Starting, Owning and Marketing A Restaurant Blog|Starting and Owning a Restaurant - Construction, Planning, Marketing, Opening and Managing a New Restaurant

Sunday sales for the restaurant were $2200. That is two busy days in a row without any kitchen glitches that increase ticket times and the customer’s wait. After opening the restaurant nine days ago, some of our early thoughts about the type of business and peak times are in question. It is a little early to change the way we schedule staff, prepare food and anticipate peak periods, but we had:

• assumed we would have an earlier crowd which hasn’t materialized.
• discovered that lunch hour seems to peak around 1 PM as opposed to the noon crowd we expected.
• so far, the average age of our clientele seems to be higher than projected.
• popular dishes are emerging differently than visualized.

There are always surprises when opening a new restaurant of any type. The key is adjusting to the demographic, rather than the customers adjusting to your restaurant.

Our marketing plan will be placed into effect now that we have our confidence with staff and procedures increasing. More on marketing the new restaurant in the next post.