|By Chefgibz0 (Chefgibz0) on Sunday, August 15, 2004 - 01:29 pm: Edit|
In the interest of the thought "that the grass is always greener on the other side" that most, if not all of us Chefs cling to, What would be the most advantageous road to travel down? Buy your own business and location? Start up shop and Lease? Or Be a slave to the corporate giants out there?
|By Chefmanny (Chefmanny) on Sunday, August 15, 2004 - 05:51 pm: Edit|
Buying a established business with cash flow is the most desireable choice...in my opinion!
|By Fritz (Fritz) on Sunday, August 15, 2004 - 06:32 pm: Edit|
I agree - I would do it 'turnkey', if I could have a do-over... I'm lucky that my Frog is was able to do the renovations needed for the kitchen here, but we still (after 7 years of ownership) have way too much to do to complete guest rooms, & he has to spend way too much time on the business that feeds us, meanwhile, because the b&b does not pay for itself, much less mortgage/overhead. I would have paid more for a place that was complete, furnished, & had an established clientele, then renovated to suit taste as we stabilized.
|By Chefgibz0 (Chefgibz0) on Sunday, August 15, 2004 - 06:34 pm: Edit|
There are many opportunities to do so in my area. Problem is, they are small and would not change over well to the "type" of cuisine I would prefer to do. And to build my own...........Bill Gates where are you?? So here I slave away.
|By Chefmanny (Chefmanny) on Sunday, August 15, 2004 - 09:18 pm: Edit|
What cuisine do you want to do?????....and what cuisine will the customers pay for???????????
Think about that!
|By Chefgibz0 (Chefgibz0) on Tuesday, August 17, 2004 - 08:19 am: Edit|
My culinary dreams dwell in the "fine dining" venues. There is not much room for that where I am at now due to a very small market (in size not $) Do I sacrifice my desires for bigger and better to own a greasy spoon or do I hang tough and follow my "passion"? I do realize that there is honor in sandiwiches but..........
|By George (George) on Wednesday, August 18, 2004 - 12:51 pm: Edit|
Have you considered doing a high end family dining kind of thing?
Have all the standards but run specials that you can play with.
I think there is a lot of space inbetween diners and fine dining that has potential.
|By Chefgibz0 (Chefgibz0) on Wednesday, August 18, 2004 - 01:47 pm: Edit|
I have, but the towns here are small, 10,000 tops. The problem here is there is not many opps. to move into an existing structure, one must build. Which is way out of my cap. range. Also over load of establishments already and the demographics are highly low brow. Chains reign supreme here. Golden Coral is their major player. The closest major city is 1 1/2 hour away and I would rather not commute to MY place. Opps. that I would be able to move into that are turn key are all sandwich places. I have considered starting out in one of these places but then one has a tendency to isolate themselves into a low category in the eyes of their cliental. So should one stay "working for the Man" if one wants to cook high end????????
|By George (George) on Wednesday, August 18, 2004 - 04:00 pm: Edit|
There is a lot to be said for a gig with all the bennies, without the worry of paying the bills and being able to play with foie gras and veal chops on a regular basis.
I think trying to open a high end place anywhere is a big crap shoot with the dice loaded against you. If I had that type of cash I'd take the safer route and look at one of the franchise gigs. Make the money and then be able to cook the fancy stuff for friends and family.
That said I think I'm a litle older and need a little more security, so I'm definately not advocating this for anyone else.
|By Chefmanny (Chefmanny) on Wednesday, August 18, 2004 - 07:27 pm: Edit|
High end stuff is a losing proposition, you have to go with casual, or family oriented business to survive nowadays!
....And G is right about the gig with the bennies...less headaches!!!!