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"How to Run a Successful Restaurant : Tips and Tricks of The Trade"

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When it comes to entrepreneurship, opening a restaurant business is one of, if not the most popular choices for many entrepreneurs, both beginners and veterans alike.

As a business with a very low entry barrier (after all, we all assume we understand how to cook and how to serve), the business also promises a high earning and profitability potential, as well as the chance to constantly meet new people.

However, the tightness of the competition within the industry allowed the high failure rate of the business, especially for smaller ones and those with managerial failures.

Although running a restaurant is seemingly easy on the surface, in reality, it is very complex and sometimes tricky, catching a lot of beginners off guard.

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Thus, here are some tips and tricks to maximize your restaurant business, and avoid some common mistakes. Let's begin with number one.

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1. Marketing

With so many restaurants on the market, having a clear marketing strategy is a must. Your restaurant marketing effort started when you first build the concept of the restaurant.

Why do so many restaurants fail? Misalignment of interior concept and food concept is one of the most common reasons. For example, generally you can't expect to sell junk foods with a high-end luxurious interior concept, with a very few exception.

After you got your concept right, it's time to get the word out. Many ways can be utilized to get customers to come, from social media marketing - invite food bloggers. However, it all comes to the very basic principle: It's easy to invite people to come the first time, but will they come back for the second?

Giving the best service, maintaining the quality of the food, and making people back for more are important. Customer experience is a key.

2. Optimizing Your Cost

Failure to maintain cost is also one of the most common reasons for restaurant failure.

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Follow the general rule of thumb:

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- Costs of goods sold shouldn't exceed 30% of your revenue.

- If you are renting your space, it should be maximum 15% of your revenue, with 10% being the ideal one.

- Labor costs shouldn't exceed 30% of your revenue, 20% is the ideal one.


With that, you can maintain a healthy profit margin of 20% to 30%.

3. Stay Innovative

Rotate your menu for at least every six months, invent new menu if you can.

You can also renew designs for the menu, fliers, and if necessary minor decorations every few months.

Do themed decorations for national holidays and celebrations such as Valentine's day, Independence Day, and many others.

4. Listen to Feedback

Gather customer's feedback by any means, you can use guest comment cards, your website, and e-mail, and even social media and platforms like “Yelp” and “TripAdvisor”.

Each feedback matters, no matter how harsh it is. They will give you insights on some things you might not realize before.

If too many customers complain about the same thing, it maybe is, and it's time to throw away that idealism out of the window.