/biz/ - Business & Finance

open a goatmeal franchise

>>15178
Hire a really good, experienced manager.
Make damn sure you're up to speed on health code regulations.
Don't make your menu too diverse.
Watch the entire "kitchen nightmares" series and learn from it.

>>15178
don't be an asshole

>>19225
basically this.

small menu, good location, gorden ramsey.

>>19296
Remember, Gordon Ramsey had a restaurant fail in Scotland due to the poor location.

Don't forget that you'll have to pay rent or resign a lease every xx months, don't forget that food can be expensive, but if you skimp out and order too little customers will get pissed. Find the balance where you ARE throwing food out as it goes off, but not too much. Don't forget that you will be using a lot of electricity, that will sting you if you're not ready.

My advice is to hire a very competent front of house manager and a very competent head chef, if you skimp on your head chef your menus will suck and you will be ordering either way too much or way too little (he is in charge of all of that).

Your responsibilities are to make sure any broken equipment is replaced immediately (every day a piece of equipment is broken is a day you can't open) to know all the industry health and safety regulations, and to write up all the Food Safety Plans and Safe Operating Procedures and know them like the back of your hand.

Another piece of advice is to pop into your store often, not only to greet customers, but to make sure your staff is turning things off when not using them. I owned a bakery and whenever my bakers used the rounder they would forget to turn it off and it'd get left on for hours out of use, that was $20 of electricity right there. You can cut a lot of costs that way. Also, it may seem strange, but make sure you can record what's going on in your till on your phone, I made $1,000 profit in 3 minutes one time, it got sent straight to my phone and I called them up to ask what the hell was happening and it turns out I and another girl who wasn't rostered needed to be there right away to help out slicing over 200 loaves of bread and serving other customers at the same time. Cameras as well, if your employees know you're watching them they'll work harder, even if you just check in now and again you'll see who slacks off and who works harder than they should.

>>19325
All successful people have a laundry list of failures.

>>19296
Yes, location. Can't forget location. A little common sense goes a long way. You don't open a creole restaurant in downtown New Orleans and you don't open a high end Indian cuisine place in Bumfuck, WI.

Location scouting should be your top priority before you even think about buying an oven.

>>19339
>Cameras

No, please.

>>19296
>>19225

You should also probably watch that show with the other nig-nog, Robert Irvine. He shows how to properly price plates (IIRC, 3x the ingredient cost)

>>19494
Cameras are perfect damage control, I don't see why an owner WOULDN'T have them.

>>19373
They often become more successful afterwards.

>>19339
My uncle owns a dining hall and when he installed cameras everywhere he got massive flak in town.
Even the newspaper mentioned it.

When he tried to install cameras in the kitchen the girls that worked there all threatened him with leaving if he didnt remove them.

He still suffers from the bad reputation, but he's slowly recovering after years.

Do not buy everything new. You have a very good chance of failing and when you do you are going to regret buying that $10,000 stove when you could have gotten it for $1000. Upgrade when you get more money. Auction off the old equipment to recoup some of your money. You can get very good deals buying used. Also ask for 2 months free rent on your lease to get the place ready for business. Read the lease and change things to your favor. Remember you are the one who is giving the landlord money and you have other options.

>>20044
Wait, why?

>>20101
People dont want to be watched when they are trying to have fun.

And the his employees have been with him for more than ten years and they were always working hard and doing a good job.
They saw it as a huge sign of disrespect and mistrust.

>>15178
le love hug (^_¥} post this is 3 other threads to receive le love hug (^_¥}

>>20124
Yea makes sense but he should have only put them in key areas like above the cash register and at the entrance/exit. Maybe just 1 in the kitchen. Should make them discreet and hard to spot