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I have owned and ran restaurants for many years. I currently work for Sysco Foods; specializing in helping restaurants get started and helping them become profitable.
I would recommend going to work for someone else for at least a year to get a feel for the business.
Labor will eat you alive. Fixed costs must be kept in check. Quick rule of thumb is $500 per sq' foot per year to make money. In other words, a1000 sq' place needs $500,000.00 yr in sales to have a chance. Theft and over portioning are real problems for operators.
Rule number one...have enough money to last you at least one year without taking a dime from the business. It will take you twice as much to start as you think.
It is a great business but it is not a business for the lazy or apathetic. It must be managed like no other business due to the low profit margins.
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1986 3.2 Carrera
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