open a restaurant

My husband and I are buying a great spot! It’s so exciting we’ve both been in the restaraunt 10+ years…Hard to believe since we’re only in our Mid 20’s but I started in the industry at 16 and he was only 12 when he started bussing tables. He is currently an Assistant Mangaer for a very well known Corporate restaraunt. The spot we’ve found is excellent, a local nostalgic spot and once we sign the papers on our place then we actually get the 2 recipes that made this place known across the state. We are adding a great Southwestern Menu and Expanding on the exsisting country menu.

Yum.

I have always wanted to do this-even though everyone I have told this to says it is the most failed enterprises and I know nothing about the business end- I just can’t let it go.

I have this dream of making cheap affordable comfort food for the college students in my community.

This is a scary one that I don’t know if I’ll ever have the courage, time, and funding to do, but I’ve always wanted to do.

after watching kitchen nightmares and witnessing all those poor people in debt, families ripped apart, I’d only open a restaurant if I could afford a total flop, i give up….. for now.

going to take years and years until I accomplish this goal.
So it will stay at the bottom of my list until I think I’m ready.

I’m already talking to my boss about becoming a manager at Tijuana Flats (not that anyone should know what that is).

It’s very exciting.

I love to cook and run a kitchen. I am a good chef and I am tired of my current job.

Im only 16 and i love to became a chef one day . Can some1 gave me some advise. Thx alot .

Those of you who know me, know that I love to cook and entertain. Lately I have been fantasizing about owning and running a simple, small restaurant that would be open for Friday and Saturday evening dinners. So many people have told me that being open only 2 nights a week wouldnt be profitable. Honestly I haven’t done the financial projections because there are so many unknowns (local rent, food costs, etc). I think what has inspired me the most has been seeing Gordon Ramsay on Ramsay’s Nightmares – a BBC show where Ramsay takes on a small restaurant and helps them overcome their weaknesses. Most of these restaurants are small – 10 tables or so – and family operated with minimal overhead. After his touch, the restaurants are pulling in $2000 per Friday/Saturday. It seems to me that $16,000USD/month would be a reasonable revenue – not as a full-time income, but as a nice supplement.

As summer fades off, caterings are not much required anymore. To continue on our quest for our restaurant, we’re taking a look at Taco Trucks. This was actually the original idea as a step before the restaurant. We have taken a look at two trucks already, and we very much liked the second one. We’ll see how this unfolds…