Starting a backyard business makes your dream of having a small restaurant is easier to accomplish. Finding the right place for the business is one of the biggest mountains to climb for starting business owners. Since the home is quite comfortable and cozy, turning it into a small restaurant can be a relatively easy feat.
With backyard businesses, you won’t need to look for another place and worry about commercial spaces’ costs. You won’t have to go around town to evaluate whether the place is accessible enough, whether there are plumbing issues, and whether it caters to your demographic. For your backyard business, turning your home into a place where people can gather, chat, and celebrate is a good start.
You can consider turning the tiny garage by the backyard into a second kitchen. This will bring the kitchen nearer to the dining area and minimize foot traffic inside your home.
The big challenge is the renovation. You need to invest in appliances as well as countertops and cabinets. Stainless steel countertops are one of the most durable materials to use in a busy kitchen. Contacting a steel supplier will guarantee that you get the right quote and advice on how to execute the plan properly.
It’s best to consider the flow of the kitchen, from the fridge, the stove, and serving the food. This will prevent congestion in the kitchen and, ultimately, dictate how you arrange every detail.
The Dining Area
At the start, you can purchase outdoor foldable tables and chairs to serve as the dining area. This will be a cheap alternative to having furniture built right away.
You can also have DIY projects to make the ambiance cozy. You can have an area with a canopy so that the customers can seek shade during the daytime. A string of lights across the backyard also adds more light for evening diners.
Landscaping will make the space presentable and elegant. If any of your family members has an eye for landscaping, they can revamp the backyard and turn it into a beautiful garden. It can be as simple as arranging plants and adding little details.
The Counter or Bar
The counter is equally important, even in small restaurants. By making it functional, you can free up space from the kitchen because glasses and drinks can be stored here. The person operating the counter can double as the cashier while also serving drinks for customers. Customers, especially those who are dining solo, can sit by the bar and free up space from the main dining area.
You also need to determine whether you want customers to pay and order at the counter or for a waiter to come to their table and take their orders. Ordering from the counter would mean that you need to allot space for the customers to line up. The menu should also be accessible from the bar.
These are only the basics. It’s best to add more details to the restaurant as you watch it grow. As time passes, you can observe what you need and change in the business flow.