• Specialized industrial cooking and menu consulting
• Technical and economic guidance regarding the project (cost, income, time)
• Specialized consulting for purchasing machinery and equipment
• Specialized architectural design, industrial kitchen layout
• Facade, volume and interior decoration design
• Obtaining international approval for project design
• Structure design and calculations
• Mechanical and electrical installation design and calculations
• Construction and equipment
• Supervision of implementation
• Setup and specialized personnel recruitment
• Samples, menu tasting
• Theory and practical training in industrial cooking, procedures
• Periodic start-up support

How to start a restaurant?

Opening a restaurant is one of the most popular ideas for entrepreneurs.
Starting a business is a risk.
Starting a restaurant requires a lot of work, patience, passion and, of course, up-to-date knowledge in this field.
Success in this business cannot be achieved without careful planning.
Persa Design and Construction is active in the field of catering in the country and the Middle East and completes numerous projects every year.

How are restaurants classified?
Restaurants are divided into different categories based on scale, capacity, catering style and formalities, etc., which we will review below.

1:. Self-service
In the self-service catering method, customers choose their favorite food on the go and the chef behind the self-service counter handles the requests.

The advantages of this catering method, in addition to the high speed of service, are the ability to choose food according to the customer’s favorite taste.

2. Buffet Catering
In the buffet catering method, food is placed in special containers on specific tables and guests choose and consume the desired food and drink from a variety of options.
In this method, each person is initially charged an amount as an entrance fee and the person is allowed to consume as much food as they want, but in the self-service catering method, customers go to the cashier at the end of the self-service line.

3: Delivery
Another method of selling restaurants is to send food to customers, which is known as delivery.
Undoubtedly, one of the increasing needs of customers is the method of sending food in this way.
Delivery allows restaurants to take orders beyond their capacity without the need to add tables to their restaurant.

How to have a strong delivery restaurant?

To have a strong and reliable delivery system, in addition to trained personnel, we need parameters such as:

Proper and standard packaging, a transportation system, a suitable food transport box and special software systems for recording food.
The minimum expectation from a delivery restaurant is to send the right product, at the right time, in the right place, in the right quantity, at the right price and to the right customer.

4:. Formal restaurants
Formal restaurants are often known for their unique space and decoration, full table service and impressive food presentation, attentive waiters and hosts, and of course, high prices.
Determining how the restaurant prices its menu is done on this basis.

5. Mobile restaurants
These restaurants come in various forms.
From mobile food trucks to carts that sell hot dogs and burgers.
Food carts and mobile food trucks are affordable options. Because instead of spending a lot of money on buying and building a building, a person buys a small unit (truck or food cart).
The variety and quality of food offered in these types of restaurants varies, however, most mobile restaurants have the following characteristics:
Their menu is usually short and includes only one unique type of food such as hot dogs, ice cream, sandwiches, smoothies, etc.
These types of restaurants are usually located outdoors, at sporting events, fairs or on city streets.
In mobile restaurants, the food is already semi-prepared or fully prepared.

How mobile restaurants plan their schedule based on customers, region and other factors varies depending on the type of equipment, size of the container, etc.

How are restaurants classified by scale?

Restaurants are classified by scale and capacity into small, medium, and large restaurants.
Small restaurants offer an intimate and relaxed environment and have many advantages over large and chain restaurants.
They often require less capital to start.
Equipment purchases, staffing, and service, maintenance, and repair costs are much lower than large restaurants.
These restaurants can make a significant profit with a small number of seats.
In these restaurants, tables should be about 60 to 75 centimeters apart.
Some of the most popular restaurants are the size of a small house with an intimate atmosphere.
Although small restaurants have their own unique challenges, they can attract customers from a variety of backgrounds by creating a unique dining experience.
Click on the link to learn about the process of designing and manufacturing industrial kitchen equipment by Presa.
Mid-range restaurants are restaurants with moderate prices in a relaxed environment.
These restaurants are usually accessible to more people and are mainly aimed at attracting families.
The food and drink ordering system in most of these types of restaurants is through waiters.
The decoration, quality of food and service in this category of restaurants are not as typical of large restaurants.
Large and luxurious restaurants are a wonderful restaurant with complete and more luxurious services than other restaurants.
They offer the best quality and service among all types of restaurants.
These restaurants are usually valued in the eyes of customers with very beautiful and special decoration, famous chefs and special dishes.
Large restaurants focus specifically on the quality of food and do not place any restrictions on the facilities they offer.
Of course, there are other technical and specialized issues regarding how restaurants are divided that do not fit into the scope of this short article.

How is a restaurant classified in terms of organizational system?

Restaurants are divided into two groups in terms of organizational and executive system: independent restaurants and chain restaurants or franchises.

6. Independent restaurants
As their name suggests, they work individually and are not interested in multiplying branches for reasons such as capital constraints or simply focusing on one restaurant unit. In response to how a restaurant develops, it should be said that it is possible only with a greater number of customers per day, or increasing the fee received by improving the quantity and quality of services.

