The Biggest Hurdles Faced By People Opening New Cafes, Diners And Food Businesses

Organic farm vegetables in wooden box, vegetarian food concept child hands. High quality photo


Opening an eatery or food establishment comes with immense challenges but also satisfying rewards. Beyond core business operations, owners must master distinct skills from hospitality to marketing to facilities management. Understanding the most common hurdles new restaurateurs face helps you tackle them strategically.

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Developing The Concept And Business Plan

Clarifying your vision for the atmosphere, cuisine, and overall diner experience is the crucial first step. Identify a need that your restaurant fulfills that existing options don’t. Restaurants have been through a really difficult few years, so you need to be realistic about your budget and forecast. Calculate start-up costs and map out operational plans accounting for worst- and best-case scenarios. Refine the concept until your business plan proves viable.

Finding The Right Location And Layout

Ideally secure a spot with ample foot traffic, parking, and convenience to draw in patrons. If opening a standalone building, develop the floorplan maximizing efficient kitchen design and comfortable guest seating based on projected capacity and turnover rates. Consider takeout logistics. Location and layout greatly impact viability.

Understanding Local Permitting And Regulations

Navigating the bureaucracy around health codes, food service licensing, fire codes, alcohol licenses, and business permits is confusing initially but essential. Research all regulations or engage a professional to ensure conforming to standards and acquiring needed licenses before opening doors. Don’t overlook small print requirements.

Creating The Menu Offerings

Designing a menu demands balancing creativity in food options with pragmatism around ingredient costs and prep times. Curate enticing yet executable dishes that utilize fresh, quality ingredients. Accommodate dietary restrictions. Refine selections through extensive testing. Evolve the menu based on customer feedback and sales data.

Purchasing Commercial Equipment And Supplies

Outfitting a commercial kitchen requires special, ruggedized equipment meeting safety and sanitation codes. Do vendor research for durable ovens, fridges, ventilation, and appliances. Establish accounts with high-volume ingredient suppliers and negotiate rates. Don’t skimp on key kitchen tools and food freshness.

Making The Space Feel Unique But Welcoming

Thoughtful design choices foster an atmosphere that delights customers and facilitates hospitality. Invest in comfortable seating, warm lighting, and decor reflective of your brand identity. Ensure adequate space for entering, waiting, and circulating. Keep layout flexible to allow future tweaks optimizing ambiance. Remember that every choice that you make has an impact on your customers’ experience. The little personal touches that make it feel welcoming and fun will factor into their decision on whether to return or not, even if they may not be aware of it. Custom neon signs can be a great way to make your dining space feel like it’s reflecting your personality. You can find someone to suit your style at Echo Neon. They have funny and cool neon signs for every need, and you can create your own too!

Minimizing Food And Labor Costs

Carefully manage inventory and serving sizes to prevent food waste from cutting into margins. Take advantage of wholesale ingredient deals and seasonal produce pricing. Schedule staff efficiently balancing customer demand with labor overages. Refine operations until you deliver consistent quality without bleeding profits on unnecessary costs.

Building A Customer Base And Community

Spreading awareness and cultivating a loyal following requires creativity and persistence. Leverage social media, local publications, promotions with nearby businesses and word-of-mouth buzz from providing standout experiences that inspire advocacy. Become a go-to gathering place by fostering genuine connections.

Hiring And Training Staff

Great service requires great hires, and it’s harder than ever to find the best staff in this industry. Recruit and vet cooks, servers, hosts, and managers thoroughly regarding skills, potential and alignment with your service vision. Invest heavily in thorough training for your systems and standards ahead of launch. Well-prepared staff committed to exceeding expectations drive excellent reviews.

Streamlining Operations And Processes

As opening jitters subside, evaluate procedures with patience to determine improvements and bottlenecks. Refine processes in the kitchen, behind the counter and at tableside maximizing quality, consistency, and frugality. Update staff training accordingly. Smooth operations deliver better food and happier customers.

Accounting And Regulatory Compliance

From payroll to taxes to regulatory forms, extensive accounting and administrative responsibilities come with the territory that new owners must quickly get organized. Work with a qualified accountant from the start to maintain meticulous bookkeeping. Filings and compliance paperwork must be handled promptly.

Standing Out In A Crowded Market

As competition is fierce, discover what makes you special beyond just serving great food. Is it your distinct dishes, your theme nights, your commitment to local farms or dazzling plating? Identify your unique value proposition. Continually evolve offerings aligned with patron preferences and food trends to stay top of mind.

Opening a cafe or restaurant brings constant learning. But incredible rewards exist for those willing to pour passion into every detail. Gain skills and confidence in confronting hurdles creatively. Your dream eatery awaits!