{"id":1536,"date":"2015-05-07T18:31:58","date_gmt":"2015-05-07T16:31:58","guid":{"rendered":"http:\/\/vborscms.amino.dk\/?page_id=1536"},"modified":"2018-05-08T12:45:38","modified_gmt":"2018-05-08T10:45:38","slug":"start-en-restaurant-succes-5-rad","status":"publish","type":"post","link":"https:\/\/www.saxis.dk\/blog\/start-en-restaurant-succes-5-rad\/","title":{"rendered":"Start en restaurant succes: 5 r\u00e5d"},"content":{"rendered":"

\"picjumbo.com_IMG_8328\"<\/p>\n

N\u00e5r du skal starte – eller relancere – din nye restaurant, er der nogle ting du kan g\u00f8re for at v\u00e6re mere sikker p\u00e5 at det bliver en succes forretning. Du f\u00e5r her 5 r\u00e5d til, hvordan du starter en succesfuld restaurant.<\/i><\/p>\n

L\u00e6s ogs\u00e5:\u00a0Restaurant-ejerens 3 vigtigste n\u00f8gletal<\/a><\/p>\n

De 3 store:<\/b><\/h3>\n

God kok, god beliggenhed og godt koncept. Disse 3 ting er et must, for enhver restaurant der \u00f8nsker succes. De tre ting h\u00e6nger sammen og skal harmonere. Beliggenheden skal passe til dit koncept, kokken skal passe til dit koncept. Passer kokken ikke til konceptet kommer du til, at skulle h\u00e5ndtere en masse drama og umotiverede kokke der laver d\u00e5rlig mad. Det dur ikke.<\/p>\n

Du kan ikke skabe en restaurant, som dine kunder automatisk har lyst til at rejse langt efter, hvis den i f\u00f8rste omgang ligger et sted, hvor dine potentielle kunder ikke kommer forbi. Derfor kan du godt droppe alle tanker om, at konceptet nok skal tr\u00e6kke kunder til. Din restaurant skal v\u00e6re der, hvor kunderne er.<\/p>\n

Tilg\u00e6ngelighed er n\u00f8glen. Ikke kun i forhold til lokationen men ogs\u00e5 i forhold til priserne og menuen. Jo mere tilg\u00e6ngelig din restaurant er p\u00e5 alle niveauer, jo st\u00f8rre en succes vil den blive. Det fort\u00e6ller al statistik.<\/p>\n

Du skal ALTID v\u00e6re pessimistisk omkring dine omkostninger:<\/b><\/h3>\n

Regn med, at du skal have penge til 6-9 m\u00e5neder ud i fremtiden n\u00e5r du starter. Du vil blive overrasket over, hvor hurtigt dine omkostninger vokser samt hvor lang tid det tager, f\u00f8r du begynder at f\u00e5 tilbagevendende kunder og din restaurant begynder at k\u00f8re.<\/p>\n

Mange restauranter der skifter navn, oplever en stor nedgang i oms\u00e6tning et stykke tid efter relancering. Er du ikke forberedt p\u00e5 dette og har s\u00f8rget for kapital til det, kan det blive din d\u00f8d.<\/p>\n

Skulle det ske, at du oplever en flot oms\u00e6tning i starten, skal du stadig v\u00e6re meget forsigtigt med at bruge penge. Det kan v\u00e6re et midlertidigt opsving, for\u00e5rsaget af din markedsf\u00f8ring af opstarten. Mange vil gerne pr\u00f8ve en nystartet restaurant, men langt fra alle vender tilbage m\u00e5neden efter.<\/p>\n

L\u00e6s ogs\u00e5:\u00a0Du kommer l\u00e6ngst med \u00e6rlighed og en effektiv supply chain<\/a><\/p>\n

Du skal kunne lide at l\u00e6re fra dig:<\/b><\/h3>\n

Selvf\u00f8lgelig skal du selv v\u00e6re med til det hele i starten, for at s\u00f8rge for at alle processer forl\u00f8ber som de skal, men s\u00e5 snart din restaurant k\u00f8rer, er det bedre at du lader dig inspirere udefra og tager den viden og inspiration med ind i din restaurant og l\u00e6rer til tjenere, bartendere og kokke. P\u00e5 den m\u00e5de s\u00f8rger du for at din restaurant og personale udvikler sig.<\/p>\n

Det er b\u00e5de motiverende for medarbejderne at udvikle sig, men det udvikler ogs\u00e5 din forretning med ny viden der kan bruges til, at lave en bedre service overfor kunderne.<\/p>\n

