And when i say bakery i mean boulangerie.
I'm a french boulanger, iv been to ny love the city, now i would like to open some sort of baguette, croissant and pain au chocolat delivery in manhattan, some sort of luxury service with quality product and real french baguette that dosent taste like what you guys call bread.
every american i'v ever met told me how our bread is good and how impossible it is to fine good bread in america, manhatan regourp lot of rich and educated people who know what a baguette is and hat's what i'm looking for.
iv looked up and it seems in that fiels exept some restaurant the market seems kind of open.
I thing of starting very modest with just a local where i would make the bread and deliver in the morning between 7 and 10 am, i if can get to more than 50 fidel client in let's say 3 month i'm good.
i wanted to know about the tax in america for entrepreneur ? in france it's a fucking joke, basicaly you give more than half of what you earn, creating a company is like suicide.
can you guys tell me what you think and some tips or book to consult on the subject ?
oh yeah the famous recession, well let's say i wait 2 years then it's gonna be something else and in the end you never do anything, there is always a reason not to do something.
and nyc wont fall dude, it's not like i said i'd go to LA or some other cursed land
You're better off opening up in a startup town such as Austin TX, SF Bay area, Chicago. They're more receptive to trendy/foreign stores, most residents are wealthy, and the operation costs are way lower than NYC.
Also keep in mind the ingredients are very different in North America from Europe so even when buying the highest quality flour, you'll have a different taste. Importing flour is probably not going to be worth it too, especially since imported food products have usually been sitting for a long time.
To answer your actual question: You won't have an issue surviving with US's business tax rates. You won't be rich unless you open multiple locations, but you'll have a comfortable living as long as your product is as good as you are hyping it up to be.
kek ok i consider myself warned
SF and austin seems like really good idea indeed i also considered portland.
and yeah floor is gonna be an issue, what most bakery use are some sort of industrial made floor that make all the bread taste the same and are full of chemical, i dont want that, i will have to research and find a recipe that works, good baguette is easy to make you just need good floor and a proper oven.
thanks for your advice dude very helpfull !
yea i would prefer living in an important central town, just personnal taste.
Don't be stupid and try to open in Manhattan. You can do very well in Queens or Brooklyn. Look up Jean-Claude Perennou, he's done very well here.
Las Vegas!... Henderson to be exact. Lots of net worth moving in building custom houses and the restaurant scene is on the move however there is no great bread there. A Boulangerie there would kill it!
Portland would actually be great for this. The costs are low as fuck for a city of its size and prestige. There is no sales tax and the pearl district is full of hipsters that would pay 3x for the perfect loaf of bread.
If you're gonna try NYC, definitely start in Brooklyn or Queens like this guy said.
Business in NYC is cut-throat. If you start to become successful, others will try to take you down.
I worked for a French bakery in NYC. They had a bakery where they made all their product and three bakery/ cafe retail locations. They also delivered in bulk to hoteps and stuff. They had excellent products but were not super profitable (at least the cafes weren't ).
top of my head (from reading the blog of someone who opened a coffee shop that failed in manhatten) , storefront is gonna be like 20k a month (I know youre asking about taxes but heres what I know)
So you need to clear almost 700 bucks a day (after taxes) just to pay rent