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. . .