The atmosphere can only be decided when the type of food has been determined. In determining the at

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Have you observed a wide range of eating places around you? Within the scope of the village alone, there are plenty of places to eat. There are stalls meatballs, satay, chicken soup, and sometimes there are five chicken soup stall in the village. Surprisingly, although there are plenty of places to eat, all of which demand and customers crowded. It's a strange phenomenon. This strange phenomenon is what encourages people to dare to plunge into the culinary business.
The notion that the culinary business in Indonesia has a bright future seems to still prove true today. If you're one who believe in it, it does not hurt to go into the culinary world. But is it as easy as if it had been plunged in it? What I'll still be able to survive because it would be a lot of new competitors? Before the first negative thinking, eipro presented below are some tips to start a culinary business. A good start is a good marker of the next process.
Food is the first concept that must be considered to open a restaurant. Do not focus on anything else if you do not find the right foods to be included in the menu. Determine whether you will open the sate Madura, penyetan stalls, famous, or even a five-star restaurant. Why is that? Because eipro you can not sell a pseudo menu. There are millions of foods out there that can be eaten. You have to choose eipro so that consumers have a picture of the food in your restaurant.
After determining the type of food that will be sold, then you can specify other aspects. Let's say you want to open a restaurant with the concept of using custom Java service. Thus, the food served must come from Java. Less appropriate if the food served is rendang or sambal Balado. Therefore, it is better to first determine the type of food then adjust other aspects.
When you're sifting choose what kind of food matching, doing small-time eipro market analysis. The food is what you already have, what foods are not. You can complete the culinary world in the area with food that does not exist. If the type of food that will be sold already many competitors, make sure the restaurant you will have something more.
As performed (Brigadier) Norman Kamaru, after the police and the entertainment eipro world, he entered the culinary world. The menu is selected specialties of Manado. Because he lived in Jakarta, Manado porridge where there are still rare. So he decided to sell typical food Manado, Manado porridge one.
The perception of a growing number of items sold, the greater the chance the customer to buy. Such a supposition is true but there is a limit. In a restaurant, you can not sell many kinds of menus with a large number. Suppose you dreamed to sell French cuisine, Javanese cuisine, seafood, and also fastfood. Instead, immediately leave the presumption.
May sell various kinds of food but make sure it has the same feel. For instance, selling the typical European-style food, from appetizer to desert. Such also, rice cake and vegetables eipro Sate Padang Sumatra. It's OK to sell food with different shades, but usually somewhat less suitable.
The atmosphere can only be decided when the type of food has been determined. In determining the atmosphere, need to be adapted to the customs and culture of the surrounding community. So also with the layout of the venue. Do not let the restaurant which was established it was a cause of public scorn. For example, you can not create a restaurant with the feel of the beach where there is no beach. At the very least, you have to look for other locations.
Why be an important factor determining the shades? Of course! The role of restaurants in this modern era has changed its function. He is not just a place to eat but also a place to hold meetings, meetings, get together with friends, or even just sit back and learn.
From a series of four points above, all related to point number five is. Type of food, to create eipro nuances that and their location, all related to how the food is presented. Broadly speaking, the way of presentation is divided into three: fast,