Steak Restaurant: How to Start a Steakhouse Restaurant

A good tasting steak require quality raw material and an experienced chef. The meat is well cut, trimmed, spiced and cooked right. Make sure the place is spotless and present top notch service.
A good steakhouse has a welcoming ambiance offers entertainment and serve great food. The business also requires lots of enthusiasm, hard work and attentive staff. It should have proper branding, equipment and an effective marketing strategy.
How to Start a Steakhouse Restaurant
There are three ways to start a steakhouse restaurant. The person can start from scratch, purchase an existing one or join a franchise.
A franchise will provide draining, branding and support. However starting from scratch or buying an existing one offers autonomy. Before buying an existing one hire an accountant to determine their financial liabilities and reason for sale.
Ways to Start a Steak Restaurant
         Start from scratch
         Purchase an existing one
         Join a franchise
Steakhouse
Write a Business Plan
The first step is to write a steakhouse business plan. Then carry out a feasibility study to find an ideal location. The plan should have the mission statement, strategic vision and goals.
A good plan shows the viability of the business, short comings while making make provisions for expansion. Study the competitor’s business structure, customer base, menu and prices.
Learn the Trade
The business is capital and labor intensive. The entrepreneur needs to hire qualified chefs to create enticing menus.
Running a restaurant involves more than meals such as accounting, marketing and inventory management. Seek advice from steakhouse owners in distant locations for better insight on challenges.
Carving a Niche
Steakhouses are very popular in America and they attract a fair share of the restaurant industry. This type of establishment are usually small–medium sized independent businesses.
Their core specialty is serving delicious steak to patrons. The steaks are grilled, steamed, cooked or fried depending on the menu. To succeed the entrepreneur needs to carve a niche in a highly contested and competitive market.
Carving a niche requires high quality meat, good location, appropriate equipment and competitive prices. The restaurant should present a great dining experience and welcoming ambiance.
Branding
To differentiate the business from the competition branding is important. Register a business name and create an impressive logo.
Make sure the core service is evident in the name. To create a compelling logo hire an expert to create one. The name must be original and different from those obtained in the industry.
Pricing
It is mandatory to serve quality meat at a reasonable price. Deliver a good dinning experience that meets customer expectations is the secret to success.
To offer quality meat the steakhouse needs to network with quality meat providers to source the raw material. The difference in taste is attributed to flavoring, curing and good recipes. It is important designing a menu that customers appreciate.
Staffing
The staff is pivotal to the success of the enterprise. Therefore hire only qualified chefs, cooks and servers. Some establishments have live music and entertainment.
Hire cleaners, drivers, casher and backroom receptionist. The staff should be trained to accommodate the mission and vision of the restaurant.
Sourcing
The main raw material is the steak and ingredients that accompany the meal. It is important buying only premium meat from accredited suppliers.
Good inventory management is mandatory to avoid overstocking and waste. Overstocking would create money loss and reduce the quality of the steak.
Steakhouse Restaurant Equipment
The list of equipment needed to run a restaurant is huge. Apart from the obvious equipment such as dishes, cups, cutlery and furniture. There are common supplies needed for the successful running of the enterprise. 
We have kitchen wares, furnishing, large kitchen equipment, service items. Others are linen, bar supplies, dishes and glass cups flatware
Supplies
Bar supplies are ice bins bar tender equipment, mats, trays, cups. Linen includes quality tablecloths, napkins and blinds. While service supplies are register, bus tubs, carts, aprons and trays. Dining room furniture include wooden tables, bar stools, chairs.
Restaurant Supplies
         Mats
         Trays
         Cups
         Tablecloths
         Napkins
         Blinds
         Cash register
         Bus tubs
         Carts
         Aprons
         Trays
         Wooden tables
         Bar stools
         Chairs.
Large Kitchen Equipment
Large Kitchen equipment are used for cooking, grinding, cutting, cooking and grilling. More are walk-in freezer, knives, chef equipment. Cutting boards, blenders, food processors, coffee maker. We have utensils, racks, sheet pans, cooking pots and oven.
Commercial Restaurant Equipment
         Walk-in freezer
         Knives
         Chef equipment
         Cutting boards
         Blenders
         Food processors
         Coffee maker
         Utensils
         Racks
         Sheet pans
         Cooking pots
         Oven
Location
Find a location with lots of human and vehicular traffic. Popular locations for restaurants are commercial areas, intersections or close to corporate clients. The restaurant should be visible, approachable and inviting. Make sure the shop has large dinning space, storage and parking.
Funding
Conduct a comprehensive market research and write a business plan. Fund through personal savings, partnership or investors.
Approach a bank or join a corporative to secure startup loan. The cost of starting a small steakhouse ranges from $20,000 to $200,000.
Marketing
The business is lucrative and highly competitive. Use flyers, posters, billboards and banners to attract patronage. Take out newspaper advertisement, radio or television ads. Build a website to highlight the services and use social media marketing.
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