Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are very lucky because we can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets.
This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant.
You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands.
While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.
I believe opening a restaurant should be easy so we have enough energy to concentrate on more important things, like running, managing and making it into a successful one…!
My first involvement in opening a restaurant gave me a nerve-wrecking experience. I raced with time to finish the renovation, to purchase the required equipment, to install the Point of Sales system, to get reliable suppliers and to hire staffs.
I found out that having a registered company with a valid business license was not enough. Only after the restaurant was opened, I found out that I couldn’t put up a signboard because I needed a signboard license.
I also found out that I was not allowed to play any music in the restaurant unless I have licenses from Recording Artists Association. Then I also found out that I needed to apply for Liquor License. And the list went on and on…
I wish someone had told me about this earlier so I wouldn’t have wasted a lot of time going back and forth to DBKL (Dewan Bandaraya Kuala Lumpur) to obtain those licenses.
Then I found out that I had to increase the Paid Up Capital of the company if I want to hire foreign workers. Had I known that there is a minimum Paid Up Capital for hiring a foreigner, I would have registered the company with higher Paid Up Capital in the first place, thus saving me time and money to do ammendments on the Company Article of Association.
After all the legal issues were settled, I found out that I had wasted money on buying some of the equipment and furniture because I could actually get those things for free.
After that first experience, opening the second, third and forth restaurant was a breeze. I knew exactly what needs to be done first, second, third, forth, and so on.
I wrote this book to pass my knowledge to anyone who plans to open a restaurant in Malaysia so you will not have to experience what I had experienced before. I hope after reading this book you will be able to open his/her restaurant easily, fast and economically.
A detailed step-by-step guide to plan your finances, obtain necessary licenses and open your first restaurant in Malaysia in 8 weeks
Unlike other guide books that offer general guidelines on WHAT TO DO to open a restaurant, this book will show you :
SAVE YOU FROM INSANITY on figuring out what licenses to apply and when to submit the applications.
Planning is the most crucial thing to do in opening your restaurant. Plan your location properly to avoid being closed down by the authority.
SAVE MONEY : I will tell you how to get your suppliers give you equipment worth thousands of ringgit without paying anything.
This is ebook will make you more confident in opening your restaurant door for the first time because you will be completely ready.
With the insight from my ebook, you can relax…. and concentrate on the important things for your Opening Day.
A guide to make a simple business plan that will show you how much capital you will need and turn the plan into profitable restaurant
Your investment of RM 89.90 (approx. U$24.00) will PREVENT you from LOSING THOUSANDS OF RINGGIT from making uninformed decisions.
It took me more than 1 (one) year to compile the list of 60 good suppliers carrying over 300+ products
Open your restaurant only when you are ready, not half-ready, not almost ready. Your kitchen and floor operation should be ready to serve a full house on the first day of opening regardless whether or not you will actually have a full house.
When a new restaurant opens, curious foodies will come and try. You have to nail them on that first try.
Once a customer leave your restaurant dissatisfied, he/she will never return and the bad advertising will spread like a cholera. Your Opening Day could be the first door leading to your Closing Down day.
After half an hour, your kids got their food but not you and your wife. Your kids ate while you started getting irritated. Your food only arrived after your kids finished their food. And your wife’s food arrived just before you finished the main course. By then your wife had lost her appetite and chose to pack the food instead.
So you asked for the bill. The bill came 10 minutes later because the Cash Register was jammed. Since it’s dinner time, the owner couldn’t call the supplier whose business opened only 9am – 5pm. The owner apologized saying it was his first day, the restaurant just opened and he didn’t anticipate such a good response.
For the whole night, all the owner did was apologizing. The owner thought that first night was a “success” because of the full house with a few glitches in customer service. He didn’t realize that he had just spread a bad advertising to a “full house”.
Get a comprehensive ebook on suppliers for hundreds of products (chillers, cutleries, beef…