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So, What's It Really Like To Own A Restaurant?
We'll start off by making a few very important observations so you get a feel for what it takes to be successful (actually make money) in this business.
First is Experience - not simply the kind of experience of "owning something"; but actual working experience in a restaurant.
Many [url=http://www.teatrodeoro.com/hollisterde.php]hollister[/url] will say what does it matter, I could own a gas station and never have pumped a gallon of gas before, and I say your kind of right, however, although there are similarities like paying bills, employees etc. there are many differences in the "actual" day to day business operations.
A huge difference!
I say experience first because; most first time restaurant owners do not realize what's it actually like "behind the scenes" in a restaurant.....on a Friday night when you have a 30 minute wait at the front door and your one of your better cooks and a waitress called in sick for the night......a side note.....on the positive side with your heart rate up so high...... and always being on your feet..... you don't have to worry about gaining weight......so back to that night......just that one night alone can make your life a living hell depending on what type of "service" you [url=http://www.davidhabchy.com]barbour outlet[/url] offer in your restaurant....... now imagine you will most likely have this same scenario many more times in your restaurant ownership career.
Owning a restaurant is a double edge sword.
It's exciting to the point that every day is a new challenge...it has great people when you can find them....who are worth their weight in gold.....sometimes.....employees you can trust in this business are hard to come by so when you do keep them....we'll write more about that later....
The picture I want to paint here is so that you will see both sides of the business with no punches held back...I will tell you like it is in reality........the good and bad as we go...
You'll see it's a stark [url=http://www.achbanker.com/home.php]hollister[/url] difference from the guy behind the desk in the gas station waiting for somebody [url=http://www.teatrodeoro.com/barbour.php]barbour jackets[/url] to pump gas and buy some beer.
I have built several restaurants from scratch from an idea on a napkin at a bar. I can say with confidence that the potential restaurant owner usually see's him or herself sitting at the private table in the back of their restaurant entertaining guests and ordering friends drinks at the bar....generally being the loving "owner" of this nice restaurant.
This scenario could be true if you have unlimited funds or you know exactly what goes on at every turn in your restaurant.
Owning [url=http://www.tagverts.com/wellensteyn.php]wellensteyn[/url] a restaurant is understanding what the dishwasher is doing at 10:45PM while he is taking out the [url=http://www.mansmanifesto.fr]doudoune moncler pas cher[/url] trash; its understanding why the cook you hired is as slow as molasses during the day but at the first table being sat.... he springs to life; and many more intricacies that one must understand otherwise you'll [url=http://www.rtnagel.com/airjordan.php‎]air jordan[/url] GET RIPPED OFF TO NO END.
Second is Time- it takes a lot of time, especially for the first 6 month. Open to close every day. Yes this is reality, I once did open to close in a HOTEL which is [url=http://www.bankonco.com/hollister.php]hollister france[/url] breakfast, lunch, and dinner 7 days a week plus banquets on top of that for almost 2 years straight. The payoff was wonderful but none the less.....time must be given to your baby because it is a haven for losing money.
As a matter of fact this is true.....there are more ways to lose money in the restaurant business than there are to make it, so you better know what they are....we'll go into more detail later.
Third is Cash - because unless [url=http://www.tagverts.com/wellensteyn.php]wellensteyn outlet[/url] this is your 4th restaurant you will pay cash for everything for the [url=http://www.1855sacramento.com/moncler.php]moncler outlet[/url] first 3 months, and many items you will pay cash for 2 years (mostly hard liquor).
Restaurant Business
Remember the restaurant business has a very high failure rate....and the purveyors that you would use of groceries, meats, soaps etc know this...every one of them has been burned by some restaurant going out of business in the middle of the night and sticking them with the last 30 days of invoices....
That cash will go to food cost; labor cost; taxes, liquor cost; general overhead etc......Also remember your overhead is bigger in a restaurant than most businesses.
Plan on it being big and you'll do better.....for example I use many visuals when designing a restaurant for someone and this exact one I had to use because the client thought for some reason the electric bill would only be a little higher than their home because they were going to use propane gas to cook on......
OK, think about all the refrigerators it takes to keep a restaurant running. The average operation will have 2 walk-in coolers, 3 reach-ins as their called in the kitchen, and 2 in the servers area and 3 in the bar if you have a bar and then there is the small compressors that run just to keep the ice makers making and the soda lines flowing and cool etc....
So bottom line when you add them all up your monthly electric bill alone could be $7,000.00 per month depending on the type of operation you choose.
Wow that's a lot.....but yes its reality and some operations could go many times that with their electric bills.
You will be required to place a bond or large deposit down to get the electric service turned on. This could be as high as 3 times your average electric bill. And no you can't bs the electric company into thinking you will only use so much electricity....again...they have been there and done that before....
Also as far as overhead and cash remember you will pay much higher insurance and workers comp rates for servers and kitchen personal especially if this is your first restaurant; insurance companies hate all those slips and falls and cut fingers in the kitchen..
So bottom line cash is king for any type of new restaurateur. However much you truly believe you need......add 30% because 99.999 percent of the time you will use it.
Fourth is good common sense, the ability to turn on a dime and communicate with several "diverse" people all at the same time - at some point as the owner of a restaurant you will have this exact same scenario; on many occasions we had to deal with an issue with the dish machine during the rush hours, and in between fixing it and talking to the chef about why he didn't order enough Salmon..... and then just as you walk out of the 100 degree kitchen a customer who thinks he is gods' gift to the world is in your face for some unknown reason and all within 3 minutes.
This [url=http://www.teatrodeoro.com/hollisterde.php]hollister deutschland[/url] is only the start..........
Yes this is reality in the restaurant business.
So with that said and if you think you get the picture of a day in the restaurant business.... you haven't even scratched the surface. Below are a few important secretes to know...many of which we'll cover soon....
-Deliveries; loosing pounds and in turn money - what to look for
-Cutting your own steaks vs buying portion control
-Who does what and who could do what if you tweaked the [url=http://www.vivid-host.com/barbour.htm]www.vivid-host.com/barbour.htm[/url] operation a little
-Why does every employee have personal problems - welcome to the revolving door
-Can you do more to save money - you bet you can - how much time you have?
So what type of restaurant do you want to own?