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g'day big dog, ease of access is big one for me.....can you park your car.....and away from trucks , busses and noise. A theme.....eg maybe Land-Rover history throughout the restaurant.....nice lighting. Service is huge winner. We are big fans of Georges @ sanctuary cove if for nothing else...unbelievable service. We dined recently at Georges Mt Tambourine and the service was lousy....will not go back there.
Fantastic thanks. Great feedback......
What are your views on a large , open plan, single dining area versus seperate areas with nooks and crannies, family rooms etc.
Also, fully serviced versus some degree of self service (buffet area, kids bar to get their own soft drinks & mocktails) ???
The idea is that this is very family oriented, Italian kitchen style even if the food isn't Italian.......chef's/kitchen on view, staff present and mingling/socialising rather than standing back discreetly......
Hi Big Dog, interesting topic. I too am a chef by trade, so I'll give you my opinion. Firstly, if you want to run your own place then (as others have said) be prepared for VERY long hours. Good food is paramount & this doesn't involve big dollars but fresh ingredients & the ability to do something a little different to everyone else. Personally I love seeing the use of local products/ingredients regardless of what they are & letting patrons know this. People are very patriotic when it comes to food. The other thing that always brings me back is good service. Unfortunately in Aus. service is nothing like it is in other countries. Overseas they make GOOD money in tips & the service is reflected by this. They know everything about menu items, ingredients, wines, etc & make the whole dining experience that much more enjoable.
If it's money you want to make with a good family life to boot then my suggestion would be to open a good take-away shop in the middle of an industrial estate. Constant customers, not hard cooking, minimal waste & good hours (inc. weekends off). Again, offer something a little different (not just dimmies & schnitzel rolls :D), & you will do quite well.
Good luck with it all & don't forget the AULRO discount when it opens :p.
Location Location Location
Quality Staff Service; Quality Staff Service; Quality Staff Service
ok, as others have said, pick the correct location, want weekends off, then an industrial area is going to be best, same if you don't want to work evenings.
If you want to cook higher quality foods then aim for an area where there are mostly singles / couples / (how can I say this PC) Gays / Lesbians.
families with kids don't spend as much, they dont have as much spare money
Maybe make it a No kids under 12 area. I want to go out for dinner / lunch, I dont want a 3yo having a **** or crying its lungs out
Quality, yep, you wont go back to a bad restaurant and if you dont want to fail, going to have to have good quality.
Staff, there is a restaurant here in Cairns that does not employ asian staff. one time we went there and were waited upon by an asian staff member and it was not good. Discipline and mature people are required. Set rules, staff members no telephones etc whilst on duty. have them wear the same / similar. they may be wait staff from another place but you want them to wait at your place your style. probably will need some training in your ways you want things done.
Service, I don't want to be embarrassed but I want to be attended to.
If it is going to be a fast food / take away type place - I want in and out. I some times go to the subway and have to queue for 10 mins.
work out what will be the most efficient set up.
If you want to make lots of $$$ your overheads have to be low (your an accountant you know that)
Subway, for example my local is BUSY during lunch times and late lunchtimes., often have to queue and it is sometimes out the door. If the had two counters at the edge of the store and then people exit walking down the middle of the store, that would be much better and quicker.
Hay Ewe
I don't mind having to order/pay at a counter, however I prefer the meals are brought to the table.Quote:
Originally Posted by bigdog
I wouldn't eat at any place with a salad bar or warming trays...
