- Quality Foodservice Equipment and Staffing - The Importance of Location
Quality Foodservice Equipment and Staffing - The Importance of Location
- By Mark I Rees
- Published 04/18/2012
Rees Associates has an unrivalled reputation in Foodservice Equipment Supply and Commercial Kitchen Equipment, as primary UK installers for some of the world's largest catering equipment manufacturers. Our clients range from major international hotel chains, including Hyatt, Marriott and Radisson Edwardian, to household names in a wide range of industries, such as BP, Mars, CaView all articles by Mark I Rees
Location – Just as it is when buying a new family home, location is an absolutely vital factor for a restaurant. The kinds of factor you need to take into account are the quality and quantity of the passing trade, the parking facilities and the general reputation of the area. If you choose well then you will be giving your new business a great start. On the other hand, a poor choice will leave you facing an uphill battle from the outset. Of course, the best areas are also the most expensive, so some sort of compromise might be needed.
Foodservice Equipment – Having a professional and well laid out kitchen is an absolute must for any sort of eatery. As most restaurant owners lack much expertise in this area it is suggested that a foodservice equipment firm offering a complete service from start to finish is generally the best bet. A widely respected company such as Rees
Staffing - As we mentioned the staff in the section about foodservice equipment it is worth expanding on that a little and discussing what kind of staff you should look for. As with other specialised industries, there is absolutely no substitute for the key attributes of experience and enthusiasm. If someone has enthusiasm but lacks experience then you could take a chance on training them up, although this would mean getting off to a slow start. However, no matter how many years of restaurant service or kitchen work someone has on their CV there is no point taking them on if they lack enthusiasm. Once things start up in earnest either you or your manager will be responsible for keeping people happy and motivated but they need to show some level of commitment and happiness to be on board at the outset.
These three points are obviously just the beginning of your business getting going and growing into a successful one. If you get these factors right then there will be plenty more challenges and potential problems along the way, but with a top location, professional foodservice equipment and reliable, enthusiastic staff you will have sent your restaurant well along the path to being a popular eating place and a sound money making venture.