I am  single, young professional and with my exposures on business I can rate myself on the 3 level when the rating is 1 to 5 for experience. Now now, I wanted to gather some figures on whether I should go on and make a move for food business or have to eye another prospective project. I am passionate eating but havent got the cracks on cooking. I work for certain food chains before as a management trainee. Now I am working in a trading company... tell me your idea... I am most willing to listen.
208260
If you're looking to make your first venture into the business world as an owner, I suggest one of two things:\n\n1) Forget the food business, it's the most complicated industry out there. In no other industry are you expected to be a warehouse and a manufacturer, with parts that are perishable, be a retailer, run a delivery business, and sell service also.\n\n2) If you insist on the food business, especially with no experience, find a very, very well structured franchise to buy into. Forget the cost, it's a drop in the bucket when you weigh out the chances of success or failure compared to trying to build a concept from scratch.\n\nThe risks of getting involved in the food business are evidenced by the failure rate of restaurants. These failure rates don't even take into account all the country club, college and university food services that lose money every year and have to be subsidized by other departments. There are unsubstantiated rumors about the food industry that place failure rates as high as 90% in the first year. Though that is a gross exageration, the failure rate in the restaurant world is high, just ask your banker, accountant or lawyer. They deal with it every day. There's a reason restaurant loans are among the toughest to get approved for. According to a report in Restaurant Startup & Growth magazine, based on information gathered from the National Restaurant Association, it's estimated that around 57% of restaurants don't live past the five year mark. Of these, the main casualties are independent restaurants. While 7 of 10 independent restaurants will likely fail, 7 of 10 franchise restaurants will survive. As there are many, many people out there that don't realize the value that real structure will bring to their restaurant, and increase their chances of survival, the greater number of independent restaurants opening compared to franchise restaurants pushes the total restaurant failure rate to 57%.\n\nMost other businesses contain elements of only one or two different industries. With a simpler business, it is much easier to focus on marketing and growth than with a restaurant. Inside a restaurant, most your day is filled with operational procedures, and you CAN NOT work ON a business if you are working IN the business 60 hours or more a week.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nwww.bodellconsulting.com
21393
Starting a new food product is a GREAT idea.\n\nFirst place to start is your state or local SCORE chapter.\nThis is top-notch business advice totally unbiased and free of charge from retired business excecutives.\n\nNext you might consider attending food product trade shows nearby to see what the competition is doing and to talk to prospective partners. See the link below for food expos.\n\nIt is also a good idea to read the trade press for prepared food products. Your local library will probably have an online database which contains articles from food related magazines and journals. Ask your local librarian for help.\n\nDon't worry too much about using a trademarked brand product in your offering. There are two ways to deal with this. First use the free linkedin website to see if you can make a contact in the company you are targeting. Or use your traditional network to reach someone there. You can also search the internet for the product or brand manager and cold call them with a co-branding proposal. In some cases they will license to you at NO COST because you are giving them free publicity. Try it, you'll be surprised!
31400
im almost 30, looking more like 24. I have never been in a gym, hospital (not even dentist at this age), nor im an active sportsman. I avoid all frozed foods, fast food places, pizzas, and sandwiches. Im into soups, more liquid meals, and plenty of vegetables and fruits. Avoid fried food, boil and steam more.. I eat everything but prefer to prepare at home and avoid restaurant foods. You will never get the same taste if you eat out and cook home the same meal. Why? as a former chef i could tell you there is so many little gimmicks that chefs make to prolong life of food, and be ready to easily furnish an order when a customer walks in. Easy to them, not so real to us.
212732
When I found myself in that position, I chose to leave the position and search on my own.  It made sense for me because I found the environment to be very unpleasant, and I had sufficient savings to fund myself during the search.  In reference to "Katie's" comments above, hiring managers like that aren't looking for motivated, independent and confident people, they are looking for people who will come into a company and do as they are told.  You probably don't want to work for such people anyway.
55988
As with anyone post your resume.  I am 54 and considering entering the job market again.  I personally don't think it's feasable right now.  Monster.com is an excellent place to check hot jobs.  Good luck and may God Bless.
5220
I was in the same dilema once. I too wanted to be a chef - but my parents were against it. I went on to become a chartered accountant. But really even now I dont feel satisfied with my job. I still have the urge to throw away all this and become a chef. My dear, if you are really interested in any particular career - go for it - there is nothing like a bad career. It all depends on your interest for any particular career. The pay depends on your expertise - check this out http://www.alis.gov.ab.ca/occinfo/Content/RequestAction.asp?aspAction=GetHTMLProfile&format=html&OCCPRO_ID=71002102 You can either go for some boring job and repent for the rest of your life or chose what u like - but make sure you make your parents proud one day!
