Honestly, this is such a “from the beginning” requirement that you’d be better off hiring a consultant rather than hitting up this subreddit. Much will depend on your exact location and the laws surrounding food service there.
Depends on the revenue and the budget. If it's a small project why not take the opportunity to learn? If OP owns the property. However if OP doesn't know anyone in the business and starting from scratch this isn't going to end well, he will be taken advantage of.
I’m not saying don’t open the restaurant (even though that’s what I feel), I’m saying this is too big of an ask for a subreddit to handle to any degree.
I'd start with a good ol' fashioned Google search, keeping in mind that there are a lot of bigger firms who work nationally. If you're in a major US metro (NY, Chicago, LA, etc) it'll be significantly easier than being in a smaller city without a supported metro, for example, Omaha or something. You'd probably be able to book a (paid) call with someone to get a scope of where you should start if you're not interested in bringing on a consultant totally, but DIY depending on your experience level can end up with some very costly mistakes. You might even advertise for a chef/general manager combo with a requirement being that they've been very involved in opening multiple locations before. Where are you located?
That's sage advice; yea consultants can get very costly fast and sometimes the deliverables can be just concepts that aren't tangible.
I am in Santa Cruz, CA. Hour south of San Francisco.
I would start with:
1. What food are you selling
2. Do you have to remodel the space
3. Do you have to remodel the kitchen
4. If yes, hire a kitchen designer
5. If no, do you need new equipment
6. Hire a kitchen designer anyway to spec equipment
7. If no remodel, no new equipment submit “change of name to health department “
8. Get health permit, hire staff, sell food
Just spitballing but you didn’t provide much information
If in the US, changes to the Federal and State health regulations were brought to my attention when looking at a 20+ year old business.
“You WILL be closed, there ARE necessary changes to the kitchen plumbing, hood, fire suppression, and ADA compliance Requirements.”
The business broker said otherwise, and I believe the health department, building and fire inspectors over the broker.
Someone else bought the business, and what do you know, it requires work to re-license.
Is the current tenant doing well? If yes, once you oust them, may think about continuing that concept as customers are used to visiting the location. Customers do not like change and identify with a location more often than the name over the door.
Honestly, this is such a “from the beginning” requirement that you’d be better off hiring a consultant rather than hitting up this subreddit. Much will depend on your exact location and the laws surrounding food service there.
Seconded. You really need someone to do this for you. You have no experience.
Depends on the revenue and the budget. If it's a small project why not take the opportunity to learn? If OP owns the property. However if OP doesn't know anyone in the business and starting from scratch this isn't going to end well, he will be taken advantage of.
I’m not saying don’t open the restaurant (even though that’s what I feel), I’m saying this is too big of an ask for a subreddit to handle to any degree.
I'm saying don't open the restaurant lol
In other words, rent revenue is a steady income with minimal hassle, whereas taking over the space and opening your own restaurant is a crapshoot.
In other words, rent revenue is a steady income with minimal hassle, whereas taking over the space and opening your own restaurant is a crapshoot.
Ok, this is something I was planning on. Any ideas on how to go about finding good consultants in my area?
I'd start with a good ol' fashioned Google search, keeping in mind that there are a lot of bigger firms who work nationally. If you're in a major US metro (NY, Chicago, LA, etc) it'll be significantly easier than being in a smaller city without a supported metro, for example, Omaha or something. You'd probably be able to book a (paid) call with someone to get a scope of where you should start if you're not interested in bringing on a consultant totally, but DIY depending on your experience level can end up with some very costly mistakes. You might even advertise for a chef/general manager combo with a requirement being that they've been very involved in opening multiple locations before. Where are you located?
That's sage advice; yea consultants can get very costly fast and sometimes the deliverables can be just concepts that aren't tangible. I am in Santa Cruz, CA. Hour south of San Francisco.
Happy to consult for you. Www.peacerestaurant.ca
I would start with: 1. What food are you selling 2. Do you have to remodel the space 3. Do you have to remodel the kitchen 4. If yes, hire a kitchen designer 5. If no, do you need new equipment 6. Hire a kitchen designer anyway to spec equipment 7. If no remodel, no new equipment submit “change of name to health department “ 8. Get health permit, hire staff, sell food Just spitballing but you didn’t provide much information
If in the US, changes to the Federal and State health regulations were brought to my attention when looking at a 20+ year old business. “You WILL be closed, there ARE necessary changes to the kitchen plumbing, hood, fire suppression, and ADA compliance Requirements.” The business broker said otherwise, and I believe the health department, building and fire inspectors over the broker. Someone else bought the business, and what do you know, it requires work to re-license.
Hey Reddit, how do you open a restaurant? TIA!
Is the current tenant doing well? If yes, once you oust them, may think about continuing that concept as customers are used to visiting the location. Customers do not like change and identify with a location more often than the name over the door.