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May 7, 2024 - 1:59:10 PM
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rinemb

USA

16292 posts since 5/24/2005

As I work on the name, feel it is not complete yet. Help me out, please, here is what I have so far: “The No Box, No Freezer, No Can, No Microwave, No …

May 7, 2024 - 2:12:57 PM
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Texasbanjo (Moderator)

USA

30202 posts since 8/3/2003

.... no customers or no food.

May 7, 2024 - 3:01:24 PM

Owen

Canada

15165 posts since 6/5/2011

I guess at this point, I'm lost ... dunno whether the objective is to entice (?) prospective customers in or have them go elsewhere.  wink

May 7, 2024 - 3:18:17 PM

3800 posts since 4/5/2006

Having seen pictures posted of some of your culinary creativity, I would think you're able to come up with something better.

May 7, 2024 - 4:26:48 PM
Players Union Member

rinemb

USA

16292 posts since 5/24/2005

What concerns me, is the dinner dinner may cost towards a 100.00 per plate?  Where is Skip, when you need him.  

May 7, 2024 - 4:34:48 PM
Players Union Member

rinemb

USA

16292 posts since 5/24/2005

I have eaten at some “farm to table” restaurants, and I would sure be interested in what that farm looks like…several acres of freezers, buildings to switch the imported warehoused labels to local sourced, tanks of nitrogen etc in other rooms, incinerators for the shipping boxes, of weeks and months earlier, white boxes of frozen chicken parts shredded to put in hog pens, dairy products dehydrated at dairy, shipped across country, rehydrated to make milk or ice cream or cottage cheese, etc. of course I am just free stylin now. And in a mood to complain.

May 7, 2024 - 4:40:23 PM

12769 posts since 8/22/2006
Online Now

quote:
Originally posted by rinemb

As I work on the name, feel it is not complete yet. Help me out, please, here is what I have so far: “The No Box, No Freezer, No Can, No Microwave, No …


Clothes diner

May 7, 2024 - 4:44:17 PM

41244 posts since 3/5/2008

quote:
Originally posted by rinemb

As I work on the name, feel it is not complete yet. Help me out, please, here is what I have so far: “The No Box, No Freezer, No Can, No Microwave, No …


Satisfattion...

May 7, 2024 - 4:50:15 PM
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7690 posts since 7/24/2013

As an owner of restaurants, I say don’t do it. It’s a special kind of stress that riding the thinnest of operating margins :)

May 7, 2024 - 4:56:54 PM

1029 posts since 2/11/2019

I'm super excited for you Brad. I always thought it would be fun to get in the restaurant business. I say this as someone who loves to eat and enjoy a good atmosphere, not sure I could actually make money at it though.

What's the cuisine and vibe you are planning?

May 7, 2024 - 5:24:27 PM
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Bart Veerman

Canada

5721 posts since 1/5/2005

No... personal or family life.

You better have nerves of steel, you're gonna need them as $100 a plate will be a hard-sell in any size market. Glad I got out of it when I did.

I'll keep 'em crossed for you if you do go ahead.

May 7, 2024 - 5:25:59 PM
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banjo bill-e

Tuvalu

13802 posts since 2/22/2007

Best be a driven ambitious workaholic with no other life.

May 7, 2024 - 5:32:57 PM
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7690 posts since 7/24/2013

quote:
Originally posted by banjo bill-e

Best be a driven ambitious workaholic with no other life.


I read that originally as "alcoholic" and went "that does help" lol

May 7, 2024 - 6:07:20 PM

RV6

USA

1492 posts since 2/3/2012

How to make a small fortune in the restaurant business?    Start with a large one.

The statistics on success in the restaurant business are almost 100% in favor of a franchise business.  The odds of success for a small entrepreneur are quite small.

And, yes, my opinion is backed by some experience. 

May 7, 2024 - 9:17:49 PM
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Bill Rogers (Moderator)

USA

28043 posts since 6/25/2005

I've always wanted to own a pub called The Barking Cat, but since I've never won a big lottery pot, my dream has not materialized.

May 8, 2024 - 2:17:15 AM
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janolov

Sweden

42814 posts since 3/7/2006

quote:
Originally posted by Bill Rogers

I've always wanted to own a pub called The Barking Cat, but since I've never won a big lottery pot, my dream has not materialized.


