Kapan Ya Waktu yang Tepat Untuk Buka Cabang Kuliner?

Kapan Ya Waktu yang Tepat Untuk Buka Cabang Kuliner?

FOODIZZ.ID – Bandung. Setelah punya bisnis kuliner lebih dari 3 tahun, Pak Agus berkeinginan untuk membuka cabang setelah sekian lama. Banyak dari konsumen langganan juga sering membuka obrolan untuk buka cabang, bahkan sampai ada yang ingin berinvestasi. Ini adalah hasil dari jerih payah Pak Agus dalam membangun bisnis kuliner yang dimilikinya. Akan tetapi, Pak Agus kadang masih bimbang apakah buka cabang bisnis kulinernya adalah jalan terbaik untuk menambah pundi pemasukan, atau malah langkah yang salah karena akan lebih banyak tenaga yang dipekerjakan?

Di atas adalah beberapa kasus yang sering dialami oleh Kawan Foodizz, dan sering ditanyakan ketika Foodizz sedang membuka kelas-kelas offline, salah satunya adalah kelas MBK. Banyak kasus seperti Pak Agus tadi yang sering ditanyakan. Lalu sebenarnya, kapan waktu yang tepat untuk buka cabang? Bagaimana agar tidak salah langkah? Akan Foodizz beritahu ya!

Sadar Diri

Pak Agus bisnis kulinernya sudah besar, sudah banyak konsumen repeat order yang selalu datang kembali, sudah sering didatangi oleh pejabat setempat. Akan tetapi karena Pak Agus sudah cukup tua dan modal yang dimilikinya selalu berputar, agak sulit untuk membuka cabang baru meskipun warung yang dimilikinya sudah penuh sesak.

Harus apa? Tentu saja harus sadar diri. Sadar diri apakah sanggup untuk memiliki banyak karyawan, sadar diri apakah sanggup untuk tidak terjun langsung di lapangan dan lebih banyak berpikir manajerial, sadar diri apakah sanggup melihat cashflow yang banyak tanpa tergoda untuk menggunakannya. Itulah kenapa sebelum ekspansi bisnis kuliner, kenali dirimu sendiri terlebih dahulu. Jangan sampai serakah dan berakibat bisnis menjadi hancur semuanya.

Mantapkan Struktur Organisasi

Anggaplah Pak Agus sudah memiliki sikap dan mental tidak serakah, selalu berhati-hati dan lihai melihat situasi. Sudah saatnya Pak Agus untuk memantapkan struktur organisasi. Ini berarti harus menambah karyawan yang bertugas untuk menjadi Area Manager untuk mengawasi daerah tertentu misalnya, atau Store Manager untuk mengawasi langsung beberapa outlet atau warung yang dibuka oleh Pak Agus.

Pak Agus pun harus sudah berada di kedudukan lebih tinggi. Dari awalnya berfokus untuk memasak dan menjamu tamu, sekarang fokus pada bagaimana masing-masing warung memiliki pendapatan dan pengeluaran yang stabil. Jangan sampai karyawan dengan tugas memasak juga harus mengurusi keuangan. Itu adalah prinsip yang sangat salah. Ingat, struktur organisasi harus dibuat saklek dan mantap ya!

Rencana Jangka Panjang

Oke, Pak Agus sudah punya karyawan sesuai tugas dan tidak serakah. Selanjutnya adalah membuat rencana berjangka untuk bisnis kuliner tersebut. Rencana berjangka atau sering disebut Business Plan ini cukup penting untuk memprediksi atau memetakan kemana bisnis kuliner yang dimiliki Pak Agus bisa berkembang. Bisa ke arah berjualan franchise, bisa ke arah ekspansi atas nama sendiri, atau lainnya.

Business Plan juga bisa digunakan untuk presentasi kepada investor, agar mereka tahu bisnis kuliner ini akan dibawa kemana dan nantinya bertujuan sebagai apa. Selain itu, Business Plan juga penting agar perkembangan bisnis tetap terjaga dan tidak ngawur.

Jadi, Pak Agus setidaknya harus memiliki tiga indikator utama ketika ingin ekspansi bisnis kuliner. Pertama adalah kenali diri sendiri, kedua adalah buat struktur organisasi yang mantap dan stabil, ketiga adalah buat rencana berjangka. Jika tiga indikator ini sudah aman, niscaya Pak Agus bisa mengembangkan bisnisnya jauh lebih besar dibanding sekarang.

Mau belajar bisnis kuliner dari nol? Sekaligus dibimbing oleh mentor berpengalaman? Semua materi akan dikupas tuntas sesuai real case brand-brand besar bisnis kuliner melalui workshop di bawah ini :

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