lisapj
 |
The problem is financing and taxes. So many people do not realize that you are clobbered with all kinds of little fees. If he wants to open a restaurant or bar business, you both will have to work a regular job and the business at the same time. After the first year people are usually okay. Most people do not realize this and work only the business. It is not enough. You have to work 2 jobs to make it that first year. |
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Mitan
|
Market saturation.
There are far too many eating placesout there so it is important to get a strong client base from the start that will fill your place up seven days a week.
Most go under because they underestimate this, especially the Monday to Thursday trade!
The books! |
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MILLIONAIRE GIRL, SHOPPING GIRL
|
the problem it's when you have a partnership and this one think it's the solo owner |
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callahan
 |
Burnout. The owner has to have a strong belief and energy level in what he or she is doing. Otherwise the things that crop up like bad personnel, financial mismanagement or competitive and environmental changes will overwhelm them. |
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Alvin L
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THE COOKS
there are not enough cooks. |
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taketwo
|
menu, price and ambiance |
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sukimitchell
|
Avoid being like every other restaurant, eating is luxury people want to experience time and time again, if you offer a unique service with excellent food and wine, with a warm and happy environment, you will be a success, cos every one will pay for quality of food and service. |
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stive br
 |
both. |
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wild_eep
|
I'm with stvbr
restaurant project will need more capital and time/work than whatever prediction John is currently entertaining.
the restaurants that succeed seem to be either (1) branding successes, which often become chains, and bollox to the cooking, or (2) run by chefs who really are at the very top of their game, and who get a name amongst the foodies around.
Chefs can be a pain in the Ă¡rse - unless J is such a thing he will be forever a hostage. Go for the branding. That's your meal ticket. |
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Biggles
|
Too many restaurants chasing after too few customers.
A reputation for good food, service and value needs to created, and that is the real problem area.
To your posted answer, neither Biggles is my alter ego. |
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Astra
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. . . too many cooks cooking the books . . . |
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Krazy_in_Japan
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the cooks anyone can write a recipe and anyone can read a recipe, but to perfect it and make a splendid product is the key and not all can do.... |
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Rachel_03
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having too many options on the menu but none of them being good enough!
You have to go for quality not quantity - getting a few dishes perfect so people will keep coming back.
Good luck if you go for it! |
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