I have 2 or 3 types of new tasty meal which bring me to think about having a restaurant,and I really start?
145587
Be prepared for the risk. About 90% fail within 2 years.\nIf you REALLY want to do it, and can afford to lose your money, here's my advice.\n\n1. Choose a city that doesn't have a lot of chain restaurants - they will eat up your business.\n\n2. Choose a location that doesn't have a lot of similar competition.\n\n3. Choose a high traffic location.\n\n4. Choose a location where people have $$$$ !\n\n5. Choose a location where people understand the culture of your food.  (Will exotic sushi work in the Ozarks?)\n\n6. Before you rent or buy a space. Talk to your neighbors aobut how other businesses have fared in that space.\n\n7.  Make sure there is parking!\n\nNotice EVERYTHING IS BASED ON LOCATION AND COMPETITION.\nAlmost nothing else matters.  Have you ever been to a restaurant that stinks but does great business?
532365
Do I have to choose, or can I try all three and see which one I like best. Seems a shame to have to make a decision between three good things like that.
102743
I do the same thing.  The best things I have found is before you eat write down what you are going to eat and why, then redirect your self to something time consuming, comp. chores anything but eating.
927925
The statistics for new business restaurants are pretty grim.  Unless you have a location where there is little competition, or a specialized menu, it is a tough way to earn a living.  \n\nRestaurants require a healthy inventory of perishable items, and if you don't have the traffic, it is lost.  Even frozen foods have a shelf life.\n\nI don't mean to sound discouraging, but that is one business where I wouldn't get too involved with loans, etc.  If the business fails, you can find yourself out in the cold, burdened with debt and with a ruined credit rating.  \n\nApart from inventory, there is all kinds of specialized equipment and public regulations, to say nothing of some pretty pricey insurance premiums to consider.  \n\nDidn't mean to rain on your parade, but hope you will be realistic in your thinking.  If you have a special dish, why not try to market it to an existing restaurant and get yourself a job as one of their pet chefs.\n\nMy hubby worked in insurance before retirement, and the highest business turnovers were in the food industry.
634452
Make it fun.  try to sneak it into your everyday life.  So walk instead of drive, go with your friends, think of what you've enjoyed doing actively in the past.\n\nAs for food, you don't have to ho hungry to be healthier, just avoid the things that you know aren't good and fill up on the things you know are.\n\nAnd always remember it helps your mental health.  When you exericise, reward yourself by feeling good about what you have done.
1067351
You might look at this as 2 separate transactions.  One is to get a loan on the property, second is to start a restaurant.\n\nYou might consider trying to get a loan that doesn’t have payments for 6 to 12 months so you can get your restaurant up and producing.\n\nAlso you might take a little time and check eBay out for commercial and/or restaurant stoves, ranges etc.  There are some real bargains out there.\n\nGood luck
1057350
House delivery of catered foods.\n\nDon't just deliver or make it there. Provide for fresh lunches cocktail stuff like 'sandwiches' or modern varieties of them. \n\nFresh apple pie with cinnamon ice-cream homemade of course.\n\nHome-cooked meals ready to be reheated in a microwave. Day fresh of course. Make it special not just mashed potatoes, gravy and backed ham. Make people have fixed dates like every fridaynight, or even every day, and give them at least 3 months in advance a menu so they can look forward to it.\n\nStart small, think big. Word to mouth must be your advertising though presentation that radiates high quality is a must. Make sure you emphasize you are local talent.. something like 'the aunt next door that can really cook'.
146267
you never know what you are going to get!\nyou might get the yummy caramel filled ones, or the gross ones with coconut. You cant plan ahead on some things, you just gotta jump in and take a bite.
887233
Everyone will most likely say photographer.  I will agree to a point, but I am actually being more particular on the food and beverages.  I want the food that I am going to be serving my guests to be wonderful.  If i had to rate them in importance to me it would have to be:\n\n1.  food\n2.  photographer\n3.  decorations/location\n\nEverything else I am flexible with...
491755
I mean this in the nicest way possible. If you have to ask these questions, you are NO WHERE near ready to open a restaurant. Operating a restaurant successfully is one of the most difficult tasks demanded of any business owner. Restaurants are warehouses, manufacturers, retailers, deliverers and services. They incorporate every facet of every industry, all into one high traffic, low ticket businesses.\n\nUntil someone else is willing to pay you to open restaurants for them, you're not ready to open one.\n\nOnce again, not trying to be mean, I just thought I'd toss a little reality at you.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nhttp://www.bodellconsulting.com\nbodell1@cox.net\n(316) 390-6598\n\nFree initial consultations
712821
Do you like to shop?  You could focus on two of your favourite stores.  \nDo you have two favourite pairs of jeans.  You could chose those.  I think\nyou are making it harder than it needs to be.  You'll think of something.
928203
I had an answer for this, but it was too close to Cinnamon's. Give her the 10 pts. I've been in this situation enough times - don't even try to over-feed yourself. \n\nIt's great to start with intentions of only having one part of the meal at one place, but the next thing you know, the stuffing smells sooooo good, and you're stuffed! :)\n\nYour families should understand that you want to see everyone. What matters is that you're making the effort to visit with them all, and that you're not making anyone wait for you. Have fun!
899088
You would probably be better of buying and preparing your own food at a grocery store or market.  However, you could memorize the ingredients and prep methods of certain popular foods so that you would know what to choose on a menu if you wanted to go to a restaurant.
617431
This world has so many good dishes in it ... why limit yourself to a burger?  Try picking a country or region, and only eating that type of food for a week. My favorite foods are Japanese and Chinese, but I also enjoy Middle Eastern, Greek, and American foods. \n\nBurgers are OK when you crave them and when you're in a hurry, but open your eyes, there's soooo much more!  ( My favorite is a hamburger with blue cheese, guacamole, and mushrooms! )
726555
Only if you were born with a silver spoon in your mouth. Take the fork and go to a really popular restaurant. But, don't be surprised if no one goes there anymore because it is too crowded. If the customers don't want to come, no one can stop 'em. Remember that Zen is 90% mental. The other half is physical. Have you asked this before? It is like Deja vu all over again. Be aware of those around you. You can observe a lot by just watching. Be prepared for what lies ahead, but keep in mind the future ain't what it used to be.
55004
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!
1114100
The best routes to take are to research the process of starting a business as well as the industry you're interested in.\n\nI recommend checking out the SBA, Entrepreneur, The Start Up Journal & Nolo. All 4 are great informational resources for the new/small business owner. I posted links for you in the source box.\n\nAssociations may be a good avenue to explore as well. These organizations will address many of the thoughts, questions and concerns you'll inevitably have as well as many you haven't anticipated yet. See the source box for some relevant links. \n\nResearch, research, research – this cannot be stressed enough. Read as much as you can about the industry. Here are some book titles that are relevant:\n\n* The Restaurant Business Start-up Guide by Paul Daniels\n* Restaurants That Work: Case Studies of the Best in the Industry by Martin E. Dorf\n* Restaurant Financial Basics by Raymond S. Schmidgall \n* Opening a Restaurant or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan and Feasibility Study by Sharon Fullen \n* Upstart Guide Owning & Managing a Restaurant by Roy S. Alonzo \n* The Restaurant Managers Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation by Douglas Robert Brown\n\nThere are plenty of free informational resources out there. Check the source box for links to articles.\n\nHope that helps! I wish you much success & happiness in all your ventures!