How to Open a Restaurant During a Recession You are thinking about 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.

These are all good ideas, but don’t get overly enthusiastic.

Even in a healthy economy, the chances of a restaurant failing are high, and during a recession, the industry becomes even more unforgiving.

Expensive ingredients and labor costs are high, and consumers are choosing to eat at home more.

Restaurants closed, but life went on.

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.

To help you get started, we interviewed a group of industry experts and successful entrepreneurs in the catering field to provide you with methods and tips.

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

?Most importantly, avoid showing off ?Polaroid Camera Syndrome. This is a photo I took in my restaurant. Here is a photo of me and my chef.

?Clark, founder and president of ClarkWolfCo., a food and catering consulting company.

Clark Wolf warned.

?It's not worth saying, it takes a lot of work to do something different.

? Opening a restaurant requires in-depth knowledge not only about food, but also about marketing, financing and management skills.

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

?Choose a work partner, someone who shares your passion and can bring something special to your business.

?Marilyn, a restaurateur and consultant with over 20 years of experience in the catering industry.

Marilyn Schlossbach suggested.

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.

?Looking at historical cases, people often hear that insufficient investment is the number one reason for business failure,? Wolf said.

?It’s never been easy to see the truth.

What you really need to know is not just how much it will cost to open your restaurant, but where the money will come from to continue running it.

?Have enough capital to support the first six months of operations, Wolf suggested, and prepare an additional amount of funds to get through the next few months.

Come up with a good idea Although 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, 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 became popular after 9/11.

What now?

Some of the "indicative foods" associated with economic development include: 1. A good hamburger made with really good meat and bacon, because Americans are wired to love hamburgers; 2. We're entering a mac and cheese world.

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

He said: ?Both of these delicacies can be made with greens from the farmers market.

?Wolf recommends making seasonal, regional, heirloom and organic foods a restaurant specialty.

J. 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, Burger Lounge 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.

"A lot of people are sitting on the sidelines and worried about what's going to happen," Laurin said, "but we see opportunities both in real estate and in providing products that fit what people want now."