Thank You! Excellent homework you have assigned, it will be taken very seriously , and is greatly appreciated. I would like to respond to some of your concerns, though it will take me a bit of time to respond to some of your post, since I need to go do the research, and intend to do so.
Social Vibe.....you are correct, very perceptive. We do wish to create a social atmosphere for people to relax and enjoy the view. It is in a high foot traffic area, as well as a lot of boating activity, public beach,popular boardwalk running past the location, a lot of social activity going on all around it. We wish to create a fun friendly atmosphere where people will like to gather to grab a bite and a drink or two,. enjoy the sunshine or the sunset... I believe it is an excellent location to generate revenue, and also fills a need not currently being met in the area..
I believe people on vacation, on a boat, at the beach will very much enjoy grilled food, it keeps our kitchen cost down significantly, and I believe a good burger on the grill is an excellent option while hanging out in that location. Because of the central location, I also believe the smell of the grill will certainly help to attract people. The majority of people are tourists, summer cottage rentals, etc.....I am not sure about you......but a day on the beach, the boat, or a brisk walk on the boardwalk usually increases my desire for some food and a drink! If I can see it and smell it...... I certainly want it! If I can eat it in a setting that allows me to view the beach and boats, PERFECT! I do not see the grill as a problem at all, much the opposite actually.
I do understand foodservice is full of challenges, I do understand the concept of the smallest details, making the largest difference. I am not a total stranger to the business, as I have worked in more than one, starting at age 14 as a dishwasher. I eventually graduated to server, banquet manager, and finally dining room manager That was many years ago. My experience however is front house. I did increase sales sifgnificantly with some training and upselling techniques I put in place for the staff. I am confident in my abilities in that area. I have a great working relationship with a master chef I have worked with over the years. I hope to hire him in a consultive role to help with kitchen design, and menu, as well as help with kitchen staff.
I do NOT have many of the basic financials I need at this time... I do not yet have a menu, do not know average ticket, though I can tell you I am trying to design a menu that will fit the location, and be simple. I do not want to employ a master chef. I will use local product , fresh caught salmon and whitefish is readily available, a local organic farm raises beef, I also have a local connection for fresh vegetables and herbs. I wish to stick to the K.I.S.S plan as I mentioned in an earlier post. I also wish to offer some healthy choices, as well as a few vegetarian options. Nothing complex, hope to do some nice small plates, and try to design a menu that removes the possibility for error as much as possible. A menu I could put out if I had to do so. Not fine dining..... maybe aspire to that at some point, for now, fresh local ingredients, with a lot of eye appeal, and tasteful, easy to get out. Maybe upscale bar food would best describe it, heavy on the fish and some seafood.
Where they are eating now?...... a pizza joint, and a couple of small diners, where everything is fried.... and very disappointing, with untrained servers, and unpleasant atmosphere. They are not located on the water. There are two fine dining establishments in the area, though a bit of a drive and not located on or near the water. I believe they would eat my food because it will be fresh, it will have great eye appeal,and it will be served in a great atmosphere, by a professional server. At this point I do not know what the seating capacity would be, we are currently negotiating the purchase of the property. I am finding it difficult to project what my start up cost would be.....this is a start from scratch property that needs to be converted... and I struggle with where to start.....
I did very much appreciate your reminder of not being so in love with the idea...that I operate on an emotional level , instead of an intelectual business thought process. I must admit, I felt a twinge of guilt..... To be honest.... I am pretty in love with the idea, and feel passionate about the location and possibilities. I intend to go spend some time on doing exactly what you suggested. My partner is a numbers guy.....has owned a small successful business for many years...he helps keep things on track if I get to caught up with emotional thoughts. I do know this is not easy, this is not all unicorns and rainbows. It is more like blood, sweat and tears. it is a short term plan.., create it, work hard, make mistakes and learn form them, hopefully not large costly mkistakes, and then....SELL IT! Honestly.....if I did not have some emotional, passion to do this, I doubt I could be very good at it....
Thank You Again!
because even contemplating something on this order raises questions
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