Starting a restaurant-the process

Ok so I know I started another thread but thought I'd start this one to keep everyone updated on the process of it all. Maybe someone will learn along the way or maybe someone can give advice along the way. Either one sounds good to me!

So for anyone who hasn't read my other posts here's what's going on. We decided it would be great to start a restaurant. The original idea was to start smaller and have a mobile kitchen unit but things fell into place where it was smarter for us to do the restaurant thing. We have found a building and man does it need some work. It's white walls white floors and white ceilings with lots of glass. It's a little too diner right now and needs some work. But that's the easy part.

The hard part is the kitchen, this building is 30 years old and it's been sitting for the last 9 years it's in GREAT condition for sitting so long. It's got a custom 13' hood that's pretty nice and it's got a walk in cooler and freezer and that's it. I mention the cooler and freezer bc we learned today the nightmare that is them. The people who put them there before literally put them in the middle of the kitchen butted up to the hood. WHY?!? We are working with someone to see if we can change that. I HAVE to get you guys pictures because it's a strange set up. But the price is right on the building. We know how to do a lot of stuff ourselves and we've had a lot of help so far.

The health dept where we are at are VERY thorough before I can even start remodeling I have to submit detailed plans including every detail of the remodel. We have to list every food item where we are getting it from how it is packaged and where it will be stored. Luckily we are getting that underway right now. We are most likely going to be using US Foods and so far they have been very helpful. We have a lot to do and are hoping to get it done quickly but it will be RIGHT first and foremost. You only get once chance at a first impression and we don't want to blow it.

This will be a full service restaurant and we have the menu tentatively done i'm sure there will be tweaking. I will try to get pictures and the menu done for you all to see tonight. We have formed our llc we have opened business accounts and done all of that fun stuff so at least we are moving in the right direction. Hoping to get a smoker in the next week that will be large enough. ANY suggestions. We are looking at one in Georgia from custom pits and fabrication and they've been reasonable and helpful. As always we love suggestions!

Yes there will be a small wait and cook staff. I am trying to get pictures from my phone on to here. I'll figure it out soon I'm sure.

Well have been so busy lately haven't had time to update... Been a long week and a half. Paperwork is not my thing and that's all we've been dealing with. We had someone come in and plan the restaurant's layout and that went well. We had to have spec sheets on every item we were considering buying before we could begin the health dept process. Had to tell them how every item would be stored and who the vendors would be. Very very detailed. All we were wanting was an initial inspection to make sure everything that IS there is up to code. So met the health dept inspector today to submit plans. Of course he told us that although a smoker did not HAVE to be NSF certified it would be better if it is. Now we are rethinking what kind of smoker we want. Not wanting a giant GIANT expense but seems like it will be less of a headache to just got with an NSF certified smoker. We have to attend a couple of classes for kitchen safety management. Lots of little things that add up to a giant headache but everyone around here is already buzzing about the possibility of a bbq restaurant in town. Can't do anything in a small town especially when your new restaurant is in front of the police station.

Picked out new flooring for the building and I promise to have pictures of the current state of the building tonight. Just have been too busy researching and meeting with everyone to do much else. We have two small kids on top of it all and one started school recently and let me tell you that may be more of a headache than the restaurant. :wink:

And yes, we know we're crazy but when opportunity knocks you better answer or someone else will....

The worst part is with all of the meetings there hasn't been much smoking going on the last few days...

I have decided my phone is trying to drive me off the deep end. I can't seem to get it to let me upload any pictures. Tried emailing them and they don't seem to attach. I will try to find my camera and get pictures on that.

In the mean time I could use some help.. Anyone have any experience with ole hickory pits. I've been looking into them and can't decide on a model. I think a front loader would be smarter for my set up just don't know if anyone has any pros and cons on these smokers. Any and all advice is welcome.

Pictures FINALLY figured this out! And no the smoker in this picture won't be there in the future!!

Meant to also update. We ended up going with the Ole Hickory EL because of a few factors got it and it's in great condition.

Yeah it's insulated well. I did heating and air in my pre restaurant days so pretty good with figuring out all the refrigeration stuff. Knew all that work would come in handy one day! Unfortunately we can't figure out what the people were thinking putting the hottest part next to the coldest part. So I'm sure we will pay a small fortune dealing with that. OK the coolest part of this building? My grandfather managed this place 30 years ago and was my dad's first job. It's got character! Although it will look completely different VERY soon. We went to an auction a few weeks ago and got quite a few pieces of equipment and all the tables and chairs for a steal. Flooring in the dining area will be changed. The windows will all be tinted because you couldn't sit in the front without sunglasses it's so bright and would cost a small fortune to keep cool in the summer. Where you see the bar area we will be installing a wall between that and the kitchen to block it off and create a serving area. We cut a spot in the bar area today to make it easier for flow for servers to come and go the bar top will OF COURSE be changed. I will try to get more pictures but I have to say i'm ashamed how long it took me to figure out how to put an image on here. Working on a logo as well. DID I MENTION THERE'S A MILLION THINGS TO DO?!?!? Every time I check something off 5 more things seem to be added to the list. The serving area I have in the picture is actually only half of what's there there is another mirror image of that on the other side of the building so we will be able to seat app. 80-90 people. The two doors you see on the cooler connected to the line will also no longer be there.

No it's not possible but the smoker will be housed outside.