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Could you manage a restaurant successfully? Ferran Adrià has the keys
El Bulli Foundation and CaixaBank just presented Mise en Place, a business management guide aimed at future restorers in which the chef Ferran Adrià has much to say. Because, as he suggests, “but when we have better cooks than ever, how many restaurants have opened and have had to close?”.
Develop a good business model is the first step to success, but it does not stop there. According Adrià, “the numbers are very important, but we must be clear on the objectives to be achieved”. So, we asked about their personal keys.
1. Ask yourself if you want to offer match the tastes of people
“This is the first question to ask any entrepreneur,” says the chef, because “it is not the same mount a notch restaurant in a village lost to do in the big city”. Or decide to open a Mexican in the center of Barcelona, “knowing that you will lose 8,000 tourists looking for tapas”. According to him, thought should be given good idea to establish a connection, and that “one thing is what you want to do and over what the public will accept.”
2. Decide how much you want to win
For Adrià, “many people think that riding a restaurant gives a lot of money and not have to”. “If you want to live “jauja”, better not do, restoration almost never works,” he adds. The sacrifice is great and we must be very clear why each thing. So you need to think well what you want to achieve with the business and how far it can go.
3. Does it match your investment?
“If you want to earn 300,000 euros a month with your restaurant, you may have to invest a sum of money before you can not afford,” says Adrià. You have to pay bills, personal, raw material … And above all, know how to evaluate well the costs and revenues.
4. Be pragmatic
“We must be very realistic, but much” because, he says Adrià, “if you’re doing a good balance and you´ll get much faster to success.” Do not leave any details out of sight and controls everything, “note how much you will be billed, the price of each covered … Incredibly, many restaurateurs in Spain who do not heed budgets and so we will “.
5. Failure can lead to success
“We should not reward failure, but learn to move on,” says the chef. Although there is in today’s society, in which everything goes too fast, too little time to rectify – “before you had a year and a half to start a restaurant, now just one month,” you can always analyze failures and reshape quickly business plan. Especially if you realize that the service we offer in the restaurant is not right for your customer type.
6. Be proactive
For a restaurant to work, “it is essential to have vision, anticipate and foresee”. So when you get the changes you can address them quickly. “Being innovative and creative is the big key to success” says Adrià.