How hard is it to open your own restaurant?

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>>8237628

>>8237628
Somewhere in the area of 60-90% of all new restaurants fail

It takes a lot

But, there's millions of stories of passionate know-nothings pulling it off

You just gotta have good location, good food, and the willpower to work 7 days a week for a good chunk of years

>>8237628
It's pretty hard. I've seen things that are pretty hard and this was one of them.

>>8237633
What about those smaller restaurants? Like hole in the wall places with seating for maybe 10 people inside?

>>8237628

It's pretty hard. I've seen things that are pretty hard and this was one of them.

>>8237637
especially those
you need a lot of capital just to keep it open for a year
smaller places are more likely to fail simply because they don't have the benefit of being in well known places or able to accommodate a bunch of people in various ways

You should start out with a food truck, it's cheaper and way easier to float

I don't think Arby's franchises are very expensive. You might want to try Arby's. God I'm thinking Arby's right now.

>>8237637
Agree with >>8237648
Try something with lower overhead, like a food truck or a catering company

From there you can build a following and expand the business into a restaurant proper

Once you have a clientele it's a matter of generating capital.

>>8237650
Chic-Fil-A is the least expensive franchise to open. Even you or I could bust one out. The drawback is hearty. 50% of the profit goes back to the company.

>>8237648
I don't understand. How do you need a lot of capital to keep a smaller restaurant open compared to a larger one??

>>8237662
Less people are inclined to go to a smaller restaurant. They're usually hole-in-the-wall places that get passed up for a bigger place that may or may not be right next door.

A bigger restaurant usually has its own building, and is easier to park in or see from a main street. A small restaurant may be hidden in a long row of other small businesses, so you might only know it's there on the off chance you need to visit one of those other smaller businesses.

A lot of thought needs to go in to a restaurant and it's location. It's not just a matter of "good food" and "atmosphere".
The difference between success and failure may be something as small as what information is available about your restaurant on the internet.

If I'm googling places to eat near me, and your restaurant doesn't have a menu online, or god forbid a website at all, I may be inclined to go somewhere else.

>>8237662
And there you have the first obstacle of opening a restaurant - complete ignorance.

As the others have said...

"It's pretty hard. I've seen things that are pretty hard and this was one of them."

>>8237628
Do you enjoy owning a giant money sink? If you do, own a restaurant my friend.

>>8237671
Okay. I understand and accept I'm completely ignorant about it. I just want to ask questions so I can know more about it.

That's why I asked a specific question related to
>It's pretty hard. I've seen things that are pretty hard and this was one of them.
and what an Anon said about income.

>>8237670
Thanks. It put the smaller restaurant in perspective, I didn't think about that.

So far I learned the difficulties of specifically a small location and how they fly under the radar, in addition to how people may feel compelled to go to a bigger place with more services. A strong online presence, an easy and clean website with an accesible menu is key.

Could you go into detail about the more services?

>>8237683
I'm not sure what you mean, but let me give you a brief stint of what it took for me to open a restaurant. Give me a sec to type it out.

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>>8237692
Good looking out Anon.

>>8237692
>raised 8 thousand dollars
>found a place in rural San Diego that closed down
>luckily all cooking appliances and decor were still there, so I saved money
>rented it from owner for 600 a month, even though he wanted 1000
>month to month, instead of a lease
>this proved to be a problem down the road
>my 8000 dollar nest egg quickly depleted when it came to buying the food, permits, repairs, advertisement (which consisted of bulletin board postings at the only store in miles and a website, as well as a woman to run the website and ads)
> next, I hired a mixture of family, friends, and friends of family
>the hardest thing I ever had to do was fire all of them except 2
>my aunt, who is an excellent cook, and my wife, who let's me touch her boobies despite being a lousy cook and a slow, shitty waitress
>she was delegated to cleanup
>never mix friendship and business
>tried a lot of gimmicks to get people in the door
>people came for the gimmicks, but didn't buy much food
>working part time in construction and landscaping
>my paycheck has to go to paying rent on restaurant as well as my own rent, food for both places, and skyrocketing utilities
>contemplate suicide every hour on the hour
>didn't see a real profit for 6 months
>I got real fucking lucky
>slowly turn the place around and become a nice spot for both the elderly and young folks
>owner notices and starts raising the rent ever couple of months
>refuse to pay eventually, telling him that either I walk and he loses out on an income altogether, or we set up a lease
>finally get a lease
>slowly quit my construction job
>life gets a little easier
>2 years later
>someone starting construction on a restaurant half a mile away
>in a rural town
>That's practically next door
>contemplate murder/ suicide

>>8237711
That wasn't a very promising read.

Do you think opening up in a too rural town was a mistake?

What kind of food do you serve? What's the pricing like?

>>8237718
Opening up in a rural town was probably the only way I was able to afford it at all.

I started off by wanting to make a seafood place, until I realized I'd be the only restaurant nearby for some people, and that it'd be more profitable to make normal, country food

Steaks, burgers, onion rings, basic breakfast items, soups, fried chicken, etc etc.

I made a point to have a lot of cheap items and appetizers for folks who were on a budget. Sometimes, I would lose a little bit of money to appease a potential customer.

>>8237718
You need to pay rent. You need to pay the electric bill. You need to pay for supplies. You need to pay for a ton of shit including mortgage and insurance. Where does that money come from? Your sales..And when you're trying to gain a customer base, you want to offer good food for cheap. But how do you do that and keep the doors open?

That's the back door fucking you take.

The #1 mistake inexperienced people make after putting down the initial investment to open the place is immediately trying to be frugal and get into the black. To get restaurant set for long term success, you need to be prepared to keep sinking money into it for at least a year, usually. The required investment is way higher than the already prohibitive upfront cost.

>>8237727
Did you ever consider a more "on the go" approach? Like a deli with food that you could take out or eat in?

Kind of like a food truck but seating. Like how chipotle does it's thing.

>>8237628
Yes but profit margins are so thin and you need to work yourself so hard that it is literally never worth it, ever.

There is no situation in modern america where opening a small business is a good idea.

Let me also add that when I say location is key, that doesn't mean it has to be a GOOD location. You just have to know what your chosen location would benefit from.

Being in a bigger town allows for more options, whereas I was in a rural town, I had to focus on appealing just about everyone one way or another. You can't open up a sushi place, as a population of 1500 people might not have enough sushi - lovers to sustain your restaurant, and even if every one of those people like sushi, not enough would eat it every day.

>>8237737
Yeah, but I couldnt find a food truck in my price range. Most were being sold cash only, and I don't even know if you can finance a food truck. I was looking for a space to rent, and possibly buy the appliances as needed. I got real lucky that the rural restaurant had everything in it.

If given the chsnce, I would love to have a food truck. But then again, I'd have to find a place to park it, possible competition, or succumbing to driving to different construction sites.

>>8237748
>>8237740
>>8237738
Okay. Maybe I'm asking the wrong questions.

How do I open a successful food related business that is not a food truck? A cafe that serves hot food? A cafeteria type deal that serves hot food? A small fast food type of deal with easy to make but great recipes?

It would have to be unique enough but simple and probably ethnic?

>>8237792
Depends on your definition of successful
If it's not falling apart, be intelligent about your location and type of food. Something where there's high demand and nothing to fill that gap.

If it's making enough money that your life isn't a living hell, you don't.

>>8237792
Franchise. Save your pennies. Be willing to lose a ton of cash if you fail.

It'll be hard to do once you've succeeded in your franchise while enjoying the fruit. A nice house. A good looking wife. Kids in a private school. Who wants to risk that?

>>8237804
>>8237819
How do people run successful restaurants? How do you make a restaurant profitable? There are restaurants that manage to do this and I assume not every restaurant is broke or in debt.

>a simple menu
>a small menu
>easy to expedite items
>food prep everyday for complicated items, like pre making sauces
>fresh ingredients
>unique taste, not stuff people can make any given night at home

>>8237832
Spoiler: they're just barely scraping by.
Food service is not a profitable industry. There are too many people for whom it's their "dream" to open something like that and it drives the profit margins razor thin. The only places that actually make any significant money are chains/franchises which can drive their costs down through various methods and pay for advertising to drive traffic into their store.

Welcome to capitalism.

wasnt there a webm

>>8237711
>someone starting construction on a restaurant half a mile away
>in a rural town
>That's practically next door
>contemplate murder/ suicide

As you've just pointed out; they're more likely to go out of business before you do. It's a war of attrition and you have the advantage.

