I am Wanting to Start a Restaurant. Any Advice?

Question

My Filipina mother is a fantastic cook! She is always receiving accolades of how tasty her dishes are. I have eaten her food for all of my 37 years of life, and have never tired, nor will ever tire of her cooking.

I would like to start a restaurant (a small and modest one) that features her cooking. She still needs some coaxing to warm up to the idea.

Anyways. Anyone have any advice on how to start one?

Things like:

~ How do we trial run the concept? Seeing if people in our area would be interested in a particular ethnic food.

~ What are the general start-up costs involved in opening a small restaurant? And, if that amount of capital is not readily available, how to go about raising it?

~ What are basic principles in ensuring a restaurant does not fail? What are guidelines or the "Dos and Dont's" generally applied?

~ Are there differences of menued and buffet restaurants? In terms of operating costs and codes?

~ What kinds of licenses and certifications are involved?

And, are the licenses/certificates different with menued and buffet styled restaurants.

~ What is all involved in obtaining a liquor license?

~ Is it common for a small business start-up to court investors for the initial costs?

Thanks in advance for any info.

Edit:

I know it is tempting to discourage people from opening a restaurant. I also realize that most people think that there is no better cook than their own mother.

(although in my situation, people often concede that the food she makes is the best they have had, and they do not say this merely as an obligatory compliment, and opening a restaurant has been suggested by other people on more than one occasion)

Another encouraging factor is that there are many small restaurants in our area (mainly Mexican) that thrive. They are not wealthy, extravagant restaurants by any means, but they survive on a more than meager daily earnings.

We happen to live in a city (San Antonio) that is well known for the population's love of food. So, although I am not looking to become a Billionaire in this endeavor, I believe it is possible to make a comfortable living at it while sharing the wonderful skill my mother possesses.

By the way, most successful businesses started as a small pipe dream...

Answer 1

Some states have a Business Start-Up Kit from their Department of Commerce. Just tell them what type of business you'd like to start and they send you a packet of start-up information...taxes, licensing, sample business plan etc. You still have to put in alot of work but it's a great start.

I started that way in Ohio. A few years ago, I opened a Blues bar/restaurant with my Mom so she could bless everyone with the world's best Gumbo. The business failed because I just didn't have enough money to ride out the lean times. I just got out of debt but I don't regret the experience. Nothing beats a failure but a try. Just learn all that you can and take a business start-up course from your local SBA office or community college. And set aside money for a good accountant and never dip into that fund.

Answer 2

I can't answer most of that but I can tell you that a restraunt is one of the riskiest things you can invest your money in. Pricing is crucial, I could never get that right. I'd say you're looking at a min of 10000 in startup cost plus the place where you are going to put the restraunt, you will most certainly need a loan, and if you don't have anything to secure it with you're in trouble. For the place you will have to sign a long term lease, and then if your business fails you'll still be paying for the place. I would deffinately recommend a menu restraunt for your type of food, and typically more out there food struggles more than traditional restraunts, it depends on your area. You would want to look back and see if anyone attempted to open any sort of ethnic restraunt within the last decade within your county or even state. The venue and type of restraunt all depend on your area, generally if you are opening something exotic you will want it to be very fancy and higher class, which incorporates even more financial risk.

Answer 3

Be very careful. Most restaurants fail within the first six months due to trying to introduce a different cuisine to an area that may not like it.
Check with County Clerk to see what permits are required in your state. Check with your Stae Alcoholic Beverage Commission,and State Attorney General for application for Certificate of Occupancy.
Check with Small Business Bureau

Answer 4

Near where we live we have a restaurant/bar that is child friendly it has a McDonald's type play area and a gaming area (it's like four or five PlayStation's set up with just one game on each Console) also a air hockey table. It's the only place that when we go out for a great meal (No macca's yay)that the parents want to leave b4 the kids.

Answer 5

If you find the answers to your questions easily, (try the website for the small business bureau) then give me a call! I need a job and I would LOVE to be a bartender!

Answer 6

Hi,
Thats really a good idea to start a restaurant. Hope you might have come accross, please go thru the below link which tells you about the necessary steps you need to take to start a restaurant,

http://rgfindia.com/rgf2/text/med06.htm

and also plz let me know your initial findings you have done to start.

Answer 7

all mothers are good cooks, but that does not qualify you or her to operate a restaurant, sorry, good luck

Answer 8

you best bet is to first meet with the HEALTH department of your state