on resto biz

[audi_tt225coupe]

hi!

my friend and i are planning to put up our own resto...any info as to how we'll go about this?

thanks! :)

[tunasashimi]

1. location - it should be good. most restaurants die or fluorish due to the location
2. suppliers - for food. usually you have to go to your nearest palengke at 3:00 or so am to get the freshest produce and meat.
3. cooks and menu- also very crucial. minsan, kahit malayo ang resto, pag masarap pagkain, dinadayo.
4. time - which is another crucial factor. you have to be hands on sa management, specially if starting out. ikaw ay GRO, waiter, manager, food taster, taga-sara, customer relations, etc. why? because mostly at first, friends and family ang customers. and you have to keep new customers coming back.
5. ambience - ano ba ang gusto mo? mexican? mukhang sosyal? indian?

mahirap dahil nakakapagod ang resto, but if you have enough time and money, masaya.

daily routine - 3:00am go to market. 5am tapos na, ihanda ang mga menu at lutuin. by 12noon dapat may mai serve na kayo (this is assuming you want to serve lunch). 3pm datingan na ng mga tao hanggang gabi. if you serve beer, hanggang 10pm or so, dapat may cut off ng last order, kung hindi, hindi aalis ang mga manginginom hanggat hindi gumagapang. (tulad ko).

uwi ng madaling araw, at gising na naman. this is from experience.

:eek:

or if you have enough money, have someone do everything for you, and stick to managing the place, para mas may oras. but not very advisable for a startup.

my 4 centavos worth. ay 5 pala.
:yum:

[audi_tt225coupe]

thanks for d info, tunasashimi!

question ***, do u have ur own resto? u seem to know a lot abt operating restos eh...sbi mo nga based from experience dba?

how abt *** gov't rules/regulations? capital needed? meron ka bang klalang suppliers? where can we find good cooks? sorry ha kng masyado akong matanong, sobrang seryoso kac *** sa business na 'to eh. we're not in a hurry though! actually, 5 yrs from now pa nmin balak itayo *** resto. ryt now, we just want to get as much info.

so nwei, thanks ulit for replying! appreciate it! :)

[tunasashimi]

meron po akong restaurant, pero napagod na kaming mga partner, kaya ibang raket naman. nakakapagod lang talagang maging GRO (sa mga tropa), waiter, food taster, etc.

govt rules - the usual business registration with BIR, local government, DTI. Get permits to sell liquor if you're selling beer, get friendly with the local police so they wont bother you.

capital - depende sa location at gusto mong gawin. Yung nabuksan namin is a Filipino homecooked meal, with drinks, in between a high-class carinderia and a mall restaurant. capital would depend on location (which dictates your rent), type of food (kung panay mahal ise serve mo, mahal din capital). dapat din medyo mahaba ang iyong pisi/capital.

suppliers - yung mga coke, san miguel, campo carne, lalapitan ka ng mga yan. wag kang mag alala, malakas silang makaamoy ng bagong restaurant. libre cooler, consignment ang tinda, signage, etc. ang problema lang ay exclusivity, minsan ayaw ng san miguel magtinda ka ng asia brewery products. coke ayaw ng pepsi, etc.

tips: decide if you want to attract the coñotic crowd - meaning mahal ang prices mo, with good ambience, good food, etc. OR the masa - meaning good food, konting ambience, daanin na lang sa dami ng benta.

tip pa: open in december or thereabouts, which is when most restaurants recoup most of their losses, dahil daming pera ang mga tao.

mag tip pa ako pag naisip ko. :yum:

[BiGbOnEs]

tamang tama topic na to...me and my relatives kasiare planning to put up a resto business din here. actually parang franchise ***. they have a resto kasi in south carolina. Italian ang menu, i want to do a feasibility study sana. suggest naman kayo where i should start. una na naiisip ko kasi is look for potential suppliers. focus i guess is on those companies that supply ing for pizzas/pastas. then location. anyone who can help me on this? thanks!

