OPENING BURGER CAFE
Due to the increasing rhythm of life and awareness of the value of one’s time in the modern world, the speed of food intake began to play an important role. Demand and time also make adjustments in the restaurant industry, so burger and fast foods are more and more in demand among most people.
Opening a burger, hamburger or fastfood restaurant has its own characteristics
• The format of the establishment.
You can open a burger joint in different formats, fast food and slow food. Fast food means only disposable tableware, self-service and ordering from the menu either at the checkout or at the counter. Slow food is closer to the restaurant format. Reusable tableware and take away packaging are used. With this format, the establishment should have attendants (waiter, bartender, cleaner) who will be responsible for receiving and issuing orders.
• Features of the kitchen.
Regardless of the burger format you choose, the kitchen can be either open or closed. Both options have their pros and cons. The main advantage of an open kitchen is that it always captivates the guest, as he can follow the process of preparing his order and be sure that the dish is freshly prepared and not heated, for example, in a microwave oven. Of the minuses, these are additional costs, since you need to select beautiful equipment that will fit into the concept and interior of the establishment, as well as exhaust and ventilation systems should be much more powerful than with a closed kitchen.
• Bar or without it?
You can do without a bar if you open fast food. If you decide to open a burger joint with a full kitchen, you can’t do without a bar. In such an object, it adds 20-30% of the profit, but entails additional costs.
• Kitchen device.
Probably, the main question that arises at the moment of opening a burger shop is buns and meat for cutlets. There are two options for solving this issue, the purchase of semi-finished products or own production, which entails investments in equipment. But having acquired equipment, it becomes possible to expand the menu or the possibility of additional earnings on outsourcing. The choice depends on the level of the planned burger and its concept.
• Kitchen technology.
The quality and level of solving the issue of technological design of the kitchen determines how much per hour or simultaneous landing, portions of burgers and other dishes the kitchen can give. Therefore, the technological design of the kitchen in a burger or fast food should be done by a person who knows all the processes.
These are only a small part of the questions that someone who plans to open a quality burger, hamburger or fast food should figure out, because each item is very important and entails a lot of other questions that your business success depends on.