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Thread: Honestly

  1. #1
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    Honestly

    Honestly how much do you need to open your own restaurant? contemplating this seriously

  2. #2
    Senior Member chefcomesback's Avatar
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    Lot more than you planned usually. But still depends on your location , type of cuisine since you need to equip the kitchen accordingly.


    Sent from my iPhone using Tapatalk

  3. #3
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    I understand that its more than I am going to plan for hoping to get a spot where a restaurant was so I can save on equipment costs but as I found out recently that does not always work to your advantage

  4. #4
    Senior Member DeepCSweede's Avatar
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    I have already selected a property in foreclosure that comes with all the equipment, all I would need to add is a fresh coat of paint and a new grill. I have been contemplating this place for about a year. I make really good money doing what I do though, so it makes it tough to justify especially when you have to put your life savings on the line to do it. It was originally a german/european restaurant that the owners just wanted to retire and they sold out to a mexican restaurant that couldn't make it work. My plan would play on some of strengths of the original restaurant in an updated way and potentially add a brewery element to it. I have some thoughts for what I need/want to happen in the next six months and if they fall through, I am seriously considering upping my business plan to see if it is feasible and pulling the trigger.

  5. #5
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    DeepCSweede if its what you want to do and own your own restaurant go for it I say...If you don't mind me asking now what do you do now?

  6. #6
    Senior Member DeepCSweede's Avatar
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    I am a partner in a CPA firm, but last year started to discuss a CFO position with a former client that has a strong need for someone to help him grow his business. I am ready to get out of the public accounting business, so if that falls through I am seriously contemplating what I want to do next. I have done consulting work for the hospitality business so I know just enough to be dangerous unfortunately, but also am a bit risk averse with a 6 yr old and 16 month old baby to provide for.

  7. #7
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    yea quite a risk with kids to support

  8. #8
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    do you have any cooking experience sweede

  9. #9
    Senior Member NO ChoP!'s Avatar
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    We planned 80 grand to open. Another 80 first year.

    Turned into 150 grand to open, 150 first year, and 30 the second...

    That's over 100% more than the business plan.

    Good luck....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  10. #10
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    I hear ya NO Chop its not cheap that I know and there are always things that go wrong or break that are unexpected

    how was the equipment when you openened

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