Why close the restaurants and how to avoid it?

In the hospitality business, This is not only "Give good eating", their success also depends on many other factors, such as excellent service and good management. A study by Ohio University says the 60 percent of the restaurants do not reach their first birthday, and the 80 percent fail within five years. While these statistics may not be accurate in general or may not be accurate for the Spanish market, the fact that there suggests that there are many why it is easy for a restaurant fail in the initial stage.

The main reasons why a business fails hospitality which I usually try to summarize in this article. Many times, We know the theory, but not we implement:

A case that is frequently found lack of management experience of new entrepreneurs, the crisis has led the entry of new investors in the sector, these new players having no knowledge of the areas that should be paid more attention, often neglect key factors in managing your business.

Forketers

Another reason is The ubication, It is one of the most important factors and must pay close attention and never forget that "the cheapness usually get very expensive". Find a suitable place, It is not an easy task, and more in large cities where competition is fierce and you have to make decisions on matters of hours. It's important to know that type of client we are looking, card type and average price per diner. Not the same location for a business of high customer turnover, tipo “low cost”, a la carte restaurant. Not forget that rental price will be one of the most important fixed costs we will have brand and the sales target.

Another reason is usually the recruitment without training in hotel. It is true that not always are experienced professionals, with the characteristics we consider necessary and often accept the conditions, at the time, we can offer. In this sense, there is a risk of providing poor service, but I would like to emphasize that for me, the most important is the capacity must be taken to retain those employees who form and which bet.

DiegoCoquillat.com

La “fuga de talento”, lleva a un desgaste de tiempo y dinero, transformando lo que sería una buena práctica de una inversión de valor en personal, en una pérdida de tiempo y sensación de frustración, por parte del empresario que vuelve a encontrarse con un “problema”. Es fundamental encontrar profesionales que, por su experiencia y preparación, se adapten a nuestro negocio, pero también por sus dotes personales. Ha de haber un vinculo entre los empleados, el empleador y su negocio, para que el compromiso de todos se transmita en cada gesto, impactando muy positiva y directamente en el servicio al cliente.

Aunque parezca mentira, otra razón por la que fracasan los negocios, es la ausencia o el mal funcionamiento de soluciones tecnológicas. Nadie, en otros sectores se plantea gestionar un negocio de 600 mil euros anuales, sin un sistema informático que le ayude a controlar las ventas, los costes de materia prima o los de personal. La gestión de un restaurante con hojas de cálculo es realmente difícil, debemos apostar por soluciones tecnológicas que nos ayuden a controlar nuestros costes y a vender más.

DiegoCoquillat.com

“Mas de lo mismo”, es otra de las razones por las que cierra un restaurante, misma carta que en cualquier restaurante, misma decoración, nada que se diferencie del resto… ausencia de creatividad u originalidad.

En definitiva, la clave para tener éxito es asegurarse de que todas las partes de tu negocio de hostelería puedan comunicarse correctamente y funcionar como un reloj; las comandas deben llegar a la cocina con toda la información necesaria, donde se cocine con buenas materias primas, controlando los costes y estos platos terminen en la mesa de los comensales superando sus expectativas en un local diferente, convirtiendo a tus clientes en embajadores de tu negocio.