This document provides an overview of how to start a restaurant. It discusses performing market research to understand potential customer groups like seniors, parents, Generation X, and millennials. The document also covers selecting a restaurant category of fast food, midscale, or upscale and choosing a food concept like seafood, steakhouses, family style, or ethnic cuisine. Additional sections provide guidance on business planning, logistics of location, layout, menu, and staffing, and marketing methods like word of mouth, gift certificates, partnerships, and internet marketing. The full presentation can be accessed at the provided URL for more details on each topic.

1. HOW TO START A
RESTAURANT?
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2. A few things you should know
• Restaurants require a lot of attention, and effort
• But it has constant demand, because everybody has to eat
• The food-service business is steadily growing. In 2014, restaurant
sales in the US skyrocketed to 680 billion U.S. dollars

3. What will be discussed?
•Market research
•Identifying your food concept and motif
•Your management preparations
•Business planning
•Logistics
•Marketing

4. PART 1: KNOW YOUR
MARKET

5. KNOW YOUR MARKET
•You can’t please and serve
everybody, but you can please a few
somebodys.
•Focus on the smaller group of
people who would want your
product

6. COMMON RESTAURANT MARKET GROUPS
•SENIORS
•PARENTS
•GEN X
•MILLENIALS

7. PARENTS
• This group live in their houses with empty rooms formerly resided by
their children
• Of good means, income-wise
• Can afford upscale restaurants
• More concerned with the quality service than price
• Has lighter financial burdens like debt

8. PARENTS
• They cover a large group of people usually ranging from 65 or older
• have fixed incomes usually from retirement funds and familial support
• may not be able to afford upscale and more expensive restaurants often
• Family-oriented
• Seeks good and reasonable prices more than quality
• Less active and more health conscious

9. GENERATION X
• Wants to maintain ties with families and friends
• Sacrifices opportunities for personal relationships
• Most likely to eat at eat-all-you can restaurants
• Concerned with speed of service and affordability

10. MILLENIALS
• Ethnically diverse
• Likes to experiment
• Frequents fusion restaurants
• Loves quick service meals

11. PART 2: KNOW YOUR
RESTAURANT

12. TWO THINGS TO CONSIDER
•Your category
•Your concept

13. There are three categories
•Fast food
•Midscale
•Upscale

14. FAST FOOD
• known as quick-service restaurants
• usually thrive on speed and value.
• normally offers limited items in the menu and
every dish is prepared as quickly and as cheap as
possible.
• normally target customers who are on the go,
people who don’t have much time to wait for a
food to be served.
• typically offer drive thru and to-go services.

15. MIDSCALE
• offers meals in full but provides customers with choices with options
• commonly give their customers options to take orders on their tables or
order their food from a counter and receive meals at their tables.
• Cost-wise, midscale restaurants are relatively affordable, and the food is
of standard quality.

16. UPSCALE
• popularly known as fine dining restaurants
• offers full sit-on meals.
• focuses on the quality of preparation of the cuisine, hence the time
between the order is taken and time it is served may be longer.
• Ambiance is also taken into account
• Caters to people who don’t mind spending more money, hence a dress
code may be required.

17. SELECTING YOUR FOOD CONCEPT
•It’s a way where you, as a restaurant owner,
can let your potential customers know what
to expect and prepare accordingly for it.
Because, believe it or not, people don’t
want to be surprised, especially with food.

18. DIFFERENT FOOD CONCEPTS

19. Seafood
• pretty tricky to manage because price
changers are erratic
• You need to make sure all ingredients are
bought fresh
• Attract the right and most loyal
customers

20. Steakhouses
• fall on either midscale or upscale
markets.
• you would need to prepare a lot of
knowledge in meat cuts, best meats
and how you can make them taste
better. There will be not much
challenges in price changes as meat
is a pretty steady commodity and is
not weather-reliant.

21. Family-Style
• charges reasonable prices.
• are able to target a wide variety of
clients.
• With regards to décor, family-style
restaurants restrict into using
desaturated color schemes,
comfortable seats, wide chairs and
spacious booths.
• There are also options to ask for a
high chair for kids.

22. Casual-dining
• Like family-style restaurants, causal
diners are also appealing to a wide
audience, usually the younger ones
because they provide healthy-ish
menus combined with conducive
atmosphere and affordable prices.

23. Ethnic
• Restaurants with location-specific
themes are popular in the U.S. and
other countries who welcome a
diaspora of different-cultured
peoples. Typically, ethnic
restaurants offer food that are
inspired from cuisines like Indian,
Thai, Chinese, Italian, Mexican,
Japanese, and Korean but have
American twists.

24. PART 3: BUSINESS PLANNING

25. Business Planning
• Prepare a business plan – put all
your goals, and processes into a
couple of sheets of paper for you
to easily assess your progress
• Determine the source of funding
you will use:
• Your resources
• Your family
• Partners

26. PART 4: LOGISTICS

27. Things to consider
•Your location
•The Layout and Design
•The food and menu
•Your crew

28. PART 5: MARKETING

29. Methods to choose from
• Word of mouth
• Gift certificates
• Tie ups
• Internet Marketing

30. • To read more information about the topics discussed in this
presentation, please go to
http://tabluu.com/blog/restaurants/ultimate-guide-start-restaurant