Where to start and how to prepare for this multi-step operation? What should you pay particular attention to in order to avoid mistakes? We invite you to read the article.
Location and rental conditions
The success of your business largely, if not primarily, depends on a good location. Therefore, before defining the exact business profile, look for a location that meets several basic criteria. First of all, it must be a place with a high pedestrian flow, meaning potential customers. Running a food business in a deserted or rarely visited side street doesn’t make much sense, even if the rent is very attractive. While monthly rent is important, it should not be the determining factor in choosing a location. In areas with heavy foot traffic, well-managed establishments practically thrive on their own. Another crucial element is good visibility. The venue must not be hidden, and its signage should not be obscured. Consider the possibility of setting up a summer garden and the surrounding neighborhood. A location directly below residents' windows might cause issues, such as noise and operating hours, especially during warm summer evenings. Another key factor is the appropriate size and adaptability of the space for specific needs. The size of the premises depends on the nature and scope of the business. Potential customers should also have convenient access and parking available nearby or on-site.
The terms of renting the premises where the food service business will be operated are also crucial. Carefully analyze all aspects related to the legal status of the property, the duration of the lease, the possibility of adapting the interior according to the design, and potential alterations to its layout.
Business profile and business plan
A good idea for your own food service establishment, along with location, is the most critical factor for success. Before defining the business profile, conduct a detailed market analysis to identify the types of establishments likely to succeed in the area where your business will operate. Opening another café close to an already thriving venue with a similar profile could result in failure. Once the nature of the business is defined, create an original name that evokes positive associations, and work on a creative logo and external identification for the venue. The next step is to create a business plan that includes all costs and estimated revenues.
Alcohol license
When opening a restaurant or café, it’s essential to obtain an alcohol license. The permit is issued by the mayor, village head, or city president. However, before submitting the application and paying the fee (which depends on the type of alcohol sold), ensure that the premises are not too close to a kindergarten, school, or church. You will also need all necessary documents, such as a business registration certificate or an extract from the National Court Register (KRS), a lease agreement or another document confirming legal entitlement to the premises where alcohol will be sold, a positive decision from the State Sanitary Inspector regarding compliance with sanitary conditions, and the consent of the property owner or administrator if the venue is part of a multi-family residential building.
Approval of the premises by the sanitary inspector
Starting operations without approval from the Sanitary Inspector is risky and can lead to financial penalties. An application with details about the premises and their conditions must be submitted at least 14 days before the planned start of operations. Before approval, an inspector must visit the premises to check compliance with food law requirements. Required documents include the premises' technological plan signed by an architect, a water quality test result, and health certificates for all employees. You should also have a sanitary control logbook or develop Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
Essential equipment
The equipment required for a food service establishment depends on its profile, but every venue, regardless of its nature, should have heating and cooling equipment, appliances for thermal and mechanical food processing, and cleaning and hygiene devices. If opening a restaurant, essential equipment and accessories include: a convection oven, refrigerator-freezer, contact grill, induction cooktop, dishwasher with a sanitizing function, deep fryer, ice maker, microwave oven, hand mixer, stainless steel kitchen furniture, tableware and cutlery, glassware for beverages, coffee and tea cups, cookware, professional knives, slicer for meats and cheeses, espresso machine (automatic or portafilter), and a coffee grinder. Additionally, invest in a cash register, burglar alarm, security services, a well-equipped bar, comfortable and functional furniture, good lighting, and an attractive design for the customer area.
Cost of opening a restaurant
The cost of opening a restaurant is difficult to estimate precisely, but it’s undoubtedly a significant expense. It depends on various factors, including renovation costs, kitchen and dining area equipment, expenditures for projects, logo design and installation, and external branding. Some costs can be reduced by leasing part of the equipment (e.g., a professional coffee machine) or signing agreements for selling specific types of soft drinks and alcohol. However, we believe this limits operational freedom and the ability to diversify the offer. A good restaurant should have a diverse selection of beverages and alcohols, including craft beers.
In case of failure or the need to replace any components of devices used in restaurants or cafés, essential spare parts are available at Horeca Parts in the following categories: Convection Ovens, Thermal Processing Equipment, Mechanical Processing Equipment, Refrigeration Equipment, Gastronomic Dishwashers and Accessories, and Meat Slicers.
