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Restaurant Incubator

post #1 of 5
Thread Starter 

Hello Everyone. I am new to the site so hopefully this message finds everyone well and is in the correct place.

 

My name is Matthew and I have always had two passions in life; Cooking and Business. I am currently a Business Student in my final year of my undergraduate degree. I have had some professionally culinary training, but have been side tracked lately with the business passion of my life. I am working on a business plan that is a Restaurant Incubator of sort. 

 

Basically the idea is that four restaurant would operate in one building. Each chef/owner would get to rent out a quadrant of the shared kitchen (to cut costs) and would receive one separated dining room. To the end consumer/diner, it would appear as if they were in any other restaurant in this great country. For monthly rent and a percentage of gross sales, eager chefs would get the chance to run their own small restaurant.

 

I myself have the goals of owning my own restaurant one day, but realize the cost and the 'less than optimistic' new venture failure rates make this difficult. This idea is just something I have been thinking about in order to give a chef some practice, proof of concept, and additional management training, as there would be a staff available with tons of industry expertise to fight the "lack of managerial experience" many chefs unfortunately don't have.

 

Anyways I just wanted to float the idea by some of you and see what you think as well as make some friendships. If you have time I've attached a brief survey as well where you can help me with some input. It shouldn't take more than 2 minutes.

 

Thank you all so much, and God Bless!

 

https://bsu.qualtrics.com/SE/?SID=SV_5aSlG8x2sdJ2zHL

post #2 of 5

Hello Matthew, and welcome.

 

I'll move your question to a general cooking forum, as it will get the attention you need for it there. We hope you'll return to the New Users Introductions forum soon and tell us a bit about yourself as a food-lover and cook. 

 

One note: while your questions relate to a commercial restaurant enterprise, you are a home cook (as I am) and must therefore consider the professional forums as "read only". However, those forums are a rich source of information, and I urge you to mine them for ideas. Using the search tool will help you find what you may be looking for. Go ahead and post your queries in the general forums.

 

Good luck in your adventure!

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 5


There is a program on TV that does this already

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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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 #4 of 5

Forgive me if I am wrong, but wouldn't designing a kitchen to accommodate 4 different restaurants be a nightmare.  They could share prep space but what service?  Wouldn't each place need it's own line or risk mass confusion?  What about cooler, freezer and dry storage space.  Are all 4 kitchens self contained or is it 1 large area, sectioned off?

post #5 of 5
How long until your food costs starts creeping up because restaurant "b" has been.using your flour all week?
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