Let’s open a bar - wait, let’s think about it

People wanting to fulfill a classic dream: earning a lot of money + founding a bar with their friends. People wanting to spend their time and increasingly scarce money on something they value - good time with family and friends. The world giving challenges such as the rising price of raw materials, energy, food, and talent. The result - there’s space for opportunity, yes, but also a saturation of the market and many possibilities of entrepreneurship to go wrong. 

First, decide your typology

Your place can be traditional if you’re willing to take good care of it every day.  It can be luxurious, fast food, or fast casual (better quality but still no service), if you know how to do it or count on someone who does. Or it can be casual dining (good enough quality and service) if you figure out how to match the existing demand with an efficient offer.

Second, choose your concept

Will it be Spanish, Italian, Japanese, Mexican, Peruvian, fusion, or global? What will be its uniqueness versus the similar offers on the streets and delivery platforms?

Third, stick to it, but not too much

Your concept will be your DNA, always and for everything you do: recipes and menus, architecture and decoration, internal culture and staff, brand and communications. But, at the same time, you and your environment will keep changing. Make sure to adapt and maintain the perfect combination between competition and collaboration.

Go on, but not alone

In the end, there’s not just opportunity, but willingness and vocation to fulfill it. Do some research and dig in to find your authentic proposal. Nothing beats the magnetic sensation of a table surrounded by the people you love. Gastronomy is still one of the strongest drivers of social connections, and it will continue to be. People still have room for dessert and are hungry for distinctive and quality options that make the visit worth it.