When developing a business plan for opening a restaurant, you must not forget about such an important point as the menu. Usually it is drawn up by the chef, who at the choice of the manager provides an extensive menu, and already after tasting and meetings, it is left with what is most relevant, tasty and in line with the pricing policy of the institution.
The next step is the selection of product suppliers. The reputation of your restaurant stands on cooperation with such companies. Many entrepreneurs give the task for buyers to look for not one but four or five suppliers of products, in case one of the firms will not be able to fulfill the order. This is where firms are judged on product quality, price, and reliability in working with them.
