Cooking vs. Running and Owning a restaurant are two different things. Cooking is a grind and you have to pay your dues to eventually get to a comfy spot. A lot of cooks never get their and stay trapped in the kitchen for most of their careers.
Restos are more of a gamble. most people jump into it because its well nothing more than a business with food which is why I suspect that so many fail. I am sort of a foodie and just observe shit from afar but IMO what seems to make restaurants work its doing your due diligence like a mad man and seeking out a neiche to exploit. Simply saying you want to to open a neo-marghar-frnech resto in some trendy spot in EE is not enough. You have to zero in that niche and then see if you can find the right sources to maintain it.
This is why the food truck and cart trend here in North America does so well because you have kats whom have found a niche to exploit but have chopped thier overhead costs over half by not having to front a brick and mortar building while displaying the one thing they wanted to display/sell. The food.
So I guess the question is is it the food or after or the bussiniess?
You ussually tallk investors into pulling in funds but then you get into that trap where kats want you to run your shit like a business and not a food spot where you can go after top sources for food, talent, drink.
You can also go the debt route which is tough because so many people go into this bizz trying to run a resto like a shoe shop and thus banks are that open to slosh around funds for restos like that.
Once you answer that question you can look at unorthodox ways of starting things up. Maybe start a smaller stand, or if you are a boss in the kitchen persuading somebody to give you space to to your thing in a bar or small hotel or something.
Restos are more of a gamble. most people jump into it because its well nothing more than a business with food which is why I suspect that so many fail. I am sort of a foodie and just observe shit from afar but IMO what seems to make restaurants work its doing your due diligence like a mad man and seeking out a neiche to exploit. Simply saying you want to to open a neo-marghar-frnech resto in some trendy spot in EE is not enough. You have to zero in that niche and then see if you can find the right sources to maintain it.
This is why the food truck and cart trend here in North America does so well because you have kats whom have found a niche to exploit but have chopped thier overhead costs over half by not having to front a brick and mortar building while displaying the one thing they wanted to display/sell. The food.
So I guess the question is is it the food or after or the bussiniess?
You ussually tallk investors into pulling in funds but then you get into that trap where kats want you to run your shit like a business and not a food spot where you can go after top sources for food, talent, drink.
You can also go the debt route which is tough because so many people go into this bizz trying to run a resto like a shoe shop and thus banks are that open to slosh around funds for restos like that.
Once you answer that question you can look at unorthodox ways of starting things up. Maybe start a smaller stand, or if you are a boss in the kitchen persuading somebody to give you space to to your thing in a bar or small hotel or something.