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Hello everybody....I am opening a new restaurant in Vienna

post #1 of 12
Thread Starter 

Hi my name is noel,

 

I am opening a new restaurant in Vienna Austria this summer…hoping to get some ideas and advice from experienced members on this forum…  

 

The restaurant is located on the ground floor of a company and I shall be catering for about 200 business lunches daily plus in house catering for events room for up to 100 guest 2 or 3 times per week.  

 

Looking forward to exchanging some ideas and sharing experiences here….

 

thanks

post #2 of 12

Is this a fast food concept, cafeteria, sit down, take out, tablecloth???

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...

Reply

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...

Reply
post #3 of 12
Thread Starter 

Hi thank you for your reply.

 

The restaurant is fresh casual, with casual restaurant style furniture….no tablecloths but still a nice restaurant feeling….

 

All dishes and drinks are ordered by the guests at the open kitchen, you pay, receive your drinks and a number, we bring your food to your table. We also have service staff with handheld and wallets for upsell. Desserts, coffee, drinks etc.

 

At lunch between 11:30and 14:30 we have pre order system for the company’s 200 employees, so we know approximately the times of arrival and amounts of portions required.

 

In the evenings we have the same concept but with a larger ala carte menu and we cook each dish as it’s ordered….

 

regards noel

post #4 of 12

Hi,

 

are you Austrian? Or is this your first restaurant in this neck of the woods? If it's the latter, I might be able to help occasionally, since I'm based in Germany, where the food culture is very similar.

 

Good luck,

Recky

post #5 of 12
Thread Starter 

Hi Recky,

 

Thanks, good to hear from you,

 

I am from Ireland but I have lived in Vienna on and off for almost 20 years. I have worked in the trade extensively and have been involved in other gastronomy projects but this my first self-employed experience.

 

It’s would be great to exchange some ideas along the way especially from a neighbouring country with as you said has a similar food culture.

 

 

Cheers noel

post #6 of 12
Quote:
Originally Posted by noel michael View Post
 

Hi Recky,

 

Thanks, good to hear from you,

 

I am from Ireland but I have lived in Vienna on and off for almost 20 years. I have worked in the trade extensively and have been involved in other gastronomy projects but this my first self-employed experience.

 

It’s would be great to exchange some ideas along the way especially from a neighbouring country with as you said has a similar food culture.

 

 

Cheers noel


Absolutely! Keep me posted as to how things pan out.

 

Cheers,

Recky

post #7 of 12

Hey good luck. I am a Canadian living now in Salzburg Austria.  I run  sports bar that Hosts the EC Salzburg Redbulls.  We do the VIP Club for the hockey games the media and feed the Players after and before the games and after Training.  As well as all the Food for the spectators. Been a bit of a School for me picking up the traditional Austrian cuisine but enjoying the experience.  Getting me looking at Food differently.  Any questions or advise just Keep me posted..

 

The gig is similar to some of the Jobs here.  A Company or Office building having a Quality Food outlet for the employees.

Just one word of advise to start.  Keep the traditional dishes, the Austrians love their traditional Food.

post #8 of 12

What kind of help are you looking for?  

 

I have a lot of experience within the B&I space designing kitchens and being exposed to operational concerns for the operator.  Although most of my clients offer fully subsidized programs, some also do partially subsidized.

 

Some questions I have are:

 

- Are meals fully subsidized, partially subsidized, or no subsidy?

- What is the participation rate among employees?

- What type of company is this (what industry)?  What type of employees (engineers, accountants, call center, factory workers, etc)

- What is your arrangement with company?  Do you pay rent?  Do they pay for all the catering?  What does your contract specify?

- Is the "restaurant" open to the public?

- Is the space built out already?  Are you doing any remodel?  Who is responsible for making any changes?

- Do you have enough seating?  Are lunch periods staggered?  How many turns will you need to do?  Has this been verified with the employer?  This is super important if you expect

- How do you handle queueing?

- How long is each employees lunch period?  Will you be able to handle the rush in the peak half hour?

- Who determines menu? 

- For your situation, you probably want to consider offering 1-2 hot "specials" + sides.  A la minute will be quite difficult for that volume in my experience.  Don't forget special dietary menu items also. 

- Who determines pricing?

- I would advise operating a small coffee kiosk/counter with minimal pastries all day so you can serve employees throughout the workday.

- Utilize Grab n Go items where possible

post #9 of 12
Thread Starter 

Hi thanks for your help!

 

I would have a couple of quick questions please.

 

I am in the process of ordering the plates, soup bowls, cutlery etc.

 

Let’s day I start off with 150 covers for lunch between 11:30 and 14:30, what the best way to calculate how many of each item I should buy at the start.

 

A lunch cover would consist of approx.

 

Soup bowl

Side salad dish

Main course plate/pasta plate

Knife, fork, soup spoon

Coffee cup etc.

 

 

What in your experience is the best way to handle the lunch queue? Arrange to have it staggered in smaller groups or have 2 or 3 sittings?

 

Any ideas are hugely appreciated,

Cheers noel

 


Edited by noel michael - 3/15/15 at 4:39am
post #10 of 12
Thread Starter 

Hi thank you,

 

Your setup in Salzburg sounds great.

 

Thanks for the tips, yes traditional Austrian dishes are a must.  I’ll be in touch as things progress

 

Mfg Noel

 


Edited by noel michael - 3/15/15 at 4:39am
post #11 of 12

Servus Nole wie gehts?

how are Things  going. are you opening soon and are there any hang ups.

 

i see Wien won tonight looking closer to a Wien Salzburg final.  just cheking to see well...wie geht's?

post #12 of 12

An answer to you question on the Geschirr..  dont buy to Little unless you have a awesome geschirr washer to Keep up with demand.  check out the spar Cafeteria and Mehker, and go to another concept style Gasthaus for lunch and see how much they use,  think of the staffing.  Austria is different,  work 12 get paid for 14.  strong Union.  my biggest Problem is the staffing.  too many from AMS.  work hard for 2 weeks then the probation is over and the hard work is over too.  f§$%&n Union.  social government..   but as a worker myself.  yea i work 12 months and get paid 14. awesome Union i love the social government.    ok i am a hypocrite.  buying a greek vacation with my urlub Gerd.

 

Keep in touch

 

go salzbrug redbulls

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