I’ve had a restaurant concept in my head for a long time, and I’m finally at the point where I want to look at it properly, rather than just talking about the idea. Most of the menu is sorted, but I know the real challenge will be keeping the business profitable once rent, staff, suppliers, utilities, and other daily expenses start to add up.
I’m looking at a restaurant business plan right now to get a better picture of what the first year could realistically look like. I'm also trying to figure out how much money I'd have to set aside for the slower months.
For anyone who has opened a restaurant, what did you learn only after you started?
I’m looking at a restaurant business plan right now to get a better picture of what the first year could realistically look like. I'm also trying to figure out how much money I'd have to set aside for the slower months.
For anyone who has opened a restaurant, what did you learn only after you started?
