Restaurants

[Overproof]

I wanted to post this in the Members Profession section but due to being a forum noob without 50 posts I cant put it up so, apologies in advance. Feel free to move it, I'm not try to sell or promote anything.

At this point, me starting up a restaurant is mealy a dream of mine, Inspirational trips and experiences have defined and outlined certain ideas also. I have no previous experience in the industry so I guess I'm a disadvantage in that respect?

I've always wanted to open a tapas / bar with a twist. Making people happy through food and experiencing food in a different ways other than a sitting down 3 course meal Is something I always enjoy doing at home for family and friends. I'm not suggesting I want to be a head chef but I would like to answer to myself and be my own boss and create this all by myself. Something a lot dream about but never do due to many different reasons.

Anyway, I was wondering are there any members here that work in the industry, own or have previously owned a restaurant? If you want to throw your 2c in from a business perspective or whatever (It is the internets after all)...sweet, the more info I have the better.

Thanks

[CaptainQuintero]

I'm not in the industry but timing is going to be a big thing I'd say. It seems down under you guys are fairing pretty well with the economic turmoil so it could be a great time to start up a new business.

However if you were in the UK for example, it would be bad as no one is really eating out; we're all sat around in the dark eating cold baked beans straight from the tin

It sounds like an excellent dream though, good luck!

[pwhite]

Great advice Shlomo.

[Puros Y Vino]

Being a bit of an amateur "chef" I get this bug too. I always hear about how difficult the business is. And in Toronto, it's extra costly in terms of location as real estate pricing is atrocious. And that's the key thing. Location. All the good neighborhoods are expensive and the cheaper real estate is unlikely to garner enough of a clientele. Plus, the competition is very high. As you're thinking this through, I recommend a little research. Watch some episodes of that Gordon Ramsay show Kitchen Nightmares. You will get a sense, though somewhat dramatized, of the pitfalls that restauranteurs get into. And maybe you need to start small. Work in a restaurant, start as a server/waiter, get yourself into the kitchen, see how things run. Then assess from there how you want to proceed.

Cheers and good luck.

[Overproof]

Some great advice from you all. I appreciate everyones input. You guys have already given heaps of ideas!

[bambam]

1) Have enough capitol to run at a loss for up to two years. Most restaurants close in the first year or two because they are underfunded from the start

2) Hire good people, especially where you are weak

3) Keep your fixed costs low

4) Research your market, no tapas restaurants in the area? Is this a good fit for the market?

5) A good bar can keep a restaurant running while you build up regular customers

6) Be prepared to work very long hours and no vacations

7) Find a mentor in the business, my single best idea

[CanuckSARTech]

...

My background:

Grandfather = Chef

Uncle = Chef

I began culinary training at age 12.

I started working in high end kitchens when I was 13.

Cooked in restaurants and catering

Managed restaurants and bars

Owned as a partner a restaurant and bar

Law School

Been VP and COO of companies

10 years of business, operations and management consulting.

Been a business owner of my own Investment firm for 7 years.

I can offer as much advice as you want anytime you want it...

David, it was my understanding that you knew NOTHING about real food. I thought you were a vegan. No experience at all in dealing with grilling finer pieces of meat. A complete kitchen slacker.

How dare you shatter that image. Fie!!!!!

[Orion21]

Here is tip #1:

DO NOT COMP ALL OF YOUR FRIENDS/FAMILY/EX-GIRLFRIENDS 24/7/365 ETC . . . COMPS KILL!

[brazoseagle]

David, it was my understanding that you knew NOTHING about real food. I thought you were a vegan. No experience at all in dealing with grilling finer pieces of meat. A complete kitchen slacker.

How dare you shatter that image. Fie!!!!!

[/

VEGAN????? Ha! How dare you sir, you can call me rank and defile names all day long, but Vegan crosses the line. My body rejects 3 things - Vegetables, Water and Most Fish (Fish Meat is practically a vegetable)

[CanuckSARTech]

LOL. Awesome. Just....awesome!

Thanks bud!

[brazoseagle]

LOL. Awesome. Just....awesome!

Thanks bud!

One more just for good measure!!!!! My favorite one.

[El Presidente]

Anyway, I was wondering are there any members here that work in the industry, own or have previously owned a restaurant? If you want to throw your 2c in from a business perspective or whatever (It is the internets after all)...sweet, the more info I have the better.

Thanks

Mate pop on in for a cigar on the deck any time (particularly on a Friday arvo) and I will introduce you to plenty of people in the restaurant game.

Tough gig but in Brisbane I call Gianni, javier, David Pugh mates and they have been leading restauranteurs for 2 decades in this town.

Past the passion, skill and vision, you need a great accountant (I will introuduce you to Artie kassos) and an acceptance that you need to run the back of house (marketing, staffing, accountancy (tax), cashflow), as well as the kitchen.

Take your time. Take in plenty of advice. Go in with a sound plan when you decide to do so.

[Rogers72]

If you love what you do and are a positive person that people want to do business with, you will do well. That recipe, plus good location; good timing; good marketing; good team (LAWYER, ACCT, MGR)...you will do wonderfully. Your staff will mirror you...good or bad, it's up to you.

[AndrewNR]

Chef of err.. 4 years? 22 currently.

My advice? People. Who you hire is just as important as the people who're paying for them in the restaurant. I've witnessed some amazing chefs and restauranteurs and through that picked up some amazing strategies for business and what not. My Uncle is a chef turned restauranteur and TAFE teacher and molecular gastronomy teacher.

I think the most important thing if its something you want to do and be successful at is find your way into the industry, regardless of what level and start working and learning. Build a knowledge base and a "Flavor bank".

Learn that satisfaction is the key to failure. The sooner you become accepting and complacent in this industry the sooner you fail.

Hospitality is a lifetime apprenticeship, A never ending school.

The hours are long, Difficult, and immensely stressing. If this isn't your experience, You aren't doing it properly.

Generally speaking, It's not a glamorous industry, Especially not back of house. Allot of your kitchen team will often be "fringe element" people.

I could go on, But that's probably enough for you to think about for now.