A small, simple restaurant that serves excellent food quickly is more or less what a bistro consists of, Bistros have come a long way from their earlier roots in Paris and now can be found all over the world serving all manner of ethnic food. Bistro’s popularity is that they serve a small selection of dishes, cooked to perfection and using locally sourced ingredients. The menus are fitted around dishes that are easily prepared but are good value for money and simple.

The Start-Up Period

The Start-Up Period

The statistics for any kind of restaurant are not good with 50% failing in the first three years, compared to any other business the restaurant trade is particularly difficult. You need to do your homework before trying to open up your bistro, know the locality you have chosen and the food scene in the area. A bistro fits into a complicated chain of dining establishments and you have to be certain that there is a niche for your type of food.


Many bistro owners fail by not doing their sums correctly and being underfunded, getting any business off the ground always costs more than you originally think and contingency must be built in at the very start. Make sure you are fully funded before you open your bistro doors.


You have chosen a bistro type of food outlet so make sure you hire experienced bistro staff, especially your chef. There is no point hiring a five-star Michelin chef if he is not in tune with your bistro concept, you will have conflict from day one.


Marketing is critical for a bistro to survive, and it is a minefield as advertising and marketing campaigns are expensive. Have a proper marketing plan to suit your business and the locality, make sure your budget covers it and you build in alterations and changes should it not work. Social media is particularly effective in the catering industry and is relatively cheap, use Facebook, Twitter and Instagram to get your message across. Encourage feedback and interaction on your pages, word of mouth and recommendations are the best form of advertising in the restaurant trade.


Create Your Road-map How to Succeed

A good sound financial business plan is critical alongside a road-map of how the business is going to pan out. Any business plan will keep you focused and on the right path, review it regularly and tweak it where it is not working.Build in your locality, a bistro is often a localized business and serves a local community, it does not mean you cannot serve patrons from further afield, but base your business plan on local diners, these will be your bread and butter. This means target your marketing and advertising to reflect the near vicinity. Perhaps also let this reflect your menu, give your diners what they want to eat and not what your chef wants to explore creating in the kitchen. Source local ingredients and let the local butcher and greengrocer brag about stocking you.

In part two of this blog of how to run a successful bistro business we look at other ways and means of launching and sustaining a good bistro.