What all is required when youo want to open up a restaurant?

[wop]

Really do you have any experience with restaurants beyond
accounting? Believe me there is so much more to it than just that.

Of course. Some of my close friends are restauranters. I've seen how the business run.
Some of them are loss making even though they are enthusiastic about it, it's just that tough. Only reason their restaurants are still up is because it's siphoning money from elsewhere to pump into it. (ala Gordon Ramsay from above)
I'm just giving the OP a reality check, no offence.

[zoobernut]

Yeah I was just pointing out that you don't need to flame other posters in this thread. We are all giving the OP a reality check.

As for my personal experience with restaurants, I grew up in restaurants. My father has owned at least 15 different restaurants ranging from a very expensive 5 star in New York to a simple coffee shop. My mom worked as a chef and a caterer. And both have been General Managers of various restaurants as well. I spent my life every day after school helping out my parents in the various establishments they were running or owned. Some of my fathers restaurants have been very successful and he sold them and they still exist today, and some of them were not so successful. Regardless of how much experience you have opening a restaurant is always a very risky investment. (Franchises being the exception.)

I think the bottom line is that the OP does not sound passionate enough about it right now and I would highly recommend to him to work in a restaurant before jumping into ownership.

[ZombieHeadshot]

Zoobernut you mention your father had restaurants from 5 stars to simple coffee shops, out of intrest who gives 5 stars? Michelin being the most sort after and 3 is the max. Just like to know which guides to look at if I ever look to work in America, I just check Michelin, and the 5 star hotel guides. Thanks.

Op, you mention about only opening on weekends and seeing how that goes, have you thought of anything you could run during the week, to bring in some extra income, In an ideal world, prehaps something you can do by yourself, to keep the overheads down, maybe some sort of childrens day, centered around food. Teach them about healthy eating, how to prepare simple dishes etc. Can forget that if you will be working.

Who will be cooking, I assume your father will from what you said earlier, will you run from bookings only, I'd imagine not, how are you going to order for that with no outlet during the week, how are you going to be full all weekend, every weekend.

Is your father a chef, not to say he is not a great cook, but cooking for vast numbers is very differant, people don't like to wait all that much. When will all the food be prepared, meats prepped. marinated and so on.

What do you do now for work, and how seven years ago, did you first start thinking of opening your own place? What sparked that passion.

Who is going to finance this operation, bank loan, family, yourself? Is opening just at weekends going to cover repayments?

If you work during the week, have you thought about asking local restaurants/hotels if you can come in to work/train for free on your own time, I did this when I left school, and it opens so many doors, that with learning alot that you otherwise wouldn't, is something in my opinon you should look into.

I would be interested to know what you have planned already, and when in your mind you would like to be open and serving food.

Wopa, you'd love our accounts clean as a kitchen from GR kitchen nightmares!

[zoobernut]

It might have been 3 stars. I don't remember, that was one of the restaurants he owned before I was born when he was still back in New York, that would have been 40 years ago I believe. I do remember that the silver ware was real silver and all the plates had gold inlaid into them.

[Cylo]

I don't own a restaurant but I do have my own business... but I can tell you this: holy fuck @ the extra amount of work. I don't know about the rest, but I just don't have enough time to finish my projects. The other day I was developing this site till like 4 am, just to have a presentation later at 10 am. Sometimes I wish I had a blue collar job <_<

I have to point out that you are complaining about not having enough time for your projects on a FFXI site forum. Maybe time management is the problem?

[Cyn]

I have to point out that you are complaining about not having enough time for your projects on a FFXI site forum. Maybe time management is the problem?

You realize that a very large chunk of the people that post in general don't actually play FFXI anymore.... right?

[Ksandra]

I have to point out that you are complaining about not having enough time for your projects on a FFXI site forum. Maybe time management is the problem?

wait wait wait...you're saying because meteora doesn't have a lot of time because he's gotta work a fuckton...he shouldn't get to relax and enjoy the time he actually has? Good logic man, very good.

[Electro]

I think the bottom line is that the OP does not sound passionate enough about it right now and I would highly recommend to him to work in a restaurant before jumping into ownership.

Ok Just wanted to state one thing, about this comment.... Who are you to judge how passionate I am about something? I'm not mad or upset in the slightest just thought I'd let you know...

Who will be cooking, I assume your father will from what you said earlier, will you run from bookings only, I'd imagine not, how are you going to order for that with no outlet during the week, how are you going to be full all weekend, every weekend.

