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 (a restaurant 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 probablygoing 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 restaurateurs 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).
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 tofailure 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, someone who’s been involved in more than a few restaurant ventures, drop me a note, maybe I can help…I’m Down.
Let it be known that all manner of Holiday celebration and/or promotion, both official (sanctioned) and unofficial (unsanctioned, and not encouraged by MTMT) to include parties, gatherings, get-togethers, happy-hours, luncheons, cocktail soirees, black-tie formals, cookie exchanges, neighborhood shindigs, affairs, bashes, wingdings, raves, and after-parties, and not excluding religious assemblies, meetings, conventions, rallies, turnouts, convocations, or any other reason for crowds, audiences, or throngs, to gather and engage in the gaiety of the holiday spirit as it relates to Hanukkah/Chanukah, Kwanzaa, Christmas, New Years Eve & Day, St. Lucia Day, Fiesta of Our Lady of Guadalupe, St, Nicks Day, and any other reason you may find for celebrating (promotions, raises, marriages, engagements, birthdays, births, anniversaries, bonuses (be they monetary, edible, or just good advice), Vikings above .500, Packers & Bears lose on the same day, et al.) shall be planned and carried out according to the Holiday Celebration & Promotion code book (2014)(hereafter referred to as HCPCB), chapter (3), paragraphs 1-74, to include all sub-sections, amendments, addendums, riders, attachments, and all other additions approved by M²T².
General Holiday Festival Guide
The HCPCB was produced to ensure we remain vigilant in our efforts to ensure maximum profitability and fiscal responsibility for our most important stakeholders (Board Members and Shareholders (as opposed to steak-holders)) so that they may continue to move our economy forward. The past year is proof that these job creators (Board members and Shareholders) are having a substantial impact on our broader economic indicators (sales of: Yachts; Ferraris; Rolexes; 10+ carat rings with matching earrings, necklaces, & tennis bracelets; Lobsters (in Minnesota); and six week vacations to Las Vegas (please don’t judge them, these stakeholders are extremely important to a very small segment of our economy) have all increased between 0.05 and 2,500 percent) and the 10’s of 10’s of American jobs that have been created because of these sales increases are worth our pandering to their not truly substantial efforts.
Furthermore, the HCPCB covers appropriate apparel for both sanctioned and unsanctioned festivities. This is done in the best interest of employees as we do not wish to have coworkers attempting to show-off too much individuality as that can lead to further creative ideas and free-thinking which tends to lead employees down the road of anarchist tendencies (not to mention it goes against everything that standardized testing has prepared you for); and we all know what happened to that free-thinker, Sid Vicious.
One modification that will be inserted into next year’s printing and has been authorized for the 2016 Holiday season is the addition of green and gold patterns on sweaters (because that team kind of sucks right now). After much debate and reasoning with the CEO, CFO, COO, and CAO (Chief Apparel Officer), it has been decided that as long as the green and gold garb does not display any signifiers that would give the appearance of being supportive of the football team from Eastern Wisconsin, it will be allowed. As of this time, we are still not allowing anything that could be mistaken for supporting the following: Chicago Bears, Blackhawks, White Sox, Bulls, (Cubs are still OK, it took 108 years) NHL teams from Dallas, Pittsburgh, and NewYork or NFL teams from Kansas City, Miami, Pittsburgh(we really don’t care for Pittsburgh athletics), and Oakland.
Additionally, in our commitment to providing Minnesota’s workforce with the Happ, Happ, HappiestHoliday season, we are pleased to announce the creation of a frequent flyer card (not to be used at any airline—anywhere—ever). Every time you go to any of the aforementioned Holiday functions, both sanctioned and unsanctioned, you can earn points by using your MN-HO-PA card (which stands for Minnesota Holiday Party Animal, not “Michael Nouri, Home Office-Panama“).
Points are accrued in multiple ways and we have come up with incentives to help you spend money (great for the State, and local, economy); Therefore, you can feel good about running up a big tab for overpriced drinks. Upon entering each event, points will be awarded (multiple entrances to the same event will not result in additional points—smokers, vapers, and scammers). Black Tie events, and those reserved for upper management will be worth 10-20 points more than other events (we think this is fair as upper management gets more stressed out making decisions), unsanctioned events will be worth only 1-2 points as they are unsanctioned and probably not very fun.
