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[Jack]

Before you start, there are many things to consider, both personal and professional. This is not meant to scare you away, but to alert you to all that this endeavor encompasses. While working for yourself is rewarding it is also going to take a big commitment from you and your family
On the personal side you will work long hours, work while others are playing or during holidays, and spend your life’s savings. And on the professional side you will worry about guest satisfaction, employees showing up for their shifts, making sure that your deliveries are correct, and of course pilferage. These are just a few of the problems starting your own restaurant business.
There are some questions that will be asked of you. What is H.A.C.C.P? What are controls? What are my food and labor costs? What is my profit? These are some of the things that you will need to know and we will talk about in future blogs.
However with proper planning and help from professionals, the traps and headaches of opening a restaurant can be eliminated. Consultants can help you with your menu design, training, controls; will help design your kitchen, along with getting you the correct equipment, all other aspects of your business.
In the next blogs I will talk about the 10 steps to starting a restaurant.

[carrie722]

Well, I opened a restaurant 18 months ago. At the time, I didn't realize the state of the economy nor did I realize it would require close to three times the capital that I calculated. So, not only is my house mortgaged to the hilt, but my retirement fund and 401(K) bit the dust. This restaurant was my son's passion, and as a matter of fact, he flew the state just before I was to make the purchase. I waited two months, went ahead with the purchase, and opened without him. He eventually returned to town and does a marvelous job.

So, what does all that mean? Well, once or twice I wondered if it was the earth talking to me not to make the purchase after my son left. If I knew then what I know now, would I be here in the restaurant today?

It is water under the bridge since I am a restaurant owner and restaurateur. I'm committed to this restaurant and despite the current troubling and challenging economy, I will be successful.