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Seven Key Ways to Help Your Restaurant Venture Become a Long-Term Success and Not a Short-Term Failure

Seven Key Ways to Help Your Restaurant Venture Become a Long-Term Success and Not a Short-Term Failure


Even at the best of times, opening a restaurant is something of a calculated risk, and the chances of success are notoriously slim. Now, following the trials and tribulations of the COVID pandemic and deep in the midst of a financial climate that is trying to say the least, those looking to start a restaurant venture have even more obstacles and potential pitfalls to swerve.

However, where some see obstacles, others see opportunities, and in a perverse way, the fact that thousands of restaurants have closed down due to the economic conditions and the after-effects of the coronavirus means there may be a chance for your venture to fill the void in a specific location or a niche that is not currently adequately catered for.

Here are a few hints and tips that might hold your plans in good stead as you look to make your restaurant planning endeavors a practical reality.

Know the Niche

This should go without saying, but opening a restaurant without taking into account the overall niche and market would be a mistake. If you have experience in this field and have perhaps opened other establishments, then this is, of course, very useful and if not, be sure to include relevant parties among your investment group and plans, as this could be critical for your chances of success.

You’ll also need to have people on board who are business minded, know the ins and outs of running a restaurant venture in today’s market, and are aware of the regulatory hoops you’ll need to jump through. In other words, don’t even think of going into this thing alone and unprepared. 


Picking the right location for your restaurant may well be the most important part of the entire process you undertake. You’ll need to conduct in-depth market research, and we’d suggest you outsource this to relevant agencies.

Find out if the restaurant you plan to open fills a gap in the market and the type of footfall you can expect. Once you are more than satisfied that the location is right, you should start to branch out and meet with relevant community groups, speak with other business owners in the area, put the feelers out, and make it clear you are a force for good in the area. 

Plan Your Layout and Design

In 2022 and beyond, capacity is key. You’ll need to make sure that the layout and design you have mapped out are efficient and should even take into account the possibility of restrictions that could come back into play as they did during the COVID crisis. 

For instance, this might mean electing to choose a location that offers outside seating, which was the lifeblood of many restaurants that came out of the pandemic with a business still operating. 

Consider the design and make sure all elements work seamlessly, i.e., that restaurant chairs, tables, and booths fit the overall vibe and spirit you are trying to create. 

Embrace Technology

Be ahead of the curve. Make sure that every relevant aspect of your restaurant business is supported by technology. This might mean investing in a great POS system or ways to cut back on paperwork and invoicing issues. This also includes ensuring your online presence is state of the art and fit for purpose.

For instance, your online social media footprint should be up-to-date, and you should make use of digital feedback forms to make sure you are doing your utmost in relation to service and the quality of your dishes. 

Depending on the type of restaurant you are opening, you might even look to cut costs by offering self-ordering tech at the table, but again, you’ll need to measure this sort of approach in terms of how it sits with your overall ethos. 

Staff Wisely

The service offered by your staff may well be as crucial as the food on your customers’ plates. Be sure to bring in the best of the best; again, use a reliable source to find the right fit for your restaurant, as otherwise, the turnover of employees can prove problematic.

Pay them well and offer incentives that help ALL your staff feel part of a wider team. 

Bring in the Best Chef for Your Restaurant

A head chef should, of course, be the cornerstone of your restaurant and should be selected very early in the process. However, you don’t just need a top chef; you need one that buys into what you are trying to do. 

A chef with a good reputation is a great idea, but again they need to be individuals who can be part of a team; in other words, hiring a primadonna could prove a real headache and may be disastrous. 

Regularly Update Your Menu

To encourage repeat custom, always be looking to update your menu. This might be with a mind to offering a more seasonal approach or just a way to excite and appease your diners; the key here is that you are always trying out new things. This is crucial even if your restaurant is thriving and even more so if it’s not. 

These are just a handful of ideas and suggestions that may be of use to you and your upcoming opening, and there are countless others, not least because the pursuit of a successful restaurant venture is a journey many have taken, and now it’s your turn to get your adventure started on the right foot.