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post #1 of 8
Thread Starter 

Hello Fellow Cheftalkers,

 

My Name is Jaq Qzada, I am an aspiring restauranteur currently in the process of developing a start-up eatery project of my dreams. I currently in the stage of all due diligence and while seeking inspiration to get assure that my vision and idea is precise when sitting with consultants, potential angel/private equity investors, as well concept developers, etc...

 

I do not have any experience in the hospitality field and am fully aware there is a lot to learn which I am all in for.

 

Currently, I am aware that there must be strong business plan to present to potential investors but prior to i'd like to know more about getting the menu details right for the business plan, as well how to find staff such as general manager and kitchen manager? Can someone please assist and/or provide any general helpful info for starters.

 

I look forward to learning a lot from and contributing towards threads in cheftalk!!!

 

Regards,

Jaq Qzada

post #2 of 8
Welcome we are glad you joined you sound very adventurous to start up a restaurant with no experience I think you'll get a lot of good information from the people here don't be afraid to ask questions.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 8
Quote:
Originally Posted by Jaqqzada View Post
 

Hello Fellow Cheftalkers,

 

My Name is Jaq Qzada, I am an aspiring restauranteur currently in the process of developing a start-up eatery project of my dreams. I currently in the stage of all due diligence and while seeking inspiration to get assure that my vision and idea is precise when sitting with consultants, potential angel/private equity investors, as well concept developers, etc...

 

I do not have any experience in the hospitality field and am fully aware there is a lot to learn which I am all in for.

 

Currently, I am aware that there must be strong business plan to present to potential investors but prior to i'd like to know more about getting the menu details right for the business plan, as well how to find staff such as general manager and kitchen manager? Can someone please assist and/or provide any general helpful info for starters.

 

I look forward to learning a lot from and contributing towards threads in cheftalk!!!

 

Regards,

Jaq Qzada


@Jaqqzada

 

Have you tried kickstarter?... there are a lot of restaurants and bars being funded there. Just a though.

post #4 of 8
Thread Starter 

Hi Nicko,

 

Thanks for your response, Hope you guys have enjoyed your memorial day weekend.

Adventurous and entrepreneurial indeed — currently I manage talent in the entertainment and pro-sports world. I am looking forward to it in addition to consulting with some of my personal resources.

 

Oldfart, sweet name haha

I haven't thought about kick starter just yet as I am still in the process of properly getting the concept details and budgeting right — My current mission is the menu and kitchen details, I believe it would be wise to first consult with a chef regarding menu, kitchen appliances, hiring a well experienced chef, and suitable opening budget.

 

Any suggestions on how I should go about allocating the proper consultant? Anything I should look into before entering such discussion with a consultant?

 

Hope to hear from you soon - Thanks again guys!!

post #5 of 8

@Jaqqzada

 

So no ideas on what type of place you're going to put together ( Chinese, American, French, Japanese, Italian, etc. combination )?

 

Where are you thinking of doing this?

 

Probably a consultant wouldn't be a bad idea I guess.

I'm no expert on restaurants though, so don't take my advice on it...lol.

 

Good luck though !

I hope you get the restaurant going!

post #6 of 8
Thread Starter 

There is an idea, but being I am not the chef I have to consult with a chef to know how to find the right candidate for it.

The location I am aiming for is in the North New Jersey Area, which lacks a unique dining experience — A chilled atmosphere offering quality hospitality and dishes.

 

As per the cuisine I'd like to fuse latin styled seasoning with an artisan farm to table twist - creative mostly healthy premium dishes - hope that makes some sense.

post #7 of 8
Hey guys not a big deal but these forms are strictly for intros if you want to start a different discussion about getting your business off the ground please move it to a different form thanks
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #8 of 8
Hi Jaq Qzada, I am currently within the culinary business trying to help new restaurateurs develope and maintain flavorful unique cultural dishes. If you need help with your farming method of twist table cutlery, I am more than willing to lend a few ideas. I'm currently residing in Michigan within farm county, with nothing more desirable than my own garden to grow. Artisan style has depth expecially within the development timeline of Latin incorporate semi seasonal dishes. If this style is what your looking for a peak at Provence 1970 will have a taste of aquirement. I hope this is of help to you. Regards.
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