Does any one know the start up cost for a hotwing restaurant/business?
Most people that start restaurants do lose money, and many lose their life savings. The failure in the restaurant business is not due to competition though. Good restaurants with good locations stay busy. It's due to poor management systems, bad follow through, or bad marketing. What it costs to start a hot wing restaurant is completely subjective. You can lease out an old, small restaurant building for next to nothing that has all the equipment in it, refuse to spend money on marketing, proper training of your staff, organizational tools, skilled help, interior design to fit your concept or proper signage, and you could open one for $10,000 or less. You could also go the opposite route, going into a new upscale high rent location, fill the place with plasma screen TVs, Italian marble, mohogany furniture, brass fixtures, staff with the best paid most attractive waitresses, and spend a cool 2 million dollars to open. Personally, I wouldn't take either route. Depending on your experience running restaurants, your knowledge of accounting and business principles, your marketing and brand building experience and experience with day to day operation of a restaurant at an owner's level, I would either create my own concept from scratch (if you're VERY experienced with all the above) or I would buy into an existing franchise (if I had very little experience in any or all of the above). The organization and marketing of your restaurant, and your ability to implement all the systems is going to determine your success or failure, not your competition. If you'd like more help, let me know. This is what I do. Visit http://bodellconsulting.com/restaurantpl... to see a great alternative to purchasing a franchise. There's even a concept centered around wings that can be expanded with more wing selections. Free initial consultations. Brandon O'Dell O'Dell Consulting Restaurants/Retail/Bars bodell1@cox.net http://www.bodellconsulting.com
Could you make money in the restaurant business just serving breakfast?
There was a Pancake House located right beside Portage Place Mall in Winnipeg, Manitoba, Canada and you had to stand in line for half an hour to get a seat at any time of the day or week. They specialized in pancakes from around the world. The pancakes were served with your choice of about 25 different syrups, or chocolate sauce, fresh berries and whipped cream or just about anything you wanted. The pancakes would hang over the side of the platter when they served them they were so huge so they were a full meal in themselves. They also served a huge variety of omelets and the usual breakfast menus but it was the pancakes people came for. You can definitely make a good living serving only breakfast items especially if you have a speciality and a decent location.
Why do many Indian restaurants close on Monday?
It is not culture thing. The reasons why they close on Monday are: 1. Late opening hours on sunday. 2. Because weekend just passed, Most people get back to work and avoid to spend money as most of them spend on weekend. Most of the restaurants don't do business on Monday. If they open they still have to pay to the staff which is not effort-able when money is not there. This way they save money to pay staff and every member of staff prefers at least one day off in a week.
How much money does a successful high-end restaurant make?
Not an awful lot. Of course there are variances in the structure of restaurants, but the most money isn't made with high-end, it's made with low-end "family" places. Since those are more likely to be mis-managed as well it's not that easy to spot, but on the net scale an Applebees or Olive Garden makes much more than true high-end restaurants on most any given night.Costs are higher if you have to change linens, pay your cooks and chefs a better wage than minimum (of course if you're Michelin starred you'll have an inexhaustible pool of free externs to abus... errm, make work), pay more for product, spend more care in its storage (Applebee ribs are vacuum sealed and shipped from the main facility for reheating, nothing ever spoils), and if something goes wrong the financial impact is much higher.Take a simple scallop dish. At a good fine dining restaurant, after-gross profit from that dish is about 8 per cent. Burn one and you'll have to sell four more, just to make up for the loss. At a low-end restaurant, food cost and overhead are more like 45 per cent, leaving 55 per cent to play with. That's a much better equation.At a former place of mine we MIT (money in till) about $8k/night on 60-ish covers. BoH costs about $1.4k in wages and contributions, operating costs are around $800/night. FoH is around $2k, $300 operating costs and $600 cleaning and presence (laundry, dish washing is a FoH line item, etc.). That's $4800 in labor and presence. Rent and permits is another $250/day, even on closed days. At 60 covers it's close to $1.5k in food costs, makes $6.3k. The remaining 1700 are what would be left over _if_ everything always went right. Add in spoilage, loss, breakage, and spill/trim/overhead, and you'll look at about 8% in actual net revenue.
Are restaurants like Olive Garden open on Labor Day?
Yes, chain restaurants are open on labor day. A lot of people have it off from work and school, so restaurants can make really good money that day! Only day most chain restaurants are closed are Thanksgiving and Christmas (although some do remain open!) As far as the museum, I would call up the one you are interested in visiting or even looking at their website. Sometimes they state the hours and notate it is everyday and state they are closed on such and such dates.
What do you think to open an aisan restaurant in LA? all restaurants are crowded ,i assume that they make good money.?
Chinese restaurant have to be crowded,otherwise they have to throw away many materials next day because freshness is very important in chinese cuisine. if they keep using the old material, oh god! they are killing their business and closing up is not far ahead.
What do high-end restaurants do if a credit card is declined at the end of a meal?
Had this happen a few weeks ago. The bank sent me a new card to extend things past the 03/15 expiration date. They require that I hit their ATM and use the new card to ask for an account balance, but only indicated that a new PIN would be coming eventually. So, I handed the gal the old card, figuring it was still valid (still in March).Youngster comes back (my wife and I know most of the staff there) and sheepishly told us that the card had been declined.I gave her a quick synopsis, and then handed her another card. End of problem. (I activated the new card a day or two later.) Still haven't seen the new PIN....Wouldn't call this place "High End", but it's not McD's....Maybe 25 years ago, I used to be a regular lunch patron at another restaurant in town. To the point that I often babysat the owner's grandchildren while their mom was in the kitchen bagging up some of "today's special" to take home.I had a buddy from Cleveland who used to join me for lunch often. One evening he was in town with his wife and some friends, and they stopped there for supper. That's when he found out that he was short on pocket cash. The Owner took his personal check (they don't like to do that anyway), and then called me the next morning: "Stu, is this guy good for $60?" I got a bit of a laugh: "Paul, he could probably have written a check big enough to buy your place if he wanted to."In short, a good restaurant will almost always try to quietly resolve the situation. A regular customer, or someone who's been (and remains) very polite likely will be blessed with a good result.These days, it's a very good idea to carry at least two major credit cards. If you check into a hotel, they may freeze your entire credit limit to cover your "tab", and, well, don't try to use that one elsewhere. But you can always use the other one....