Your first restaurant is doing well, the results are in, and now you're thinking of expanding your business by launching a second restaurant?
This is an ambitious and demanding undertaking, requiring a clear vision, structured organization and tools adapted to multi-site management in the restaurant business.
In this article, we reveal 7 essential steps to opening your second restaurant, with a hands-on, strategic and digitalized approach.
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Creating a second point of sale can be a powerful lever for growth: increased sales, better brand visibility, pooling of resources, etc. But it also represents a new challenge in terms of management and operations. But it also represents a new managerial and operational challenge.
A second restaurant is not necessarily a copy-paste of the first. It can be part of :
This project must be based on a long-term vision, and not simply on a desire for rapid growth. A good indicator? If your concept is easy to replicate (clear procedures, short menu, simplified sourcing), then you have real duplication potential.
Opening a second establishment also means a change of posture: you go from operational restaurateur to multi-site business manager. This means :
You should also think about the legal structure of your new structure: holding company, in-house franchise, or secondary establishment. The solution may be to enlist the help of a chartered accountant to align your growth with your financial objectives.
👉 To find out more : Everything you need to know about the budget to launch your restaurant
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Before taking the plunge, start by objectively measuring the performance of your first restaurant. Your key KPIs (net profitability, gross margin, average basket, productivity, cost of materials, loyalty rate) must be solid and stable.
Take inspiration from successful concepts. Burgouzz, for example, has grown rapidly thanks to a replicable model, standardized processes and effective communication. Benchmarking will help you refine your own strategy.
Finally, draw up a clear financial structure for your project: cost of premises, working capital requirements, realistic projections - these are all essential elements for getting off to a good start, without putting your cash flow under pressure from the very first months.
đź’ˇDo you know that a business is truly profitable when the gross margin reaches between 70% and 75% on dishes, and around 85% on beverages?Â
Every location is unique: consumer habits, competitive density, local purchasing power, etc. By studying the market in detail, you'll be able to adapt your offer, your prices, and even your operating model (opening hours, on-site service, delivery).
You could also consider launching a test run (short-lived event, shared kitchen) to validate your concept in a new neighborhood before making a full commitment.
Take the time to evaluate each location and all the costs it entails (lease, extraction, parking, surface area): a good location that's poorly negotiated can ruin your profitability.
👉 To find out more: 10 best practices for running a successful restaurant
Your success depends to a large extent on the quality of the team responsible for managing the new site. You need to be able to count on reliable, well-trained people who share your corporate culture.
Anticipate HR needs : recruitment, upgrading of existing profiles, and above all training in processes and tools. Your teams need to be autonomous and operational right from the start.
Share your vision and values with the second restaurant team. A strong culture promotes cohesion and buy-in, even in your absence.
Moving to two restaurants (and possibly more in the future) requires an organization designed for multi multi-site. Planning, procurement, HR, reporting - everything needs to be centralized and standardized. To ensure this coordination and maintain a clear vision of your business as a whole, you need the right tools.
Visit Innovorder back office back office lets you manage your restaurants from a single interface: sales, inventory, performance and team management. Coupled with clear process documentation, this enables your site managers to work efficiently without having to constantly call on you.Â
Finally, set up a regular reporting system for each site (weekly or monthly), with the right indicators for rapid, targeted decision-making.
Your second restaurant needs visibility as soon as it opens. That's why it's crucial to prepare an appropriate communications plan with promotional actions such as :Â
According to a study conducted by Afnic, the association in charge of domain name management in France, in 2022: 93% of the 1,009 restaurant owners surveyed felt that time spent on social networking was a profitable investment.
Work on your digital presence too: Google My Business, online ordering platforms, local directories. And why not organize a little special operation to create buzz from the very first days?
Do you find that your clientele varies from one establishment to another? Think about segmenting your messages. You'll avoid dissonance and have a real impact on your target audience.
👉 To find out more: 4P marketing: 5 secrets to boost your restaurant
Opening a restaurant is the ideal time to implement the right digital tools right from the start:
By choosing a complete solution like Innovorder, you can centralize all these services and guarantee a seamless experience for your customers and teams alike.
Think of digitalization as a way of outperforming your competitors, and as an immediate productivity lever : less waiting, fewer errors, more time for service quality.
👉 Going further : Why will digitalized fast food dominate the market in 2025?
Success is not always measured in the first few days of opening. It sometimes takes a few months to find the right rhythm, adjust the menu, train the team and make a name for yourself.
Stay tuned, analyze your figures, exchange ideas with your site managers. Your ability to listen and iterate will ensure that your new restaurant becomes as solid as the first.
Keep a close eye on the development of both establishments: adjustments may be necessary in both cases (better recipes, marketing ideas, efficient procedures). If the second restaurant can progress thanks to the first, the reverse can also be true.Â
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Opening a second restaurant is an exciting adventure, but one that requires rigor, method and the right tools. By structuring your approach and enlisting the support of the right partners, you can turn this step into a real springboard for sustainable growth. So, are you ready to open the second chapter of your entrepreneurial project?
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At Innovorder, we support restaurateurs in every phase of their development: from opening their first establishment to managing a multi-site network. Talk to one of our experts to discuss your project and find out how our solutions can help you grow.
