The idea of opening a restaurant, bar or burger joint can come about for various reasons: whether it's because the new entrepreneur likes to cook, prepare or even enjoy a specific dish or snack, or because of an emotional memory such as a relative who prepared a certain dish that marked their childhood or youth, perhaps because they saw a great business opportunity or just the search for extra income.
Is opening a successful burger restaurant easy? No, it's not! The routine of a hamburger shop owner includes: waking up early, receiving suppliers, getting everything ready on time, not putting anything off, training and motivating the staff, getting the salon clean and ready, replacing people quickly when needed, negotiating with suppliers, receiving salespeople all the time offering miracle products, always serving the customer in a good mood, and being willing to prepare a party at short notice.
The fact is that it's not enough just to know how to cook; starting, managing and maintaining a business is much more about managing than cooking.
Business Plan
Before any initiative, it is essential to develop a detailed business plan on paper (or on the computer). A business plan, also known as a business plan, is a document that describes, in writing, the objectives of a business and details the steps to be taken in order to achieve this goal. Firstly, a business plan is an instrument that guides the service and products to be offered, as well as allowing you to gather information on the sector you wish to operate in, such as competitors, their products, services, differentials and suppliers. A marketing professional or consultant can help you draw up this plan.
The Point
The next step is to choose the location where your business will operate. Due to the number of details to be checked, this step can be a longer process than you might think.
Of course, an ideal location is one with a good flow of people, so that they can enter your establishment. The location should be chosen according to the public you want to serve, for example: if you offer products with a more popular appeal or price, it's good to think about a place with more seats to accommodate people. However, if you are offering a more refined experience, a more luxurious, differentiated, sophisticated and perhaps smaller environment is necessary.
The Place
When defining the location and size of the establishment, pay attention to the surrounding infrastructure. If your target audience belongs to the middle or upper classes, for example, it's important to explore places that have parking nearby, such as shopping malls, galleries and large shopping centers. However, if the target audience is lower class, the ideal spot should be close to public transport, or places like promenades and busy avenues in the city center. According to Sebrae, in general, restaurants, snack bars and burger bars near colleges or concentrations of offices bring good results. Now, if the operation of the new burger joint is entirely by delivery, for example, it can even be located away from residential neighborhoods, saving on rent, but remember: if the commute is too far, it can increase the cost of deliveries.
Therefore, to avoid any surprises with unpleasant costs, you should also keep an eye out for repairs to the building's structure, electrics, plumbing, condominium fees, etc. In short, it is important that professionals such as architects and engineers are hired, since the construction or adaptation of this category of establishment must respect certain rules.
For example, before building or renovating, the plan must be submitted to the town hall. You should also check with the city's health department to see what the regional regulations are. You should also check what is required to meet the fire department's inspection requirements and check with the city hall to see if the zoning plan allows you to open a burger restaurant in your chosen location.
Beware of areas prone to flooding and close to risk areas, always check with the neighborhood for important information.
Market
In the hamburger niche, for example, competition can be fierce and aggressive. It is vital for the business to monitor and get to know its direct and indirect competitors in depth. Direct competitors are the other burger restaurants. On the other hand, indirect competitors can be any establishment that can be a different option to the hamburger, but which is a solution to fast food, such as snack bars, pastry shops, spice shops, supermarkets, bakeries and even gas stations or larger fast-food establishments.
This is why relationships with competitors must always be conducted ethically. Get to know their menus, strengths and weaknesses in order to differentiate yourself strategically.
Legal Requirements and Issues
The first step is to hire an accountant, the professional who will help with the corporate and legal framework and the drafting of the business's articles of incorporation.
