C
chachahut
Guest
My apologies, Ray. No attack was intended & I apologize for the misunderstanding. When I read your posts, it appeared to me you were advising against starting out with a small manageable business with low debt & overhead.
That's what I got when I read the following:
Of course, how one could not interpret the above to mean essentially one is completely clueless when it comes to the food service business if they choose to start small, keep the menu tight & focus on the low overhead of take out - especially when that person is actually running such a business - is beyond me.
Perhaps instead of a series of negative "NOPE DON'T DO IT" posts you could provide some real tangible constructive advice to the original poster in this thread. Share that 35 years of experience & knowledge to help him avoid the pitfalls. Encourage & help someone to start their own successful business - not smack'em down for trying. Way too often threads like this are dominated by negativity like yours. I say it's high time - especially in this economy - we actually try to HELP folks find some way to make a new business work.
I'll work up a post on the things I did to start my small, carry out only, limited menu, limited hours joint. I challenge the Dr. & any other business owner reading this to come up with some positive advice to help MariettaSmoker.
Any takers?
That's what I got when I read the following:
I don't agree with the "Start small" or the "Grab and go" strategy. You need to do what the customers want, not what you want. IMO people won't take you seriously if you have short hours, no tables, and a limited menu. If I was going to start a business I'd be looking to make a lot of money. You can't do that with a small, carry out only, limited hours joint.
I think many want to start small because they really don't know anything about running a restaurant. But IMO if you don't know anything about running a restaurant you shouldn't open one.
All I can tell you is I personally left a lot of blood, sweat, and money on the ground one time trying this but nobody wants to believe it.
Of course, how one could not interpret the above to mean essentially one is completely clueless when it comes to the food service business if they choose to start small, keep the menu tight & focus on the low overhead of take out - especially when that person is actually running such a business - is beyond me.
Perhaps instead of a series of negative "NOPE DON'T DO IT" posts you could provide some real tangible constructive advice to the original poster in this thread. Share that 35 years of experience & knowledge to help him avoid the pitfalls. Encourage & help someone to start their own successful business - not smack'em down for trying. Way too often threads like this are dominated by negativity like yours. I say it's high time - especially in this economy - we actually try to HELP folks find some way to make a new business work.
I'll work up a post on the things I did to start my small, carry out only, limited menu, limited hours joint. I challenge the Dr. & any other business owner reading this to come up with some positive advice to help MariettaSmoker.
Any takers?