[audi_tt225coupe]

tunasashimi...cool! meron po *** kyong sariling resto. open pa ** ba? nabawi nyo **** *** ininvest nyo? mukhang pnagsawaan nyo na coz meron **** kyong ibang raket. eh di kng iseserve mo *** mga friends mo, laging may discount? hehe! expected na un dba?

i don't think we'll be selling liquors so i guess we're good with that. *** mga police ****, oo nga noh? d ko naisip un! y, wld they rily bother us (f evr)? or if we're selling liquors ***? **** sna nmin sa mall itayo *** resto. mejo ngstart na ** *** mginquire pero may hinihingi pa clng requirements...we're still working on them. we almost have d same concept although mejo masbroad yta *** iniisip nmin. we'll definitely be working hard para dun sa much needed capital coz i'm sure madaming unexpected expenses na d nmin macocover. abt d suppliers, that's great! ganun *** un...*** pa *** lalapitan nla! i'll be looking forward to that! hehe! target **** nmin *** masa but even so, **** pa ** nmin mgprovide ng good food n ambience. un nga *** bka mgmukhang classy tapos d **** maattract *** masa. i dunno, how do u say it...simple but elegant? i guess, daanin nlng ** sa advertisements.

thanks for all d tips! i'll mention to my friends abt opening d resto n december! ;)

[audi_tt225coupe]

hi there bigbones!

pareho *** tyong **** mgtayo ng resto! un nga ***, mejo clueless *** coz we're still new with all these. we thought of franchising b4 pero naicp nmin na better kng mgtayo *** ng sarili. it's much cheaper ** (or so we think). pero *** sa nyo ****, since family business sya...k ** na mgbranch out kyo jan. btw, madami bang pizzeria jan sa pnas? musta **** *** competition? i guess depende ** **** sa location. *** kac, inuna muna nmin hanapin *** location...parang d rest will jst follow. tunasashimi mentioned abt those suppliers, mukhang good deal! hehe! if u already have d menu, recipe, n all that...***** d na ** kyo masyado mahihirapan. basta, sarapan nyo nlng! :yum: gudluck!

[BiGbOnEs]

audi_tt225coupe:

mejo madami na din pizzeria dito sa pinas. I guess yun yung bigest obstacle sa pag put up ng resto. yung pag pasok sa market and hopefully makakuha ng mejo malaki na share to atleast sustain the business. big factor nga ang location, ***** well start with the cost of the food we will sell and cyempre target market. if kaya abutin lahat ng tao much better. may mga pro's ang pag franchise, pero for me f you think you have a very good concept/idea, then go with it. magastos ang franchise. and malay mo yung resto na open mo maging super successful na eventualy kayo na yung i fra-franchise

[audi_tt225coupe]

i see...** kac ngkalat *** mga pizzeria, i guess madaming italian. sobrang diverse ** ng community so ang dami mong food choices. u rily need loyal customers tapos word of mouth nlng para lalong mkilala *** business. lam mo, knakabahan na nga ko jan sa capital na yan eh! hehe! *** we try to look for investors na willing *** d masyado malaki *** share...at least masmababa *** risk factor nla dba? *** franchise ****, i wish! un ** **** **** ko...na may mgfranchise ng itatayo nming resto! :D

[tunasashimi]

tunasashimi...cool! meron po *** kyong sariling resto. open pa ** ba? nabawi nyo **** *** ininvest nyo? mukhang pnagsawaan nyo na coz meron **** kyong ibang raket. eh di kng iseserve mo *** mga friends mo, laging may discount? hehe! expected na un dba?
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:D binawi lang namin ang investment, saka konting kita. Dangerous din pala ang mag-syota sa negosyo, at pag nag break, mahirap hatiin ang isang restaurant. Hehe. Saka maganda ang madaming pumupuntang kaibigan, kahit bigyan ng discount, ayosh.

Kasi mukhang puno ang lugar pag madaming barkada, which brings me to another tip. Ewan kung bakit, pero mas gusto ng pinoy ang puno na lugar, kaysa walang katao-tao. Take Trellis at Kalayaan, and other popular restaurants. Kahit siksikan na, doon pa rin gusto ng tao, hindi sila lilipat, maghihintay na lang. Parang tiangge, kung saan siksikan, doon gusto ng tao.

Yung mga pulis, they don’t bother you much, but if you serve liquor, especially at night, syempre ang crowd mo ay kasama ang mga manginginom. Bigyan mo lang ng discount, ayos na sila. If you want to discourage the barumbado crowd, taasan mo ang presyo ng beer. Hehe.

Sa suppliers, pwede mong sulatan ang may hawak ng area niyo. SMC at Coke gives a free cooler, signage minsan, at mga promo items – coasters, ashtrays, napkin holders, minsan depende sa sales.

masaya ang restaurant, pero isa siyang type ng negosyo na hindi mo pwedeng iwanan. isa pang tip: you should trust your cashier with your life. pag sinapian siya ng evil spirits, at nagsimulang magbulsa ng pera, todas na. :eek: