Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Chefs Forum

Professional Chefs Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more.


Reply
 
Thread Tools
  #16  
Old 04-24-2004, 10:45 AM
CrepeMaker
Guest
 
Posts: n/a
Default

Guys....again this is an open end question I just want to hear what would you do if you were to try to open your restaurant, I already have a partnership but I want to hear about you.
Reply With Quote


  #17  
Old 04-24-2004, 02:13 PM
Peachcreek's Avatar
Registered User
Culinary Experience: Restaurant Manager
 
Join Date: Sep 2001
Location: On Hiatus
Posts: 806
Default

Quote:
Guys....again this is an open end question I just want to hear what would you do if you were to try to open your restaurant, I already have a partnership but I want to hear about you.
That IS what I am saying, ans I think from reading that is what EVERYBODY is saying.
How did I start MY restaurant? Somewhere in my back reponses I have detailed exactly what we did. BUT.
1. Had a business plan.
2. Came up with our capital. We had some money in retirement we could borrow against, then got financing on the equipment.
3. Found our location.
4. Outfitted our kitchen and restaurant.
5. Opened and did 12 people our first day. They were neighbors, salespeople and my girlfriend.
HTH.
__________________
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
Reply With Quote
  #18  
Old 04-24-2004, 02:33 PM
panini's Avatar
Registered User
Culinary Experience: Owner/Operator
 
Join Date: Jul 2001
Posts: 3,129
Default

tried the partnership route. 8yr friendship,church friend,kids close etc. Almost lost it all. set back about 100 g's.
If you have aready formed your partnership then your well on your way. I respectfully bow out of the thread.
Reply With Quote
  #19  
Old 04-24-2004, 05:09 PM
kuan's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
Posts: 4,053
Default

I'm sorry to hear that Rita. You have some real valuable experience.

Crepe, I was talking to a business lawyer the other day. He says his main sources of income are creating partnerships, and breaking them!

OK, if it were me? I would open a restaurant which, in the words of Peter Lynch, "any idiot can run," because some day it's going to be run by some idiot! This means everything I do would have KISS stamped in big red letters allover.

Here's something I would try. A limited service pizza place where everything is in whole dollar amounts. A slice would be $1, a Coke would be $1. I'd let them get their own drinks. A whole pizza would be $10. Of course, paper plates, paper cups, paper everything. Tables and chairs I can hose down. Quarry tile floor in seating area. I could almost run it myself!

Kuan
Reply With Quote
  #20  
Old 04-24-2004, 07:25 PM
kokopuffs's Avatar
Registered User
 
Join Date: Aug 2000
Location: This 'n that galaxy.
Posts: 1,597
Default

Gee, so could I, Kuan!
Reply With Quote
  #21  
Old 04-25-2004, 08:20 AM
kuan's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
Posts: 4,053
Default

Haha! Serious!

OK I'll sit back and collect the profits. But really, McDonald's is run by idiots, funny how they make money without killing people.

Last edited by kuan; 04-25-2004 at 08:22 AM. Reason: Don't need no reason
Reply With Quote
  #22  
Old 04-29-2004, 08:24 AM
Registered User
 
Join Date: Jul 2000
Location: Sydney Aus
Posts: 812
Default

ok, crepemaker, how sure fire an idea is it?. Not looking for a fight, im just saying that lis pendens etc between partners where i work have ended up in insolvency and voluntary administration. i am not doubting your prowess, just remember that in your hands, everyone that works for you depends on you.

What im really saying is, please, make sure you research this watertight first. Consideration of a idea is fine, but an uninformed choice can have an impact over many people, and can lead to quite an ethical dilemma.

*gets down off soap box*
__________________
"Head like a Hole, Black as your soul, I'd rather die, than give you control"
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Money vs experience adamm Professional Chefs Forum 14 02-04-2008 10:23 PM
hey i need help in finding money pasadenastudent Culinary Schools \ Culinary Students 2 01-11-2005 11:13 AM
Time is money too! Really Nice! Pairing Food and Wine 1 01-07-2003 05:16 PM
Money vs. love! marmalady Professional Catering Forum 7 09-29-2002 10:13 AM
So you want to open a restaurant? Suzanne Professional Chefs Forum 11 04-19-2002 06:28 PM


All times are GMT -7. The time now is 02:04 PM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125