There is already one in U.K. https://thebarkingcatalehouse.co.uk/

Edited by - janolov on 05/08/2024 02:18:04

May 8, 2024 - 4:44:29 AM
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Texasbanjo (Moderator)

USA

30202 posts since 8/3/2003

If you don't want a life of your own and like to work 18 or more hours a day, 7 days a week, etc., then open a restaurant. Otherwise, I'd find another business.

May 8, 2024 - 5:16:13 AM

16098 posts since 12/2/2005

quote:
Originally posted by rinemb

What concerns me, is the dinner dinner may cost towards a 100.00 per plate?  Where is Skip, when you need him.  


Oh, he's right here.

And it should be noted that I'm an EX-chef, not a chef. There are reasons for that, chief amongst them being the fact that if I hadn't gotten out of the restaurant business when I did, odds are pretty good that I would have been on the brown side of the sod for many years already. It's a thoroughly brutal way to make a living.

May 8, 2024 - 5:17:38 AM
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41244 posts since 3/5/2008

I would'of..liked to do an Open Hearth cooking restaurant...

But i really see no way of survival for it..
As a buisnesd needs to make a proffit...

I am amazed at just how many people do not really understand that concept..

As they think it is price gouging..

Or immoral or something..

May 8, 2024 - 6:08:09 AM
Players Union Member

rinemb

USA

16292 posts since 5/24/2005

Wow, folks. I was only joking! Sorry for the mislead. It was more a rant, on how even nice (and expensive) restaurants take wayyyy to big of shortcuts. IMHO. And people still support them and pay the price. Even many of the country clubs around here are serving foods not worthy of the cost of the meal. (full disclosure. I have not been a CC member for over 30 years, but on rare occasions I still get invited to dinner or lunch at them)
I cook a lot at home, and I have worked short stints in several kitchens. I am no expert, nor a chef. though I did complete a night semester length class from what was called a chef's school.
I don't know all the tricks and methods to put out an evening of food at a busy restaurant, but do know some of them. Some methods produce a pretty tasting dish, some don't. I usually run every time I see the vegetable offered as "mixed vegetables". Often what ends up on my plate (even at a upper-ish scale joint) is a variety of squashes and baby carrots that originated from a big frozen bag and microwaved to a soggy tasteless mess running throughout my plate. Some places do you a favor and serve it in a little dish to avoid that. They may add something to it to give it a taste?
Alas, we mostly eat at home. Not always successfully, not always "Michelin star deserving" but much cheaper. As well as the wine.
Now that I have ranted, I admire chefs that are expected to do so much with tightening budgets and staff.
Again, sorry if you thought I was actually crazy enough to open a restaurant! Way too hard and stressful of a living. Even when I was younger. Brad

May 8, 2024 - 6:43:01 AM

1029 posts since 2/11/2019

Having read all this it causes me to wonder how or why anyone would want to be a restaurateur? It would be a shame if too many people wised up and got out of the business and we wouldn't have anyplace to go eat while on our travels.

I started a small business back in 2001 and lived that "no personal life" for a lot of years. But over time was able to assemble a team of trustworthy managers and employees and now I don't have that issue - not even close actually. Made all the sacrifice early on worth it. Is this not possible in the restaurant biz?

May 8, 2024 - 6:46:27 AM

15059 posts since 1/15/2005

quote:
Originally posted by rinemb

Wow, folks. I was only joking! Sorry for the mislead. It was more a rant, on how even nice (and expensive) restaurants take wayyyy to big of shortcuts. IMHO. And people still support them and pay the price. Even many of the country clubs around here are serving foods not worthy of the cost of the meal. (full disclosure. I have not been a CC member for over 30 years, but on rare occasions I still get invited to dinner or lunch at them)
I cook a lot at home, and I have worked short stints in several kitchens. I am no expert, nor a chef. though I did complete a night semester length class from what was called a chef's school.
I don't know all the tricks and methods to put out an evening of food at a busy restaurant, but do know some of them. Some methods produce a pretty tasting dish, some don't. I usually run every time I see the vegetable offered as "mixed vegetables". Often what ends up on my plate (even at a upper-ish scale joint) is a variety of squashes and baby carrots that originated from a big frozen bag and microwaved to a soggy tasteless mess running throughout my plate. Some places do you a favor and serve it in a little dish to avoid that. They may add something to it to give it a taste?
Alas, we mostly eat at home. Not always successfully, not always "Michelin star deserving" but much cheaper. As well as the wine.
Now that I have ranted, I admire chefs that are expected to do so much with tightening budgets and staff.
Again, sorry if you thought I was actually crazy enough to open a restaurant! Way too hard and stressful of a living. Even when I was younger. Brad


I knew you were joking.  You are way too smart to open and operate a restaurant!

