You are considering opening a restaurant.

The potential fame and fortune that comes with opening a restaurant is tempting you, and your penchant for delicious food drives you to want your life to be part of such an exciting industry.

During the economic recession, expensive ingredients and labor costs were high, and consumers chose to eat at home more.

Restaurants closed, but life went on.

How to open a restaurant with huge financial resources. The following is the experience of successful people. I hope it will be helpful to you who are thinking of opening a restaurant.

However, entrepreneurs are willing to challenge those impossible claims and have the courage to try their luck in such a cruel industry.

We didn't say you can't do this.

We just tell you that you should prepare yourself first, maybe you may find yourself at the bottom of the catering industry chain.

Let a group of industry experts and successful entrepreneurs in the catering field tell you the methods and tips.

Recognize the reality and start cautiously. While you may be eager to get started, you still can’t skip this step: building a solid foundation.

"The most important thing is to avoid the 'Polaroid syndrome' of showing off - here's a photo of me in my restaurant, here's a photo of me and my chef."

President Clark.

warned clarkwolf.

"It's not worth saying, it's a lot of work to do something different." Opening a restaurant requires in-depth knowledge not just about food, but also about marketing, financing and

Skills in managing people.

Even if you have all the know-how on your own, it never hurts to work with others.

“Choose a work partner, find someone who shares your passion and can bring something special to your business.” Marilyn, a restaurateur and consultant with more than 20 years of experience in the catering industry.

suggests marilyn schlossbach.

Possessing the necessary knowledge is only part of laying the foundation for success. Sufficient funds are also needed to promote the subsequent operations of the enterprise.

“Historically, you often hear that underinvestment is the No. 1 reason why businesses fail,” Wolfe said.

"It's never been easy to see the truth. What you really need to know is not just how much money it will cost to open your restaurant, but also where the money will come from to continue operating." To have enough capital to support the first six months of operation, Wolfe

Make a recommendation and have an extra fund ready to get you through the next few months.

Coming up with a good concept While the U.S. restaurant industry has generally taken a hit, some areas are doing better than others.

Fast-casual restaurants are popular with consumers because they offer healthier options at more reasonable prices, a value consumers value.

According to a report by technomic, a food service industry consulting company, in 2007, the sales of fast casual restaurant chains in the United States increased by 13%, and the number of stores increased by 9.5%, becoming a rare rapid growth area in the catering service industry.

Both Sholesbuch and Wolfe agree that fast-casual dining has huge potential, but Wolfe also believes that success is not so clearly marked.

Regardless of the segment within the restaurant market, restaurants must focus on making their customers feel better, which is the No. 1 reason people go to restaurants, Wolf said.

Whether it's through great food and good service, it's all about making sure customers feel comfortable and safe.

Also be aware of customer expectations.

Wolf noted that people crave comfort foods, such as mashed potatoes after the 1987 economic crash and sushi that became popular after 9/11.

What now?

Some of these "indicator foods related to economic development" include: 1. A good hamburger made with very good meat and bacon, because Americans are inherently fond of hamburgers; 2. We are entering a macaroni and cheese world.

Economic times are prevailing, but cheese is a bit more popular right now.

“Both of these can be made with farmer’s market greens,” he says. Wolfe recommends making seasonal, regional, heirloom and organic specialties at restaurants.

Dean Loring, 51, and Michael Gilligan, 52, seem to have found the right way to make money.

In 2007, they founded Burger Lounge, a fast-casual burger restaurant located in La Jolla, California.

They only use organic ingredients and serve grass-fed beef in their specialty buns.

In order to exceed guests' expectations, the restaurant focuses on providing high-quality service.

While other restaurants are scaling back or giving up on expansion, the burgerlounge is expanding.

It has now opened its fourth store, with average annual sales revenue per square foot exceeding $1,100, and sales are expected to exceed $5 million by the end of this year.