FCSI consultants map out secrets to a smooth restaurant launch in special startup guide

Restaurant Startup guide

Tabletop supplier Steelite International has teamed up with the FCSI’s EAME branch to give budding foodservice entrepreneurs the inside track on launching a restaurant business.

The newly-published ‘Restaurant Startup’ guide draws upon the knowledge and expertise of a number of FCSI consultants to create a step-by-step approach to opening a restaurant.

Available in print and online, the guide includes downloadable fact sheets with hints and tips on everything from choosing premises, planning menus and ordering tableware, to financial planning and hiring staff.

As well as advice from a number of FCSI consultants, the guide features Steelite’s tips to selecting the right tableware.

Heather Lovatt, head of marketing at Steelite International, said that as part of its work supplying tableware to restaurants all over the world, it has been able to gather substantial insight into the many steps involved in opening a new venture.

“In particular we understand the significant task of selecting and ordering the right tableware for each business, and the benefits of selecting high quality tableware from the outset to save money in the long run,” she said.

“For the remaining steps we were fortunate to be able to work closely with a number of FCSI consultants, whose invaluable knowledge and expertise will help educate first time and repeat restaurateurs about the practicalities of setting up a foodservice outlet.”

Foodservice business advisor and contributing FCSI consultant, Chris Barber, provides insight on the importance of branding to new foodservice ventures in the publication.

He said: “In my work I deal with many businesses that are suffering with ongoing problems as a result of poor branding decisions made early on in the process. A resource like the Restaurant Startup guide can really benefit anyone who is new to foodservice, providing sound industry advice and allowing them to get it right from the start, avoiding any danger points or common mistakes before they have a negative impact on the business.”

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