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!!!