Food & Drink, Hospitality

Essential Considerations for Launching a Restaurant in 2024

The last few years have been especially tough for the hospitality industry, between fast-rising overheads and shrinking consumer expenditure. While to some this might look like a difficult time to start a new restaurant concept, others might see opportunity in shrinking competition. If you are in the latter camp, what are some of the key considerations you might bear in mind before opening your own culinary enterprise?

Concept Development

A restaurant can only be as good as its concept. As such, a great deal of effort should be poured into initial concept development, from a number of key perspectives too. A good core concept can inform your direction with regard to décor, menu, bar stock and more; you might wish to focus on an area of cuisine, and reflect its geography in your design. Alternatively, you might start with a setting concept and work backwards to accommodate it.

In developing your concept, a great deal of thought should also be placed in less creative areas. Administrative considerations can not only improve the feasibility of your concept, but also its safety. Personal injury claims can arise from a number of areas, whether improper venue renovations or poorly-managed kitchen environments. There should be a training manual and concept document for everything.

Choosing a Location

The most important part of the equation for any given restaurant’s success is its location. To some extent, the concept and location should be congruent with one another; more importantly, though, the location should serve your aims as an enterprise. City centre locations enjoy more visibility and footfall, but with the caveat that rental prices will be especially high. Less central locations enjoy less organic visibility, but cost less to procure – and with the right marketing, customers may be inclined to travel anyway.

Financial Planning

Money is a driving force in the early conceptual planning of a new restaurant concept, as we have already discovered with regards to location decisions. Between property-related overheads, renovation and kitchen outfitting costs, and the ongoing costs associated with staffing, stocking and administration, it is difficult to launch a restaurant without both an airtight budget and a significant source of initial capital. This is where a solid business plan can again be indispensable, as lending institutions will look more favourably upon entrepreneurs who have, so to speak, done their homework.


With funding secured and initial venue and menu development underway, you can turn your mind to the process of launching the restaurant publicly. Marketing materials, including signage and logo designs, should be finalised as soon as possible; this gives you a time advantage with regard to marketing, enabling you to build a three-dimensional presence prior to opening.

Hospitality venues benefit from soft-launching by opening when ready, as opposed to with some grand opening event in mind. Opening doors to friends and family first enables you to iron out kinks in service without the pressure of customer or indeed press attendance. The result is a better-functioning venue that can announce itself confidently, and on its own terms.

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