The guide offers advice for every step of the process of opening a restaurant, from building the concept, dealing with administration, focusing on menu and branding and even the launch.
Simon Hulstone, chef proprietor at The Elephant, wrote in the foreword of the guide: “The Steelite Restaurant Guide really helps to bring the advice to life and gives you the chance to drill down into the sections that are relevant for you.
“It’s particularly handy to have a guide that’s accessible across a number of platforms from your laptop to your mobile. After all, if you’re anything like me you’ll prefer to be in the kitchen rather than at your desk!”
Case study’s within the guide include casual dining brands such as PizzaExpress, grab and go outlets, such as Upper Crust and finer dining outlets such as Seven Sands in Dubai.
Heather Lovatt, head of marketing at Steelite, said: “As part of our work supplying tableware to restaurants all over the world, we have gathered substantial insight into the many steps involved in opening a new venture. In particular we understand the significant task of selecting and ordering the right tableware for each business, and the benefits of selecting high quality tableware from the outset to save money in the long run.
"For the remaining steps we were fortunate to be able to work closely with a number of FCSI consultants, whose invaluable knowledge and expertise will help educate first time and repeat restaurateurs about the practicalities of setting up a foodservice outlet.”
The guide was launched at Hotelympia, which takes place from 29th Feb-3rd March 2016 at ExCeL London, and can be viewed online here.