i want to own my own restaurant

[ShawtyCat]

I once thought I wanted my own restaurant.

Then I downgraded to just wanting to be head chef.

Now, I just want to be one of the line cooks at my MIL's place.

In the past few months I've seen the headaches that go along with the business. The equipment problems, the line cook with the drinking problem (I had to also do his job once since he came in too drunk to stand and we were afraid that his breath might catch on fire), staff turnovers, price increases from distributors, trying to figure out where to get $20k for the new air conditioning system. And those are just the minor inconveniences.

I think you have to plan your business right and compile a list of people who can perform specialized jobs in order for your business to run as it should be and not as you imagine.

Jodi

[ShawtyCat]

Originally posted by vzank
and remember...When or if, you open up your restaurant. You don't own it, it owns you.

Here, here!

[Peachcreek]

Something else to consider is are you a cook or an entrepeneur? I think cooking is the easy part of operating a restaurant. Lets face it- its the part that we know a little about.
When we first started talking to the SBA about restaurant financing, one guy suggested reading a book called "The E Myth". Good cheap advice for people wanting to start their own business. I actually wish you well on opening a place of your own. That book mentioned a horrible statistic- 80% of small businesses close within 5 years...Good luck and then some...

[kuan]

Don't get yourself down. There are plenty of restaurant types out there which will allow you a life as well. Some of the most successful restaurants are lunch only office building restaurants. Owner operator sandwich shops, morning only pastry and coffee joints. Getting a good deal on your real estate is key. Some of the most high traffic areas in office buildings can be had for pretty cheap because there's traffic only from 7-3, Mon-Fri. Add a self-serve salad bar, paper plates and plastic cups, and you're back home in time for the Simpsons, everyday. Plus you're at your kid's hockey game Saturday night. What a deal.

Kuan

[djnagle]

thank you for all the input. please keep it coming. i will invite you all to the opening party. it'll be byob with a potluck dinner.
later

[vzank]

A chef and two of his line cooks were walking home drunk after a busy night at the restaurant. Their wages were so low they could barely afford rent or a car. Their jackets were soiled, they smelled like grease, and the rain had them soaked. On the way home they looked inside a window of a house and saw a picture perfect family. Mom and dad were sitting at the fireplace reading to their kid while their dog laid at their feet. The chef then looked at his line cooks and asked them the question “ How could they possibly live like that?”
The moral of the story is the 9-5 job, 2.4 kids and a white picket fence senario is NOT for everyone. The restaurant industry is bad for you physically and emotionally. But mentally it is a great job. No let me change that "ITS A GREAT LIFE".
The same people on this board who are telling you all the stressful aspects of the restaurant industry are the same people who are working and/or owning restaurants. And we don't tell you that do discourage you from chasing your dream. We say that with the intention of learning from the common mistakes and misconceptions of opening up a restaurants.

Ask yourself 3 questions.

1) Do you LOVE food?
2) Do you LOVE people?
3) Do you LOVE the challange of multitasking, taking risk, handling stress, and working nights and weekends?

If you answer yes to 1 and 2: Congratulations! Throw lots of dinner parties.

If you answer yes to 1, 2, & 3 then learn, save money and open up a restaurant in the near future.

I have tried to get away from the restaurant industry many of times to find out one thing. I would rather chop onions till 2am than wear a tie every morning.

[djnagle]

thank you for putting it all into perspective.

[waltersg69]

There is an underlying motivation in everything we say or do. Sometimes others see it better than we do if we don't possess a brutal honesty with ourselves. The first reply summed it up, "Why do you want to own your own resaurant?" Do you want to make alot of money (why?)? Do you get oppositional and defensive when someone else tells you to do something (if so, why?) Do you want to show other people what great taste you have? Do you want to make your parents proud? Do you want to prove every one who said you couldn't do it wrong?
You can learn from other peoples mistakes. I've just read 5 books about the trials and tribulations of other entrepreneurs and restaurant chef's and just beginning California Dish by JT.
There is a difference between managers and entreprenuers and chefs. There is a difference between leaders and managers. Very few are good at both. Find out which one are you.

