MONEY,WEALTH & BUSINESS SUCCEEDING IN RESTAURANT BUSINESS

Restaurant and catering business happens to be one of those sectors that are not affected by the heat of global financial crisis and will continue to be so. People will always eat and drink as long as they are alive. They may be going through all kinds of financial crisis but will still find something to eat and drink. Restaurant business and catering are not only safe from global economic meltdown but, are also very lucrative and rewarding. Food remains the most important of other basic necessities of life like shelter, clothing, education and health. Man must eat to remain alive and be functional. Man’s agitation to possess all the necessities of life depends on his living condition, which is essentially a function of what he eats. Because of the important role that food plays in man’s life, the demand for food is always elastic. Few people have the time and resources to prepare the food they eat especially before they marry. Many rely on restaurants, canteens and fast food outlets for their meals.
You can make up to 300% pure profit on investment in restaurant business. One of the major downsides of a restaurant business is the stress that is associated with it. It is also almost impossible for an adequate internal control to be established and maintained in restaurant business and catering. Workers may steal money or raw materials.
For anybody venturing into the food business, some basic cooking utensils are essential to start with. These include pots of various sizes, cups, coolers, plates, spoons, cookers, washing bowls, water jugs and other essential materials that are important for the business.
As the business gradually grows, there will be a need to add some modern electric/electronic equipment such as warmers, boilers, cookers, freezers, television and DSTV. A medium sized generator is a must even when the restaurant is closed due to the storage of food that needs refrigeration. Mrs. Sesay is a restaurant owner in the east end of Freetown.
She decided to establish a restaurant of her own after the civil war in 2000, having worked as an
attendant in a restaurant where she learnt the rudiments.
According to her, the huge turnover of her boss actually spurred her interest in the business.
Mrs Sesay says that she established her restaurant with about two million Leones (Le2,000,000) which came from a one year unconventional savings arrangement of daily contributions.
Using her own experience, she advises beginners to locate the business in sizeable shops in fairly populated locations in order to attract patronage. She stresses that people will always come from far and near to eat in a restaurant where aromatic, tasteful and neat foods are cooked. She however says that the survival of the business centers on the ability of the restaurateur to ensure and sustain quality of what is being cooked for consumption, noting that quality must never be sacrificed for quantity. The restaurant environment must be kept neat and hygienic at all time. Other things to note are the following:
CUSTOMER CARE
Restaurant business and catering is more of a service business than commodity business. No matter how tasty your food is, without proper customer care, you will sooner or later lose them all. They need to enjoy their money to the core. Give it to them and see them remain loyal.
TASTE OF THE FOOD
Make sure that the food tastes fine. If you as a person don’t know how to cook, learn to do it or employ someone to do it for you. After all, to be a successful entrepreneur, you don’t have to be good at every thing.
LOOKS OF THE FOOD
The looks of the food must be attractive for people to be moved into eating it in the first place. Imagine how you will feel when you are presented with a plate of food that looks like what is meant for pigs. I bet you will not even have the mind to taste it in the first place.
THE ENVIRONMENT OF THE RESTAURANT
The environment of the restaurant has to be clean at all times for the customers to come and keep coming. Or would you rather prefer going to have dinner at an un-kempt place?
FRESHNESS AND HOTNESS OF FOOD
Make sure that foods cooked in your restaurant are always fresh. Don’t! I repeat don’t ever serve them will left over foods. If you do, they will all run away.
attendant in a restaurant where she learnt the rudiments.
According to her, the huge turnover of her boss actually spurred her interest in the business.
Mrs Sesay says that she established her restaurant with about two million Leones (Le2,000,000) which came from a one year unconventional savings arrangement of daily contributions.
Using her own experience, she advises beginners to locate the business in sizeable shops in fairly populated locations in order to attract patronage. She stresses that people will always come from far and near to eat in a restaurant where aromatic, tasteful and neat foods are cooked. She however says that the survival of the business centers on the ability of the restaurateur to ensure and sustain quality of what is being cooked for consumption, noting that quality must never be sacrificed for quantity. The restaurant environment must be kept neat and hygienic at all time. Other things to note are the following:
CUSTOMER CARE
Restaurant business and catering is more of a service business than commodity business. No matter how tasty your food is, without proper customer care, you will sooner or later lose them all. They need to enjoy their money to the core. Give it to them and see them remain loyal.
TASTE OF THE FOOD
Make sure that the food tastes fine. If you as a person don’t know how to cook, learn to do it or employ someone to do it for you. After all, to be a successful entrepreneur, you don’t have to be good at every thing.
LOOKS OF THE FOOD
The looks of the food must be attractive for people to be moved into eating it in the first place. Imagine how you will feel when you are presented with a plate of food that looks like what is meant for pigs. I bet you will not even have the mind to taste it in the first place.
THE ENVIRONMENT OF THE RESTAURANT
The environment of the restaurant has to be clean at all times for the customers to come and keep coming. Or would you rather prefer going to have dinner at an un-kempt place?
FRESHNESS AND HOTNESS OF FOOD
Make sure that foods cooked in your restaurant are always fresh. Don’t! I repeat don’t ever serve them will left over foods. If you do, they will all run away.