Below are some of the main procedures for your burger shop to open while complying with all legal obligations:
- Registration with the town hall to obtain a business license
- Registration with the Board of Trade
- Registration with the Federal Revenue Service (CNPJ)
- Registration with Caixa Econômica Federal (INSS and FGTS)
- Registration with the Military Fire Brigade
Below are the specific legal requirements for the segment:
- Law 8078/90, on the consumer protection code
- Law 6437 of 1977: Health legislation
- Resolution RDC no. 12: Technical regulation on microbiological standards for foodstuffs
- RDC no. 175: Regulation of substances harmful to health
- RDC 218 on vegetable preparations
- RDC No. 259: on the labeling of packaged foods
- RDC no. 272 on fruit, vegetables and mushrooms
- RDC 359 on nutritional labeling
- Ordinance No. 326/97: on good practices for food-producing establishments
Resolutions, ordinances and laws are constantly being updated, so always check search engines for the most up-to-date versions.
Team
First of all, the staff are your burger restaurant's calling card, so they should always be well presented: with clean uniforms, and very well trained.
More qualified professionals are generally more "expensive", but the entrepreneur must really think that employees with direct access to the customer make a decisive contribution to making his burger restaurant a pleasant place and that his customers value good service. In other words, the owner must pass on values to his employees such as courtesy, honesty, attention and respect.
The number of employees is always linked to the size and demand of the business, the form of service, self-service, a la carte or delivery. For a business that is just starting out, for example, it is usually necessary:
- A managerwho may be the owner or a hired professional.
- Cook or Chefwho will dictate the rhythm, flow and processes in the kitchen can and usually is the owner at the start of the business.
- WaiterThe new counter: to help with the preparation of simpler foods and drinks and to help with cleaning the counters.
- Attendantto take orders, welcome customers, clean tables and organize the hall.
- BoxThe trustworthy person in charge of activities related to receiving sales.
- Auxiliary general cleaning.
The owner of a successful hamburger restaurant should always check that his employees' salaries are in line with the union wage floor and always offer dignified treatment based on respect, responsibility and transparency.
Likewise, instructions on the use of equipment and the use of safety items are fundamental to guaranteeing occupational health and reducing the chances of accidents at work. Special attention should be paid to hygiene, for example, staff should be instructed to work as if the health surveillance team were visiting the restaurant every day.
Productive Procedures
A burger restaurant can be thought of as an experience factory. Every moment of the customer's stay, from the moment they enter to the moment they pay, must be a positive experience. And for this to happen, various processes take place in the salon, in the kitchen and administratively. These processes need to be very well defined, and if the entrepreneur doesn't think about it, his employees will create their own methods, at which point two major risks arise: the first is that the procedures are only in the employees' heads and when they resign, the procedures go with them. And secondly, the procedures created by the employees are not always the best, most efficient or correct procedures.
As a result, there is a need to develop these processes, which must be delegated and included in exhaustive and detailed training for employees.
Here are some of the most important processes to be defined, according to Sebrae:
- Service at the counter or lounge, at the tables;
- Delivery of orders to customers, in the salon or delivery;
- Final customer service at the checkout;
- Production, heating and cooling of food and drink;
- Production of fresh snacks and drinks;
- Purchase of raw materials;
- Labeling and stock of raw materials;
- Routine checking of expiry dates and missing material;
- Arrangement of industrialized products in refrigerators, gondolas and display cases;
- Good hygiene practices and cleaning routines;
- Routing for goods receipt/receipt;
- Preparation of technical data sheets;
- Stock control.
Financial Planning
Above all, always keep an eye on your finances. Many companies close their doors due to a lack of financial planning. In addition, use a management system to help you make decisions.
Study and understand cost management within your business: variable costs, fixed costs, material costs, wages and salaries, depreciation of equipment and utensils, working capital, are examples of terms that entrepreneurs must master.
Likewise, set aside a percentage of your monthly turnover to form a reserve fund, which can be used to cover any unforeseen expenses.
You can count on the support of our experts to set up the structure of your burger restaurant's kitchen, schedule a visit and come and test your recipes in our experimental kitchen, with the support of our corporate chefs.
