Taklas Tacos Blog 2 (Takla Assaf)

Taklas Tacos 
By Takla Assaf
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 The heart of the restaurant is the equipment you use to serve your customers. you want well top quality cooking supplies. The more you invest in quality, the higher the quality will be your service. 

 My restaurant Takla's Tacos is mostly "take out" food centric. A take out Restaurant  is quick based and fast work. Unlike dining restaurants that are slow pased and relaxed. people correlate takeout restaurants with lower quality food. but this is absolutely not true. In larger cities such as Mississauga and Toronto, there is a huge demand for "quick bite to eat" restaurants. In 2018 Most people don't have time to sit down and take there time eating luch. But rather people are always on the go and will want anything good and appetizing to eat for lunch. 
www.restaurantequipmentanswers.com has a great checklist on how to get your restaurant going before opening...

  • Decide on your concept & menu
  • Finalize a business plan, budget & funding
  • Secure a desirable location
  • Hire a contractor
  • Setup insurance, banking & credit card processing accounts
  • Apply for state & local permits/licenses/inspections
  • Plan layouts for the dining area & kitchen
  • Purchase restaurant equipment & supplies 
  • Setup accounts with food purveyors
  • Print menus, signs & other graphics
  • Make a plan for bookkeeping & point of sale 
  • Begin promotion with website, press releases etc.
  • Confirm state & local permits/licenses/inspections
  • Hire & train staff, finalize menu & pricing
  • Opening day


This checklist is very similar to the one that I have created in the first blog









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