Who rides the business? How will the business be managed? Where it is located or will locate every business? What we sell? Is there a market? What is the reference? What is the objective of the business? How many resources are available? What are the economic expectations? The initial stage of a project is one in which many questions have to be, try to answer them and compose a location map to help the entrepreneur to plot a route to the projection of a sustainable business and happy.
for inspiration, this month I have put together for you some reflections, If you want to take in hospitality, They will help you put the business idea on the table and profile it as best as possible before starting to undertake the adventure. And if your business is already underway, You come in handy to put the work and the results in perspective and continue to innovate and grow.
1. A times, When we think of undertaking, we need to see what others have done to reach our own project.
2. Get this through your head: No dinerito no business. So, before planning what you'll get from the kitchen, gintonics letter and how will your logo, beam numbers. Your project is based on them.
3. The main cause of business failure restoration is the lack of sector performance.
4. It is necessary to offer an original idea, an innovation in business format or offer, a unique and different model.
5. The concept is the key to restoration, as the industry works today.
6. One of the biggest mistakes is the conviction that having a great idea itself is worth.
7. Choose a restaurant name is - almost - as important as deciding what kind of food is to be served.
8. Believe me when I say that the design process, assembly and launch your restaurant will be something like a very painful and delicate pregnancy, with a delivery that will make you see stars. Why? Very easy. Because nothing will go as you plan to head.
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 be documented, analyze and make decisions.
10. Analyzes your target customer, and you'll find your product / service star.
11. Note that the benefit should be a resulting, not a primary objective when pricing the dishes.
12. An ill-conceived operation is synonymous with failure.
13. the staff, your team, It is the foundation of your business. It is important to know what to expect from that group of people who must lead and spread your philosophy, to be able to reach the customer experience you've designed.
14. I remind you that, in business, everything is based on the client (or the potential of this).
15. If the business is not viable, It is not business.
Remember that, Hospitality and any business, before making decisions one must consider the maximum options and evaluate well the possibilities of each business model to be successful.
Together, We have a goal: Share knowledge to grow together and generate sustainable and happy business.