6 Things to Consider Before Opening a New Branch of Your Restaurant

Friday, August 26, 2016 - 16:14
6 Things to Consider Before Opening a New Branch of Your Restaurant

Much like your first foray into restaurant ownership, opening a new branch will mark a major milestone. It’s a positive step forward in establishing yourself not only as a successful restauranteur, but as a brand identity that goes beyond one brick-and-mortar restaurant. 

However, it’s not necessarily all going to be straightforward. You have the experience of starting your business in the first place so will be well aware of the potentially tricky steps that lie ahead. With this in mind, we run through 6 of the most vital things to consider before opening a new branch of your restaurant.

1. Is your existing restaurant running smoothly?

If there are any issues within your current restaurant, then you would be far better off focusing on rectifying these before looking to open another venue. Otherwise you might find your current restaurant a drain on your physical and financial resources, and your new restaurant falling into the same traps.

2. What staff do you need to hire?

Are you going to promote from within or take on new staff for some of the more senior roles? You can’t be in two places at once, so someone else will have to take on the day-to-day management of either the new or old restaurant. In the early stages it is likely that you will want to spend most of your time preparing the new restaurant, so the current operation has to be in safe hands.

With service level staff, having a good mix of current employees willing to relocate and the right new staff members will ensure that your new restaurant still maintains a vibe of the old, a sense of the restaurant ethos and the importance of great customer service.

It will also be important that staff are able to be trained quickly and effectively on business procedure and use of the sales terminals, so a simple point of sale system is a must.

3. Do you have the right location?

You will know very well from the performance of your first restaurant that location is vital to success. This experience should serve you well the second time round.

Consider the strengths and weaknesses of your current restaurant’s locations. Over the course of running your first location you will have no doubt recognised several unforeseen positives and negatives. You’ll also have a far better understanding of your key demographic than you did before.

Putting all of these elements into focus alongside the more general factors for location (such as competition and demand), will allow you to nail down a location that suits your particular service and clientele.