-Quartermaster

[panini]

BYOB!!!!!!! see, already you don't have enough funds.
I'm here for ya buddy, Been on my own for 10 yrs. I pick my son up everyday from school at 3 pm and spend the rest of the day together, oh yea, with the wife too.

[Nick.Shu]

hiya. mmmm, own a restaurant or be a professional rich dude. I know what i want to be (but only due to chronic laziness).

Without raining on one's parade, i can honestly tell you that cookery is rough on the personal life. Above that, it can be an extremely enriching experience. It is also a highly stressful situation.

Others in this post have said that a NPAT is around 3-10%. Current custom and practice suggests that this is right.

Now for the home truths. You like this method of cookery. Fine - how many people like it as well? - the target market is going to dictate to you what they want, not vice versa. Remember, what would you prefer? a empty restaurant that caters solely to your needs and wishes, or an establishment that rocks your jocks (but makes you shake your head at what the customers order)

So the morale to the above, is that set your own desires apart - cause there is a possibility that what you offer, is not what people want. This can be only ascertained by a concerted preopening marketing campaign.

As for an 80% failure rate in businesses, this can be attributed to a lack of forward planning. If the above falls into place, then the next phases of financial, legal, logistical, industrial relations/organisational behaviour planning will also fall into place.

With regards to Vzank's "You dont own the place, the place owns you" should ring alarm bells. If your hiring policies are in place, then you will have knowledgeable staff to delegate tasks. If there is problems with the responsibilities given to staff, then you will have to revisit your hiring/induction policies to evaluate the process.

The short answer, is that if you plan thoroughly, the odds are on your side. If this is an act of passion, there is a slim chance of success.

bottom line - plan and research.

[Sabra_1]

I agree totally with vzank and panini, I have to Restaurants and for 2 years has been very hard slog and now showing a profit, have enough money for at least 6 months, check lease very very carefully, do not get locked in to a long lease. be prepared for staff that do not have the same desires as yourself, be aware that you work your behind off,set about all the tasks everyone else has mentioned. cost everything out food, labour,power,wastage, stock loss whether it be food, cutlery or crockery.
Train your staff well and if you have a Business partner ask yourself would you trust that person with your life and good luck, it is worth it but Gosh! it is hardddddddddd work ))

[shroomgirl]

This thread is on owning a restaurant, there are many other creative things to do in the industry and there are a whole lot of archived threads on that ....If you have little capital then personal cheffing is an option and the pros/cons are available ....(sorry still have not worked out how to put the archived shtuff on current pages.) Then of course there is the writing aspect....so many cities need food writers. Then catering is a different set of skills, I have found that catering offers what I want the most....bigger bang for the effort. I can do a party for 150 and make several thousand in one night with the same amount of work that would net a much smaller amount if I were doing anything else. Though I tell you teaching is the most labor intensive and the most rewarding for me. Consulting is pretty cool, I really enjoy getting paid to tell people what I know....my problem is generally working a project more than the agreed upon amount and just eating the time....Time=money....though this is a short learning curve and I increase my cost every year to compensate for the output. Now I have been offered a gig writing recipes and getting info for a national magazine...How much time and supplies will go into this rpoject?????It's a crap shoot but I love the opportunity to PLAY.
So, again there are different ways of making a living playing with foodand others....They don't involve a restaurant, I have turned down several ventures recently because they just do not suit my personality...in the midst of this e-mail I just got another job lining up a patron class for a benefit I'm already working on....that consulting shtuff again. Good luck and know that there are options available.

[panini]

djnagle.
tune into the style network tonight at 9ct and watch what a waiter will do to my work. I haven't seen it yet but it doesn't look good.
Follow your dreams. as long as the bills are being paid and you're happy, that's all that counts.

[fodigger]

so panini was that your cake at the center. The one the waiter stuck his thumb in? They did a nice job hiding it. Pretty cake by the way. I saw the show on Monday night.

[alexr]

Not much to add here, but I can't stress the capital part. You need lots $$$! For me it's been four years and I am still not out of the woods yet.