Do you have your own restaurant?

After ensuring that you have some kick-butt recipes that'll guarantee that your army of customers become your adoring fans and rabid sales force, I recommend teaming up with someone who has real restaurant experience and embracing a business model that limits the number of required employees, finding and keeping reliable and competent people is often the biggest headache in running a restaurant. Oh, and don't go overboard on the number of menu items, quality over quantity, concentrate on a few VERY good things.


~Martin

I should clarify and expand on what I said above.......speaking from experience.....when I said team up with someone who has real restaurant experience, I don't mean a partnership, I mean hire them and pay them well, restaurant partnerships almost ALWAYS end in disaster!!! Don't do it!!


~Martin

I will tell you as one who has experience in this industry this is not an easy place to run to. You need to develop a solid realistic business plan and have someone review it. The restaurant failure rate is near 80 % in this market.

Try getting into the catering market first in this food arena. A restaurant in this market catering to less than 10% of the market is a risky adventure 

DiggingDogFarm said:

I should clarify and expand on what I said above.......speaking from experience.....when I said team up with someone who has real restaurant experience, I don't mean a partnership, I mean hire them and pay them well, restaurant partnerships almost ALWAYS end in disaster!!! Don't do it!!
~Martin

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X100 here...I went in on a nice Bar and Restaurant. We were doing great until my Partner decided it was more fun to take the nights receipts and buy Coke and Party all night than put in the 16 hour days I was...You didn't post where you live but as Gary said Catering is a good way to make a name and Food Trucks are popular, having low start up cost and low overhead. You have a lot to learn and need to get ServSafe Certified, and some classes on Purchasing, Cost Control, Accounting and Marketing and Advertising would not be a bad idea either. The Most important lesson I learned was...Whatever you determine you will need in terms of Cash to open any business....DON'T open until you have Double that amount!!!! You will be lucky to break even and will most likely need to put additional money into the business the first 2 years...JJ

Jimmy, Scarbelly and Martin have all given you sound advice.

It is easy to get wrapped up into the fantasy of running a Resturant when people are basting you with praise and love of your food. Being a Chef for over 20 years I get these dreams and fantasies at least a couple times a week. I have even gone as far as writting menus, picking locations, design of the building/kitchen.........etc. At this time that is all I have done is "dream about it". As mentioned it is not an easy journey and in today's financial market it is very hard without the finacial backing to keep you open for at least 2years without much if any profit. The area I live in over the past 10 years one building has had 4 owners that all had reasturants in it of similar theme. Now in our area we have a good amount of British Isle transplants and this was the only true reasturant from home. I went a few times and really enjoyed the food, not what I want to eat a lot, but it was clean and good food. They always had a ton of people there, they even leased the back area behind the building for a concert venue. They recently sold to a 5th party. The 5th party changed the look, menu and staff...... They are closed now. So if this is a direction you are wanting to go in, you really need to make sure you are filling a need the location you want to go into needs. Not every area wants or needs a reasturant in it. Not every area needs a BBQ joint or multiple BBQ joints. So here is where the location location location part is needed to be looked at. Do your homework on the location. Part of that is zoning and food service building codes. Once you find a couple you are interested in, get an inspector to walk it with you and have them point out what needs to be done to get up to current code for what food you want to serve. Just because it has kitchen equipment and was once open, does not mean it is up to current code. Where I work we wanted to make a simple change to a gas line. I could go to Lowes or Home Depot and get the parts to do it and it would only cost maybe $300. But we have to meet current codes and would have to redo the entire gas line and upgrade the hoods........contractor quoted us a small price of $65k. So really do your homework before going into this.

It was mentioned about a food truck. That is a very small way to start. Not much to get started. Small menu, mobile and easier to staff (usually family). I have a former employee who is selling hers and I was really looking at it, but decided not to because the time is not right for me and my household. If you are truly wanting to do a reasturant, a food truck is a good way to get your feet wet. The sad thing is there is a "Good ole Boy" mentality around here, so that can be a challenge. That is what my friend got tired of and finally gave up.

The food industry can be the highest of highs and the lowest of lowes, and that is just in 1 hr of most days. You need to surround yourself with people you pay to do the things you are not good at. You cannot do everything or you will shut down quickly. Family is great for support, but suck as employees and partners, yes some cases it has worked, but most don't.


