The Restaurant Venture-A Few Tips:

Food and beverages, we don’t get very far without them; sustenance, in some form or another, is still a daily requirement for our continued existence. This is to say that life’s necessities can be translated into a money-making venture— and in this case, that would involve the industry. That said, if you are planning to open a restaurant and get rich, you’re probably going to fail. In terms of difficulty, starting a restaurant is possibly one of the most stressful and difficult propositions the average entrepreneur (even the above average) can hope to take on. Going a step further, opening a restaurant and making it a financially viable long-term operation, that’s rare. Most restauranteurs are happy if they can pay the bills and take a little vacation once a year (—usually the latter half of January)

In the U.S., three out of every five restaurants close before they hit their 2 year mark (and the myth about 90% of independent restaurants closing in the first year is likely not true but considering the variety of eateries that are called “restaurants”, it’s possible that the number is higher than 60% in 2 years). Anyway, the point is this, if you think owning a restaurant would be fun, and you have a few million to throw around (and don’t plan on being directly involved in the operations) then you’re probably right, it can be fun. But if you plan on being the person who spends 18 hours a day, seven days a week, making sure that every detail is checked twice and helping manage every facet, until you’re comfortable letting the staff take over the day-to-day, then “fun” is probably not the word I would use. But it can be exhilarating.

Aside from the long hours, interactions with contractors (prior to opening… hopefully) who are always behind, customers, staff (who are people— and therefore occasionally sick, tired, crabby — all of which are frowned upon in a service job), and lack of the more normal social outings (because when you have a chance to get away from work, eventually, you’re always looking at what other eateries are doing and how they’re doing it), it’s really great, if you’re into that kind of thing.

As a former industry professional, I was involved in the successful opening of nine unique establishments, and beyond that worked in a couple handfuls of great eateries. My experiences run the gamut from fine dining to bar & grill joints, independent and corporate-owned & operated. A few of the places whose inception I assisted: The Wine Market Bistro; The Red Star; Chomp; McCormick & Schmick's - Kansas City; & M&S Grill - Baltimore. Four others have since closed: New Pointe Grill (Kansas City, MO); Up The Creek (Lexington, KY); Bella (Cincinnati, OH); & The Blue Sea Grill (Baltimore, MD).
A glass of rosé in Minneapolis

Aside from learning as much as possible about this fickle field, and having the monetary side of it lined up, a couple of other things to think about: location, audience, location, target group, location, and… desired customer demographic. Does that make sense? Who are you catering to and where best will you situate yourself in order to satisfy that group? Because, while you want to draw from a diverse set of consumer groups, you need repeat business if you’re going to make it work (unless you are Talula’s Table, The French Laundry, Trois Mec, or some other place where reservations are impossible to score on short notice).

Once you know what kind of fare you want to focus on (and don’t try to emulate The Cheesecake Factory, 1,800 menu options is too many), you will be able to determine your target audience, more or less. Location, on the other hand, is more about what spaces are available and how much money you have to play with. As a rule of thumb, if you have to choose between starting small and growing a space (or opening a second) and starting big and hoping for the best—start small. If you are unsure about anything and you’re in a small space, you have room to err. Big spaces, with bigger costs, provide less room for failing; and if the restaurant business is built on anything, it’s failure. From failure to failure to failure we go until, Voilà, Success! Plus, when you look at the majority of places that are hip“,cool“, “hot“, “in“, and “it“, they are, by and large, not behemoth.

Last, and certainly not least, is the quality factor. Whether talking about the staff, the food, the feel (ambience & décor), or anything else, quality is essential. It is easy to think that having the most chic joint in the city will guarantee a steady business; but if you have a staff that hasn’t bought in and hasn’t been properly trained, food that comes out of cans and boxes, and dirty restrooms, you may as well purchase stock in a Siberian cat-milking conglomerate — the returns couldn’t be any worse and your reputation may withstand the deprecating remarks that will be lobbed at you for years to come. This goes for all manner of establishment: bar and grills, diners, dives, and fine dining at its finest. The price on a menu should never influence the caliber of the experience.

