Mei Chen is 29 years old. She has worked in restaurants since she was a teenager — first as a waitress, then as a supervisor, and now as an assistant manager. But her dream has always been to open her own place. This month, she is finally doing it: a small Chinese-fusion restaurant in the Northern Quarter of Manchester. Before she opens, she sat down with her mentor, a successful restaurateur named David Park, for some honest advice.
"Location is everything," David tells her. "If you choose a location near the university, you will attract younger customers who eat out regularly. If you open on a main road, more people will see your sign and walk through the door."
On the menu, David is direct. "If you keep the menu short, your food will be more consistent — your kitchen can focus on doing a few things really well. If you offer a set lunch menu at a lower price, you will fill the restaurant at lunchtime. If you use seasonal ingredients, the costs will be lower and the quality will be higher."
Staff are the next topic. "If you treat your staff well, they will stay longer — and experienced staff are gold. If you offer flexible shifts, you will attract more workers with other commitments. But remember: if one chef tries to do everything, the quality will suffer."
Marketing matters too. "If you ask your first customers to leave a review online, your rating will improve quickly. If you offer a 'bring a friend' discount in the first month, you will start to build a regular customer base."
David ends with a warning. "If you spend all your budget on the interior design, you will have nothing left for unexpected problems. If you plan for slow weeks in January, you will not panic when they come." Mei smiles. "If I make the right decisions," she says, "I will build something I am proud of."