,000 Sq. Feet

Seating: 75-100

Atmosphere: High Energy, Fun

Sample Concept Description:
Ruben’s Gourmet Deli is an upscale casual eatery. The focus will be on fresh upscale oversized sandwiches, salads, soups and several flavors of New York Style cheese cakes along with a great beer and wine selection. Our sandwiches will be made with the finest meats, such as Carnegie Corned Beef and Pastrami on homemade Jewish Rye, cut thin and stacked high. Salads and soups will be made daily with the finest ingredients possible. Chef Ruben’s award winning cheese cake will complete the dining experience. Our perfect store size is 2,800 square feet. The space will allow us to seat approximately 80 patrons and have a kitchen and display area large enough to produce a quality product with a big focus on high volume catering and take-out. The perfect location will be in a white collar business district with high foot and car traffic. Other restaurants and retail will be imperative to success. The customer experience will be of a fun and high energy establishment. The customer will walk in the main entrance and immediately be directed to the counter where they will be greeted by cashiers. Adjacent to the cashiers will be a bakery case loaded with cheese cakes enticing the customer to having a slice with their meal or take a slice to go. The customer will order their meal and beverage from large menu boards near the cashier and the customer will then follow a line where they can see the staff slice their meat, assemble both their sandwich and salad, and pour the soup to finish their meal. They will then be seated. The service is fast which will allow a business person to enjoy a great meal in twenty and forty five minutes for around $12. The style of service will create and enormous amount of energy. The banter between the customers and staff will be part of the meal assembly process. The concept enables us to reduce labor by having minimal waitstaff.
This example gives you an idea of a description of a concept. It touches on all the important points that make up a food service establishment. Completing these exercises will help you clarify not only your concept but how it works. Based on your concept, you may want to be more detailed is certain areas. In this case, you may want to talk more about your chef. He/she may be high profile and can attract business by name recognition. Maybe all the food is prepared with local organic products or there is something else deserving of special mention.
Please use the following worksheet, as it was done in the example above, to identify the features and description of your Concept. This will be needed to complete your Business Plan.

Your Concept Worksheet

Name:

Description:

Service:

Menu:

Price Point:

Key Staff:

Site:

Space (sq. ft.):

Seating:

Atmosphere:

Your Concept Description Worksheet

*********************************************

As you can see the book will give a lot information, examples, as well as space for you to keep notes and do the due dilligence of investigating and compiling your own information. This book will help you minimize the surprises that could make or break your business venture.

Contact me if you'd like to be informed when the book is available for purchase, or to pre-order.

- Frank

Restaurant Consulting, Design and Layout: Architect or Foodservice Designer First?

2010-10-15T10:37:00.000-05:00

Restaurant Consulting, Design and Layout: Architect or Foodservice Designer First?

Architect or Foodservice Designer First?

2010-10-13T10:32:00.004-05:00

So you have an idea for a restaurant... or maybe this is even your second or third. Each time you wonder, now who do I contact first? What's the difference between architectural services and those of a foodservice designer?

It's good that you are asking, because you may or may not even need an architect on the job. If you are looking to stay within a budget, (and who isn't?), then even though some of their services overlap, architect fees are higher than a foodservice designer right out of the shoot. However, that said, in most cases you need at the least an architect stamp on your plans, and at the most you need an architect to design the structure of the building or your part of the building.

So, what does that mean?

A foodservice designer has expertise in the design and layout of your commercial kitchen and dining room complete with equipment specified for your specific concept, and will consult with you in ways to save you money when it comes to what equipment you need, where to place the electrical and plumbing, and will provide for you all the necessary drawings, plans and specifications needed for the city, the contractors and equipment companies.

On the otherhand, the architect can do all this for you, but you want to be sure to hire one that has experience in restaurant operations, restaurant equipment, flow and layout of restaurants. There are many architects with this specialty. So what's the difference in that case? The fee. Bottom line is the fee.

The architect has expertise in designing structure, which the foodservice designer does not. If that is not an issue, for instance if you are going into a space that has already been built or is already designed by an architect then you will save money going to an independent foodservice designer and consultant for the foodservice layout of the space designed by the architect.

If you still have questions about the difference I'd be glad to try to answer them.

Best to you on your restaurant venture! I wish you all the success.

- Frank Stocco, Foodservice Consultant and Designer

Design Before Equipment

2010-09-20T17:54:00.004-05:00

I can't stress it enough... If you do your due diligence with defining your restaurant or food service concept, have an idea of the square footage of your commercial kitchen and eating area, then you can have a design drawn up to visualize your space. With this drawing, complete with the type of equipment you need, you can get competitive bids from several equipment companies.

Of course you can get the design from the equipment company perhaps at no charge or little charge, but remember they make their money from the sale of equipment.

Drawings first, then equipment bids. Who does the drawings? An independent food service consultant or designer. You get the design and layout that you want, with great expertise thrown in. Then when you get all your bids you will be comparing apples to apples.

- Frank Stocco

Who Wants to Start a Restaurant? Where Do You Get the Money?

2010-08-02T16:25:00.006-05:00

See the poll below to participate in "Who Wants to Start a Restaurant?" It's interesting that of all the businesses that people want to open, restaurants are one of the most popular. If that is your passion and desire, you are probably wondering how to secure the start up capital.

There are many ways to fund your restaurant project. Some forms of financing are more difficult than others. First-time restaurateurs will often find it much more difficult to secure a loan than someone who has previously owned a restaurant or business. Lending institutions and investors have one thing in common. They do not want any bad dept on their record. Whether you secure a loan or not will depend on your ability to convince lenders and investors that your project is low-risk. How do you convince them? Have a great business plan. Make sure that it is evident that you personally have a great deal to lose in a worst case scenario. They want to know that you are investing some of your own cash. That is the key, along with your personal professionalism.

The people that analyze your business plan are highly astute in scrutinizing a business model. If there are any holes in your plan, they will recognize them and you will not get funded. Dress appropriately when going to an interview or meeting. Be professional. Demonstrate confidence, like you have done this many times before. Be prepared to answer questions with accuracy and intelligence about every aspect of your plan.

There are many ways to fund a restaurant.
• Self Funding
• Commercial Bank Loans
• Small Business Administration Loans (SBA)
• Partnerships
• Venture Capitol
• Landlord Contributions
• Leasing
• Combination Financing

If there is real estate involved there may be more than one loan in the package. Most lending institutions and investors will want to separate the real estate from the business to protect assets. There are advantages and disadvantages to each of the funding options. I urge you, if your passion is growing to put a restaurant together, do your due diligence when it comes to your Business Plan and in securing funding.

I am writing a book to help you with all of this, which isn't quite ready. Feel free to visit my website ( http://www.nationalrd.com ) and contact me with questions. I love the restaurant business and am more than happy to help you get started the right way.

See the poll below...

Frank Stocco, Food Service Design Consultant
National Restaurant Design

Projects in the Works

2010-06-01T12:08:00.005-05:00

Business has been lean the last year, but work is picking up. It's primarily the chains and fewer of the "mom & pop" shops. The chains have a credit history making it easier for them to get financing. However, creative financing is becoming more common, such as private investors and landlords as investors.
My current restaurant consulting, layout and design projects include:

Paco's Taco's in North Carolina, 6000 square foot space
La Nova in Buffalo, New York, 14,000 square foot space
Blu Bistro in St. Martin's, 14,000 square foot space
Hooter's in Illinois

There's money to be made in the restaurant business because people are still eating out a ton. Doing your homework on your restaurant concept such as getting your plan drawn up, writing out your business plan, gathering the estimates and costs, estimating the profits and losses, choosing the space, negotiating leases, choosing your designers and equipment suppliers and the rest will get you going on the right track.

I'd be happy to give you a no obligation consult to get you started in the right direction and offer you a quote for our food service design expertise and services.

Find my contact info on my website: National Restaurant Design Co.

Frank Stocco, Restaurant Consultant and Layout Designer

Restaurant Consulting, Design and Layout: What am I working on these days?

2010-04-19T08:57:00.000-05:00

Restaurant Consulting, Design and Layout: What am I working on these days?

What am I working on these days?

2010-04-19T08:30:00.006-05:00

Sure the economy is sluggish, but some people won't let it get them down. Either they need a job so they decide to open a restaurant, or they know people that want to invest because they want to diversify in such an economy, or they are just plain itchy to make money. After all, haven't you noticed that people are still eating out by the droves. We have to make reservations to eat out or we wait for 2 hours and that's in Minneapolis which isn't that big. One of our main eating areas is in a thriving suburb, Maple Grove. Have you been there? Restaurants galore and they are all full.

I'm working on projects in Toronto, FL, Texas, Virginia, Arizona, Indiana, Illinois, New Jersey, New Hampshire, Minnesota, California, Connecticut, and Maryland. You can see it's happening north south east and west.

