One of the first things you need to do is decide on the location. Location is key for anything in life. You need to find a spot that is desirable for most of your clientele. Most do not want to go out of their way to enjoy a good meal. The idea is to make it convenient for your customers. The more convenient you make it for your customers, the more they will recommend you to others.
The next thing with the location is making sure it’s in a prime spot. Do some investigating in your area. Take a look at your menu options. Is there something on the menu that might compete with some other place? You have to look into these things.
If you offer meat and seafood platters be sure it doesn’t conflict with other establishments. The idea is to have customers coming in for your unique brand of food. Do not duplicate what is already being done.
The next thing you need to look at is your supplies. Hire someone to look into this if you have to. Take a look at the menu. See what is needed for each recipe. Here’s a hint, most recipes are not that complex. You really do not need to invest in big equipment. Take that money you would have invested in the bigger things, use it for the higher-quality goods.
Take a knife for example. The knife is something of necessity. You need something that will cut through everything. Be careful not to buy something too sharp. This happens sometimes. Investigate the different brands out there. This goes for everything from kitchen knives to the baking dishes. Take both extremes and go for an even balance. In other words, look for something in between both ends of the spectrum. In addition, always go for quality not quantity; for instance commercial sinks. There is a wide range to choose from, however, you must ensure to pick durable equipment that will last a lifetime.
The menu is something you also need to consider with the supplies. What will you be focusing on with your dishes. Take those ideas and make a list of supplies. The problem some people have is they just buy everything. Some feel that it’s better to be prepared.
I agree with this in theory, but in practice it doesn’t make sense. You need to be practical about what you need. If you are not practical you will end up wasting money. I have known chefs and management with tons of unopened boxes of supplies. This is something to avoid. Do you really want to end up with lots of unopened boxes just taking up space?