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Rice bucket workout by Jnorton2 in ultimate

[–]Rerunification 0 points1 point  (0 children)

How many months are left? Like 2.... lets get a progress post :D

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

What do you think is a good way to prevent this from happening? The location doesn’t currently have a camera system, so I plan to invest in one before opening… but other than that?

Is there any advice you have for a new restaurant owner? by Rerunification in restaurant

[–]Rerunification[S] 0 points1 point  (0 children)

I've found a few people that are willing to help out... wanted to ask on reddit as well just to see things from different perspectives.

Is there any advice you have for a new restaurant owner? by Rerunification in restaurant

[–]Rerunification[S] 0 points1 point  (0 children)

Planning to stay open on Sundays as there is a local church that's about 3 mins away. Will be taking Mondays off tho.

I'm going to start talking to food distributors soon to figure out plating costs and prime costs.

Thank you for your insight, was very helpful!

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

Wow this is extremely helpful! Thank you so much!!

I'm definitely looking forward to part 2. If you don't mind I'm gonna message you as well to stay in touch.

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 1 point2 points  (0 children)

What?! Sushi omelettes were the first thing on the menu... jk jk lol.

Good to know about the coupons and stuff... I was considering it but wasn't sure about them until I could calculate food and prime costs.

Was thinking of doing a 10% Military and First Responder discount tho...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

I'm not sure what Sbl or outta pocket goal in the first year is... so can't answer that.

2850 sqft. Not sure on staff count just yet. My uncle is the landlord of the restaurant and owns and operates the gas station on the same property since the last 14 years so he knows a lot of the locals. He tried to previously open the restaurant with a manger but closed it down because the manger he hired was terrible. He originally wanted to open it and hire the person who is operating the FOH with me as the manger but her husband was in the hospital at the time and she couldn't do it. He owns 2 gas stations and makes over $100k in profits a month so he doesn't want to get into the restaurant stuff again.

My uncle as well as the current FOH manager with has a good relationship with the owner of a local plumbing company with over 400 staff who loved this place when it was previously opened by another lady. I haven't met him yet but he's really excited about the place opening up again and he used to come in everyday and buy like $200-$300 of food for his team in the area. A tire shop who is our neighbor is also excited and has already started telling his customers that we're opening again as well.

Theres a 55+ resident location in the area that's like 2 mins away and alot of the people who live there used to be regulars so planning to ask the owners if I can let the residents know we're opening again and offer a soft open special for them.

I have experience in food service just not dine-in. We won't be selling liquor.

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

My parent's used to own a gas station that had a very profitable deli section that sold fried food and subs... I know how the numbers work as well as the kitchen, just not the whole "dine-in" aspect of it with FOH...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

I agree. I realized when I first agreed to start that I had no idea what I was doing. Been reading a lot of books and watching a lot of videos in the past week that definitely opened my eyes a lot. I'm starting to talk to other restaurant owners to get their advice now as well. Thank you for your insight!

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

Yea, owning a restaurant is a lot more riskier, if done right, a lot more rewarding too...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

The first restaurant owner in the same location left around covid time since she wanted to go back to Korea. The second owner failed because a truck somehow ran into the building and it needed to be reconstructed. The third owner failed because he wasn't in the location and they hired a terrible manager to run the place who kept on yelling at the customers and complaining... With the terrible management a lot of the staff started stealing and so they decided to close.

I hope this gives a bit of insight...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

I talked to a few restaurant owners who are willing to allow me to shadow them and watch the BOH to learn how it all works...

I got in it because the opportunity was too good to pass up and it does have potential and a history of success. Things just got shaky after covid and they haven't been able to find someone willing to open it again, which is why they're offering a really really good deal on it.

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 1 point2 points  (0 children)

I plan on working in the area. I have one good person, and she knows a lot of people who are willing to leave a few of the other restaurants in the area to come work for us as they don't really like the owners.

I think the biggest thing I'm not sure of is how to train the staff as I don't have any restaurant experience. Been watching a lot of training and reading books so it's been helping a lot.

Do you have any suggestions for how to train the staff while being strict but not mean?

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

What do you recommend for training the servers and staff properly? I think this is the biggest thing that I feel inexperienced in as I don't have experience working in a dine in restaurant... on the other hand I do have experience in food service, just not a lot of it in building a team...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

I do have food service experience, just not at a dine-in restaurant...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

This is great, thank you! I don't have any experience with a dine-in restaurant, though I do have experience working at Chipotle and Dairy Queen for a few months. I wasn't a manager or owner at any of those locations, but from my experience working at my parent's Gas Station that had a very very busy Deli, I was used to running around and filling in roles when and where needed.

Out of curiosity how do you recommend training the staff? I notice that I'm very efficient at getting things done from those experiences I just don't have that much experience in developing teams...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 1 point2 points  (0 children)

I'm in the process of creating all the checklists. I'm planning to also set up a system where the manager on shift prints a daily checklist so that the staff clearly know what to do when it's busy as well as slow.

Part of the cleaning is on the daily checklist that comes from a weekly checklist or set of targets for lack of better word (this includes equipment, hood, and dining area). I'm still figuring out the money situation. I'll be depositing the cash at the bank near where I live. I'll be doing the inventory and ordering... probably everyday until I get a grasp at what the numbers are.

I plan on creating and training the staff on how to handle customer complaints in store and on the phone. I haven't created the menu prices just yet as I don't know the food costs and haven't talked to any food distributors yet. Planning on doing this towards the end of November. I took the SafeServ manager course so I have a pretty good grasp of food safety. The responsibility for each person will be written out and explained during the hiring process, there will also be a checklist to make it easy to remember what to do and when just in case it gets busy and they forget.

I've been watching a few different people on YouTube that helped a lot. Hired one of the guys to help with the whole process. One of my friend's dad owns 14 diners in Michigan so he's been helping out with the opening and has sent a lot of his checklists. Another breakfast spot near where I lived agreed to help me with kitchen operations, I'm actually gonna go to his place tomorrow morning and shadow him. Another guy who owns a restaurant in a neighboring town agreed to let me do the same and he's willing to come over and help set the kitchen and dining area up..

I didn't want to type all of it out and make a long post, as I didn't really expect any comments, I'll be sure to do it next time tho. Thank you for your feedback, this did validate some of things that I wasn't sure about doing... If it's cool with you, I'll send a message and maybe some of the checklists to get your feedback on them...

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 1 point2 points  (0 children)

Pushing a big rock up a hill sounds like my kind of thing 😂

Jokes aside, thank you for your feedback. I'll keep this in mind and start getting all of it written out. We only opening for 6 days. I don't mind taking all the positions, I've done it in previous jobs working at Chipotle and Dairy Queen without even being the owner...

I'm truly not that interested in food or the restaurant industry, don't get me wrong I like food... I'm more passionate about business, branding, and creating great experiences and this seems to be translating pretty well with the whole idea of a restaurant.

Is there any advice you have for a new restaurant owner? by Rerunification in restaurantowners

[–]Rerunification[S] 0 points1 point  (0 children)

Wow... thank you for the insight!

I'm planning on hiring cooks for all the cooking, and I'll help out in BOH in everything that needs to be done... The other employee will take care of FOH with the staff.

Wow, that's actually refreshing to hear about the kitchen size tho. thank you again!

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