What resturant should I open?

Question

I want something that is going to be inexpensive and very popular for ppl to enjoy! I would love to hear some ideas.

Answer 1

There are two kinds of restaurants in the SF Bay Area that, if they make good food, seem to do very well; chinese fast food and burritos. Neither one requires a significant investment to get started. The really, really good ones almost always seem to be in the worst locations. Plus, you don't have to get a franchise (unless you want a chain).

The key is making good food. Get the best recipes and good quality ingredients. Too often restaurants will cut back on food quality to save money. Big mistake! The mexican and chinese places do the opposite, get a cheap store and make good food. When the business takes off, then they upgrade - if ever!

Answer 2

Associations may be a good avenue to explore. These organizations will address many of the thoughts, questions and concerns you'll inevitably have as well as many you haven't anticipated yet. See the source box for some relevant links.

Research, research, research – this cannot be stressed enough. Read as much as you can about the industry. Here are some book titles that are relevant:

* Restaurants That Work: Case Studies of the Best in the Industry by Martin E. Dorf
* Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study by Sharon Fullen
* Upstart Guide Owning & Managing a Restaurant by Roy S. Alonzo
* The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation by Douglas Robert Brown

There are plenty of free informational resources out there. Check the source box for links to articles.

Hope that helps! I wish you much success & happiness in all your ventures!

Answer 3

You want huge enjoy within the industry additionally in your schooling/coaching. That's the primary aspect of the biz plan the banker appears at, and for those who have no idea what you're doing, your mortgage program results in the trash. Bankers don't manage wannabes, most effective experts. So did you move to culinary institute and coach as a chef? Have you reached a function with a restaurant wherein you do the costing? Or did you move to lodge/eating place leadership tuition, equivalent to Cornell University? And what eating places have you ever controlled? If you've this schooling & enjoy, you recognize what to do. Without this knowledge, you don't have any risk of being positive. It is an excessively rough industry, or even being a well chef with a following or being an skilled supervisor is not any warranty that you'll be able to be a number of the very, only a few who be successful.

Answer 4

If you have to ask your not ready to open a restaurant. 1 in 3 fail in the first year. Take a good look around and see what else in your area that is doing good, and make sure the area is not over saturated.