May 8, 2024 - 7:01:49 AM

Owen

Canada

15165 posts since 6/5/2011

Al: "... As a buisnesd needs to make a proffit...  I am amazed at just how many people do not really understand that concept..   As they think it is price gouging..  Or immoral or something.."

 I'm not so sure that people don't understand the concept.  I see "a profit" as a couple of v-e-r-y  important words. To me, and maybe some of ^^,  there's a significant difference between a businessman, or businesswoman, being profitable enough to eke out a living, to live comfortably, or to make more than he/she knows what to do with.   I don't see it an an all-or-nothing issue.

Sometimes I confuse gouging and pay what the market will bear .... hotel prices thru the roof when a popular event comes to town, many dollaars for a soda pop, etc., etc.

'Way back I thought I'd like to run a sporting goods store.  But it always boiled down to relying on the whims/fickleness of the public ... so for me it was, "Thanks, but no thanks."

May 8, 2024 - 7:06:13 AM
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16098 posts since 12/2/2005

quote:
Originally posted by Mad Hornet

Having read all this it causes me to wonder how or why anyone would want to be a restaurateur? It would be a shame if too many people wised up and got out of the business and we wouldn't have anyplace to go eat while on our travels.
 


Short answer: because in its own perverse way, it's a lot of fun. If one enjoys cooking, there's absolutely nothing like having a walk-in full of wonderful ingredients, the trimmings and equipment to make beautiful day-long stocks, the relationships with vendors who come in with something new and wonderful saying "you need to try this!"

And restaurant people, especially cooks, are a fascinating and wonderful bunch of misfits. Being skilled in a kitchen is almost a license for vagrancy; you can decide you've seen enough of one place, pack up the car and go to some other place pretty sure you'll find something livable to do.

With service personnel, it's a bit different. Most highly skilled servers don't have any special fondness for the job itself; it's just a way to make a pretty decent amount of money working maybe 30 hours a week. That can work well for people with young kids, ski bums, artists and others whose passions lie elsewhere.

And if you happen to find yourself in a good house, with skilled management, a competent host/hostess, good servers and a line that knows what it's doing, it can be an absolute blast. First tickets come in at 6:10; last plates go out at 10:30 and there's a tight and ferocious rhythm to the whole thing that's almost like playing in a funk band - and every bit as much fun - and that night's gig is over almost before it started.

Aside from the other pressures that come with running/working in restaurants, however, there's a real downside to the whole thing. Restaurant folks may be a different breed, but they have a number of things in common with everyone else. Among these is the desire to relax and have fun with friends after work. Unfortunately, for restaurant people, pretty much the only thing to do after work is go out drinking with other restaurant people. It's a decidedly unhealthy lifestyle.

May 8, 2024 - 7:53:20 AM
Players Union Member

rinemb

USA

16292 posts since 5/24/2005

I talk foods and restaurants, with many folks around me, a lot. People of all lifestyles and wealths or lack of. I continue to be surprised at the low expectations of a dining out meal. I also visit and know many "restaurateurs" (in my town) that are often successful. I am disappointed in how often their expectations are low, of their customers palates and food knowledge. Cases in point: If you see green bean almondine/amandine, you may be fairly confident you are going to be served a fresh "looking" green beans with almonds and butter and likely lemon in it. I have seen it with no almonds and tomato stuff and other weird nuts and vegetables mixed in... How about a cocktail: My wife's go to cocktail is a "French 75". Beyond the liberty to use other sparkling wines instead champagne (acceptable anymore) one place adds Orgeat to the drink. on the drink menu-it is still plainly called a French 75, and the ingredients listed is champagne (likely prosecco, fine ok) and lemon juice and gin. no mention of orgeat. Come on! if you mess with a classic that extreme, adjust the name, or list the funky modification.
Again, sorry I rant. My back hurts from yard work, and my pocket book hurts from lack of work, and I am not playing music enough and I am in my early seventies!

May 8, 2024 - 8:35:36 AM

1682 posts since 11/10/2022

Id reccommend a cart selling freshly unfrozen corn dogs. That way you can just talk and hand them out for free. Talk seems to be the main modivational need.

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