ANSWERS: 3
  • You don't need a degree of any kind. Just the $$ to back you up and knowledge of the industry.
  • As FaerieWhings says, you don't have to have an actual degree to open your own restaurant. You need money, or a partnership with someone who has money. You need to be aware of the Health and Safety laws with regards to food handling. You need to find out what the laws and fees are with regards to selling liqueur, if you decide to offer that with your meals...beer and wine are, in most states I believe, one fee and then if you wish to also serve mixed drinks that would be a different license and set of fees. I would suggest that even if you plan to hire a chef or cook...YOU also know something about good cooking! It would be advisable for you to get a feel for the area in which you are considering. That is to learn what sorts of OTHER restaurants are already in existence in that area...(within about a 10 mile radius... and frankly I'd try to even see a bit beyond, just for chits and giggles. See if YOUR idea is unique...will it fill a NEED that the area is currently LACKING! I would also suggest that you go and EAT at the places that would be closest to you, without sharing your future plans AT ALL with anyone you meet there. You evaluate their prices, their decor, their service and their food...think about what is great and impressive and what is dismal and a total turn off. Next you want to think about the people who may come to eat at your place...what ages are they, what interests might these people have. What is their DISPOSABLE income? Who are the people who LIVE, WORK, PLAY OR TRAVEL THROUGH WHERE YOU WILL BE AND WHAT MIGHT THEY WANT MOST IN A NEW RESTAURANT? These are the sorts of questions you want to ask yourself before you ever spend a single dime on YOUR place. Other assorted thoughts...Do not try to serve everything under the sun...you will end up throwing out more raw foods than you will be paid to serve. More and more people are into HEALTHY eating these days because more people are becoming aware of two things: 1. we can have great tasting food that IS healthy. 2. people are become better educated about nutrition and the roles that our diets play in our health. Remember the Baby Boomers...they are middle aged now and starting to be made aware of their diets by health challenges that they are becoming burdened with, high blood pressure, and diabetics. There are a lot of baby boomers and they make up a large part of the population that has disposable income...Business that provide a service that we COULD DO at home...(such as cooking) NEED disposable income. More people are becoming MORE PICKY about the taste and quality of the foods they pay to eat out. I'm an excellent cook, no boast...there are MANY excellent cooks out there...and most of us refuse to PAY for someone to serve us sub-quality meals. On the other hand a delicious, FRESH tasting (like homemade) meal...I will joyfully pay for and try to figure out how to recreate something like it at home! Service...should be what YOU would want to receive if you were on the paying end. Accurate, personable, friendly...as if the waitress or waiter CARES that the guest has a wonderful meal in a relaxed and pleasant atmosphere. Once you've done your homework and have a feel for what SORT of restaurant SHOULD work well and offer something wonderful that's lacking in the area you want to consider...THEN you want to line up your distributors. Know who has the freshest produce, the best aged meats, assuming you are serving meat at all, breads that will make your guests drool and ask if they can buy some to take home...your beverages, sweets for afters...will you be baking them fresh or ordering them for delivery? And lastly...lead by example with your staff...do not treat your employees with a nasty attitude and expect them to be a ray of sunshine to your customers. Even if YOU personally are welcoming to people, your staff is who is going to make or break YOUR INVESTMENT of money and time. Restaurant business is HARD WORK and it is painfully easy to become stressed out and short tempered, for EVERYONE in the building...NEVER chastise an employee where customers can overhear you, or where other employees can listen in. It can cost you everything to be an ass, but it will cost you nothing to be kind, FIRM and FAIR in how you treat your employees. Remember people (both customers AND staff) who feel VALUED for what they contribute...will go out of their way to ADD to your success. Keep it fresh, (my favorite place is a family owned Mexican/South American restaurant.It is my favorite because EVERYTHING I've ever had there tastes SO fresh, so flavorful, not just spicy that I love, but as if I entered her home for a meal she has loving cooked for her family) simple, elegant or homestyle is up for grabs, but...good eats and great service will sell its self! If you have a lot of different things you'd like to offer...ROTATE your menu! (Again LESS wasted food) Some great places base tonight's dinner on what looks best at the market THIS MORNING! It's YOUR place to make shine any way that attracts and pleases your guests and YOU.
  • You don't really need a degree. You can look into small business management/entrepreneurship degree, take a couple classes in tourism and hospitality. Maybe even look at franchising (franchises usually train their owners). Another easy way would be getting a job in a restaurant and learning the business aspect from your boss, without him knowing you're planning on being his competition, lol. dave http://thebeatspot.com

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