I will be cooking, my father has taught me everything I know, has given me his recipe and I can make it the same. I grew up helping him at cook offs. The great thing with bbq is its not very expensive to begin with, it just takes time. The reason I stated the opening on weekends is because my dads closest friend started up a small bbq restaurant in the town he lives in and he only opens Saturday and Sunday. He was doing it for extra income for about 4 months. He has stayed packed every since he has opened full time. I do know that I cannot base my success off of someone else. Different things work for different people. Yet imo it might be a great thing to do to see if people do react well to the food.

Is your father a chef, not to say he is not a great cook, but cooking for vast numbers is very differant, people don't like to wait all that much. When will all the food be prepared, meats prepped. marinated and so on.

My father is not a "chef" by title. He has catered many weddings, church functions, family functions (won't count this one), gold tournaments, and many other functions around towns. Btw the bbq pit I own is not your run of the mill bbq pit. It hold 8 briskets and 120 links of sausage at a time. Also has the capability to add a rack that could hold 10 or so chickens to cook as well (if needed). (as you can see this was a custom built bbq pit)

What do you do now for work, and how seven years ago, did you first start thinking of opening your own place? What sparked that passion.

Currently I am a network administrator. I began thinking of this when my dad would do his catering. I always loved doing it and thought I would like to do it permanently. So to answer your question, I guess my dad sparked my passion as well as my great grandfathers restaurant. Although I was not fortunate to remember being there, he had a great restaurant that ran for many years successfully.

Who is going to finance this operation, bank loan, family, yourself? Is opening just at weekends going to cover repayments?

I will be funding this operating (have spoken with my dad also into both of us going in on this) and he thought he might like to get in on it to because its been something he's wanted to do a while, and now that he's retired (at the age of 44) he wants something to do. As for opening just on weekends. I will not use much electricity. I will be cooking on a real bbq pit. Fixings are normally cold. You can easily heat things up on the firebox as I have fixated a hot plate on the back for that reason. Of course at this time I do not no if it will cover my repayments. I will not know this unless I try. We have done fair type of events before and made profit without a doubt. So to answer your question the only thing I am unsure of is covering repayments.

[wop]

Seems like you already had your mind set then.

Nothing else for us to post except wishing you best of luck and prove us all wrong.

[Serif]

Yo Electro you guys ever thought about entering in Memphis in May BBQ Fest?

Shit is bananas down up here and you can get some advertising out for relatively cheap. Smallest booths start out at 5k and if you are really good can earn some more trophies!

If you are down there ever send me a PM, older sister's fiance and her brother have owned a tent there for a good while now.

[Electro]

Actually my mind was still confused. I wanted to see reactions from people who ACTUALLY own businesses and restaurants. I truly do thank those of you that sent me PM's with actual great information.

[Electro]

Yo Electro you guys ever thought about entering in Memphis in May BBQ Fest?

Shit is bananas down up here and you can get some advertising out for relatively cheap. Smallest booths start out at 5k and if you are really good can earn some more trophies!

If you are down there ever send me a PM, older sister's fiance and her brother have owned a tent there for a good while now.

Serif I went to Clinton, TN to visit some of my family. True hillbillies! LOL ...
But we went to a store there to buy a brisket and were shocked. Could not believe the prices you guys charge for a brisket. Whats funny is my dad has been wanting to do something like that for a while. It's just finding the time to leave here to go there and participate for a few days in an event like that. Only time I have off is weekends at the moment, at least for the next few months till they rework my schedule. Been having to cover some of the IT positions due to them firing a few for good reasons.

[Serif]

Serif I went to Clinton, TN to visit some of my family. True hillbillies! LOL ...
But we went to a store there to buy a brisket and were shocked. Could not believe the prices you guys charge for a brisket. Whats funny is my dad has been wanting to do something like that for a while. It's just finding the time to leave here to go there and participate for a few days in an event like that.

It is time consuming! Especially if you are competitive.

Did you drive to Clinton or get a plane right to Nashville and then drive there?

There is a really good BBQ place in my home town and if you are ever going through Memphis you have to stop at like 2-3 different locations to see how they BBQ things there.

[Electro]

We drove. Ugh 17 hour drive. (My mother hates planes). I am supposed to be going back to Clinton in October I think. Supposed to go there because my cousin is getting married or something like that.

[Serif]

We drove. Ugh 17 hour drive. (My mother hates planes). I am supposed to be going back to Clinton in October I think. Supposed to go there because my cousin is getting married or something like that.

