Whew!
I eat out alot, and as such I have met many kind and wonderful restraunt owners. I have alwys liked the idea of giving some of the hospitality that many of these fine folks have given me to others. It seems so nice and warm and fuzzy, they all smile and greet me and shake my hand because they are happy to bring me such joy and happiness............................
Fast forward to the real behind the scenes world of a construction worker that has built, from the ground up, many different kinds of restraunts and been there for the planning, organizing, hiring, training, training, more training, testing, weeding out the misfits, the soft opening, the grand opening and the continued maintence and operation of the place until I go back and demo it or remodel it into a different restraunt because the place failed even with a packed house every night for a year.
Business is tuff! Any business!
This ain't puppy dogs chasing butterflies. This is money, money is evil. Money breeds greed. I know that I am too soft hearted for the business world. I would love to be the restraunt owner that greets every patron as he walks around the joint checking on things. But I have seen that this is at best only 1% of what happens.
Chains and franchises are different than the "mom and pops" But not much really, it is still hard work.
I would guess that a self contained consession trailer might be the jumping off point if I were to try. Even then I would stay away from the fair scene and rent an outer lot at a strip mall, gas station, church, busy corner or such for starters. An assortiment of Q related dishes and maybe wings. Weekend carry out style at first and then maybe add a picknic table or two if I thought that the weekday lunch crowd might materialize.
I haven't nailed down my business plan yet but I had a guy tell me that the first thing that I must do is have an exit plan. It sounds defeatist, and I know that I and others have put out alot of negative waves about this and I often regret that I am somewhat synical, but the truth is that there is a very high rate of failure for small business in general and percentage wise I am told that restraunts are very, very likely to fail.
I can't blame anyone that wants to try, wether for money, glory or insanity. Best wishes to those that do try and congraduations to those that have made it work!
I could go on and on, but I need to stop and read other post
I eat out alot, and as such I have met many kind and wonderful restraunt owners. I have alwys liked the idea of giving some of the hospitality that many of these fine folks have given me to others. It seems so nice and warm and fuzzy, they all smile and greet me and shake my hand because they are happy to bring me such joy and happiness............................
Fast forward to the real behind the scenes world of a construction worker that has built, from the ground up, many different kinds of restraunts and been there for the planning, organizing, hiring, training, training, more training, testing, weeding out the misfits, the soft opening, the grand opening and the continued maintence and operation of the place until I go back and demo it or remodel it into a different restraunt because the place failed even with a packed house every night for a year.
Business is tuff! Any business!
This ain't puppy dogs chasing butterflies. This is money, money is evil. Money breeds greed. I know that I am too soft hearted for the business world. I would love to be the restraunt owner that greets every patron as he walks around the joint checking on things. But I have seen that this is at best only 1% of what happens.
Chains and franchises are different than the "mom and pops" But not much really, it is still hard work.
I would guess that a self contained consession trailer might be the jumping off point if I were to try. Even then I would stay away from the fair scene and rent an outer lot at a strip mall, gas station, church, busy corner or such for starters. An assortiment of Q related dishes and maybe wings. Weekend carry out style at first and then maybe add a picknic table or two if I thought that the weekday lunch crowd might materialize.
I haven't nailed down my business plan yet but I had a guy tell me that the first thing that I must do is have an exit plan. It sounds defeatist, and I know that I and others have put out alot of negative waves about this and I often regret that I am somewhat synical, but the truth is that there is a very high rate of failure for small business in general and percentage wise I am told that restraunts are very, very likely to fail.
I can't blame anyone that wants to try, wether for money, glory or insanity. Best wishes to those that do try and congraduations to those that have made it work!
I could go on and on, but I need to stop and read other post