7. Chain restaurants or franchises
One of the best and most reliable ways to develop a franchise business is.
A franchise is a privilege given to an individual or group to sell the products and services of a company in a specific geographical area.
In this way, a company that has established itself as a reputable and widely recognized brand allows individuals and smaller companies to use its brand name.
A long-term relationship in which the franchisor grants the franchisee the right to use its license and brand.
In the partnership, the franchisor helps the franchisee organize, acquire technical knowledge, technologies, store equipment, supply materials, marketing, and management.
And in a way, it gives the franchisee the method of producing its product and in return takes a portion of the franchisee’s income.
In addition to its many advantages, this type of business has its own disadvantages.
In this method, there is no room for personal management and implementation of one’s own methods.
There is little flexibility in this business, and it must be treated according to the terms and conditions in the contract.
A percentage of the profit is paid to the franchisor, and most of the raw materials and supplies must be purchased from the brand owner.
One of the most popular businesses, especially in developing countries, is the franchise industry.
8. Restaurant Menu Design
In the restaurant, fast food and coffee shop industry, having a unique menu design is essential.
The menu is the most powerful marketing tool for attracting and gaining customer loyalty.
It can also determine the type of equipment needed, the skills required to hire staff and the type of target population of the restaurant.
The menu is the bridge between the restaurant kitchen department and the dining hall staff and customers.
The restaurant menu should be diverse and tailored to the tastes of customers and the profitability of the restaurant.
To achieve this, you must be aware of changes in food trends, changes in customer habits, as well as changes in prices and apply them to the design of the restaurant menu.
To achieve the best menu combination, constant changes in items such as food names, contents, prices, etc. are inevitable.
In addition, it is better to design and consider a special menu for each season.
The use of digital menus such as websites, applications and QR codes has also become very common.
Restaurant customers can view the restaurant’s digital menu on their mobile phones at any time by entering the menu’s URL in their browser or scanning a QR code.

9. Kitchen Plan Design
The kitchen is the most important part of a restaurant.
If we want to know how to have a successful restaurant, we must first know how to design a restaurant.
One of the most basic needs for designing a professional kitchen is a detailed plan, taking into account all its requirements.
Proper kitchen design also directly affects energy consumption.
The first step in kitchen design is to prepare a physical plan.
This plan provides us with information about the building’s kitchen, the area of ​​the small spaces in it, and the amount of space occupied by each part.
The physical plan is prepared based on existing standards and taking into account the capacity, menu, and other needs.
Then, the spaces are stained and organized.
In the next important step, access, circulation, and spatial relationships are defined.
Clean and dirty areas are demarcated, and finally, the kitchen equipment and restaurant furniture are arranged.

10. Interior Design Concept
The restaurant plan design concept can be chosen with an eye to different conditions.
From designs similar to a specific German to simple designs and layouts, each of which has its own fans.
Therefore, a simple and uniform formula cannot be considered for all restaurants.
Design ideas for restaurants are considered according to the type of restaurant, food style, and space style.

Too much clutter in the restaurant interior decoration causes disruption in the space and fatigue of customers.

The principle of balance should be considered in the selection of equipment, furniture, and the way the space is designed and arranged. Using the right color is another thing that should be considered in restaurant interior design.

11. Structural plan
One of the things that should be given special attention is how to design a restaurant according to the structure of the building.
The design and implementation of each part of a building should be done according to the substructure.
It is essential to consider structural limitations in the route of ventilation ducts, facility design, location of skylights, emergency exits, useful finished height, and other such matters in the design.

12. Facility plan
The equipment used in the restaurant kitchen requires its own facilities.
The ducting system of hoods and calculation of the volume of incoming and outgoing air, how to supply hot water, piping of cold and hot water for devices and equipment, location of sewage and salt water outlets and channels, design and installation of grease traps, piping and calculation of the volume of gas consumed by devices, design of the electrical system and calculations of the power consumption of equipment, location of fire extinguishing systems, and other such matters should be included in the mechanical, electrical, and gas facility plans.
Based on how the restaurant is designed, it naturally requires different facilities and infrastructure.

13. Restaurant Machinery and Equipment
In order to know how to equip a restaurant, we must first have a proper understanding of our needs.
From the food menu to the estimated amount of food output, the number of customers and the number of times the food is served. By changing any of these factors, the type and capacity of the equipment used may change.
The selected equipment must be able to meet the number of customers at each meal.
Some industrial kitchen equipment has a specific and unchangeable capacity.
Such as industrial cooking pots, industrial dishwashers, etc.
The type and number of equipment must be calculated accurately according to the menu and cooking capacity.
Restaurant kitchen equipment generally includes items related to the storage area, preparation of raw materials, cooking, storage and serving of food, and finally equipment related to washing.

14. Supervision of construction and equipment
How to equip a restaurant with quality devices.
In addition to choosing a standard and reputable brand, it also requires careful supervision of the construction and delivery of items.
It is better to match the specifications of the purchased devices with the technical specifications provided by the manufacturer, by experts and impartial people.

