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10 principles that never have been told about undertaking Hospitality (and you should know yes or yes)

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Earlier 2017, Spain had 2.962 bars and restaurants more than in the year 2016. In an era in which undertaking is, many times, the only way to access the labor market, undertake Hospitality is more than ever on the agenda.

Nevertheless, everything is not as simple as it may seem at first. This is not to open a bar and filthy rich in the first week. I tell you 10 things that never have been told about undertaking (re-emprender) Hospitality and you want to know before taking the plunge to open a new establishment or change you already have.

1. If the numbers do not go, There is no business.

2. He money (the investment) It is important but, Hospitality, It is not the only factor of success.

3. I remind you that, in business, everything is based on the client (or the potential of this).

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

5. Take note of your competition, do not underestimate any competitor and put them through a thorough examination. But yes: Study your competition but do not focus on it to build your proposal.

6. Focus on the customer experience you want to offer and build your product around it.

7. A catering business is not the dining dreamed by those we love officiate hosts, nor the evidence room of a cocinillas. Be clear business model and target From the beginning, to shape the project.

8. The management a catering business (However small is) Needs a lot of tasks to ensure survival.

9. To get to shape a concept that has the maximum chance of success (remember that this is not quantum physics and there are many values ​​in the equation that is impossible to control) must documented, analyze and make decisions.

10. The main cause of business failure is the restoration ignorance of the functioning of the sector. If the business is not viable, It is not business.

You'll find these and many other things to undertake and re-embark on hospitality in my new book. The Handbook Neo Innkeepers Valientes’ It is an ebook in which I have assembled for you the keys to take in hospitality and, very important: to review and update your business. Ya puedes descargarlo a través de la Newsletter from my Web page. Espero que te resulte útil.

In training issues, We have a goal: Share knowledge to grow together and generate sustainable and happy business.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

4. A restaurant is not a sales page online. your product must fit in the zone, with local demographics and those in their community.

10 principles that never have been told about undertaking Hospitality (and you should know yes or yes)
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About the Author

Eva Ballarín

Trend research, innovation and strategy, consultant and lecturer. Director of Hospitality 4.0 HIP Congress Madrid. Founder and Director of HorecaSpeakers. Professor of Basque Culinary Center, OSTELEA / EAE and other business schools. Handbook author Neo Innkeepers Valientes.

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