![]() Look in every burger kitchen and you will see plenty of stainless steel. Stay in constant touch with your local authorities and use networking groups online to keep abreast of recent legislative developments. If you are just starting out in the burger trade, the best thing you can do is to talk to an existing owner of a burger venture and access their hard-earned experience. You don’t want to be shut down half way through your grand opening!Īs suppliers of kitchen equipment to a range of high-end burger brands (like California Burger in Jeddah), here at Raqtan we have heard too often of startup burger businesses going wrong because the owners did not get the necessary permits managed correctly from the beginning. The key thing about compliance with legislation is to get it all sorted out before you start serving customers. Whatever your burger business concept, make sure you can explain it to potential customers (and investors) in a single sentence.įor such an important question, there is a very simple answer: requirements will differ depending on region, municipality and country – but expect plenty of food safety legislation and a raft of measures in other areas, including utilities, health and safety, and staffing. ![]() ![]() ![]() What’s the one thing about your burger service that stands out? Maybe your stand-out point is that you use organic beef? Maybe your specialty is an exotic twist on the usual burger formula? Maybe your brand story makes people feel great? Maybe you simply offer the best value burger for miles around. You need to have a cutting edge proposition to slice through the rival commercial offers of your competition. And, let’s face it, the burger sector is crowded with ideas internationally, many of which could take off in the GCC area. But you should, like I’m Hungry, be just as focussed on a single idea – because single ideas work in marketing. That’s a great selling point because it is memorable.Īs a new burger maestro, you may have to think smaller (!). For example, you may have heard of burger restaurant I’m Hungry, in Jeddah, Saudi Arabia: its selling point is that it is officially the largest burger restaurant in the world with an area of over 30,000 square feet. Plan your business around a single idea that makes your burgers stand out. ‘Lean management’ is the perfect management style for a burger business, and you can find plenty of resources about it online. But, through good organisation and staff training, you can tighten up these chains to save you money over the long run. If this is a sloppy process, your business will waste time and money EVERY time. That’s because making a burger – whether fast food or gourmet – involves a large number of standard operations in a production chain (from laying out the patty on the grill at the start to putting on the top part of the bun at the end). ![]() Read Raqtan’s step-by-step guide to ideal and actual food cost percentages here.Įfficiencies of production are particularly important in the burger business. Successful burger business owners compare their ideal food cost percentage with their actual food cost percentage to identify inefficiencies in their day-to-day operations. Achieving even this financial surplus usually involves marking up the cost of your ingredients by around 300% – and remember too you will have substantial one-off start-up costs. This slim margin is in line with most other types of restaurants, including gourmet fine dining across the board, restaurants make you work hard for your money. That leaves a potential profit margin of 5%, with 2% often lost to waste. ![]()
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