Bistro is All About a Theme

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Bistro is All About a Theme
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Opening a new bar or bistro is always a
nerve-racking event for the proprietor and staff.
Will the numbers turn up and will they be happy
with the experience. Any restaurant, bar or
bistro must have a theme. In the case of a bar
this theme can be ultra-chic and modern just as
it may also be like a good old Victorian era
pub. Whatever the theme and whatever the type of
establishment, when the theme is decided upon it
has to be as good as possible. It must be a place
where people feel comfortable and want to return
to time and again.
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From the very beginning when its all just an
idea an experienced planner and fitter company
should be asked to visit. This initial site visit
is usually free of charge and the experienced
representative of the company should be able to
help talk through the possibilities. He or she
may notice one or two aspects that a prospective
owner might have overlooked. There is a great
deal to consider before any fitting can begin.
Any restaurant or Bistro design has to be planned
for a smooth flow of goods and people.
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It begins with the goods in access that must be
spacious enough to receive large deliveries. Many
suppliers offer discount on bulk and will
encourage the owner to take advantage. Its much
more cost effective for a supplier to deliver one
large load once a month or less than to be called
upon to deliver every other day. Certain food
obviously is best delivered fresh and this is why
many proprietors of independent establishments
like to visit fresh food markets and choose for
themselves on a daily basis.
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You cant beat fresh food but equally it helps if
something like wet goods can be ordered and
stored in volume. Wine is a good example of how
large orders can be greatly discounted.
Confident restaurateurs that have a good
knowledge of wine may take advantage of the
bumper deals that some major supermarkets offer
from time to time. It seems that even the big
supermarkets can run out of storage in their
warehouses when ordering the next years growth.
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An acquaintance that happened to be the buyer of
wines and spirits at one of the major
supermarkets told me that when you see those
occasional discounts of twenty or more percent on
certain wines then you are probably getting a
deal where the supermarket is running at
cost. This is because they desperately need the
shelf space for the newer growth. So its
important for any restaurant or bistro to have as
much storage space as possible.
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Planning on setting up a new restaurant or bistro
takes a lot of nerve as unfortunately there is
never any guarantee of getting enough people in
to make a profit. Its one of those businesses
with a very high fail rate usually within the
first two years. But on the other hand, when it
is successful its a rewarding business.
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