>>8237838
I don't believe that. I live in Ny and while I understand there are many restaurants in debt/scraping by, there are way to restaurants that appear to be doing very well. Maybe because I only eat at good restaurants?

>>8237853
>appear to be
Is the key part there.
Just because they're not rundown and are putting effort into making themselves look acceptable doesn't mean they're suddenly rolling in money.

>>8237853
You are so naïve.

I'm no longer interested in educating you. Go be a douche somewhere else.

>>8237860
So economically what is a successful restaurant? What kind of profit do they have to turn and at what point does it become profitable? If all this is true then why are there even reataurants still open?

>>8237856
I am naive but I'm not being a douche. Learn the definition of the word, then realize you're being a douche.

>>8237874
Okay, calling you a douche was uncalled for but you have to face the fact that you are so ill informed that it becomes frustrating to those who know better. We are trying to advise you and you are being rejective.

>>8237844
help me findthe answer

Not hard but not easy, the doors are starting to ice up a bit

>>8237850
Yeah, but I admit to not thinking rationally in a lot of cases. Every little thing feels like a threat. I remember my old boss at a restaurant I worked at. He asked if I knew what was happening to the tops for the plastic ketchup bottles. (We would save the ketchup bottles and wash the tops and containers, and then refill them from larger tubs)
When I told him no, I hadn't seen them, he said "maybe someone's been throwing them out. I swear to christ I'll fucking shoot them."

It just amazed me how angry someone can get over something so trivial, but later on, I kind of understood it.

After being stressed out for a long period, I was worried that things started going so well. You know how when things are going a little too good, you just know something bad is bound to happen to knock you down?

That construction felt like that. Of course, it ended up flopping and is sitting empty right now, but at the same time, there's a tinge of guilt there. Someone else possibly had the same dream and goals that I had, and they failed.

I had put everything I had into my place. If I had failed, I know I would have hit rock bottom.

>>8237711
For 8k you could have had a race car, gj

>>8237874
Different poster, but you do come off as a naive, idiot douche. Came off really pretentious when you said "only eat at good restaurants"

A lot of these questions can be answered with your own research using Google.

>>8237886
TRU

>>8237874
A place is successful when they consistently turn a profit. But once they turn a profit, most restaurants will find a way to maximize or increase that profit.

That being said, it takes a long time in most cases. You need to have a safety net to pay the bills while you get your restaurant situated. This is where most places fail. They can't get the customer base they need in time, and they run out of money to continue operstions.

I ca the give you the super secret success menu to opening a successful restaurant. If that secret was available, everyone would have a restaurant. It's all about trial and error, location, and money.

And knowledge.
And luck.
And hard work.

Really though, it's not worth it. Unless you really love the business, it's not worth it. Like other anons said, you're better off going into a franchise.

>The fact that restaurants fail at an alarmingly high rate, as 90 to 95 percent in the first year, is actually wrong. According to recent studies done by Professor Dr. HG Parsa 59% of hospitality facilities fail in the period of 3 years.

>>8237914
Why would someone open a restaurant if they are not profitable/a money sink/difficult to run/and a poor way to generate any sort of income or stability?

>>8238071
Lifestyle business.

>>8238071
You get to eat free food.

>>8238071
Everyone thinks 'but I'll make it work'

Past head chefs who can cook and think they have the place locked down think they can run a business - most can't. They'd make good GM but not owners.

>>8237628
Don't do it op if you have never work in the industry a few years first and know all the "tricks"

>>8238136
Why would they make good GMs but not owners? Wouldn't they just need to be GMs and happen to own it to be successful.

>>8237893
>I had put everything I had into my place. If I had failed, I know I would have hit rock bottom.
So, does that mean you're still soldiering on?

>>8237628

Somebody post it

>>8239361
roast it

>>8237628
Arby's thread?

>>8238071
See below
>>8238136 Everyone thinks 'but I'll make it work'

>>8239346
Yes sir.

>>8237637
good luck paying off the loans for the kitchen equipment with such a small place.

>>8237628
Very.

>>8240071
How much is kitchen equipment anyway? Stove, fryer, fridge- what else do you need?