Make sure the waiter have eaten or at least tried every meal on the menus......that way they can interact with you about the ingredients
I have given up ordering steak because a lot of places say it takes too much time to cook in a pan. Char grill or choose something else
Spend some time with young waiters.....two recent outing went like this.......I ordered grilled fish and the waiter asked what sauce I would like, this interested me so I asked what the choices were, couldn't believe when he said Dianne, mushroom, pepper.......ordered eggs Benedict with an extra egg and the sauce on the side, she asked what did I mean sauce in the side and they are not allowed to change the menu, I tried to explain the sauce and indicated I'm happy to pay for the extra egg, only two eggs turned up with the sauce on top grrrrr
I like well informed staff that take interest in your order
having been a builder for30 years and my partner a factory manager,we decided to run a business together,anything but a cafe we said....6 weeks later we opened the doors of a cafe we had bought as a going concern. first 3 months we worked out we earnt 30c a hour , upped it later to around double that....6 years on and going strong,has given us a good lifestyle without overworking, we could work longer but choose not too. As for making it work, we decided to run it as a place we would like to go to ourselves, fresh food cooked to order in a friendly manner. CHOOSING GOOD STAFF IS A MUST. its your livelihood when you are not there, trust them and treat them well and they will repay you in many ways. We are fortunate that were we are breakfast places seem to survive longer than dinner tyoe places.. The good ones stay and the rest disappear. Both of us wish we had done it years ago. ..... mind you my coffee machine looks out at the beach, can only help.... Good luck whichever way you choose to go.
Consistency.
There is nothing worse than being let down the second time you eat somewhere because the portion is different in any way from a great first experience.
Every same dish served needs to be identical. Look & taste... Your standards must not drop.
Value for money.
I have no issue with expensive food, if it's done well and there is value in the cost. Having your expectations dashed because of feeling ripped off is never a good feeling.
Good Food
Fresh, Fresh! FRESH!!!
It takes more effort, and means more planning... It'll all be worth it though!!! Your customers will appreciate it 100 fold.
Passion
Make sure whoever is cooking is passionate about food. If they're not passionate it'll show! The food will get worse and worse over time too... They have to want to cook, not just be there for a wage.
I say all of this as a person who manages an RSL and has seen how the Bistro operates and as a person who has seen his family open a type of cafe which hasn't worked out as they had no catering experience.
Good luck!!!
For things on what not to do... Watch kitchen nightmares! Haha
I won't comment on the type of menu you have to offer, I will leave that for people with more experience in restaurants to advise.:D
However,...............being an ex-smallbusiness owner in the retail photographic trade the advice I can give is, be prepared for long hours and even when you are home, your mind will be on the business. You mentioned 50/70 hours in your current job was part of the reason you are getting the irrits, be prepared for more hours as a self employed person.:D
However (again).......if that's what you REALLY want to do, there are rewards in the fact that you have worked hard and getting a real "high" from your efforts.:D
My 02c worth anyway.:D
What a great thread.Quote:
Originally Posted by bigdog
Can't comment much on setting up a business....................absolutely no idea. But living in an area which for the past 30 years has NO restaurant that has survived for more than a short time I can lament my circumstance and offer a few suggestions.
1/. Do your research and cater to the demographic that will give you the return/life style you aspire to.
2/. Ambience, set the mood in layout and furnishing that reflects and caters to your target clientele and what you're trying to achieve. It's amazing how many eateries fail in this area.
3/. Menu, keep it understandable and keep it consistent in quality and portion. Avoid pretentious and arrogant bull**** menu descriptions. If your targeted clientele have to ask waiting staff to explain then you've failed big time. No one likes to be made to feel like an idiot.
Under NO circumstance let the chef determine the menu. Provide a selection that in your best estimation will appeal to your targeted demographic. YOUR business is not a showcase for a hired chefs fantasies, foibles and sometimes lunatic concoctions.
4/. Wine list, a source of major failure. Offer a selection both in style, brand and cost. It amazes me how many restaurants stuff this up. I do not appreciate being given a limited choice of obscure local wines at vast expense that turn out to be absolute crap knowing that a $7 bottle from the local supermarket is a better drop.
Don't know about the 'dog friendly', I'd have thought the local health inspectors might be a bit charry of this. But hey!, it's probably all privatised now so no direct Health Dept. responsibility so no one gives a damn. :wasntme:
Lots of luck and best wishes for the future.
Deano :)