well that does it.........

**~~hawgballs~~** · 05-20-09, 09:07 AM

For the past 9 or so years, I have had something to do with trading futures. In the past I have done extremely well. That is up until the last quarter of last year, I lost half of my year in a matter of 4 weeks. With the markets getting ever more volatile, I have opted to change careers in the hopes of finding a better way to live (spiritually and mentally not monetarily). I had a similar thought in 2002 and attended a culinary school just for such an occasion as this.

As of this moment I am writing out my business plan and slaving in kitchens to get the ins and outs of the business. My vision is to open a soup and sandwich shop or possibly and American Bistro (American cuisine, utilizing French techniques). Any restaurant owners or executive chefs in the house that can give me a few suggestions or ideas as to ensuring the better chance of success?

**JBMCW2010** · 05-20-09, 09:09 AM

i know soy was a/is a chef

**KidWithTheFace** · 05-20-09, 09:10 AM

shouldn't this be here?
http://www.texasteamplayers.com/index.php?board=160.0
people will be looking to help there

**w4jchosen** · 05-20-09, 09:10 AM

Good luck Hawg. The restaurant business is a tough nut. Maybe Vafa will pop in here. He's a food guy.

**Consultant** · 05-20-09, 09:14 AM

Every restaurant I ever worked in that was a success - followed these guidelines on one way or another.

http://www.essortment.com/all/howtoopenrest_rrsk.htm

Most places fail - in my estimation - because their owners are good cooks and crappy business people. Same as doctors - book smart, street/business dumb.

Marketing is life.

**Blakeman** · 05-20-09, 09:17 AM

Glad you are doing something you want to do instead of moving all that money around.

mmm soup and sandwich, classically excellent.

Good luck with all this bud, hopefully it will all go well and I can come visit your place.

**Glitch** · 05-20-09, 09:49 AM

You have heard that the olny way to make a Million dollars in the restaurant business is to start with two million right?

**SapiensErus** · 05-20-09, 10:08 AM

It is a tough business.

Most restaurants fail in their first six months. The secret is to have enough starting cash to be in the red for period of time while you build a base of regulars. It is unfortunate because one of the things I love the most is food and making good food. But the profit margins in food service are so slim that they often cannot reward their employees well enough to make it worth it.

That being said, sandwich shops are the cheapest to run, followed by bar & grill and then fine dining being the most expensive. Good luck Hawg, if I am ever in that neck of the woods I will grab a sando!

**Consultant** · 05-20-09, 10:20 AM

If it works out, you can patent your secret roastbeef sammich sauce or make a cookbook of your most popular soups and gourmet sandwiches.

Outside the box!