I have been presented with the opportunity to open a restaurant.
14 Tables, Fully equipped kitchen, Walk-in freezer, Walk-in Cooler
Fryers, Flat top grill, flatware, dishes, pots, pans, etc.....
No Smoker or Pit but it does have a concrete area to put one and make it
health department compliant. The Rent is $500.00 per month + utilities, insurance, etc..
The space is located downtown on main street of a small town, population 6000. Corporate office of a bank and Town Hall across the street and the usual small shops line Main St. It has been a restaurant for many years. One of which stayed in business for 15+ years. As of late it has changed hands 4 times. Each new owner not staying in business more than 6 months. There is only one other Barbecue place in town an it aint that good. It has been in business 10+ years.
My potential partner has been in the restaurant business 20 +/- years and at one time operated a decent Barbecue joint although he did not cook he strictly managed.
My concern, well one of my concerns, I have several, is that i cannot work this full time. I have a full-time job and 2 side businesses already. I have my opinions and preferences on how barbecue should be cooked and served. I cant do that with my current time restraints. I could however teach someone the process.
I have no experience running a restaurant.
Your thoughts and opinions ??
5 UDS's :becky:
2 Uni-Flame Kettle's
[LEFT][COLOR=#000000]Opportunity is missed by most people because it is dressed in overalls and looks like work. ~ Thomas Edison[/COLOR][/LEFT]