If you’re interested in starting a new food industry venture, and you don’t know where to begin, solidify your finances/backing first; then talk with a successful local restauranteur, read industry staples, figure out your niche, and make sure you aren’t opening up a burger joint across the street from a vegan commune, i.e. keep the drama to a minimum (you’ll have more than enough once you open).

And, if you’re looking for someone to help with the details, drop me a note, maybe I can help…I’m Down.

Cellars 33 – a fine winery based in the Dogpatch neighborhood of San Francisco; I highly recommend them.

26.3andbeyond@gmail.com

 

LOWER YOUR STRESS—STOP CARING

Stress. We all have it, to one degree or another, it’s part of life. But why? Why do we put up with it? Stress, medically speaking, and in manageable doses, is good for us, but who likes anything in manageable doses? Not us. Not Americans. We don’t do “manageable”. We go All Out, All In, All The Time. We like our heroes/heroines larger than life, our predicaments overwhelming, our dramas Real Housewives size, or bigger. We simply don’t like things that are manageable in any way, shape, or form.

This seems counterintuitive. Why would we want unmanageable stress? Why would we want to raise our blood pressure unnecessarily? Why would we want to spend money we don’t have seeing doctors we don’t believe and taking prescriptions we don’t think are working? (OK, I hear the murmurs, the crowd of folks saying “I don’t like stress, I don’t go looking for stress, stress finds me”, I don’t believe you). Whether or not you think you are intentionally engaging in stressful practices, you are.

Do you watch t.v.? Stressful. Do you argue with friends about politics? religion? the Dallas Cowboys and New England Patriots battle to be the most despised team in America? Stressful. Do you partake in team-building exercises at your office? Stressful. Do you dine at places that offer 18,637 menu choices? Stressful. Are you employed, unemployed, under-employed, overworked, underpaid? Stressful. Everything we do (aside from bubble baths, petting animals, & listening to Pink Floyd’s Dark Side of the Moon), is stressful. The problem isn’t that we do these things – these stress inducing “pleasures”, the problem is we don’t know how to engage in these acts dispassionately, like a good judge is able to do (with the case before them), maybe not a “so-called” judge, but a good judge.

Managing stress is essential to living a healthy life. We need some stresses to make sure we don’t get “soft” but we don’t need to take all of those stresses to bed, or make them a part of our physical being. Management, real management of stress, is essential…especially in the age of Trump (doesn’t matter if you love him or wish the “Witch Doctor” from Beetlejuice would pay him a visit, the man induces stress with his incessant whining and crying and bullying and lying). So there are two viable options available for most of us (that would include everyone who can’t afford to “get away” for six months at their villa in Manarola, Liguria). Manage the stress, or…stop caring.

This makes for a tough choice, for some. If you are of certain means, and not generally on the receiving end of aspersion casting (think White, male, “good looking“, like David Beckham, Tom Hardy, or Chris Hemsworth), it’s easier to say “fuck it, who cares!“. But, if you’re like the rest of us, the Betties, Als, Geralds, Janias, Estephanies, Juan Pablos, Ntsums, Xangs, Khadiijas & Suleymanns, the choice is not so easy. Our lives are more complicated in all matters relating to “us”. Caring, about everything related to who we are, how we feel, how those close to us feel, and even the concerns of those who aren’t close but are part of our larger community/humanity. We can’t say “fuck it”, it’s not how we do.

Stress defines us— who we are, why we exist, our raison d’être, so to speak (not the beer). It offers others a glimpse into what drives us, what sustains us, and why some days are especially difficult. We need stress, we just don’t need it to control us. So, rather than running away from it, or from who you are, figure out how to manage it and then help others do the same.  What this looks like (management) will differ based on the individual. But remember, although we are individuals, we’re all in this together…well, most of us. And, as Prince reminds us,  when “the elevator tries to bring you down, Go Crazy“. Occasionally, that’s the best response to any situation.

Lake St. Southside Minneapolis #DiamondLkPhotography

Are you ready to lower your stress? Are you Ready For The World? I am.