CookwarePro.com
 My Account  My Account  Cart Contents  Cart  Checkout  Checkout
Restaurant Equipment & Supply Specialists 
Call & Ask for a CookwarePro Specialists @ 714.699.4147 
or e-mail us cookware@cookwarepro.com 
   
  Top » Catalog » Articles » Sales » 10 Things to do when opening a new Restaurant
  Friday 20 October, 2017  
Quick Find more
 

Advanced Search
Categories
Articles more
All Articles (9)
Health Code (2)
Sales (5)
Newsletter
If would you like to subscribe to our newsletter please enter your email address here:

  HTML    Text
10 Things to do when opening a new Restaurant by Administartor
Things to do when you would like to open a brand new restaurant. The Do's and Dont's to keeping your money spending efficient. When you are investing into a new business it may seem overwhelming. You are going to spending lots of money without getting any return for quite some time so be prepared. Obviously Every one Stresses location, location, location. So once you got that out of the way, what should you do to get into business. We've been helping people set up their restaurant for over 20 years now. What are the main things to watch out for.
  1. Do not try to save money on hiring the right people to do the plans. Some companies will charge you $3000 dollars to do your plans. That sounds great, cheap and just plainly too good to be true. If this hack delays your project even one month you will be paying one extra month of rent money to your land lord. Any rent anywhere is going to be around 3000 dollars a month. You end up not saving anything and having the hassle of dealing with someone who is not-professional with little to no experience.
  2. Do spend money on plans. Generally a rough estimate of a 2000 sq ft place can run you about $8000 dollars in plans, for plumbing, electrical, mechanical, and health dept plans. This includes guaranteed pass. We do the submittal. www.concordec.com
  3. Do spend your money on new equipment that is of some name brand. Look for warranty times. Here are some names i recommend
    1. Refrigeration - Turbo Air
    2. Ice Machines - Hoshizaki
    3. Ranges - Imperial, Jade, Connerton
  4. Don't Haggle over one hundred dollars, It's ten times more important that your equipment supplier, deliver a working product on time. Can you imagine opening day of your new hamburger joint without a grill? Well neither can I!
  5. Don't wait till the last minute to order everything. Give your supplier a chance to make sure that everything is in stock and ready for you instead of you rushing him because you were too lazy to order everything on time
  6. Do know the equipment that you are ordering. Don't let your designer specify something in the plan that you have no experience working with or have no idea how to use. (One time we had a customer order a steamer because their kitchen consultant had specified it, well after 5 years the steamer is still just sitting there doing nothing while they use a microwave to do what the steamer was suppose to)
  7. Do ask your Kitchen consultant, if they have ever worked in a restaurant or owned one or what qualifications do they have about giving you advice
  8. Do ask your kitchen consultant what types of equipment they would use. They might an idea on how to save you money by using alternative methods or equipment to accomplish the same goal
  9. Do follow the plans when construction comes(We have numerous numerous clients that tell their contractors they want to do this one little thing differently, well guess what, the city did not approve it like that and when it comes time to final inspections, you might be screwing yourself)
  10. Do start hiring employees before the open date. Do order enough food to support your grand opening rush, Do a soft open to practice working in your place.
  11. Do follow the rules, Can you imagine being open for a month and then shut down because you did not follow the proper procedure in opening your restaurant?
  12. IF YOU ARE IN THE SOUTHERN CALIFORNIA REGION DO CONTACT US TO HELP YOU! We have been in this business for 20 years, we have the experience necessary to help you! I can't stress the fact that you not being open for a month is going to cost you thousands in rent plus the fact that you aren't going to be making money either. Some business have the dire situation of opening 12 months or more after their free rent or move in time line has expired.
For more information, please visit this articles web page.
This article was published on Friday 20 April, 2007.
Current Reviews: 0
Write Review
Tell a friend
Tell a friend about this article:  
Shopping Cart more
0 items
Sign in
E-mail address:

Password:

Password forgotten
Create an Account
My Wish List more
0 items
Specials more
Winco Carpet/Floor Sweeper - FSW-11
Winco Carpet/Floor Sweeper - FSW-11
 $22.98 $19.98 
Information
Printable Catalog
Site Map
Bestsellers
01.Update 1" Flat Pastry Brushes, Metal Band WPBM-10
02.Update Bar Scoops BS-9
03.Precision Chlorine Test Paper
04.Tar Hong Half Size Aluminum Sheet Pan
05.Winco 14" Wooden Spoon WWP-14
06.Update 32 Ounce SAN Plastic Pitcher WP-32SC
07.Tar Hong Full Size Aluminum Sheet Pan
08.Update Third Size Steam Table Pans, 4" Deep NJP-334
09.Update Fast Food Tray - Red FFT-1216RD
10.Update Drip Trays for Airpot Racks DT-3545
All content and Images Copyright © 2017 CookwarePro.com
Copyright © 2000 - 2017 osCmax
Powered by osCmax v2.5.4