The Restaurant Community » Forums » Restaurant Business

I'm a chef & kitchen manager. I can't give advise from the money angle - but I can from a people angle. Unless you and your partner are the hands-on chefs & kitchen manager, be sure to hire people that believe in your concept, your product and your vision. A kitchen manager needs to be very organized and detail oriented- your cooks or chefs need to be professional in appearance and have a great passion for what they do. This attitude will transfer to your customers. People eat with their eyes first - the cafe/restaurant needs to look inviting, the people need to look clean and professional and the food presentation needs to be "spot on". When customers are given a feast for the eyes, ears, nose and mouth - then you're cooking on all 6 - and they'll come back and bring their friends with them. Bon Apetit!

I had no restaurant experience. I hired someone to set up the kitchen.
Ask for more money than you need, The first year your spending, spending, spending.
Make sure everything that leaves the kitchen you would serve to your mom.
Plan on no vacations for at least 2 years.

[Justin G]

I understand this is going to be a long process and their are so many details we absolutely have to do right. I appreciate all the advise coming from people with experience, I will keep getting answers to my questions and do my homework! Thx

[Rockman]

Justin...so you are ready to take the dive in the Icy Cold Waters of the restaurant biz? I admire you. I have done this crazy biz for 30 years and I will say...it is a challenge! But, I probably enjoy it more today than ever. Why? I work for myself ( no more partners or Corporate ) and I still vastly enjoy pleasing the guest. Plus, my concept Rocks! Please check out my place Rock Fish Grill when you have the time and feel free to contact me directly with any questions. I hate seeing failures in our business for what ever reason.

I'll keep my advice to one thing as you have already received some other good advice. Do yourself a big favor. Find someone that has done the openings of a new concept, has grown a concept ( not only in number of units - but in SALES ) and has succeeded. In other words... a "Consultant". That person needs to be someone you can relate to, communicate with and have confidence in their opinion. He/She will be the best investment you can make to succeed in the long run. I know what you are thinking...but, even I with all my experience ( damn I feel old! ) went out and got input from other Chefs & Business people I knew before developing & rolling out Rock Fish Grill. It was good to see another opinion so that I could make the best decision and succeed...which I have now for 5 years!

Good Luck and send me a link to your progress etc. I would love to know.

Lou Romano
Owner / Chef
Rock Fish Grill
Miami

[Justin G]

Hello Lou,

I checked out your website and it looks great, the food looks different and delicious! I am developing the menu right now and that's taking time, want to make sure it appeals to people. I am also in the middle of writing my official business plan, that takes time as well. So just busy with all the details I need to find answers to, thanks for you advise and I will keep you posted!

Justin

[Justin G]

Hey Lou,
I am trying to find cost estimates of products, would you recommend contacting vendors to answer these questions? Thanks