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Good day from Johannesburg South Africa. I am seeking advice on how to manage a restaurant. My sister and I have found a gap in the market and we are looking to fill it by catering to families with young children. We have found the perfect venue, an old historical home, and now we just need to get our tea garden going. What can you recommend in terms of running a restaurant kitchen?

We have experience in food prep (we're good cooks and have done catering), I am a Financial Director so the finance side is sorted, and Megan recently sold her service business which she managed for 11 years. We will be hiring a chef to assist in the food prep, but we need to know about ordering, quantities, pricing and of course somooth running of orders. Also what essentials we need to stock a kitchen. There are courses on offer here but they only start next year, so we would like to start trading in the meantime. Can you offer us any tips or books that may help? Thank you