PM me when you are about to go, I take it you go through Memphis? You will need to hit Rendezvous, Charles Vergos' Rendezvous :: World Famous Barbeque in Memphis, TN. One of the best known mass producing BBQ restaurants in the world.

There are other very nice BBQ spots in Memphis but I wouldn't feel safe telling you how to get there if you have no idea how Memphrica works. Don't want you dead!

[zoobernut]

Ok Just wanted to state one thing, about this comment.... Who are you to judge how passionate I am about something? I'm not mad or upset in the slightest just thought I'd let you know...

Multi quote fail, most of those comments were not made by me. The first however was. You ask who am I to judge? I am one of the many people on this board you asked advice from. I have a lot of experience with restaurant ownership and seeing the backside of how things are run. And I do have a very limited view of your situation, just what you posted and since you asked our opinion we must make judgments based on your first post in order to know how to give the best advice.

Based on your first post it does not sound like a good time to me to jump into ownership, I believe that you would very much benefit from working in a restaurant first in different positions including general manager. It will greatly help you in the future when you do open up your place.


That being said it sounds like you made up your mind already so best of luck to you. Come back in a year and show us that your place is still open.

[Khamsin]

Hmm, despite all the replies in this thread, no one has actually answered the title question. People have just been giving warnings and advice.

Does anyone know "what all is required when youo open up a restaurant?" i.e. which permits, licenses, documentation, paperwork, etc. Because that's what he asked, not "should I open a restaurant" or "will it be easy and profitable?"

[kuronosan]

First you need to get a business license. To do this you need to have a building design, floor plans, a detailed business plan including goals, sample menu, everything. You will also need to pull building and sign permits if you'll be advertising (definitely a building permit) and you'll need to register your business with the Health Inspector as well before you can open it. If you plan on serving alcohol you'll need a liquor license. You have to have all of these documents posted in the open before you can open your restaurant.

Also, you need to register any employees with the tax department before they'll be allowed to (legally) work. You have to file this paperwork yourself (although technically if it's family owned and you have family working there you can do it under the table as long as nobody knows... depends on how legit this is).

Last, you have to be able to display to both the building inspector and the health inspector that your business is a safe place to be in and eat in. You also have to have the fire department inspect it (since it is a restaurant) and sign off that it has enough exits and poses no fire hazards. The code varies according to area, so just pull your city's code on their website (make sure to pull county code as well, because you have to abide by both when doing this) and speak to the respective inspectors.

I don't know much about making business plans, I've just dealt with a lot of building departments.

[zoobernut]

Hmm, despite all the replies in this thread, no one has actually answered the title question. People have just been giving warnings and advice.

Does anyone know "what all is required when youo open up a restaurant?" i.e. which permits, licenses, documentation, paperwork, etc. Because that's what he asked, not "should I open a restaurant" or "will it be easy and profitable?"

I think the reason why is because the OP did not just ask "What sort of permits are required to open a restaurant." He went on to state "I am not really sure what direction I want to take with the restaurant." or something along those lines.

In order to open a restaurant you need a formal business plan, a location and a lease, all the equipment you will need which varies depending on the type of restaurant, a name, a business license, insurance which changes depending on if you have any employees or how many employees you have, a liquor license if you want to serve alcohol, and depending on the jurisdiction there are several different food service licenses that you need to obtain.

I will check and find out more specifics if I can.

[Daydreamer]

Hmm, despite all the replies in this thread, no one has actually answered the title question. People have just been giving warnings and advice.

Does anyone know "what all is required when youo open up a restaurant?" i.e. which permits, licenses, documentation, paperwork, etc. Because that's what he asked, not "should I open a restaurant" or "will it be easy and profitable?"

The link to the book in my first post is everything you could possibly want to know about licenses and everything. It even has example forms in it. Book is straight up ballan for the business end of things.

Also, if you are just going to open up a bbq place, and I don't mean this in a bad way, you are not opening a 'real' restaurant. "Service," if you can really even call it that will be much much much more relaxed since it's basically just cutting and plating. I mean all of this in a positive light toward the OP, because it will make things easier on him. You pretty much won't have to worry about special orders besides 'no slaw' or 'extra fries' and people aren't going to send stuff back because it's overcooked. And, and this is the most important part, you will probably never find yourself so far in the weeds that you can't see your way out. Hell, if you even get in the weeds at all at a bbq place you really really need to rethink the way you are doing things.