V\u00e6r aldrig n\u00e6rig, specielt ikke overfor kunderne:<\/b><\/h3>\n

De vigtigste penge du kan bruge, er penge der bruges p\u00e5 dine kunder. Penge der skaber mere v\u00e6rdi for dine kunder. Mange beg\u00e5r den fejl at tro, at de kan spare nogle penge p\u00e5 udstyr, personale, forretter eller desserter. Det er en meget kortsigtet tankegang. Alt hvad der rammer kunderne er vigtigt og skaber v\u00e6rdi i kundens oplevelse. Det er meget f\u00e5 ting i en restaurant som ikke p\u00e5 en eller anden m\u00e5de rammer kunden i sidste ende, s\u00e5 skal du spare, skal du t\u00e6nke dig rigtig godt om.<\/p>\n

L\u00e6g i stedet en bestemt procentdel af oms\u00e6tningen til side, som kun er til at tilk\u00f8be ting, der kan forbedre oplevelsen for kunderne. Faktisk kan det i mange tilf\u00e6lde betale sig at bruge flere penge p\u00e5 ekstra service, gratis ting og overraskelser for kunderne og s\u00e5 have et marketingbudget p\u00e5 0 kr. P\u00e5 den m\u00e5de s\u00e6tter du fokus p\u00e5 kunderne og g\u00f8r dem til ambassad\u00f8rer.<\/p>\n

Der er f.eks. ikke noget der tiltaler en g\u00e6st som at f\u00e5 serveret en uventet tallerken med ordene \u201ckokken synes at du skulle pr\u00f8ve det her\u201d. Det skaber en helt \u00e6gte relation mellem g\u00e6st og restaurant.<\/p>\n

S\u00f8rg for at bruge s\u00e5 mange penge som muligt p\u00e5 kundeoplevelsen. Det er den bedste m\u00e5de at skabe positiv omtale og dermed nye kunder.<\/p>\n

Fokus p\u00e5 organisationen og arbejdsprocesser:<\/b><\/h3>\n

F\u00e5r du ikke sat de rigtige systemer op omkring arbejdet, kan det g\u00e5 grueligt galt. Det er en af de mest almindelige fejl blandt nystartede restaurat\u00f8rer. Mange er bange for systemer, da de er bange for at blive for \u201ccorporate\u201d. Man f\u00f8ler m\u00e5ske at man \u201cs\u00e6lger ud\u201d og bliver \u201cMcDonalds agtig\u201d. Men McDonalds klarer sig alts\u00e5 ikke s\u00e5 d\u00e5rligt endda og systemer skader ikke, tv\u00e6rtimod g\u00f8r de at du kan levere en bedre oplevelse til dine kunder.<\/p>\n

Struktur dr\u00e6ber ikke kreativitet, tv\u00e6rtimod. En meget velstruktureret forretning giver dig plads til at v\u00e6re kreativ.<\/p>\n

Find din nye restaurant her<\/a><\/strong><\/p>\n

L\u00e6s ogs\u00e5: 3 gode r\u00e5d:\u00a0S\u00e5dan driver du en succesfuld caf\u00e9<\/a><\/strong><\/span>\u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

N\u00e5r du skal starte – eller relancere – din nye restaurant, er der nogle ting du kan g\u00f8re for at v\u00e6re mere sikker p\u00e5 at det bliver en succes forretning. Du f\u00e5r her 5 r\u00e5d til, hvordan du starter en succesfuld restaurant. L\u00e6s ogs\u00e5:\u00a0Restaurant-ejerens 3 vigtigste n\u00f8gletal De 3 store: God kok, god beliggenhed og…<\/p>\n

L\u00e6s mere…<\/a><\/p>\n","protected":false},"author":18,"featured_media":1543,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,19],"tags":[],"class_list":["post-1536","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faglige-artikler","category-vaerktoejskassen"],"yoast_head":"\nStart en restaurant succes: 5 r\u00e5d | Saxis virksomhedsb\u00f8rs blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saxis.dk\/blog\/start-en-restaurant-succes-5-rad\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Start en restaurant succes: 5 r\u00e5d | Saxis virksomhedsb\u00f8rs blog\" \/>\n<meta property=\"og:description\" content=\"N\u00e5r du skal starte – eller relancere – din nye restaurant, er der nogle ting du kan g\u00f8re for at v\u00e6re mere sikker p\u00e5 at det bliver en succes forretning. 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L\u00e6s ogs\u00e5:\u00a0Restaurant-ejerens 3 vigtigste n\u00f8gletal De 3 store: God kok, god beliggenhed og...L\u00e6s mere...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.saxis.dk\/blog\/start-en-restaurant-succes-5-rad\/\" \/>\n<meta property=\"og:site_name\" content=\"Saxis virksomhedsb\u00f8rs blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/virksomhedsbors\/\" \/>\n<meta property=\"article:published_time\" content=\"2015-05-07T16:31:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-05-08T10:45:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.saxis.dk\/blog\/wp-content\/uploads\/2015\/05\/picjumbo.com_IMG_8328.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1156\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mette Jeannot\" \/>\n<meta name=\"twitter:card\" 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