My husband and I are thinking of opening our own Italian cafe or small restaurant in an area that does not have a lot of competition, that we know of yet…
Anyone with experience here, know if there is any potential of earning an actual profit from running our own restaurant business… or is it ususally a break even business? If so, about how long would you say it takes to start earning a profit on your own restaurant?
Sergino: Cosa? Tu mangia mi ristorante!
I have opened many restaurants. Here are some things to really think about.
What kind of experience do you have?
What will your menu look like?
What do you think your food cost will be?
How will you train your staff?
Where will you hire them from?
Where is the stores location?
What if the traffic like in that area?
What will the equipment package cost?
What willl your intial inventory cost?
What level of operating captial will you need?
What vendors will you purchase your supplies from?
What will be their payment terms?
What is your marketing plan?
Will you take credit cards?
Who will process those transactions and what are the associated cost?
Where are your proforma income and expense statements?
What will be your average check?
What are you projecting as your customer count?
What type of contigency plan will you have if your average check and customer count are not met?
Who will get certified as a sanatarian so you are in compliance with health department?
Have you thought about the insurances you need? ie customer falls, get sick, store burns down?
What will you sinage package look like?
What will be the hours of operation?
What systems will you use to control labor cost?
What systems will you use to control food cost?
What will be your breakeven sales cost?
Who will fix your equipment?
Now, i have not gotten into if you can cook or train people to cook, or if you know anything about even operating a restaurant. There is a lot to think of and this is no where near complete. now you see why so many fail – people failed to plan. my advice, go work in one at every station, manage one – learn from someone who has done it, copy the good toss the bad. I hope this helps, sorry i did not spell check
February 7th, 2010 at 4:16 am
I have opened many restaurants. Here are some things to really think about.
What kind of experience do you have?
What will your menu look like?
What do you think your food cost will be?
How will you train your staff?
Where will you hire them from?
Where is the stores location?
What if the traffic like in that area?
What will the equipment package cost?
What willl your intial inventory cost?
What level of operating captial will you need?
What vendors will you purchase your supplies from?
What will be their payment terms?
What is your marketing plan?
Will you take credit cards?
Who will process those transactions and what are the associated cost?
Where are your proforma income and expense statements?
What will be your average check?
What are you projecting as your customer count?
What type of contigency plan will you have if your average check and customer count are not met?
Who will get certified as a sanatarian so you are in compliance with health department?
Have you thought about the insurances you need? ie customer falls, get sick, store burns down?
What will you sinage package look like?
What will be the hours of operation?
What systems will you use to control labor cost?
What systems will you use to control food cost?
What will be your breakeven sales cost?
Who will fix your equipment?
Now, i have not gotten into if you can cook or train people to cook, or if you know anything about even operating a restaurant. There is a lot to think of and this is no where near complete. now you see why so many fail – people failed to plan. my advice, go work in one at every station, manage one – learn from someone who has done it, copy the good toss the bad. I hope this helps, sorry i did not spell check
References :
February 7th, 2010 at 4:48 am
I would say small restaurant i am saying that because of some local restaurant in my area.
References :