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Opening a small take out restaruant any suggestions?

post #1 of 8
6/13/12 at 1:54pm
Thread Starter 

I am 51 yrs old and I've been retired for the last 7yrs and tired of staying home. I've

always cooked as a hobby. I catered my own wedding reception and a guest wanted to know who I used,because she needed a good cater for her business. this gave me the idea to try my hand at a small take out and suggestions?

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post #2 of 8
6/13/12 at 9:52pm

Save your money........or take it to Vegas and put it all on black.

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post #3 of 8
6/15/12 at 5:45pm

aw comeon.......grill lady figure out how to do what you love and not sink more than play money into it.

cooking with all your senses.....
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post #4 of 8
6/15/12 at 7:00pm

If you can get your hands on some OPM, go for it, otherwise, enjoy life and continue to cook for recreation.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 8
6/15/12 at 11:29pm

If that's what you want to do, I think that's great.  Bunch of Nay Sayers out here.  What is to stop you from renting a kitchen at a local church or community hall?   They have all the health inspections done and permits.  If you have some chaffing dishes, bain maries, cutting boards, serving spoons and what ever you can rent from the church or even rental shops.  Just do it, make sure you don't have enough or too much food at the end of your catering event.  This board might be able to help out on things like that.

Have fun,

Ken

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post #6 of 8
6/16/12 at 3:12am

PLEASE TRY WORKING IN A PLACE FIRST. SEE IF YOU LIKE IT  There is much   more involved then just cooking.. That is  the easy part. . Cleaning toilets, washing pots and dishes, sweeping and mopping,cleaning  tables, taking out big garbage cans, and most of  all dealing with the public 'are the un show biz type things you will have to do. I commend you at your age ,but I am 7o a lot older then you and have been there.. Invest wisely

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #7 of 8
6/16/12 at 11:00pm

what are you asking?

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #8 of 8
6/25/12 at 12:06pm

No reason why you can't start a small business, doing something that you enjoy.  Embrace social media - getting your weekly menu, or whatever it's going to be out there.

Take on the clients you want, and have the capacity and ability to do.

It doesn't sound like you're talking about going full-fledged into the catering business.  Otherwise, I'd be with Chefbuba...saving your money and putting it all on black.

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