detailed step-by-step ebook to guide you plan your finances, obtain
necessary licenses and open your first restaurant in 8 weeks
Do you want to open a restaurant but don’t know…
how to start ?
what are the requirements ?
the legalities of foreign ownership?
how much money you will need ?
where to open ?
where to get the suppliers ?
WORRY NO MORE….!! Download this ebook to get all your questions answered.
Unlike other guide books that offer general guidelines on WHAT TO DO to open a restaurant, this book will show you :
HOW TOFORM A COMPANY,
HOW TO APPLY FOR LICENSES
HOW TOGET FREE EQUIPMENT
HOW TO PLAN YOUR FINANCES
—————————————————————————-- Starting a restaurant looks very
lucrative simply because people generally love to eat and we eat out
lot..!! Asians are some lucky lots who can afford to have breakfast,
lunch, tea, dinner and supper without having to know how to cook and
without poking huge holes in our wallets. Eating out is part of our
culture. We eat out all the time. This explains the numerous restaurants,
cafes, warungs, bistros, or kopitiams in almost every corner of Asian
countries. It seems like everyone knows and wants to open a
restaurant. You don’t need to be a chef to open a restaurant. In fact,
most restaurant owners can’t even cook.! Many are politicians, singers,
actors, models, housewives, retirees, businessmen or even foreigners
who want to introduce food from their homelands. While anybody can open
a restaurant, it takes a trully hardworking, dedicated and
discipline entrepreneur to open and operate a successful restaurant.
I believe opening a restaurant should
be easy so we have enough energy to concentrate on more important
things, like running, managing and making it into a successful one…!
“How to Open Your Restaurant In 8 Weeks”
is a step-by-step comprehensive guide to open your first restaurant easily and economically.
SAVE TIME by doing the right steps.
SAVE MONEY by buying from the right suppliers, NEVER buy retail.
SAVE YOU FROM INSANITYon figuring out what licenses to apply and when to submit the applications.
Planning is the most crucial thing to
do in opening your restaurant. Plan your location properly to avoid
being closed down by the authority.
News of Closure Takes Everyone By Surprise When news that the vibrant dining haven
would soon be out of business reached the ears of its tenants, many
expressed shock and disbelief and said they were not aware of it.
the Star online – Monday March 22, 2010
AVOID BEING CLOSED DOWNfor not having the proper licenses.
SAVE THOUSANDS OF RINGGITS by getting FREE items for your kitchen and restaurant. I will tell you how…!!
MANAGE YOUR FINANCESby making a simple business plan, calculating your cost correctly and pricing your menus appropriately.
Do you know that….
you can be fined by playing music in your restaurants? Avoid this..!
you don’t need to pay a single cent to get chillers, freezers, mugs and cups?
your restaurant may not be allowed to employ foreigners?
This ebook will make you more confident in opening your restaurant door for the first time because you will be completely ready.
With the insight from my ebook, you can relax…. and concentrate on the important things for your Opening Day.
Here’s what you will find inside my ebook (155 pages):
A guide on how to form a company in Malaysia
List of licenses needed
A guide to make a business plan that will show you how much capital you will need
How to get FREE items for your restaurant (chillers, glasses, freezers, etc)
How to buy your equipment, furniture and cuttleries cheaper than the market price
How to price your menu accurately
How to pick the best location for your restaurant
How to prepare for a smooth Opening Day
will $AVE you $$ Thousands of Ringgit $$ and Millions of Headaches..!!
Your investment of RM 89.90(approx. U$29.00) will PREVENTyou from LOSING THOUSANDS OF RINGGIT from making uninformed decisions.
Why do you need to get everything ready before opening your restaurant door for the first time?
I always believe that first impression is very important…. in anyhing… but mostly in restaurant business.
YOU DON’T HAVE A SECOND CHANCE TO MAKE THE FIRST IMPRESSION.
Open your restaurant only when you are
ready, not half-ready, not almost ready. You kitchen and floor
operation should be ready to serve a full house on the first day of
opening regardless whether or not you will actually have a full house.
When a new restaurant opens, curious
foodies will come and try. You have to nail them on that first
try. Never fail to impress them on that first try.