So how do they do it? They meticulously micro-manage their cost/sales ratio. But that's after they are open. Before they opened they practiced working up the cost/sales ratios for a hypothetical restaurant. They made projections and considered all the costs, the competition, the location and traffic, the demographic... They did their due diligence which has paid off greatly in this economy and they are the ones that haven't gone under.

Watch for my book coming out in the next couple of months which has everything you need "to do" to be successful at opening a restaurant. But, if you can't wait for the book at least give me a call so I can give you some valuable information, just contact me at National Restaurant Design.

It may or may not be feasible for you, but you won't know until you do your homework and I can help you to know what that is before you stick your money into a win or lose concept and establishment.

Should you open a restaurant? Think about it sure, but start getting information. That's your first assignment.

Restaurant Design and Layout for 2010

2010-01-14T08:41:00.004-06:00

The times are still tentative for new business development, but the American spirit is strong. This is the time to spend getting your ducks in a row. You want to open a restaurant, so count the cost. Your investors above all need to know the cost. And if you are the sole investor you want to do your due diligence before you are too far in. So, what do you do?

First you define and articulate your concept. Are you fast food style, upscale cuisine, a burger joint, a corporate cafeteria... and what kind of cuisine do you want to serve or sell?

Then, are you going to lease or buy an existing space, rebuild a space or build from scratch? What then is the size of your space?

When you have these in mind we can help with the next step. We conduct an interview with you to get a good understanding of the site, of what you are trying to do and how you want to do it. Then our job is to design and draw the space for efficiency and we are very conscious of your budget. We draw in great detail like table mounted can-openers, cash registers, seating, bathrooms, etc. We present you the drawing, which goes through a few changes with you. Then we complete the design package with plumbing and electrical drawing, wall backing plans, and spec books. You may or may not need an architect on the project. It depends on the size, the complexity, and the requirements of the city.

We do not do interior design, but we can outsource for you if you need that service. Then there is the restaurant graphic design, logos, signage, web site, which we do in house, but all of that comes later. To help you determine if this project is feasible and within your budget, the first step is to get the design plan drawn up and equipment spec'd out for bids.

I can't urge you enough to do your homework on this before you get in with high end designers and contractors. If you'd like more information about us at National Restaurant Design and some of the companies we've drawn for take a look at our web site - www.nationalrd.com.

Best in 2010,
Frank Stocco

Graphic and Web Site Design for your Restaurant

2009-11-11T10:13:00.006-06:00

Who doesn't have it these days - blogs, twitter, facebook, linkedin, myspace, web sites, logos, branding, marketing...? The competition is fierce, especially in a sluggish economy. The more you can get your identity out there the more success you'll see. Now it doesn't have to cost you an arm and a leg, but that's your choice.

For budget marketing the internet is great! A web site for a reputable company is a must and if your web site is "search engine optimized" you are likely to be seen. Blog pages to have more interaction with your customers not only shows your interest in them, but is also a great link to your web site.

I haven't tried Twitter yet, but I hear it too is still growing strong especially to get a quick notice out to a ton of people and to promote links to web sites.

What you have on your web site is equally important to keep customers coming to you. In the restaurant business I've seen menus posted, daily specials, events, merchandise for sale, online reservations... you name it. Take a look at them. Always check out your competition.

Feel free to contact us at National Restaurant Design where we have a new special right now. Our professional design staff will design or redesign your logo for free when we design your menu or web site. I don't know for how long we will offer this special, but give me a call to discuss.

Get busy and promote your great business!

Frank Stocco, Restaurant Consultant and Designer of National Restaurant Design

The Bottom Line

2009-10-05T15:01:00.004-05:00

If the food service concept is sound and the location is conducive to that concept the rest is purely mathematical and somewhat scientific. Making money will largely depend on your ability to create an honest business model before you make the decision to move forward with your food service establishment. Most restaurants fail before the day they first open their doors for business. Build a REAL business model based on rent, infrastructure costs, architectural and legal costs, furnishings, advertising, taxes, food and liquor costs, labor and other associated costs. Based on a hypothetical worst case scenario sales projection, can you still profit? We have done restaurant design work for some of the best Chefs and restaurateurs in the country. Some have failed because their business model was not REAL. Do your home work. There are great profits in this industry.

Frank Stocco, Restaurant Designer & Consultant
651-464-5072

National Restaurant Design Testimonials

2009-09-08T09:45:00.004-05:00

National Restaurant Design Testimonials: "We LOVE your design on Umbria. Thank you for the super quick turn-around and amazing design!!!
~ Abed Lawabni, Umbria Gourmet Pizzaria"