Thursday, December 16

I'm Opening a Restaurant (Part 2)

Our business was established as an LLC and there are three of us, each holding a 1/3 stake in the business. Here's the breakdown
  • My silent investor put up the capital to get us off the ground. She gets 1/3.
  • My business partner is in charge of the kitchen, including recipes, health code compliance and food cost controls. He gets 1/3.
  • I am in charge of front end operations. I will manage the customer experience and the business side (bookkeeping, payroll, and other administrative tasks). I get 1/3.
We expect to open by the end of January. We will be open from 6 AM - 3 PM, seven days a week. Breakfast will be a traditional sit down, full menu service. Lunch will be served cafeteria-style (here in the south we call that "Meat and three"). We are located on a busy US Highway in a fast growing but primarily industrial area. Within five miles of our location there are lime quarries, pipe companies, large warehouses, and small offices. Although there are some residential areas around us, right now we have decided not to be open in the evenings.


14 comments:

  1. Sounds very promising -- good luck!!!

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  2. I don't know why, but it made me smile when you said "she"!

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  3. Thanks, guys. No one will accuse me of not trying hard enough, that's a promise. Glad I could make you smile, Marilyn.

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  4. Do you have restaurant insurance yet? As you may already know, the food industry is not always a flowery business. You'd want insurance coverage when bad luck strikes.

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  5. All the luck to you! Restaurant management and guest relations should take only second place to serving superior dishes and service.

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  6. Managing a restaurant is like operating on a light catering service, stress-wise and busyness at least, only that you work more hours.

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  7. Congratulations in your new restaurant business. I hope you also do well in this food industry. Why not offer catering services in the future?

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  8. Good luck on your restaurant business. By the way, I suggest you find yourself a food consultant to fix your menu.

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  10. I bet your restaurant was a smashing success because you haven't posted in a while.

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  11. Good luck on your restaurant. It has already been a year since you posted this so can I ask how did the venture go?
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  12. If you now on a restaurant I wish you good luck and may your business prosper for many years. Thank you for sharing this and please update us once in a while.
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