15. Start-up and training
After the restaurant is fully prepared, the selection, hiring and training of the workforce are carried out.
The list of job titles required by the restaurant, the number and conditions of people are determined according to the catering capacity, type and scale, food menu, etc.
Job titles include restaurant manager, chef, cook, assistant cook, purchasing manager, dishwasher, cleaner, host, waiter, cashier, table and counter manager, ceremony manager, public relations manager, etc.
Determining how the restaurant operates is very effective in determining whether employees in each department, after being hired, must re-learn the necessary training in their field of work.
For example, all restaurant and coffee shop menu items are taught by professional and approved chefs to newly hired chefs, and these people start working after the relevant chef approves them.

Learn more about how to run a restaurant:
Restaurant management is a very meticulous job.
Some restaurants and cafes offer very low-quality food, but they have regular customers who still come back to them despite the poor quality of food.

How to have a good and successful restaurant?
This is the first question that people ask themselves when starting a restaurant.

It is recommended that if you do not have experience in running a restaurant, you move on to another business or you can work in a restaurant or cafe for a while to understand how it is run and what the foundation of the restaurant is built on and get to know all its parts from its warehouse to food distribution to know how the restaurant is run and has regular customers. The best service must be provided, and the staff must be well trained and be expert and capable in every part of the restaurant they work in. All staff must know and learn how to handle crises that arise for customers and deal patiently with customers and be able to handle things that are not predetermined.

One of the important elements in how to run a restaurant is to be present at the restaurant and personally supervise all parts of the restaurant to make sure that everything from cooking to the formalities in the restaurant is done correctly and appropriately.

One of the important things to note is that where the restaurant is located has a very effective location in choosing a restaurant. It should be recognizable to passersby and have adequate and sufficient parking space so that customers can safely return to the restaurant.

Read more: ((Fire alarm system in restaurants))
You should be very careful in the prices of the menu offered and manage them. From the food raw materials to the salaries of the personnel and the net profit obtained should be estimated to know how to manage your restaurant and evaluate and finalize the menu prices. Some items on the menu can have more customers and you should pay more attention to those items so that customers are attracted to those special items on your menu and the profit from these items is not 100% net profit but it can be among the items that are very profitable for you.
The staff must be flexible to attract customer satisfaction because the requirement of running any restaurant is the attitude and hospitality of the staff. The staff must be trained in such a way that the wishes of the customers are among their work priorities, so that customers can remove or add items that they do not like in the menu and then they must think about the satisfaction of the customers with the food served.
The next thing that should occupy your mind is how to make your restaurant a household name and how you advertise it. Location and customer satisfaction are essential to progress in how to start and run a restaurant, but they are not enough. You should get feedback from your customers about the food and even the amount they spent and understand your strengths and weaknesses.

How to have a successful restaurant?
In order to have a successful restaurant, you must have careful planning. The most important reason for not being successful in the early years is the lack of careful management planning, because the main question in starting a restaurant is how to start a restaurant so that it is successful in a competitive market.
Before you start and run a restaurant, you must have a clear vision of its current costs, and you must have financial support in the first year of operation.
And you must fully understand your competitors before launching and have new and innovative ideas in launching a restaurant. Its design must be such that it has not been implemented before, and you must have a proper understanding of customer requests and examine their needs and desires and implement them.
So, before starting a restaurant, you must familiarize yourself with its challenges, strengths and weaknesses, learn from the mistakes of competitors, and learn from their ways of profit and implement them.
To start a restaurant, you must have enough enthusiasm and interest in this job and not look at it solely for earning money and business.
To be successful in this field, you must have a comprehensive plan for how to run the restaurant.
All your financial plans and budgets must be determined, and a complete description of your customers’ needs and interests must be prepared and addressed.

Restaurant branding
Before starting a restaurant, you need advice for launching, branding, and branding.
Something that belongs to your brand and has new and innovative ideas, and you must specify your roadmap.
From the food menu to the staff’s clothing and the type of ceremonies and choosing qualified chefs, it is very important and significant to how you start a restaurant that is successful.
You must be careful in your branding because you are the one who conveys feelings to the customer in this part. If there is a restaurant like yours, customers are not interested in trying you because they have already tried a restaurant like yours.
So, designing a restaurant website is one of the necessities of how to create it.
Branding makes your restaurant stand out from your competitors, and with branding, a roadmap, and new ideas, you will definitely be more successful and will surpass your competitors.

Read more: ((Sales Channels))
Staff training is very important and effective. Our suggestion to you is that in order to run a good restaurant, you should invest in the training and knowledge of your employees. Teach them the rules, standards, and procedures in full. You must respect and value your employees so that they learn to respect and value customers.
And prepare a recipe card for your cooks and chefs so that they know what foods to cook in each meal and cook the recipe consistently and based on predetermined standards.
Maintaining hygiene is a very essential part of how to run a restaurant because it is very important for customers to eat in a place that is neat and clean. After the outbreak of the coronavirus, this strictness has become more important for people in society than ever before. It is very important for all customers to be neat and clean, and the staff and the dining hall, especially the tables, are very important to them.

Dear friends, you can contact the following numbers for free consultation in the field of franchise with experienced and specialized experts from the Persa Design and Construction Complex.
09303342482
021-88562457
021-88361960