I cook, but my wife is the passionate one about food. And after many years in another profession, she is sick of that and wants to do what she loves (so the money will follow). The question du jour is: Which is the best route to go, a restaurant (buy the building, lease it, buy equipment, lease it, what?) or do something less capital intensive, such as catering? At the moment, she's very strongly leaning toward buying a building. I'm not so sure about the thin ice of an unproven business with an unproven owner taking on that much load. I'm a bit biased, yes, but she is a great cook (but with limited restaurant experience), and good contacts in the industry, who have been eager to help her think through the minefield. We're doing all the appropriate front-end planning, but a little voice inside says, Maybe she should think about a catering business instead of buying and trying to run a restaurant (when what she REALLY loves is cooking). Wisdom from the experienced? Thanks, in advance.
post #1 of 13
11/22/04 at 10:43am