>>8240837
you can't compare your home equipment to industrial stuff. proper kitchen equipment costs thousands of dollars per item

>>8238986
an actual owner of a business will see the cost in EVERYTHING, very stingey, jew anyone out of stuff. In a way, not realise restaurants have to spend to make.
A chef would make good GM as the big overheads are above him, he has a menu budget and in tight times during service can pull through with the food. But most can't deal with banks/lenders, utilities and advertising.

They're always seperate.

From what I've seen as an Eurofag, location counts a lot. Usually the places that stay in business are kebabs, sandwich places, anything on the go as long as you offer greasy cheap stuff. The initial investment is low since you don't need as much appliances.
There's also this place selling expensive burgers, but they're top tier and they drown their fries in cheddar, which is uncommon but greatly appreciated here.
As someone who orders takeout more than they should, I'd advise you to find what sells best in your area, make it better than the others, and be a bro to your customers.

>>8240858
Can't you buy it cheap off other restaurants that failed?

>>8237893
Anxiety sucks anon. I'm glad you're doing well with your dream.

>>8237628
Is that Hope "Roastie" Solo?

>>8240858
Why can't you use home equipment instead of "industrial stuff"?

Start a succesful McDonalds franchise first.

You can think me with a few hundred thousand dollars, the income of 1 year of a successful good franchise.

Turn the handle

>>8241361
Yeah man, .....god, her vagina is so disgusting!

>>8241289
you can probably get used equipment, but that's still not gonna be exactly cheap since even used, that stuff is still high quality and has its worth
>>8241391
your home equipment is not made to handle 10+ hours of work per day nor the quantities you'll be handling in a restaurant, so it will break faster than you could replace it

>>8237628
Restaurants are close to being the biggest money pits imaginable.

It's ridiculous.

>>8241426
Close to being 4chan then?

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>>8241505
Not when it's managed by somebody who has the slightest idea of what he's doing

>>8240079
Nice job, faggot.

>>8241519
Moot always said it was a money pit. Idk how he found money.

>>8241551
moot is a jew, he can find money anywhere

>>8237655
i'm sure any sandwich franchise like subway is cheaper

My dad has a restaurant that's profitable and above board (they don't cook the books like literally every other place in town, and they pay a living wage), but it took him about 200k before it started returning, him and his wife work from 10am to 1am six days a week with half of their "day off" spent cleaning, I do all the marketing and print work, and they only actually hire extra waitstaff on Fridays and Saturdays. They love it and it's going well but fuck it's hard work.

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>>8237628
It's not opening that's the issue, it's keeping it running that's the problem.

The restaurant industry is heavily impacted by shit outside the control of the restaurant itself, but they've still got to pay the bills regardless.

Economy goes to shit and people stop eating out as often? Tough shit, the bills are due.

Demographics change in your area reducing your client base? Tough shit, the bills are due.

Price of fuel increases driving the cost of everything else up? Tough shit, the bills are due.

The local county / city council increase your taxes? Tough shit, the bills are due.

Hurricane / blizzard / tornado / flood / fire shut your place down for a week or two? Tough shit, the bills are due.

When you're trying to run a business based on a small profit margin, as is done in the restaurant indudstry, even the most minor increase of expenses can have pretty detrimental consequences. This is why the failure rate is so high in the restaurant industry.

It's really easy. The hard part is keeping it open.

Very hard. It's best to find some chump who wants to do the business shit and thinks it's a good way to make money, and chef for him. Don't put too much of your own money up.

>>8237832
Here are the only ways I've come across to become an owner

>Make lot's of money in some other business and invest it

>Be a successful restaurant manager or chef and get a line of credit

>Inherit the business

Banks will not invest in some passionate foodie.

Someone post it

>>8241660
>>Demographics change in your area reducing your client base? Tough shit, the bills are due.

This is basically one of the things that brought my family's business down. They struggled for 2 years with a place in a good location but stubborn elderly people, finally a bunch of workers noticed our place and started to flood in on a daily base and we could manage the place without a loss.

When the workers finished what they were working on, they all left and my family had to shut the place down.

