| Opening a restaurant is never an easy task. The | | | | 3. Service – in India you will find good service to |
| overheads, interiors, resources, and training involved | | | | be lacking in most restaurants. However what people |
| (along with the most imporant location) all add up to | | | | don’t understand is that even if the food is bad |
| such a high number that most restaurateurs think | | | | and the service is good, you can still retain |
| twice about whether it was such a good idea in the | | | | customers. People like to be kept happy. This along |
| first place. | | | | with the Ambience you create can often be enough |
| The first six months can often be the most critical in | | | | to maintain you in the long term. But ensure you |
| a restaurants life cycle and the kind of response it will | | | | never leave any repairs, small fixes pending as you |
| see in its future. Prior to opening you should make | | | | never want anyone to call you run-down |
| sure to network with other restaurateurs in the | | | | 4. Marketing – spreading the word about your |
| vicinity and learn from their mistakes or benefits. | | | | restaurant and its good points. Make sure to give out |
| What are the make or break factors in ensuring your | | | | something special ot your first 100 customers, even |
| restaurant doesn’t flop? | | | | a free dessert or free soda. They will remember you |
| | | | and tell all their friends. |
| 1. Not to be repetitive but Location – if you are | | | | Make sure you get a lot of feedback from your initial |
| located in the CBD or any busy place your marketing | | | | customers and act upon their inputs right away. You |
| costs can be zero and you’ll still generate | | | | can also get a lot of free publicity by pulling a few |
| interest | | | | gimmicks on your opening such as giving away free |
| 2. Food – ensure your menu has something | | | | food at your door to passersby or ensuring a |
| unique to offer, and a chef who can make the food | | | | scheme to feed the homeless and not waste |
| something that will retain customers | | | | leftover food. |