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After opening 9 restaurants and working on my 10th, I wish you luck.
*make sure to do your homework with the city or town. Things like that can hold up your final CofO.
*I always start out with concept, then menu, then location, them cosmetics. There are lots of little thing in between but that the way I think.
*I you can afford it hire a consultant chef to set up the back of the house with food cost, order sheets, vendors, staff...etc It will save you time and $$$ in the long run. I dont care how big the location is. BTW, its what I do but work mostly on the west coast.
If you want to chat PM me. I will be dong Meals on Wheels tomorrow and consulting in Chi town over the weekend but will be available tues on.
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