Restaurant Planning

[blwchef]

My wife and I have decided to take the plunge and open our own restaurant. We are in the infancy of planning and will likely be at least a year before we purchase a site. This give us ample time to prepare and get all the fine details right. Any suggestions or tips on openning a place would be appreciated.

[Fred]

All I can suggest is that the money you need to get to opening day is about half the total you will need. You will need to finance the time period between opening and the point you reach profitability. That could be a few months or a few years depending on a nearly infinite number of factors. Good luck. I wish you well. Some of the best restaurants are those in which the chef and owner are one and the same.

[KneeKnocks]

I have never known anyone sane who has invested money in a restaurant; nor anyone who remained sane afterwards. That being said, from what I've read of your posts on this forum and KF, I can't think how anyone could be better equipped, informed, and talented for opening a very classy and successful restaurant than yourself, Brandon. Best of luck!

[KneeKnocks]

I forgot to add:

You may already be familiar with this site, but I've found some very informative and knowledgable entries at these archives (http://www.foodservice.com/forums/) under the heading "Restaurant Biz Talk". Thousands of postings, and lots to ponder.....

[blwchef]

Thanks for the link. That site is great! I have lots to do but I was supprised at how much I was on the right track. I must plan for the worst though. Any one got a spare $500,000 to squander away on a young hot Seattle Chef? /ubbthreads/images/graemlins/smile.gif
Oh, my website at my cafe is updated finally with my menus.
www.macrinabakery.com (http://www.macrinabakery.com)
This is a paired down version of the food I usually do at other restaurants, much simpler.

[weldon]

Sheesh, you have to go and post you menu and tell us about it and now I'm drooling again. I"ve got to come eat again and you need to keep us posted when you get your doors open, I'll be first in line to buy dinner /ubbthreads/images/graemlins/smile.gif

[blwchef]

Oh, you've got while. We have to fnd all the funding still and the site and all the other junk. Very early stages of planning here. We are shooting for next fall and more than likely it will be spring 2007 the way restaurants work. Oh, well. Got to start some time.