No excuse on the new untrained staff
No excuse on bad quality food
No excuse on slow food delivery
No excuse on the lack of parking space
No excuse on the malfunctioned air conditioning units
And definitely…. no excuse on giving wrong orders.
A lot of owners have the above excuses
because they are too tired juggling hundreds of things behind the scene
thus forgetting the small important details during opening.
DO IT RIGHT ON THE FIRST TIME
OPEN YOUR RESTAURANT PROPERLY
ON THE FIRST DAY
customer leave your restaurant dissatisfied, he/she will never return
and the bad advertising will spread like a cholera. Your Opening Day
could be the first door leading to your Closing Down day.
How many times you experienced this :
You brought your family into a packed newly opened restaurant. A
friendly owner greeted, seated and gave two sets of menu to be shared
with your wife and your children because they didn’t printed enough
menus. Then the waiter came to take your orders. After half an hour,
your kids got their food but not you and your wife. Your kids ate while
you started getting irritated. Your food only arrived after your kids
finished their food. And your wife’s food arrived just before you
finished the main course. By then your wife had lost her appetite and
chose to pack the food instead. So you asked for the bill. The bill
came 10 minutes later because the Cash Register was jammed. Since it’s
dinner time, the owner couldn’t call the supplier whose business opened
only 9am – 5pm. The owner apologized saying it was his first day, the
restaurant just opened and he didn’t anticipate such a good response.
For the whole night, all the owner did was apologizing. The owner
thought that first night was a “success” because of the full house with
few glitches in customer service. He didn’t realize that he had just
spread a bad advertising on his restaurant to a “full house”.
and you’ll get a
FREE Supplier List.
comprehensive e-booklet on suppliers for hundreds of products
(chillers, cutleries, beef, poultry, cheese, vegetable, sauces, etc) in
You can either ask around, browse thru numerous websites to get suppliers on equipment, food and beverages…
Read this book and spend your valuable time in planning for your opening day.
The decision is in your hand..!!
Download ebook for only RM89.90
About the author:
I have been involved in opening,
operating and managing few restaurants in Kuala Lumpur for the past 6
years. Although my technical background is Accounting and Management (I
have a Bachelor degree in Accountancy from San Diego States University –
USA and an MBA from University of San Diego – USA), my passion for food
drove me to be in the F&B industry. I love food and everything
associated with it. I love the feeling of opening the
restaurant door first thing in the morning, before the chefs, the
waiters and the cleaners come. It gives me a peaceful feeling of
looking everything “undone” and a pure excitement when seeing the place
transforms into a busy restaurant where receptionist greets customers,
waiters take orders, chefs shout in the kitchen, food runners dash from
the swing kitchen doors and cash register drawers open and close
swallowing the cash.
My first involvement in opening a
restaurant gave me a nerve-wrecking experience. I raced with time to
finish the renovation, to purchase the required equipment, to install
the Point of Sales system, to get reliable suppliers and to hire
staffs. But the one that really gave me the test of patience was to
obtain the necessary licenses.
I found out that having a registered
company with a valid business license was not enough. Only after the
restaurant was opened, I found out that I couldn’t put up a signboard
because I needed a signboard license. I also found out that I was not
allowed to play any music in the restaurant unless I have licenses from
Recording Artists Association. Then I also found out that I needed to
apply for Liquor License. And the list went on and on…
I wish someone had told me about this
earlier so I wouldn’t have wasted a lot of time going back and forth to
DBKL (Dewan Bandaraya Kuala Lumpur) to obtain those licenses.
Then I found out that I had to increase
the Paid Up Capital of the company if I want to hire foreign workers.
Had I known that there is a minimum Paid Up Capital for hiring a
foreigner, I would have registered the company with higher Paid Up
Capital in the first place, thus saving me time and money to do
ammendments on the Company Article of Association.
After all the legal issues were settled, I found out that I had wasted money on buying some of the equipment and furniture because I could actually get those things for free.
After that first experience, opening
the second, third and forth restaurant was a breeze. I knew exactly
what needs to be done first, second, third, forth, and so on.
I wrote this book to pass my knowledge
to anyone who plans to open a restaurant in Malaysia so he/she will not
have to experience what I had experienced before. I hope after reading
this book he/she will be able to open his/her restaurant easily, fast