Writing a gastronomy concept: The most important tips and tricks

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ey components are:

Capital requirements : Here you need to break down all the costs that you need to open your restaurant . You should especially think about the kitchen equipment, the cash register system and the furnishing of the dining room, but also consultant fees or participation fees for start-up seminars (if necessary). Administrative items such as permits (e.g. concession/licence to serve alcohol), business registration, entry in the commercial hungary phone data register and notary also belong here, as do marketing expenses.
Sales planning : Restaurants, bars and cafés have relatively low profit margins. Therefore, you should set yourself a realistic sales target. Cost of goods, personnel and other fixed costs (rent, energy, insurance, operating costs, etc.) provide the framework. From this, you determine the average daily/Monday sales that you want to achieve. Work with realistic figures to determine what sales of food, cakes or drinks you need and what prices you need to work with. Think of a buffer in the start-up phase - you still have to work for your regular customers. We show you which costs you should take into account when setting prices in our blog posts on the topics of calculation in the catering industry, calculation of drinks and calculation of a buffet .
Private withdrawal : You should not forget the salary you pay yourself. This item is also important because you want to live off your income. Therefore, you should compare all private expenses (rent/mortgage payments, insurance, food, etc.) and additional income (partner's salary, child benefit, etc.) and use this to determine the necessary private withdrawal.
When planning your finances, don't forget to factor in taxes. Read more about this in our article: Taxes in the catering industry .



The business plan is the most important step in starting up your restaurant . It can lay the foundation for success, but it can also cause your plan to fail before you even open your restaurant. To prevent the latter from happening, it is a good idea to follow a few basic rules when creating a restaurant concept:

Highlight your strengths and draw attention to the unique selling points of your future company!
Support your expertise with as many documents as possible! When attaching a business plan for the catering industry, references, certificates, licenses and other relevant documents should not be missing.
Plan realistically! Overly ambitious figures are not appropriate, especially in the first few years of a company's founding. It is also sensible not to calculate too tightly so that the financing is not on shaky ground.
Get advice from experts! A business plan for the restaurant business is not something you can just whip up. Rather, it is advisable to get advice from professionals in this field beforehand. On our YouTube channel DISH Support, many restaurateurs have their say, you get tips and tricks from practice and benefit directly from the experience of the experts.