South Indian cuisine is popular all over the world with Indians and non-Indians alike. South Indian restaurants are always buzzing with people who enjoy the distinct flavors enriched with spices. Opening up a South Indian restaurant requires a lot of hard work and careful planning.
Find an ideal location that is available to open up a South Indian restaurant. The area must be easily accessible to customers and convenient. Choose an area that has a high population of Indians, especially South Indians.
Write a business plan that includes information on demographics of the area and how your restaurant will benefit from this market. Create pro forma financial statements that outline expected revenues, expenses, and profits. Other important content includes the operational plan in terms of staffing, business days and hours. This will come in handy when meeting with a bank loan officer.
Choose a name for the restaurant that is related to South India such as Mysore Palace, Madras Mahal or Dosai House. The name should be appealing and indicate that South Indian food will be served.
Develop the menu for the restaurant with appetizers, main dishes and desserts. Some essential South Indian food items include idli, dosai, medhu vada, uthappam, sambhar, rasam, rice, pongal, coconut chutney, upma and biryani.
Purchase the appropriate equipment for your restaurant. You will need kitchen equipment, tables, chairs, centerpieces, lighting, menu covers and restroom fixtures (see Resources).
Hire a staff of cooks and waiters that are efficient and reliable. Review each candidate's credentials and background to ensure that he is fit for the job. Choose candidates that are familiar with South Indian food so that they can accurately answer customer inquiries regarding the food and what it's made of. Having a good staff is the key to customer service and will result in your customers coming back for more.