When we see new culinary outlets being opened, and the line of visitors snaking, we are amazed. It’s good to get cash, pay to suppliers of raw materials can be due, the cash flow must be smooth.
But not long after, we also often see culinary outlets closing or changing management due to mismanagement.
Lately, the culinary business has become increasingly widespread, in the form of coffee shops, boba drinks, noodles to fast food and international food. As a result, alternating outlets open and close.
Opening an outlet may be easy as long as you have capital and a strategic location. If you want an instagramable interior design, all you have to do is call/pay for an interior designer. But if you don’t have the right passion when managing it, you won’t have enough visitors or you won’t be able to compete with new outlets. As a result, they lose money, or they are forced to increase their capital continuously until they are finally frustrated and decide to close their outlets.
The problem is not simple, because after the outlets are closed, so what? Because the outlets already had tables, chairs, kitchens and even interiors which were quite expensive when they started opening outlets. Want to change the type of culinary, maybe the interior is no longer suitable, change outside the culinary business, the property must be sold cheaply. Huge losses are already visible in front of the eyes. Then, are you afraid to enter the culinary business?
Wait a minute, don’t be afraid just yet. There are also many who succeed. As long as you know how to manage it.
Seeing the crowded outlets when they first opened, because of the successful promotion, is certainly a source of pride. However, this culinary business has many arts, we must be able to maintain it with love, mix/cook with heart so that the results of the concoction/food taste delicious on the customer’s tongue.
Many of us have mismanaged when running a culinary business, to the extent that, like the conditions above, we lose money and close. For this reason, this book was written to provide guidance to those of us who want to start a culinary business.
Starting with what we have to prepare, how to choose which culinary delights to market, franchising or creating your own brand, tips on retaining customers, how to promote, how to deal with competitors, have differentiation compared to other outlets, and other tips you should know.
May the knowledge and experience written in this book be useful.
Happy reading and practicing it.
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I love tasting any kind of food anywhere.