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Thread Number: 73035
/ Tag: Other Home Products or Autos
Do you have what it takes to open your own Restaurant? |
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Post# 964682 10/28/2017 at 12:44 (2,370 days old) by DaveAMKrayoGuy  (Oak Park, MI) |
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Who here is a good enough cook that you've been told "You need to open a restaurant"?
I have gotten told that, myself, but I don't know how well I can keep up with the usual stress, and strife & demand of what would be my own business & having to cook for a lot of people... But witness the Sliders (& Fries--Soup, as well) of AMKrayoCastle: -- Dave | ||
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Post# 964688 , Reply# 1 10/28/2017 at 13:42 (2,370 days old) by ozzie908 (Lincoln UK) |
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Been there done that  | ||
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Post# 964690 , Reply# 2 10/28/2017 at 13:45 (2,370 days old) by joeekaitis (Rialto, California, USA) |
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My homemade meatballs . . .  | ||
| Post# 964693 , Reply# 3 10/28/2017 at 14:16 (2,370 days old) by MrAlex (London, UK) | ||
I made this for dinner, mashed potatoes with cream, butter, chives, pepper and tiny bit salt, meatballs according to my mother’s old recipe, pork and beef mince (guarantees it’ll never be dry) sauce is made from the frying pan with some cream and spices while I finished off the meatballs in the oven. Lingonberry jam on the table of course, like a good swede lol
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Post# 964708 , Reply# 4 10/28/2017 at 15:15 (2,370 days old) by Frigilux (The Minnesota Prairie) |
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Reality Check: Innumerable people possess the culinary skills to open a restaurant. That isn't what kills 50% of them by the second year. The real challenges involve finding the right location, maintaining clientele over a long period of time, and finding the correct food/labor cost to profit ratio.
And yes, you're talking to someone to tried and ultimately lost the battle. | ||
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Post# 964713 , Reply# 5 10/28/2017 at 15:32 (2,370 days old) by RevvinKevin (Tinseltown - Shakey Town - La-La Land) |
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Post# 964717 , Reply# 7 10/28/2017 at 16:10 (2,370 days old) by petek (Ontari ari ari O ) |
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Post# 964718 , Reply# 8 10/28/2017 at 16:55 (2,370 days old) by ea56 (Cotati, Calif.) |
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Everyone that can cook thinks they can run a restaurant, but as others have pointed out, it takes a whole lot more than being a good cook to be a successful restaurant owner. My very first job was working as a busboy at a resort restaurant. I also helped out in the kitchen. Restaurant work is very hard physically and can also be very mentally stressful too. Just keeping the employees under control can be a challenge. There is no harder work than being the owner of any business, but most especially the owner of a restaurant.
You need to be sure that the food is top notch, the employees are courteous, efficient and trustworthy. You have bills for rent, utilities, insurance, food, advertising and payroll to meet. And all it takes is one unfortunate incident where someone claims to have gotten ill from food they ate at your restautant, whether it’s true or not and you can be facing ruin. Many people retire, and then invest their life savings in their dream of owning a restaurant only to find themselves bankrupt in a year or less. I’m a pretty good cook and baker. I’m well known for making great pies. My husband used to always be after me to open a pie shop. I say hell to the NO! It would take the pleasure right out of pie making for me. And I’m so particular, that I know no one that I would hire could ever please me with their performance, so I’d be working round the clock. No thanks, I’ll pass, And that being said, my rant is over, but I must say that Alex, you Swedish Meatballs look delicious. You have plated the meal with simple perfection. As I’m sure you already know, we eat with our eyes too. And even if the food is excellent, a poor presentation can bring it down to an “F” rating. You must make the people in your life that you cook for very happy. Eddie | ||
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Post# 964723 , Reply# 9 10/28/2017 at 17:45 (2,370 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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So, Are We Really Commercial-Grade?!
Yes, I know--I tend to be in a hurry, the fries are made by an heirloom french fry cutter--so I had to put those ones w/ this meal back in the pan & do it right... Patience and taking your time sometimes aren't my strengths--that and this is where I do need a deep-fryer (other than I would want it to be dishwasher safe (after i get rid of the grease) & I would need some pointers on how to clean)... -- Dave | ||
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Post# 964725 , Reply# 10 10/28/2017 at 17:58 (2,370 days old) by DaveAMKrayoGuy (Oak Park, MI) |
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"Dave's Best!"
Here is one of my better meals--and this time (although a lot of grease splattering everywhere--and put a lid on the pan where it really got excessive & the food needed more time to cook) turned out right:
-- Dave | ||
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Post# 964740 , Reply# 12 10/28/2017 at 20:53 (2,370 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine) |
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| Post# 964752 , Reply# 13 10/28/2017 at 21:56 (2,370 days old) by norgeway (mocksville n c ) | ||
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Having worked for a good friend Years ago in his restaurant, Its a LOT more than cooking, cooking fror a crowd is easy, its bookwork, taxes, payroll, upkeep food cost etc that are hard! | ||
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