Analysis: Are We Witnessing The Death Of Casual Dining

Starting up a restaurant can be difficult, however this guide will give anyone the jumpstart they need to get ahead. Going over what it takes from the owner, concept building, service style, business plan, location, target market, marketing, menu style and pricing, and lastly the proper staffing needs. Each of these sections will help anyone starting out get a leg up on the competition. The restaurants business is probably one of the hardest industries to get into and be successful in. It takes patience and time to build the perfect restaurant and the only way to get started is taking it one step at a time.

The fist step one needs to consider before they even think about starting a restaurant is what it is going to take from themselves personally.

A restaurant can have a couple different services, including full service, and quick service. However, before the choice is made it is important to note that the casual dining is struggling the most in the industry. A Dixon’s “Are We Witnessing the Death of Casual Dining?” (2016), details some issues with service style in the industry based off of TDn2k’s results from a comparison study between 26,000 restaurant totaling around $65 billion in sales. He quotes V. Fernandez, executive director of insights at TDn2k, “consumers are favoring chain restaurant for inexpensive, convenience driven and on-the-go dining …” (para. 7). The quick service has become the top performer in the industry with a sales growth of 4.7%. Consumers are favoring the low prices, better food quality, and minimal wait times (para 68). Learning from this, upcoming owners should consider adapting their restaurant service to include to-go systems, technology, memorable experiences, and high quality ingredients at an affordable

S. Morrow describes the best way to develop a business plan in “How to Start a Business: Opening a Restaurant,” (2009). The overall concept and goal, financial information and projections, target market, menu and pricing, equipment and employee detail, and marketing strategies are needed in the business plan (para. 5). Each of these need to laid out in a detailed way that give enough information to summarize ideas, as well as provide predictions for the future of the restaurant. It is easier to startup a business if one has worked in a place similar to the desired establishment. Take some time to gain some experience in the food industry and develop realistic goals for the