There’s no doubt about it: running a restaurant is hard work. But if you’ve been successfully doing it with one concept, you’ve likely had thoughts about opening a second concept to expand your restaurant repertoire and experiment with new flavors and styles. But before you start drawing up the blueprints and finalizing your menu offerings, you might want to take a few steps back and think about the work that it will take to open a new concept. This post from Restaurant Hospitality has a few points to consider before taking on the work of two restaurants.

Before you begin, it’s important to make sure that you have a solid system in place at your existing concept. Make sure that your training methods, management techniques, team culture and values are all buttoned up and able to hold up in the new concept as well. It’s also helpful to keep an eye on the market in the community you’re hoping to open in and see what kinds of trends are cropping up. Being in tune with your audience is a key factor in your success. For more tips on how to prepare for opening a second concept, continue reading.

Read the full article here: 4 Things to Know Before Adding a Second (or Third) Concept