>>8241391
We use a fairly typical 40L deep fat fryer
The oil is changed and the machine is cleaned once a week
If you were to take your 2L Frydaddy into a working kitchen it would need changed and cleaned 20 times a week, while not being able to sustain a constant temperature nor fry the same amount of stuff


This example holds for almost all products, "industrial grade" is more expensive, but its not a scam

>>8237628
I own/operate a restaurant right now. Opening one is fairly easy, keeping it open is the difficult part. It's long stressful hours. If you want to be successful you need to be hands on all the time. In this industry it's very difficult to find help you can trust and rely on.
We keep it simple and only buy fresh ingredients of the absolute highest quality we can get our hands on. It can be very costly to do this but it insures our return business. That's where the hands on part comes in to make sure your staff isn't fucking up your ingredients. Whether you sell cheap bottom barrel shit or the absolute best, you have to make sure every step of the way they aren't fucking up your shit. Don't be disappointed when people don't care as much about the business as you do since you are the owner. People can and will be proud of where they work but they will never love it like you will. This was honestly a hard hurdle for myself to get over. I have great employees and they make us a lot of money so we treat them well and compensate them accordingly. For a family owned non corporate restaurant we do well and when we have a good month or months we always bonus out our star employees. Happy employees will equal return customers. Don't cheap out and serve shit you can get anywhere. Set yourself apart. Keep it simple and delicious. It will be hard but as living proof you can be profitable. We're going on four years open and we have never cut corners or taken the easy way. As business has increased we have expanded in staff and the necessary tools to make it good. Good luck anon

>>8241551
By living in his Mom's basement for many years. Seriously.

>>8240065
Good for you anon, keep at it

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>>8242160
Sounds great

>>8242098
it

>>8242327
It works if you're dedicated to being married to your business

>>8242606
How big is your restaurant? How many people does it seat? What are your overhead costs all together?

it's real easy to open one

>>8237628
read kitchen confidential if you want to be not retarded. it wont explain everything, but any chucklefuck who thinks "I want to start a restaurant" out of the blue should read and understand that book before doing so.

>>8242777
Reading kitchen confidential is not even a fraction of enough preparation to understand what goes into owning and operating a restaurant.

It IS a good book but you might as well be telling him to watch every episode of Chopped to understand how to work as a line cook.

>>8242832
I've been watching a lot of Kitchen Nightmares so I think I know what are the basics.

Small, simple menu.
Fresh Ingredients.
Prepared to order, nothing precooked to serve.
Food that is flavorful and seasoned.
Serve something people can't easily make at home without knowledge. 3

>>8237628

This is semi related but does anyone here know how difficult it is to open a cafe? Is it easier than a restaurant? I live in a major Canadian city and really all I would like to do is have a small hole in the wall type of place that serves good coffee, tea, few other drinks, baguette/panini sandwiches, and a few pastries. Nothing fancy or elaborate. Since I am a depressed, alcoholic failure who spends most of his 4chan time in al/ck/ threads, the 100k dad gave me for med school is probably not going to be used for med school because I won't get in. Advice is appreciated.

>>8237628
Just opening one is easy, opening one that will be successful is hard.

>>8237628

>open your own restaurant

not too hard

>keep your restaurant open/afloat for five years

pretty fucking hard

>make a substantial profit from your restaurant

literally impossible

>work kitchen manager at an "up-scale" bar
>some sucker comes in and offers you "head-chef" at a restaurant he wants to open
>gives you full menu control
It's that easy. Just do what I did: start as a dishwasher and work your way up to kitchen manager and wait for some rube to throw money at you.

>Opening a restaurant

Fuck, not even once. Not ever.

>>8237683
>I didn't think about that

You are utterly unprepared to open a restaurant of any size.

>>8237893
This is American capitalism we're talking about here. You're not supposed to feel guilty, you're supposed to jerk off to the knowledge that someone else failed in their dreams.

>>8241410
You would still impregnate her.

I honestly couldn't think of a worse industry to be in. The pressure of giving 100% every day of the week, the bills, staff bill. Man it would stress me the fuck out.

>>8237628
Its hard. But keeping it going...even harder.

>>8243380
Easy: calculate how many cups of coffee and sandwich you have to sell everyfuckingday to pay your rents,staff, food, electricity, living cost, etc...

>>8243685
You make a way more profit on coffee (2$ a cup and 0.05$ food cost) but you need a loooooooot more customers...

