Hello all! I'm John from Rhode Island, and I'm brand new here, but it looks like a great forum! My wife and I have what we believe is a great idea for a startup restaurant business. We have kicked it around for a while, and discussed it with a few trusted friends, and we all agree that there is a strong consumer need for it, and that it will stand a very good chance of success. The problem is that the whole idea of starting up a business like this seems overwhelming to us. I've worked in the field before, although that was many years ago, so I am fully aware of the imense amount of time and hard work it takes to succeed in this arena, and we are willing to do it happily. I am going to be starting work part time for a few months at a local restaurant to gain more recent, up-to-date experience. I have 15 years experience in sales and marketing, and am confident that I can sell the idea. What I do not have is startup capital and business planning. I have no idea where to begin planning, and have nowhere near enough personal savings to add to startup capital, and to be honest, my personal credit rating is not too healthy right now. This whole startup thing seems so overwhelming! Given my situation, where do I start? I would really appreciate any and all tips, tricks, ideas, opinions, and direction you could provide. Thank you all so much!!

I would start by finding a mentor who has been through the same thing.

Is there someone in your past that you could take to coffee and ask how'd you do it? Someone that's done it in the same business category?

Forums are great for some answers, but there is no substitute for someone you can talk to face-to-face, or pick up the phone and pick their brain.

Good luck!

Thanks for the reply Bill! Actually,there are 2 people I have been talking to, my brother, who owns a bar and grille in upstate NY, and my father-in-law, who owned and ran an old diner for many years. The feedback from both has been good, but mostly on the operational side, not the startup side. I am planning to see if I can make it up to my brothers place for a few days in December to see how he makes it all work, and to ask for help in business planning from him. We'll see how that goes, but please folks, keep the tips and ideas coming! Thanks again!

John, you are talking about something I have always wanted to do but have been scared.
When I was in that industry, I opened 7 Bars, Night Clubs and Reastaurants, in Las Vegas in the last 10 years. It is the hardest business, (in my opinion) to be successful in, ever.

However, if you got a great product, and good employees, and are filling a niche', I say go for it.

There is nothing better than a great place to eat, being that there are so few.

I still have 2 business plans collecting dust somewhere, of 2 great restaurants ( menus and all) that I never got off the ground, knowing what I know about that business.

Out of the 7 Hospitality business that I opened, only 2 still survive.
The main reason.
They did not know their market, and they did not listen to the people that did.

You sound like you have a great support system behind you, which is invalueable, and I can hear the exitement in your writing.

Stick with it. If you can keep that exitement going all the way to the grand opening, and after, you can be very successful.

I like the fact that you are willing to get a job in the industry to learn.
You sound determined.
That is something that no one can teach you.
Good luck.

I would be glad to help you any way I can.

Here are some start up ideas for you that will keep you busy for awhile.

1.Plan your menu (no need to cost it out yet-just write down everything you want to serve.
2.Write down every piece of equipment you will need to get started.
Make one sheet for kitchen equipment.
Make one sheet for dining room equipment.
For this, you will need to know approximately how large a place you will have. Count every table, every chair, every piece of silverware, don't forget things like sugar holders, salt and pepper shakers, waitress serving trays, ash trays, every knife, spoon and spatula you may need. If you are going to have 30 seats in your restaurant you will need approximately 45 place settings (truthfully, I like to double the amount). Don't forget glasses and coffee cups. It's easy to think of the big things: stoves, refrigerators, ice machine, freezers...but sometimes you forget the small stuff. Your menu has been planned...so think about every item on it. What will you reach for to make every one? A pot? A spoon? What is needed to get it to the table? A plate, a cart, a serving tray? What will the customer ask for when it is served to them?
3. Make another list of every paper good you can think of that you will use. To go cups? To go boxes? Napkins? Plastic silverware? Toilet paper, hand towels.
4. Make a list of every item you will need to clean with. Don't forget towels, soaps, bleach, floor supplies, vacuum cleaner if needed.
5. Make a list of every "condiment" you will need. Ketchup, mustard, mayonnaise, steak sauce, creamers, sweet and low.
6.Make a list if every expense you can think of. Postage, bookkeeping cost, tickets for the customer, exterminating costs, licenses, payroll, payroll taxes,
banking expenses, lease, utilities, insurance.
7. Now begin pricing every item above. Look on the internet to find approximate prices for used equipment versus new, or ask your family to help.

If you get through this much....I will be proud of you! If you have any questions along the way, post them here, or feel free to email me...and we'll move on to the next steps!

It's so exciting to start your own business....but make sure you are well prepared before opening!