We recently announced the release of How to Open a Restaurant, OpenTable’s complete digital guide to starting and growing a restaurant business. We partnered with hospitality consultant Alison Arth to share tips, stories, and best practices from the best in the business (think the groups of Daniel Boulud and Danny Meyer, plus restaurateurs Gavin Kaysen and Aaron London). PLUS: we’re giving away a $38,000 prize package to help one restaurant industry professional fund his or her dream project!
Over the next few weeks, we’ll be excerpting some of our favorite (and most valuable) content from the guide. Today, it’s all about best practices for ordering and purchasing. Read on, then get the guide and enter the contest here.
Once the work to build your restaurant has begun, start strategizing your opening purchases for the front and back of house. These purchases are the whole slew of items that are smaller than a walk-in refrigerator or bar stool but are just as critical in terms of functionality: plates, glasses, uniforms, pots, and pans. These tips outline key considerations to help you make smart purchases before and after your restaurant opens.