| When it comes to restaurants, location is | | | | compete with a fancier gourmet food place that |
| everything. You have to be where people can see | | | | needs to have higher prices. This is also where it |
| you or you'll find that there are simply no | | | | pays to know your clients. If they don't have |
| customers, but there is much more to choosing | | | | money, don't expect to make it with $100 plates |
| the right spot for your eatery than merely walk | | | | of food. |
| in traffic. In fact, it's necessary to consider a | | | | Parking: Don't underestimate the value of parking |
| number of factors before deciding on a locale. | | | | space. A new client isn't going to spend a lot of |
| People: The availability of clients is the biggest | | | | time searching for a spot to park just to try your |
| concern, of course. You'll need to make sure that | | | | food. While it's best to have your own parking lot, |
| there are enough potential customers in the area | | | | you should be good as long as there's ample |
| to make it worthwhile to set up a restaurant. It's | | | | space near the restaurant location. |
| a good idea to do a survey of the population in | | | | Visibility: Many restaurants find that a large |
| the area you wish to build your business. This will | | | | amount of their traffic comes from those just |
| enable you to find out whether or not people will | | | | passing by. These people decide at the last minute |
| be interested in what you have to offer and | | | | to eat at a particular place and this is why you |
| whether or not they eat out often, among other | | | | want to make sure to have an easy to see |
| factors. This can also help you decide which type | | | | locale. Another important factor is how easy it is |
| of restaurant to start . . . a burger joint might not | | | | to get to the place. Places that are just off the |
| do well in a more affluent area, but it would be | | | | main road, but still visible, are ideal. You want |
| ideal for an area where people are looking for | | | | people to be able to see your restaurant and pull |
| fast, cheap food. | | | | in without battling traffic or having to find a map |
| Competition: Who is the competition? What are | | | | just to get there. |
| you offering that beats them? Whether you are | | | | The location of your restaurant is very important. |
| offering lower prices, different cuisine or tastier | | | | You need to take the time to check the area |
| food, you need to be better than the competition. | | | | out, take a close look at the people who live and |
| There's no point in starting a coffee shop if there | | | | work in the area and know your competition |
| are already five in the same neighborhood. Also | | | | before making a decision to place the restaurant. |
| important is to find out how the pricing works in | | | | The research will pay off in the long run, since |
| the neighborhood. If all the restaurants are very | | | | you can be sure to select the perfect spot. |
| low priced, you might be hard-pressed to | | | | |