Start the restaurant - great guide to all you need to know
Do you dream of starting your own little tavern? Or have you already that you want to get better spin on? This shows one of Sweden's most experienced restaurateur Pontus Frithiof, how you are doing for the success of your restaurant.Pontus Frithiof is only 42 but still one of the country's most experienced restaurateurs. Already at fifteen he ended up in Erik Lallerstedts protective wings of the restaurant Eriks in the Old City of Stockholm.
He was sent on various educational trips, including to restaurants in Paris and Brussels and to Leif Mannerstrom in Gothenburg.
- Since Erik called me home to Stockholm and told me that he thought I was going to buy his restaurant. He presented a complete plan, financing and everything, says Pontus.
So he made about Erik's Pontus in the Greenhouse (house in the Old Town was green) and later he opened Pontus by the Sea.
Now he runs Pontus! Dining at Brunnsgatan in Stockholm and around it there is a small empire: Pontus in the Park in Solna, back pocket Pocket to both places, TV4's canteen in the Free Port and catering business from Pontus.
Push Shareholders asked nine questions to Pontus Frithiof and give you the answers here:
1) How to choose the name of the restaurant? Should I take my own?
Many restaurateurs put his own name on his tavern. Uses his own name, it is easier to become known and famous can affect the industry. Celebrity makes Pontus'm invited to the TV sofas and TV kitchen and called by journalists in general. It's good for business.
But there are disadvantages too. One is that the name can be difficult to sell.
- I can not see that anyone else would have businesses in my name, says Pontus.
2) How does the administration as a restauranteur?
Economy around a tavern is not an easy thing. The number of receipts you should keep track of is enormous. All funds will be counted each day. The tax rules surrounding the business and the staff is rigorous. For it has to contend with cash, an expensive thing nowadays.
On top of that, most pubs a drinking system restaurateur must deal even though the tip is actually a settlement between the customer and serving staff. But by those who pay with a card key in the tip of the card reader must restaurateur ignored it and distribute among staff - and not as a salary.
- In other countries provide not drinking in the card reader, but transmits it in cash directly to the waiter.
3) What about the competition - is the schyst?
The restaurant industry is relatively hard hit by moonlighting. Pontus handle it in different ways, including by being active in industry issues and the way work for a 'white' market.
He would also like to see the cash disappeared altogether. It would reduce the cost of managing them, is our black job and reduce the risk to employees embezzle.
4) Are there many rules and regulations to follow?
Yes, but Pontus is in principle instigators of them - they make the competition will be on equal terms, and many of the rules favoring restaurant guests. Recently, NFA with new regulations on how the information on food content to be presented. It requires an effort from the restaurant but reduces the risk of allergies.
As restaurateurs you also accept that representatives of the local health authority making unannounced visits, as well as Tax.
5) What is the biggest challenge of running a restaurant?
- Finding and retaining staff. Perhaps the prevailing unemployment in Sweden but I notice nothing of. And I do not even skilled workers, I am prepared to stand for education as I get hold of good people, says Pontus.
Yet it is hard. The staff there are often attracted to other restaurants with better pay and working hours. Why it's like this can Pontus not answer. And he sees no immediate solution.
- What I can do is to treat everyone with respect. It is about ensuring that the staff rooms are nice, there are clothes for everyone, to serve good personalmat (not at all obvious in the restaurant business) and to promote better gender equality.
6) How should we think about when choosing a local?
- Oddly enough, there are plenty of landlords willing to rent to restaurateurs. Many of them are also willing to spend the money necessary to rebuild and install grease traps, ventilation, black plate channel and everything else required to reduce the risk of fire and protect the environment. But obviously gets the rent thereafter. It is a matter of negotiation, says Pontus.
The best will be if you find a room in an office or other type of property that is not residential.
- There is always at least one accommodation that is disturbed and there is enough in order to be in big trouble. So it discourages me from, says Pontus Frithiof.
7) How important is it to have several sub-activities?
Pontus likes to have many legs to stand on. It reduces risk and provides respite to control the sub-activities that are not going so well. He has started and spent many ideas over the years.
Example: He set up a Skaldjursbar at Pontus! on Kaivokatu. For reasons that could not affect the seafood bar was not a success. They had to quickly think about, something that led to Pocket, which turned out to be the better. A strong Terrace concept standing for itself.
8) How do you find good sounding board?
Pontus Frithiof is an entrepreneur but no solo players. He stresses the importance of having good people around him: employees, mentors and general sounding board.
He still has close contact with Erik Lallerstedt and financier Sven Hagströmer owns 33 percent in two of Pontus companies. He also has several key persons among the employees.
9) When does it make mistakes?
Probably not - it can all experienced entrepreneurs testify, regardless of industry.
- The dining room at Brunnsgatan is housed in a basement, and I should have thought that it might be difficult to attract guests during the summer months. It makes it tougher to make ends meet during that period, but over the whole year so far we have yet sorted out it.
This is Pontus 5 tips to succeed:
1. Take help economy
Bring home the finance function as soon as you can afford to hire a person to manage it. Make sure the person also acts as controller and works proactively with the economy.
2. Be an attractive employer
Your biggest problem will be to acquire staff. Make an effort to create an attractive workplace.
3. Select the staff carefully
You must be able to trust them and you need them as a sounding board.
4. Kill your darlings
Be quick to put down sub-activities that are not profitable. But think also of the classic saying "if it is not broke - do not fix it".
5. Find mentors
Get yourself good mentors and external directors.
Do you dream of owning a tavern? Here is a concrete start guide:
1) Providing LocalWalk around the areas of interest, contact the caretakers and tell us about your plans. Also on the block and the example lokalguiden.se. Be prepared to residents will protest. Try to avoid residential, bet rather on a local located in an office building.
2) Choose direction
What type of food do you serve? Should you cook or just heat? What is the competition like in the area? Which holes are there on the market?
3) Contact with authorities
You need permission from the municipal council for the environment and health to handle food and cooking. Permit for alcohol must be contacted if you want to serve wine and spirits and you must go training and pass exams.
4) Contact the The Revenue Commissioners
Tax Agency and the fire protection authority must also be contacted. You will not get the alcohol license if you have tax debts. The number of rules is large even before its inception and they cover everything from staff further to the control of water in the dishwasher. Consider, therefore, whether you should take a shortcut by ...
5) ... hire a consultant
There are plenty of consultants in the market that helps to keep track of which state you need and the requirements to be met - both before opening and during the financial period. You pay monthly for a subscription and the prices are reasonable. For example, Anticimex and Inspectera such services. Whenever you want to change something in your business do you turn then to the consultant so that the changes will be in compliance with applicable laws and regulations.
6) Wait for examination
Be prepared to inspectors from all authorities at any step in, preferably in the lunch rush, and ask all the cards on the table.