My husband and I moved our family 3000 miles to open a restaurant with hubbies brother a year ago. We have been very blessed and fortunate that we have been well received. It is a 3 way partnership with each having skills to make it work. My husband with over 10 years of fine dining culinary experience, my brother-in-law with over 10 years experience in maintenance/handywork and myself with over 15 years experience in marketing, business and customer service. It is a demanding and tough business but also very rewarding and lucrative. Many factors need to be considered so do your homework(financing to carry you through the unexpected start up costs, permits, county requirements, demographics, etc.) If starting with family members, keep everything business as soon as you start the business-very important. Also, be sure to keep your priorities clear. For me, family first, than restaurant. The guys know and respect that. Alot of the concepts are from our perspective as a customer. What do we want and expect when we dine out? We then give it our all to our wonderful and loyal customers! Each customer is treated with respect and gratitude. Always...also, quality. We only feed our customers what we would feed our own families and our customers know and appreciate that. It has not been an easy road. You have to love what you do but it is a wonderful family business that also gives us the opportunity to teach our teenage kids the many values of life that seems to have been lost in this generation...commitment, hardwork, the value of a dollar and communication and respect for others from all walks of life...LIFE IS GOOD!
Island Girl
of CA
@
Aug 18, 2009 01:18:11 AM
Starting in " 09"
I am in Seattle area...
I am working with an investor now to open an up-scale restaurant ...Italian. 7000sq ft.
It is a risky venture this year or any year...But if you are smart...working hard and smart is the answer...lots of creative marketing on your own...don't rely on radio...get out there...get crazy with it...and relentless. It takes quality service....quality food...and customers must feel that they got the bang for the buck...If you will not take a no....then you are ready.
jan gaines
of WA
@
Jun 19, 2009 19:00:56 PM
Starting in " 09"
I am in Seattle area...
I am working with an investor now to open an up-scale restaurant ...Italian. 7000sq ft.
It is a risky venture this year or any year...But if you are smart...working hard and smart is the answer...lots of creative marketing on your own...don't rely on radio...get out there...get crazy with it...and relentless. It takes quality service....quality food...and customers must feel that they got the bang for the buck...If you will not take a no....then you are ready.
jan gaines
of WA
@
Jun 19, 2009 19:00:48 PM
fun
I have been a independent restautant owner for the past 30 years. It's a killer industry.
When things are going smooth...you will make lots of money and have fun. When things go bad, you'll lose it all..wife, house & money. I was lucky I made some money, had some fun and got out before the industry killed me. be preared to work a real 70-90 hours a week. Forget about bank support and the SBA is shy about restaurants.
Dan
of MA
@
Apr 27, 2009 06:49:57 AM
Comment for Lisa Duckett
It looks like you are off to a great start!!! Best of luck to you. Please let me know where in Arkansas your restaurant is as I would like to visit it. My parents live in Arkansas.
Lisa Hill
of TX
@
Mar 30, 2009 13:57:18 PM
Starting one...
Well, I just bought a restaurant and bar earlier this week. Funny enough, I used to work at the spot I just bought a few years earlier... I also got a great deal on it and the lease is good too. I went over all the figures and the risk involved, and I think my concept as well as my passion, will make this successful. I've been in and out of the industry for almost a decade now and am excited to do this.
Jay
of CO
@
Mar 06, 2009 14:04:50 PM
Sports Bar
Hi Garcia,
A bar, if and when well run, can turn out to be a riveting experience. Miss a thing or two and you become a target of negative talk and low sales.
You will need a fair share of people management and tolerance skills, including how to handle and digest demanding people. An experienced hands-on fast food person will need to be on-hand to ensure food orders run smoothly.
And then there is the supplies part: Your suppliers should be ready to keep your stocks adequate and balanced throughout the week, not day. Perishables such as vegetables and related foods should be given good care.
Ten years is too much time. Start in two years time and you are on your way to a happy life.
Good luck
Mutimba Mazwi
http://mutimba.blog.co.uk
Mutimba Mazwi
@
Jan 05, 2009 10:40:33 AM
Question for Lisa Duckett
Hello Lisa!
I am very intrested in starting my own sports bar within the next ten years. I am literally starting from scratch and am in the brain storming part of my business, being that you have been in the industry for 20 years now how would you recommend I get started learning about the restaurant business?
I am more than willing to perform all duties that come with running sucessful restaurant / sports bar and am open to the risk given the statistics on these types of businesses. I am 25 years old but want to start planning now, thank you in advance for your advice.
Gino Garcia
"Ontario,Ca"
Gino Garcia
of CA
@
Dec 27, 2008 00:24:58 AM
Question for Lisa Duckett
Hello Lisa!
I am very intrested in starting my own sports bar within the next ten years. I am literally starting from scratch and am in the brain storming part of my business, being that you have been in the industry for 20 years now how would you recommend I get started learning about the restaurant business?
I am more than willing to perform all duties that come with running sucessful restaurant / sports bar and am open to the risk given the statistics on these types of businesses. I am 25 years old but want to start planning now, thank you in advance for your avise.
Gino Garcia
"Ontario,Ca"
Gino Garcia
of CA
@
Dec 27, 2008 00:17:53 AM
restaurant start up
I've been in the restaurant business for 20 years, mainly as a manager. I've seen people that owned a restaurant that had no idea how hard the work is. If your not totally committed to doing every job in the restaurant it will never be profitable. If you want to sit at a desk and tell people what to do, there will be no profit for you! You need to do the dishes, plunge the toilet, get on your hands and knees and scrub the baseboard. If your to good to do that, you don't belong in this business. Your employees will abuse you, and never respect you. If you want to have the respect you gotta be able to do their job better than they can.
I plan on opening my own restaurant next year. The main reason for this is I'm tried off working for people who don't know what their doing. I will be the one restaurant out of three still open, because I know how hard this work is.
Island Girl of CA @ Aug 18, 2009 01:18:11 AM
jan gaines of WA @ Jun 19, 2009 19:00:56 PM
jan gaines of WA @ Jun 19, 2009 19:00:48 PM
Dan of MA @ Apr 27, 2009 06:49:57 AM
Lisa Hill of TX @ Mar 30, 2009 13:57:18 PM
Jay of CO @ Mar 06, 2009 14:04:50 PM
Mutimba Mazwi @ Jan 05, 2009 10:40:33 AM
Gino Garcia of CA @ Dec 27, 2008 00:24:58 AM
Gino Garcia of CA @ Dec 27, 2008 00:17:53 AM
Lisa Duckett of AR @ Nov 18, 2008 20:01:56 PM
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