Spend your life savings to open up a cafe in flyoverland that gets like one customer a day so you can't afford to keep the place heated or air conditioned and you can only use one shitty light and you have to stop eating because you can't afford it and the only customer you get in day after day is some stinking drunk flyover on permanent SSD who only ever orders coffee and Jews you on the free refills and all day every day he comes in and tells you about how he rapes his daughters asshole in the trailer, well, he started with pigs but then moved to his daughter and he has rotten green teeth and this stupid shitkicker laugh and day in and day out he is the ONLY FUCKING CUSTOMER and it's always the same story "I gave lil Crystal another baby again" and you can't stand the guy, you can't stand his odor or his nasty face or the shitty diarrhea stains on his pants or his "Make America Great Again" hat and he never gives you any real money or orders any real food, just that buck-fifty for coffee every day and about eight refills, but your open so you have to wait on the guy until one day you can't take it anymore you just snap, your so sick of hearing him talk about his daughter's fourteenth grandbabby he just gave her and how they all eat and sleep and fuck and shit and piss in the trailer so you start to realize your in hell, this is hell, it has to be, you died and went to hell and this motherfucker is the devil tormenting you so you take the coffee pot and you beat his face in, just collapse the fucker right in, boil his nasty face all bloody with the searing coffee and then when he goes to the floor screaming you just go around that counter and put that rolling pin upside his head until he stops all moving and shouting. Just beat him 'til he goes quiet. Then you go to prison with a smile on your face so you can relax because fuck the restaurant business

>>8237628
>open
Anyone can do it.
>keep it from closing
14 to 20 hours a day unless it's one of those limited hour places
enough money to last a few years
not being a retard

>>8243757
>>8243469
>>8243419
>>8243416

Do you have schizophrenia or some sort of personality disorder?

>>8243757
Yo dude chill. go have a cigarette or something man.

>>8243757
wow.. best description of the business till now

>>8243757
>cant stand his "Make America Great Again" hat

kill yourself

>>8243757
You truly are an idiot. Fuckin faggot

opening one is about as easy as anal sex.

keeping one open is about as easy as continuing to have anal sex the entire time you are in business.

>>8237628
i'm currently on the starting staff for a new restaurant. it is a lot of work and takes a lot of time and planning. luckily the business i am with has a big support system in that it is branching off of a local community of restaurants (but is still its own ultimately). i think we expect to be in a lot of debt for at least a few years.

>>8244344
Awwwww yeah

>>8243810
Alt right boy detected. Back to your containment board.

Cater first and minimize overhead by using your own house and as much equipment you can spare.

>>8243810

Fuck off alt right faggot

>>8245050
mods already deleted the other once... its a blue bord sfw here dumbass

>>8245229
How dies catering work on a smaller scale?

Pick good location.

Reduce start up costs by picking a food vendor and being loyal (GFS, USF, Sysco) and take advantage of what they have to offer your business.

Sysco does free menus and table tents. Start up samples, good credit terms.

>>8237711
murder the landlord

>>8241587
nope, its a flat 5k to open a chick-fil-a because corporate fronts all the costs of finding a location, construction, etc. and then rents the whole thing to you for a percentage of sales. Its incredibly accessible compared to other franchises, but obviously costs more in the long run. BUT then again, they essentially take all the risk.

>>8242606
And that's the thing. There are no breaks from running a restaurant. The only business that might be more perpetually demanding is a dairy, because the cows have to be milked, no matter what.

>>8245229
I figured catering would need to be in a 'commercial' kitchen with health inspectors/building codes met.

Ok if you're cooking to make a little extra on the side but it'll catch up to you if you make it your main gig.

>>8243881
Wow you showed him. Maybe when you're in 9th grade next year you can met him in the parking lot and FUCK HIM UP!

>>8246196
lmao you're so mad! Did little Hannah leave you for a hung-dick eighth grader? LMAO

>>8237738
>There is no situation in modern america where opening a small business is a good idea.

HURRRRRRRRR

>>8243810
this

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>>8246750
You could use some Chewy Fruity Lemonheads you butt struttin turkey!

>>8243881
Buttfrustrated flyover detected.

>>8247814
lol you trumpkins are going to be so buttblasted when Cheetoh Hitler loses.

>>8249205

You too could use some Chewy Fruity Lemonheads you butt struttin turkey!