Bring your idea to life

Whether you dream of owning an iconic Michelin-starred restaurant in London, a traditional Tokyo coffeehouse or an Italian bistro in Sydney, there are some important things you need to consider.
 
We’ve compiled tips, strategies and real-world wisdom from some of the best hospitality operators in the industry to get you on your way.

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In this guide, we cover:

  • Make your passion a priority. "Do what you love" is a modern-day mantra that resonates with our culture. But in the hospitality game, long hours - coupled with the highs and lows of running a business in customer service - passion should be a lot more than just a slogan on a coffee cup. 
  • Find experiences that resonate with you.  If you find it challenging to come up with a hospitality concept that inspires you, think about the restaurants and cafes you most enjoy. 
  • Find your point of difference. Once you've worked out what kind of hospitality experience you'd like to provide, it's time to ask what sets you apart. 
  • Bring your idea to life. When it comes to opening your dream cafe or restaurant, establishing a solid concept and addressing a gap in the market is only phase one. 
  • Checklist: tips from the experts. Hear from two successful business owners who offer their advice on what to ask yourself before taking the plunge. 
  • Learn from your mistakes. Any successful hospitality owner will tell you that disappointment is inevitable. When running a cafe or restaurant you need the ability to shake off failures. 
  • Cover all your bases. Your ability to nail the whole package will determine whether customers recommend you to others, and whether or not they decide to return. 
  • Let the numbers do the talking. Although investing in the different elements of your restaurant is vital, it pays to be financially conservative until you know how much money you're bringing in. 
  • Build a blueprint for success. Seek advice from those who've undergone a similar journey and regularly ask for feedback from industry peers and customers.