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Seeking Food Service Consultation

post #1 of 7
Thread Starter 

I was going to post this in the professional chefs forum to reach a more targeted audience, but since I'm not allowed :-( 

 

I have an idea. Actually three. I want to discuss them with professionals in New York City (this isn't meant to exclude others - please contribute. Its just that the market is in NYC). Someone with experience and contacts in both concepts and restaurant management to get an idea if I am on the right track or barking up the wrong tree. I can only assume that their are food service consultants for hire, but would like to start with the generosity of this forum (where would I find these consultants anyway? Throw a dart at the internet?). I have experience in concept development, commercial branding, marketing, problem solving, and restaurant design, so my background is on the near periphery instead of a total outsider with a dream.   

 

I don't want to have the discussion of my specific ideas publicly. If it means chatting through email or telephone, great. Meeting for lunch? Better still. My treat. I will unfortunately require a non-disclosure agreement.   

 

If the concepts seem viable, then a business plan is in order and finding investors and/ or partners with the necessary/appropriate experience would come next. I have a passion for food, have some start up capital, and want to make money. I know it might sound incongruent, but finding a market and fulfilling a need can be very profitable. And risky. I know. And requires lots of hard work, but there are plenty of examples of success when finding the right niche.  I also won't want to dive in unless the probability of being successful is higher than normal. I know that's difficult to asses, but that's another reason for why I want to bounce the ideas off of someone with the right background.   

 

I know nothing about this, or how to start, but would love some feedback. It can also be feedback here in regard to how to start. This is just the first step in a process in deciding if it's is worth pursuing.

 

Maybe I just have my head in the clouds. 

 

Any comments would be greatly appreciated. Thanks in advance. . . 

post #2 of 7
Thread Starter 

Hmmm.

 

No one is touching this. . . 
 

I wonder if it's because its a dumb question or because this sort of thing just isn't done. 

 

oh well. 

post #3 of 7

I'm going out on a limb here ... most professionals in the industry don't really have time, and those that do want to be paid.

 

I've not worked in NYC but I have in Toronto for quite some time a *few* years back, recently between jobs and would be happy to bounce ideas around with you.

 

PM me and I'll send you my email.

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

 

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"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 #4 of 7

There isn't really much to go on so far so it is difficult to respond. I would be happy to offer advice and or opinions based on my experience in opening and owning restaurants if you would like.

 

I have not worked in NYC, but my career has spanned 40 years, during which time I worked at locations across the US from east to west and internationally as well. I have experience in independent restaurants, corporate restaurants, hotels, casinos, catering, fine dining, cafeterias, you name it.

 

Feel free to pm me if you want to keep your ideas and concepts under wraps so to speak.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7

I know that groups can be made on site is there anyway to make a 'private' group... obviously with Nicko or someone else as moderator to make sure nothing gets out of hand?

 

That would be cool.

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

 

Reply

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"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 #6 of 7
Thread Starter 

Blaze Pizza

 

Adapted chipotle business model to pizza.

 

I still want to continue this thread if anyone is interested.

post #7 of 7

I lived and worked in NY for years also Florida and a short stint in Europe restaurants, caterers,country clubs. own 2 restaurants and delis. Have been in this business over 50 years. I can help you with somethings.  My Email  CHEFEDB60@HOTMAIL.COM

CHEFED
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CHEFED
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