Starting up a English Tapa's Restaurant

paddyrg

Try asking at a local fruit and veg market stall too - they tend to have short-life (ie ripe already) fruit often much cheaper than supermarkets. Bookers you'll need to register for, and they need proof you're a business and already set up with bank account/VAT reg etc. I was surprised how strict the criteria were myself, but it was great that the place isn't full of retail punters grazing and getting in the way.

real1314

naff123 wrote: »

Thats a like a small bit of what I want to do what I want to do is a price tiered menu where you have like a dozen at least dishes under Tier 1 all the way up to Tier 5 so potentially 60 dishes at least all with affordable prices

Tier 1 : £1.50
Tier 2 : £2.50
Tier 3 : £3.00
Tier 4 : £4.00
Tier 4 : £5.00

These are not set in stone but they are what level I want to be it to make things not too over priced!

60 different dishes, cooked to order? Insane.

No more than 3 price tariffs, maximum 7 dishes on each tariff.

Rather than a conveyor belt, why not use cartwheels as a type of lazy susan - then you can call the place "Wheel Tapas"
:cool:

Savvy_Sue

ceh209 wrote: »

There is a place that does this in Bristol, but they do some other things than tapas aswell (and not all the tapas is british)

http://braceandbrowns.tumblr.com/menus

And not a fried egg in sight ...

SueC_2

naff123 wrote: »

so potentially 60 dishes at least

That's a heck of a lot of raw ingredients you need to hold in stock in order to potentially sell very small quantities of each (at very low unit prices) resulting in high levels of wastage.

I'd do some very thorough work on your budgets and forecasts if I were you!

adouglasmhor

There is a vegie tapas place in York round about the Shambles - they have a load of items available in 4 different sizes, it's a madhouse.

getmore4less

Sounds like what you are doing is a starters only restaurant.

I think it would need morethan just british food.

look at the starter/mixed share plates that restaurnats do thats what people are buying.


wings, ribs, mushrooms, prawns etc.

I think you need more than pure brit food options.

min pies work but need to be quality or they are just pastry with a tiny bit of filling, JDW to a 3mini pie platter during their beer festivals.


bite sized mini burgers and hotogs

mini steaks, lamb cutlets, trimed so finger food.

cold food is easy to pre prepare, for hot perhaps hot trays like they use in indians.
or tables with central heating areas, even mini grills to do cook yourself.

I think a 60 item menu might be too much unless there is overlap, perhaps a core with daily/weekly specials

Also think about your offer/discount stratagies.

look at la tasca they have a menu that is overpriced so have to continualy run specials more often than not 1/2 price.

DKLS

I like the concept of it, small plates of british food, often I dont want a Main course but happy to much on a few small plates of good food.

I recently went to a restaurant in brough market for a new product launch, and whilst not the same concept, their version of canapes, were Mini Yorkshires with Roast beef, Mini lamb chops, mini ribs and pies and were massively popular amongst the guests well except for the token veggie.

My suggestion would be keep it simple, not too many choices on the menu, and use great ingredients.

adouglasmhor

DKLS wrote: »

I like the concept of it, small plates of british food, often I dont want a Main course but happy to much on a few small plates of good food.

I recently went to a restaurant in brough market for a new product launch, and whilst not the same concept, their version of canapes, were Mini Yorkshires with Roast beef, Mini lamb chops, mini ribs and pies and were massively popular amongst the guests well except for the token veggie.

My suggestion would be keep it simple, not too many choices on the menu, and use great ingredients.

Me and the GF don't eat meat ourselves but have no problem with others eating food they enjoy, personal freedom of choice and all that. I don't understand how the whiney types expect to get any respect for their choices by P'ing others off. (Though if you come to ours for dinner your meat will be cooked in foil or in a tinfoil pie dish or something) to keep it off of our baking trays).

DKLS

adouglasmhor wrote: »

Me and the GF don't eat meat ourselves but have no problem with others eating food they enjoy, personal freedom of choice and all that. I don't understand how the whiney types expect to get any respect for their choices by P'ing others off. (Though if you come to ours for dinner your meat will be cooked in foil or in a tinfoil pie dish or something) to keep it off of our baking trays).

She didnt moan for long, the restaurant was called Meat it was one of those do's with hyper efficient waiting staff and as soon as one spotted your glass was half full it was promptly topped up. I did convince myself I only had 6 glasses of fizz, but my hangover informed me otherwise.

Good luck OP, i hope you nail your business plan, and the business.