|By Mama (Mama) on Sunday, September 30, 2001 - 10:35 pm: Edit|
I have a small catering business in New York City. I have a possible opportunity to take over the lease on a kitchen in downtown Manhattan. I am wondering if there are others out there who may possibly be interested in doing some kind of co-op where we share space and expenses. It is a pretty nice sized space, 2500 square feet in total with a retail front in a busy neighborhood. The rent is under market and I feel the space has serious potential. Any interest or feedback please let me know.
|By Tmarta (Tmarta) on Thursday, October 04, 2001 - 06:02 pm: Edit|
I wish I were there. Sounds pretty good. Good luck.
|By Chefspike (Chefspike) on Thursday, October 04, 2001 - 10:04 pm: Edit|
|By Tmarta (Tmarta) on Friday, October 05, 2001 - 06:23 pm: Edit|
Spike, maybe we should think about it!
We're adding your advice to our common sense and cutting out of our situation at the end of our lease. ( Now they are refusing to do the proper hookup for the new ovens. If we don't get into an explosion, we are still not renewing our lease at the end of the month.) Wish us luck on obtaining the new digs, better traffic, better area, closer to home, or we may be out of business for a while.
That would be the pits. We just got really going again.
|By Chefspike (Chefspike) on Friday, October 05, 2001 - 09:48 pm: Edit|
hey Mama, and TMarta, what are the numbers? how much down? how much per month, ect,ect.
I'm wondering how much would have to be produced, by each of us, with out overlapping(producing the same) products, for it to work, or/and for each of us to make some money. What equipment is there?
would we have to buy more? Give me your thoughts... lets talk. I don't mean to sound goolish but the attraction to that area in the next couple of years would be amazing. Where is it, what street? How close to ground zero? I'm having guilty feelings but I would be intrested in exploring this. You know that some of the people down there are not going back to live, but the clean up and re-building people would more than make up for the loss. thats got to be hundreds of people everyday, plus tourists. ok, you guys get back to me, ok?
Peace, and now Re-building.
|By Mama (Mama) on Friday, October 05, 2001 - 10:09 pm: Edit|
Ok guys......here is the scoop. It is not that close to "ground zero" although everything in Manhattan is close. It is near Little Italy and Soho. Are you guys in NYC? When I say co-op what I mean is we would all run our individual businesses out of the space but share the kitchen space, equipment and share the expenses of the rent, utilities, etc...We could also get "per diem" renters, caterers just getting started, personal chefs, etc....to help toward expenses. One of us can take over the retail part or we could find someone else to do the retail store and have them pay most of the rent. But, I would like to do all of this in the right way; rennovate, buy some new equipment, create work stations, create an area for tastings, create a demo area for cooking classes. I think it would cost about 100k to fix up. The rent is around $3500 per month (majorly under market in NYC) The current lease holder has 5 more years, wants $85k key money and the landlord would give us 5 years at same price plus would probably negociate more. Keep the questions and feedback coming......Marcey (Mama)
|By Chefspike (Chefspike) on Friday, October 05, 2001 - 11:32 pm: Edit|
Mama, I think TMarta is cooking and baking.
What do you do ?
Me, I'm just Pastry/ Baking.
What would the tasting and demo areas be for ??
Why rent out the retal front?, why not just use it ourselfs.
|By Chefspike (Chefspike) on Friday, October 05, 2001 - 11:35 pm: Edit|
ok, you do catering.
why not use the retail section to sell items that you would have people come in and try for your catering gigs? You have to make the items anyway, right? Are there cases in there now? One dry one cold?
|By George (George) on Saturday, October 06, 2001 - 08:27 am: Edit|
MaMa- I think you would do very well setting it up just the way your are planning and marketing it to the targets you mentioned.
However I think that it would in fact be a business entity of it's own that would overshadow your curent business. It would be a lot of work to organize, schedule, clean, secure etc. the facility and it would most likely be 24X7. It would be a full time job plus.
This is not a bad thing at all. You would probally do very well if run correctly, but it would not be catering.
Wish I had an extra 185K (or extra $185 for that matter) I'd come in with ya.
|By Chefspike (Chefspike) on Saturday, October 06, 2001 - 11:02 am: Edit|
ok, a third of 85k, and a third of 100,k
that counts me out. sorry. I would love to just do the retail and pick up the desert end of the catering. And, maybe teach a few small classes.
|By Tmarta (Tmarta) on Saturday, October 06, 2001 - 10:17 pm: Edit|
Look, people, I am sorry about any confusion. I said that I wished that I were there. I'm not, and can't be. But it sounds good for anyone who could be there. Spike's right, I cook, bake, do pastries, candy and cakes. My neice does incredible ice cream, We cater. We do a litte retail in the gift basket-type way. But we are nowhere prepared to go to NY, much as I am sure that I personally would love to. Too much family, too little finances.
As I said, good luck. It is a great opportunity for someone.
|By Mama (Mama) on Sunday, October 07, 2001 - 01:23 pm: Edit|
The reason one would consider renting out the retail frontage is that in NYC small retail space is a.hard to come by, b. very expensive, and c.hard to get into without major credit and/or hundreds of thousands in security deposit without a major track record. So, to the right business, one could rent the retail space (about 600 sq ft of 2400) out for thousands of dollars a month. Then, one could concentrate on their catering and events business and sublease out the front and cover their entire rent. That being said, I have a number of ideas for retail concepts for the space as well but realize that would be a full time biz in itself and unless I have a partner in it who would manage it I couldn't grow the catering and events business to its full potential. I would love to fine a baker or two who would like to chip in or sublet the kitchen area. We will see how it proceeds. The demo area is for possible cooking classes and tapings of video or shows, and for tastings. Keep it in mind and pass the word around if anyone is looking......Mama