Kushalrani Gulab gives tips on how to start a restaurant

Last night, you had a dream...

Maybe it was the over-rich food at the restaurant you dined at, but you were tossing and turning all night. Every time you managed to fall asleep, you found yourself in never-never land, being feted left, right and centre for the marvellous meals you create.

You kept waking up, telling yourself you should take that digestive tablet NOW, but all you could think of was, “I know I’m a great cook. Everyone says so. If I ran that restaurant we went to last night, I wouldn’t be feeling so sick.”

And then you tossed and turned some more.

* * *

Hey! It’s a brand new day! When you woke up this morning, you felt a bit queasy. It’s possible that last night’s dinner was too much for your digestive juices, but really, the main thing responsible for those butterflies in your tummy is a niggling thought. “Why can’t I have my own restaurant?”

* * *

Why not indeed?
If you’re sure of yourself as a cook, there’s nothing to stop you going commercial. True, it’s a very different thing from making three meals a day for family and friends, but if you want to, you can do it.

We all have dreams. It takes guts and determination to make them come true, but it can be done. Other people do it, why not you?

So you take a deep breath, chant a few mantras (“I’ll be rich, I’ll be famous, my name will be in the Good Food Guide ), and think positive.
After all, eating out is India’s favourite sport.

HOW DO YOU DO IT?
* First, and most important, you need to be absolutely sure of the kind of food you want to provide at your restaurant. Test your recipes time and again on your family and friends (and they’ll love you for it). Do realise that there’s a vast difference between cooking for 10 people and making sure that 60 to 100 diners are satisfied and happy.

* Next, work out a business plan. What kind of restaurant? Where will it be located and how big will it be? How much staff would you need (Be realistic. You’ll need a couple of cooks. You aren’t going to slave over a hot stove ALL the time.) Think cooks, waiters, cleaners, security, delivery boys et al. Where will you get the ingredients from, and at roughly what cost? What about a regular gas and water supply? You’ll need a very well-equipped kitchen. How much will all this cost, and how much of this cost can you recover in what frame of time?

* You’ll also, of course need money. If you’re lucky, money can be raised from family and friends. If not, banks and other financial institutions can be approached for loans. But do remember that the business plan you present must be impeccably put together. You have to know what you’re doing and how.

If you feel incapable of handling the financial side of your business, hire a good accountant.

* Finally, you’ll need licences. A licence from your municipal corporation and a licence from the police. If you’re planning to serve alcohol, you’ll require other licences as well, from the excise department. These licences need to be renewed annually, so include the cost in your business plan.

NOW...
Don’t let the dream become a living nightmare. Okay, you’ve worked out all the details, got your finances together, found a nice place to open your restaurant. Opening night went reasonably well, the crowd initially was friends and friends of friends. Strangers have started coming in since.

Now What?