415789
What a great idea.. \nWhere were you for the client dinner party last week,\nwe had 10 business men from Japan in town to host\nand I had one hell of a time accomodating their tastes.\n\nReally, with enough publicity I think you would be a HIT.\nI would use you and I'm sure you would be very busy for\nthe holidays, everyone hates to cook on the holidays.\nPlus the selling point is that you clean before and after.\n\nGood luck to you..
249413
Dang dude, im not even gonna read all that. Do your own homework or you will end up working at a fast food restaurant your whole life. And for those of you who work at a fast food place, its ok, as long as you are not over 30 and still running the grill.
369101
Well, at the restraunt I work at, we talk first with the manager. Then if that doesn't work we talk with the owners. If all else fails, start job hunting. You shouldn't have to put up with bullsh*t.
213695
The pay scale will vary, I'm sure... but consider what the options are:\n\nIndependent bakeries can't offer you much long-term opportunity, nor will upscale independent restaurants.  Opportunities for talented people connected to a larger corporation are one of the better bets.  Consider:\n\n- after a certain period, you can probably transfer around in the corporation\n- also, if you find baking (something you probably enjoy) to become a drag when you do it every day for work, there is opportunity to change careers without changing companies and going through the job search process again.\n- larger corporations with more resources are more likely to offer better benefit packages (money that you don't have to spend out of your own pocket)\n- and if you like to travel, the discounts that you'll get on affiliated hotels or other travel incentives will be very attractive (more money that you won't have to spend out of your own pocket)\n\nSit down for a while, brainstorm the opportunities, and make some comparisons.  The hospitality industry is very strong where I live.  I often recommend it to my students and have considered it myself.\n\nBest wishes.
426336
i would like to work to make my own money. my mom always told me you was relay on a man. and the cooking part--- i love food and i love to cook so that's no a problem. the cleaning part --- i would like to have someone clean for me.. i think that's where the money comes in.. with out a job you cant paid the maid.. but it would be nice to have a lot of money and just chill back..
257994
Restaurant management, a lot of todays chef's are investing in restaurants, or you could look into working for a cruise line for a change of scenery. Menu planning for schools or other institutions.  Take you knowledge on the road and speak at events such as nra expos., start a catering service
116287
what sells you in fast food is CUSTOMER SERVICE. Lead by example. Also, be completely honest in all interviews. Don't give they answer they "want" to hear. Give the answer you feel is correct, whether or not it goes against the grain.
258598
I love it! But it's not for everyone. In order to become a high level chef, you have to work for a lot of assholes. People who become Chef's are usually very bossy and perfectionists! I chose to go to work for myself, so that I wouldn't have to put up with all of the attitude. At the end of the day, it is an extremely rewarding, creative profession and I wouldn't change it for the world.
551350
Hey. Man yof my friends do/have at some stage worked at McDonalds. They all liked it pretty much, but they didnt like how their shifts were so different every week. The pay and conditions here were also better than many other jobs. If your not liking it, just try and hang on there for a while longer, because you can obtain so many skills there that will be beneficial to you later on in your career. Good luck!
18940
I have a pet product import and manufacturing company. I love my job. I am 31 and started the company 10 years ago during college at UC Berkeley. I make between $300,000 and $400,000 a year depending on how sales go each year. I am investing the extra money in real estate development and that is starting to take off. If you are thinking about a new career, I highly recommend the career that no one ever thinks to recommend...consumer products' design and manufacturing. When I was thirteen I wanted to be a fireman or a pirate. When I was 19 I wanted to be a plastic surgeon or an orthodontist. Now I am glad that I am in manufacturing because I get paid the same even when I don't show up.  One piece of advice, get paid for what you know, not what you do. My dad and sister are doctors and they only get paid when they are working...they are ALWAYS working.
144069
My recommendation would be for you would be to obtain a part time position as a bookkeeper so that you can learn about the economics of the restaurant business.  I spent years moonlighting as one and learned all the various costs involved, as well as understanding how products are sourced, what compliance issues there are, and the cost and profit structure.  I did not learn much about the operations but that was only limited to my not inquiring about it.  You can learn as much as you want in that capacity and there are plenty of restaurants looking for part time bookkeepers.  Good luck!