4 points plan

Opening your own restaurant is a demanding undertaking that comes with several challenges. Here are some reasons why it’s not so easy:

Planning a restaurant requires careful consideration in terms of location, target group, concept, menu, pricing and more. Each of these aspects influences the success of the restaurant.

Setting up a restaurant requires significant investment in equipment, kitchen infrastructure, furniture, marketing and licenses. Financing and budgeting are critical to overcoming financial challenges.

The restaurant industry is extremely competitive. Identifying a gap in the market and offering unique added value are key to standing out from the competition.

The selection, training and management of qualified staff is of crucial importance. An efficient team contributes significantly to the smooth running of the restaurant.

Restaurants can be subject to seasonal fluctuations, which means that sales can vary depending on the time of year. This requires good financial planning in order to survive even in less busy periods.

Compliance with health and hygiene regulations, licensing, labor laws and other legal requirements is essential. Non-compliance can lead to legal problems.

Customer needs change and successful restaurants need to be flexible to pick up on trends and adapt. Regular reviews and adjustments are required.

Despite these challenges, opening your own restaurant can be an extremely rewarding experience if approached thoughtfully and strategically.

Open your dream business: How to get it right

Laughing children, happy people, warm summer afternoons: that’s how you might imagine being self-employed with your own restaurant at first thought. Sounds tempting – but is certainly only one side of the coin. Because like any business, opening a restaurant requires a solid financial concept and a long-term plan for the future.
Anyone thinking of opening their own restaurant should therefore not approach the venture naively. Even in summer, for example, an ice cream parlor does not necessarily have to be a sure-fire success – but it can certainly be a promising venture if you approach the matter correctly from the outset.

Wer mit dem Gedanken spielt ein eigenes Lokal zu eröffnen, sollte also keineswegs naiv an die Unternehmung herangehen. Auch im Sommer muss z. B. eine Eisdiele nicht zwangsläufig ein Selbstläufer sein – kann aber durchaus ein gewinnversprechendes Vorhaben sein, wenn man von Anfang an richtig an die Sache herangeht.

The business plan and the property

A business plan is essential for opening any business. After all, you want to know what your financial future realistically looks like. This is particularly relevant for the seasonal business of an ice cream parlor, for example. In addition, costs such as for equipment, purchase, rent, etc. must be taken into account, the amount of capital required must be determined and offset against the equity capital and the capital expectation must be evaluated.
Once the concept has been finalized, the next question is the location. How big should the salesroom be? Do you also offer seating? What is the rent level in the preferred area? What is the best location? Incidentally, the right property is useless if no one can find it – the (ideally lively) location is also important.


What is the competition doing?

A location analysis is essential before opening a new business. This is especially true in the catering sector. What good is the best idea if three competitors already have it in the immediate vicinity? Ideally, open your restaurant where people have been waiting for one for a long time! Without competition, customers will come almost automatically, whether they are local residents or walk-in customers.
However, if you decide to open in a market that is already busy with competitors, make sure you have a unique selling point that sets you apart from the others. This could be, for example, a special interior design in an unusual style or particularly creative ice cream creations that will surprise your customers time and time again.

Laws and regulations for restaurant owners

From the tax office to the health authorities: Anyone working in the catering industry must be familiar with the applicable regulations and laws. On the one hand, to protect their own customers from health risks, for example. But also to avoid risking penalties themselves. A certificate of competence, a hygiene certificate and a health certificate are essential. You must also register with the trade office and apply for a tax number from the tax office. And even once the business is up and running, it is essential to keep up to date with the latest regulations and adapt to them if necessary.

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