or Connect
ChefTalk.com › ChefTalk Cooking Forums › General Discussions › New User Introductions › New Restaurant Start-Up
New Posts  All Forums:Forum Nav:

New Restaurant Start-Up

post #1 of 6
Thread Starter 

Hello everyone,

I own a Public House (Bar) in Herefordshire UK and am in the early stages of converting to a Steakhouse/Grill Restaurant.

I have not advertised for a Chef yet but decided to join Chef Talk to try and pick up any ideas and advice from other Restaurateurs and Chefs. I am looking at charcoal ovens, char-grills and hot food holding cupboards if any of you have suggestions.  

post #2 of 6

Hey John, welcome to CT!

IME a lot of variables, available kitchen & dining space, volume, size of the menu etc.

Personally would recommend contacting your local kitchen equipment supplier, tell them your thoughts, wishes vs needs and get their feed back re layout etc. Should offer this service for free. Also ask if they have quality used and, or refurbished equipment (with a warranty btw!)

Obviously you can then price comps on line and negotiate a fair price with knowledge. I lean toward a used equipment purveyor as they are less likely to "push" a specific brand and also have experience with various brands and can speak to usefulness, maintenance and longevity.

 

Best of luck on your new venture.

 

EDG 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #3 of 6

Thank you for introducing yourself, John. Good luck with your venture. 

 

As EDG has mentioned and you can verify with a quick tour yourself, we have a lot to offer the professional chef and restaurateur here at Chef Talk: conversation and exchange with others in the business; ideas from those who've been at it for many years; insights from people who work in other aspects of the culinary world- even other physical parts of the world/globe. Finally, you can hear from members who are the customer base and who have a useful and totally different and perspective (IMHO :)).

 

Finally, besides the extensive and lively forums, don't miss the wonderful cooking articles, cookbook and equipment reviews, photo galleries, and other resources here. We've been "in business" nearly 14 years, so using the search tool is an efficient way of navigating the full range of offerings here.

 

We hope you'll enjoy being part of the community and share your experiences as well.

Best regards,

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #4 of 6
Thread Starter 

Thanks EDG,

Have taken that on-board,

Cheers John

post #5 of 6
Thread Starter 

Thank you Mezzaluna,

It,s good to know there are people out there willing to give advise.

Cheers John.

post #6 of 6

Very welcome John, keep us informed on your progress pictures please!

 

In  my "other" life I maintain an office presence in London, might just stop by for a pint!

 

 

 

Cheers,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: New User Introductions
ChefTalk.com › ChefTalk Cooking Forums › General Discussions › New User Introductions › New Restaurant Start-Up