About this Guide Series

The goal and purpose of this guide is to provide a practical resource for anyone who wants to turn their dreams of starting and running a successful restaurant into a reality.

This guide has been written and organized to help navigate potential hazards that restaurant startups fail to recognize and learn about before opening their doors.

Areas of the business that most commonly bring about failure will be explored with the help and insight of industry experts.

A portion of the guide has been dedicated to first research and understand the most common mistakes of failed restaurants. All other portions are intended to address the core areas of business that restaurant startups miss and ultimately lead to failure.

Overall we hope to empower hopeful entrepreneurs and reduce the rate of restaurant failures by passing on our awareness of potential hazards, foundational knowledge and industry resources and best practices of the business.


3 Most Common Mistakes

38 Successful restaurant owners, consultants, and industry related professionals talk about the 3 most common mistakes of failed restaurant ventures.

This guide to starting a restaurant, expands upon and addresses the areas of business where most have failed.  

Start here first, to better understand what not to do!


Location Challenges

The well known oft cited phrase "location, location location," stresses an obviously important decision to be made during the startup phases of a restaurant.

Determining the right location for your restaurant is paramount to its success and ability to produce profits.  

There are several areas in the process of choosing the right loaction that require comprehensive analysis.  

Get started on the right path with careful consideration of the following:

  • Signing a Lease - It's kind of a big "deal"
  • Demographics of a Location + Your Restaurant Concept ( 10 Questions to determine if they match  )
  • Design and Layout - An explanation of why it matters and the potential impact

Concept Development

This section covers restaurant concept development through advices offered from an industry professional - Robert Ancill.  

Having overseen the launch of over 89 new brands and 800 restaurant or cafe openings or remodels - Robert possesses the foresight and knowledge needed to create thriving concepts.  

Learn of 3 foundational elements of well developed restaurant concepts to help plan your next restaurant idea.  


Restaurant Financials

This section of the guide is purposed to help new restaurant owners avoid the mistakes related to important financial aspects of the business - including topics related to budgeting, and understanding the numbers.

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