How to Open a Restaurant in Sydney (and Stay Open)

Known for being one of the most difficult ventures to tackle, the restaurant business is a fickle and unpredictable one. After seeing many restaurants in Sydney come and go, read on to discover how you can successfully open a restaurant in Sydney and stay open.

 Before you begin the exciting process of opening a restaurant, have a look at what skills you should possess


Operational Requirements 

Like any new business venture, planning is key. From food and safety requirements to choosing the perfect location, every detail counts. Not sure where to start? Begin by ensuring that your new restaurant has covered:

  • Food business licensing and registering
  • Food business classifications
  • Basic safety training
  • Food safety supervisors


Along with basic operational requirements, we recommend participating in community events to give out food samples, offer discounts to new guests, and joining the local business association to have a positive presence in your new restaurant’s suburb.


Marketing

Speaking of having a positive presence, don’t underestimate the power of digital marketing and social media when it comes to your new restaurant. Before you open your restaurant, you should have a clear idea of your brand, your kind of cuisine, it's aesthetic, location, and target markets. Your online presence should reflect this and be built and live well before you’re ready to open your doors.

Along with building your online marketing presence, posting consistently and regularly to your audience is just as important as creating your brand. Even as your restaurant becomes established, it’s paramount to keep it going. The effects are residual, as food bloggers and local journalists will likely take note and review your restaurant with an online post which will only do good things for its exposure.

 

It’s All About the Experience

As we’ve heard time and time again, even above the quality of the food and the ambiance of the venue, the overall service and experience that the guests have been left with is what matters most. Both Kylie Javier-Ashton, General Manager of Momofuku Seiobo, and Jared Merlino, Managing Director of Kittyhawk, The Lobo Plantation, and Big Poppa’s reiterate this notion. 

Having the best experience is what keeps guests coming back to any restaurant.

If you’d like to hear more about Kylie’s and Jared’s inspiring hospitality careers, check out our new #HumansOfHospo series, partnered with 5 Why (above).

 

Value Your Team 

Having the right team for your new restaurant is paramount in creating a positive experience for your guests. Invest in hiring the best people for your operation to reflect your brand. This will naturally create a positive environment for your team which results in a positive experience for your guests.

So what does that mean? Take the time to carefully chose each team member. Regardless of the size of your restaurant’s team, workforce management should be a high priority. Without your employees, your restaurant would simply not exist. Your team members should have a personality, passion, and culture fit when it comes to your restaurant. Other traits to look for include accountability, reliability, and technical ability.

 

Need help finding the best staff for your restaurant? We can help. Discover our services below. 

 

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About the author Carlyn Shaw

Drawing on 12 years of hospitality experience and coming from a Communications background, I am passionate about all things hospitality.

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