Starting a restaurant is a culture and lifestyle change if you are not already in the industry you can expect to work VERY hard, and VERY long hours for several months before realizing any profit - that is if you survive. Consider the effects on your family of your long hours and on your health if you are a type A. Think long and hard before you make the plunge.

First and foremost on your list of how to start a restaurant, is your restaurant's concept. What will you cook? How will it be better / different / outlast the others? How big is the demographic that would enjoy your concept. Have you considered adding activities that generate income as well as the food? Will your food last a while or is it violatile like coffee? Once you have answered these basics, you can move to step 2.

Next you will need to consider your location. Location is everything. You can have the greatest original concept on earth, but if you hide it in the back of a strip mall which has no sign, now one will visit and you will go bankrupt.

Third is your capital investment. If you are not loaded, just do with the basics. This includes delivery, storage (cold and dry),prep, ventilation, cooking and clean up areas. How you equip these areas will depend strictly on your budget and your menu. See an expert because this is really not something you should be tackling yourself. Visit websites like http://www.fsci.org or http://www.specialinsidersreport.com/BestDealonResta urantEquipme.html . It is just too easy to overspend and under prepare for things like the wacky health inspector that has his own rules in addition to the written rules.

The culmination of the prep work is introducing your new foodservice establishment to the world. Where will you find the customers? Are they neighbors or wine afficiandos? Do they gather as a group? How can you let them know you are open? How will they know you are ready for them. I strongly suggest at least one or two quiet openings where you cook for your contractors or your friends, and then allow the public to invade your space.

You will work hard, but if you have a great idea, you will succeed. Do that and sell it off and do it again and you have a great business.

Learn more about this author, Ann Krier.
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