Bucket Guild | FUBU BH Forums

As stated above, every "mom and pop" style restuarant has a hook. There is always something that takes you back to that non-franchise place that you love. Its not going to be the atmosphrere because you can watch tv at the big chains, its something special. As mentioned above, its that item they server that you cannot get anywhere else. For me it was an Italian place that served real pizza, not that shit you get at Pizza Hut or Pappa Retards, but pizza that the cheese can stretch accross the table. Pizza that you have to fold in half just to fit the piece in your mouth. We went in regularly for other things they served, but it was the pizza that brought us back over and over. The owner had some health issues so they closed but he apparently got better and had some other family mebers to come up and help and he is opening in the town in work in so I can get even fatter of damn good pizza. Woot.

9 level 90s and 10 85s, Damn I need another hobby.

If you're set on food, go with something small. Start an old style hot-dog joint. Foot longs and root beer floats, go for a 50s vibe. If you can find a small place with no or limited in-door seating and walk up order windows (think Ritas) that's all the better. I've only seen a couple places like this but they were always fairly popular.

Dvergar /
Quisling

the few walk-up places in raleigh are stupidly-successful since they're open after the bars close

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sunshine.kittens.bubblegum.happythoughts

Also, sports channels like NFL ticket and shit.

You aren't going to get anything new or exciting without either opening a gourmet restaurant or else finding some of the best and brightest.

The simpletons that go for simple food already have their simple places that they like (read: chains).


They're popular because they're already institutions. Places like delis, hamburger joints, and hot dog stands are successful because they've been serving the same fare for generations and one of the most powerful things you can do to a food is make it nostalgic.

Not to mention that if you're going to try and stack up against community standbys, a newcomer to the restaurant business will have absolutely zero room for mistakes since people will be extra picky about the food, especially compared to the other spots in town.

RETIRED.
[armory loc="US,Bleeding Hollow"]Mayonaise[/armory]
[armory loc="US,Bleeding Hollow"]Jerkonaise[/armory]

irish-themed bar/restaurants are always successful
so if your name is clarence mcjubber, there's your market
and irish food can be done well, too. tirnanog has amazing mashed potatoes

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sunshine.kittens.bubblegum.happythoughts

If you're refering to the businesses themselves, then not the ones around here, they're fairly new. You're right about the food though, it's always been popular and it's nostalgia and the fact that it's quick and easy make it popular. That's exactly why it's a good idea.

Dvergar /
Quisling

When I grew up my parents always used to take me to one of the best delis in Cleveland and I always got a reuben. I now base every single reuben I ever have off of that one sandwich, which I still get whenever I go back home.

If someone opens up a reuben shop, they better be goddamn perfect or else they aren't getting my business.

If you're an experienced restaurateur, have a book of family recipes that are guaranteed good, or meet some sort of megachef, then I'd say go for it. If you're going to bring competition to the local delicacies, you better be goddamn flawless, considering the customer won't give you time to adjust your recipes.


They're also a dime-a-dozen. Specialties sell. Nobody's going to pay for the same food as the Claddagh or some other chain when they can get it as said chain cheaper. Either make it better or don't make an irish bar. It might stay solvent for a couple months, maybe even a year or so, but you don't have that "hey, I wanna go to xxx for xxx" that other restaurants have.

PS: Mashed Potatoes aren't especially flattering or hard to make good. Do they make their own bangers? Do they serve specialty items such as REAL Guinness or blood pudding/meat pies?

No matter how fucking awesome your mashed potatoes are, one side dish won't keep a fledgling business solvent, ESPECIALLY in the hands of someone who's completely inexperienced.

RETIRED.
[armory loc="US,Bleeding Hollow"]Mayonaise[/armory]
[armory loc="US,Bleeding Hollow"]Jerkonaise[/armory]

Yeah, the failure rate is pretty harsh, but most people that say, "Hey, I'm going to start a restaurant," have little if any experience. They also make the mistake of trying to do it without the right kind of support.

I have a background in food service from my military service. After I was injured in my original specialization, I had to select something new to do. I already had several years of restaurant experience and a lot of the other jobs they had to offer were crap. Since cooks were assigned under the supply department, I also did a lot of inventory-related work. My shore duty was compromised of supervising operations for the enlisted barrack's warehouse facilities...which is how I ended up being a Mexican Forklift Artiste.

I've had a few jobs in restaurant management since I left the Navy. The last time I worked for a friend, and no matter what advice I gave them, they did a lot of things wrong that ended up costing them the business. They didn't spend enough time at work on it personally, gave too many things to friends, were loose with the money, and didn't pay enough attention to what the vendors were charging them for on deliveries.

I know what kinds of things go wrong firsthand, and I'm going to be working with people from the SBA. I'm also going to seek advice from the SCRE (Service Corp of Retired Executive), who are retired businessmen who volunteer their free time to help small business people. The first person I talked to from SCRE had a pretty extensive break-down on qualities that distinguished successful restaurants from the failures. One of the biggest indicators is serving alcohol, which is why I want to put the bar in.

I've been scouting locations, and there are only a few which aren't swamped by similar establishments. I still haven't thought about decor, or a lot of other important factors. I'm not sure even after talking to the SBA and SCRE reps about how to organize the business. There's the LLC, the corporation, the sub-chapter S...it's a lot to consider.

I don't want to get really serious until I figure out some kind of menu, so I know what size/type of equipment to look into.

Your Pal,
Jubber

AKA "The Gun"
AKA "ROFeraL"

World Renowned Mexican Forklift Artiste

Nevermind. After reading the thread I repeated what Jubber said.

If you do get this up and running, post an addy - I'll make a special trip out your way to spend some money.

This I don't agree with.

Sometimes, going back to basics, or taking a new spin on the fundamentals, can itself be novel.

The key is simply to create something people want.

If you are really set on a restaurant, I think Usd is on a good line of thought: a sports bar. It's something you could easily understand, understand what people want, and the menu is much simpler, narrower and more accessible than a full-service restaurant. Your overhead would also be lower since the services you are providing are simpler, and the food and hospitality element is less pressing since bars are usually at least somewhat squalid.

Another idea might be cafeteria-style dining. I think there is a market for frugal, no-nonsense dining that is more economical than a restaurant, and more ergonomic and friendly than McDonalds. In other words, basically a mess hall.

Aestu of Bleeding Hollow...

Nihilism is a copout.

Good food at good prices will always have a customer base.


hell people eat at applebee's, they'll eat at your place for sure.

I'll go up there and eat somethin. hell, i drove to michigan, i can drive to virginia.

You can crash on the world's most amazing couch.

Seriously, ask Helig about that fucking thing. It's epic.

Your Pal,
Jubber

AKA "The Gun"
AKA "ROFeraL"

World Renowned Mexican Forklift Artiste

eh, i mostly go there for the booze so they have that working for them

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sunshine.kittens.bubblegum.happythoughts