It’s really not hard to figure out which franchises are the most successful. Your customer base for your own restaurant may be huge, but so are the complexities and demands of running your own business. Being a standalone operation can be lonely and problematic. Having a restaurant franchise means constant support, including training, discounted equipment and supplies and invaluable marketing help, such as a high-tech website.
For example, cold storage options and other proper storage facilities will be needed. There should be sufficient refrigeration capacity and the freezers of top notch quality. Lack of it could lead to bulk damage of food that will spell huge losses for you. The number of meals that are served in your restaurant, the type of recipes that are prepared, the total crowd on each day in the restaurant, will determine the amount of restaurant supplies.
Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organized segment. 41 Organized segment includes Quick Service Restaurants (QSRs), Casual Dining, Cafes, Fine Dining and Pubs, Bars, Clubs and Lounges.
First of all, learn about the customers that you want to provide foods to. Are they looking for low prices or are they looking for a certain type of food ? i.e. organic or local produce? Determining the kinds of customers you will cater to can help to limit the capital that you have to spend up front as well as the costs for buying products that you might not need. If you already have a location or area in mind, you might want to send out simple surveys to see what people are looking for and where they might like to see it. Include a discount coupon or some other freebie in order to get surveys returned to you ? people like to be compensated for their time and their opinion.
Without the right gear in your restaurant, your team will struggle to deliver top-notch tastes for guests. From new lightweight take-out packaging to smartâ€ appliances in your kitchen, tech continues to shape how restaurants cater to guests within their dining rooms and beyond.