If I had to say what direction to go if the food service was the only choice. I would say food truck..

I'll stop rambling now....

I like the Idea of a food truck. If your going to be doing long hours, working it yourself would keep overhead down. Just remember one thing. Most of us Q because we like it and enjoy the relaxing time it takes. When you do it as a job, especially as an owner.The fun might dissapear and turn into headaches and loathing.

Well I have ran a commericial drywall company for 25 years and it's not a lot of fun. Now I also have done some catering for some hotels in my area. Now the food truck gig is a new up an coming thing and seems to be a lot of fun if you call 16 hour days fun slaving over a hot stove, smoker, griddle then don't forget the prep work. It's all funif you love what you do and I really love to fed folks and see their faces when they eat. A face doesn't lie and tell you it was good. So if you want to work really hard an long hours for little money go spend everything you have and get started.

I don't own a restaurant and I didn't even stay at a Holiday Inn Express last night, but for some of the same reasons you mention, I've considered doing the same thing. I love the Great Food Truck Race show on Food Channel. It makes me think like others here, that a Food Truck would be the way to start out. Lower cost, potentially something you could do with say you and your wife or another trusted family member.

But the show also makes me realize all I know how to do is cook for enough people to fill my house. Planning, cooking and pricing for an actual regular crowd would be a challenge that would directly affect your income. Having a solid business plan would be a must. Knowing the local laws governing the type restaurant would be key as well.

I do think the point that it might not be fun if it was your livelyhood is potentially a valid point as well. I often thought the same thing. I love cooking and feeding people, but if I HAD to do it every day, would it still be fun. Keep in mind that no matter how good you are, there's always going to be a group of a-holes who will poke holes in what you do.

That said, I would think a Food Truck would be a great way to go for a number of reasons. Lower startup costs would be a benefit. Being able to go to the customers would help as well. I've often thought that at most festivals and even BBQ contests, the food available for the public to eat can be lacking. Planning a schedule that would allow you to hook up with some of those events might help fill the bill as well.

No matter what, it's fun to think about, to me. Good luck with your decision and let us know if you actually make it happen. I, for one, am willing to take a trip to try something new and good!

Jeff

Yup, a food truck would be a good choice to limit the number of required employees and menu items, unless you're in an area that pretty much limits a food truck to a seasonal venture (like where I live).....that creates other headaches.
Catering certainly has some advantages, but, IMHO, the major disadvantage is that you don't have a steady stream of repeat customers, yes you have some repeats and referrals, but it's usually feast or famine, I'd rather go with something that has a more steady income stream.

No matter what you choose, there are advantages and disadvantages.


~Martin

I have 25 years in the restaurant industry.  I can tell you that it is a tough business and you must be crafty with your money to succeed. The BIGGEST reason 80% of restaurants fail in the first year is through lack of experience and not doing the proper research.  The BBQ business can be very lucrative if you are smart about how you spend your money and where you set up shop. here are some quick numbers that you should be able to attain in the BBQ business:  Food cost 25%, labour 20%, occupancy cost 10%, advertising 7%.  There is 62% of your revenue gone right there.  But assuming that you are working 16 hours a day as you should be, then you have been paying yourself.  That leaves 38% left.  If your smart you will figure out how to keep as much as possible. Location is important too.  Sure, it seems like a great idea to set up in a nice old barn I the middle of a quaint orchard on the outskirts of town, but it's a better idea to set up in the middle of an industrial park surrounded daily by 500 big hungry guys with big hungry family's.  That's free advertising.

I am in Canada in a very touristy town.  April to October are good months here and then everything grinds to a halt for 5 months.  It makes more sense for me to close up shop and go skiing than to struggle through the winter.  It doesn't make sense for a lot of people in different places to stay open all year either.  That would be something to determine yourself.

Also, BBQ restaurants don't require fancy chairs,tables, plateware et.  Picnic tables and plastic baskets work great.  So, as restaurants go, BBQ is one of the least expensive to set up.  These are just a few of my thoughts and I could go on and on about running restaurants.  Just remember, restaurants are about making money so keep costs down.