|By Rbasting (Rbasting) on Thursday, June 20, 2002 - 02:29 pm: Edit|
I'm looking for insight from the experts here.
I have been presented with a great opportunity to manage a new restaurant in the Caribbean. What I'm looking for is some good reading materials about what to expect and the challenges I will undoubtedly face.
While I have never managed a restaurant, I have a solid background in project management, financial operations and inventory management. Do I have any doubts I can do it? Some, but I'm more concerned about the everyday items I would be facing that you would not normally think about.
So, before everyone jumps out and says "Don't do it, you have no experience, it's a major risk" please understand that that is not what I'm looking for. I'm looking for positive reinforcement, encouragement and direction. I have a brother-in-law who is a classically trained French chef and he knows my abilities. He has no doubt that I can do it, but unfortunately does not have the time presently to help me understand the intricacies of the business. He's busy opening his own restaurant in D.C.
Any pointers about good reference materials would be helpful. FYI...This will be an Irish Pub (reataurant/bar combo) so I'm also looking for unique ideas for menu items that would be reasonable to prepare.
Thank you so much for your time and opinions.
|By Chefwarren (Chefwarren) on Thursday, June 20, 2002 - 06:37 pm: Edit|
I have a few comments. I am a chef and have worked on Tortola. The labor pool is rather limited at best. The work ethics are different. The lead time on supplies is hard to deal with sometimes, because everthing and i mean everthing is brought over. and the quality of some items, especially food can diminish because of that. and the seasonality of the area can kill a business.
|By Chefspike (Chefspike) on Thursday, June 20, 2002 - 07:16 pm: Edit|
Ditto with chefwarren,
Jamaica was the same, concerning the food.
But if you have a chef in place, then you have no worries with that.
I was fortunate to have guys that wanted to learn as fast as I could teach them. The first thing was hygiene, and it was on going.
The other was equipment. If it wasen't cemented, bolted, screwed down, it was gone!
Same with small tools, and books, notes, clothing,
and to some extent, the meat. That was solved with a guard in the kitchen, 24/7. Until he started to take it, then I think the chef kept it in his room. LOL!
But Hey!, the weather, the beach, the broads, the music, the broads, the smoke(shhhh..), the broads, oh and tourist broads. Hell I can't remember ever working!!!! You'll have fun.
|By Thebaker (Thebaker) on Thursday, June 20, 2002 - 07:40 pm: Edit|
If your looking for a baker with 3years exp
I would relocate......
|By Chefspike (Chefspike) on Thursday, June 20, 2002 - 08:06 pm: Edit|
thought you were getting married?
or shouldn't we ask.........
|By Thebaker (Thebaker) on Friday, June 21, 2002 - 06:47 am: Edit|
I am still geting married
She is from the Trinidad and would love to live in the carribean
|By George (George) on Friday, June 21, 2002 - 07:53 am: Edit|
Hey, if it's not your money invested in the project definately do it. You'll get a vacation and an education at the same time.
The Irish theme is popular there. There is a good one, Molly Malone's in Red Hook, St Thomas. You should check it out.
What island will you be on?
|By Rbasting (Rbasting) on Friday, June 21, 2002 - 09:52 am: Edit|
It's on the Turks & Caicos island of Providenciales. British island that is close to the Bahamas.
|By Rbasting (Rbasting) on Saturday, July 06, 2002 - 10:26 am: Edit|
Thanks for all the information so far. Unfortunately, the owner is off-island for a bit, so discussions have not moved forward.
I didn't want those who voiced their opinion to think I was an 'ask and run' type of poster.