Food and drink purchases will also be worth various points but you won’t know how much each item is worth until after you buy it, just because. And finally, you can earn points by not driving to the events. Those that ride public transit of any sort will get five points per ride, those choosing to take a taxi will get 10 points, and anyone who can afford a limo will receive 50 points. We thought this was fair because if it costs more it must be better and we’re all about being the best we can be.
And, we didn’t forget about our valued employees who choose to live outside of Minneapolis & St. Paul proper (to include those in St. Cloud, Rochester, Austin, Brainerd, Duluth, Moorhead, International Falls, Marshall, andWestern Wisconsin). Because public transit is less convenient for you, we have made a transit waiver available. If you want to drive to & from events and still receive transportation points on your MN-HO-PA card, just fill out the online form and complete the short survey monkey questionnaire (shouldn’t take more than 45 minutes) so we know how many points to add to your card (based on year, make, model, color, and how many passengers you carpooled to the event; Think Green).
What do the points get you? Well, that’s the coolest part—nada; zip; zero. You just get to brag to your friends about how many points you’ve accumulated by going to 13 events in 14 nights and spending nearly $1000 on $10 egg-nog bombers (mixed with equal parts Kemps Holly–Nog & Karkov vodka, & finished with a sprinkle of a nutmeg like substance that may or may not be responsible for the rash on your tongue), $2-buck Chuck that ran you $11 a glass (yep, that really happened), and Kahlúa Christmas cookie shooters for $9 that didn’t taste like Kahlúa or Christmas cookies (nobody can actually describe the putrid taste but everybody orders more).
Guide for the Holiday House Party
For those bashes taking place in the comfort of a coworkers home, we have provided guidelines on which comestibles are appropriate for Holiday snacking. Swedish meatballs, lil smokies, jello-salad shooters, tater-tot hot-dish mini-muffins, Wisconsin cheese (but say it’s from Stearns county, nobody will check), summer sausage, Old Dutch chips & dip, 1 or 2 (or more) varieties of Spam, crudités with extra ranch (and bleu cheese for “that guy“), olives (both green & black) the cracker trinity (Cheeze-Its, Ritz, & Goldfish) deviled eggs (but call them “execrable” eggs at religious gatherings and say it’s a Hebrew word for “Awesome”), beer nuts (only at events taking place in homes attached to bars, taverns, or public houses); and for our friends who like to get a little adventurous with their hors d’oeuvres, the following international treats are recommended (i.e. sanctioned): Pollo enchilada cream-cheese wontons (knock out two countries with one amazing dish), HawaiianMeatballs, Minnesota sushi (almost like the real thing, but not really… actually not even close, but if you don’t put it out until guests have 4-5 cherry-ginger whiskey sours, they won’t know the difference), Doro Wot (which can be picked up from several Ethiopian restaurants if you’re in/near the Metro), smoked salmon or trout (the Canadian variety, eh), lefse (the unofficial-official flatbread of Minnesota Holiday festivals), lumpia, and nachos. Any other international dishes must be approved by your HR (Holiday Relations) HolidaySergeant (HRHS) (Do Not Mess with The Sergeant Major).
For dessert options: Bûche de Noël (don’t try to make this yourself, you’ll cry a lot, and drink a lot, and everything will be ruined), krumkakes (let your grandmother make these for you), Kolachis, gingerbread cookies, gingerbread cake with peppermintstickice cream, gingerbread donuts, cutout cookies, chocolate covered pretzels, Holiday M&Ms, Hersheys Kisses, Mint brownies, mini pecan pie, and nutmeg B-52s for anyone not driving (clove cigarettes may be offered to pair with this drink).
Approved beverages consist of: Non-alcoholic: water, sparkling water, Coke (must be Mexican Coke if you are serving any of the approved international foods), Diet Pepsi, Squirt, Tab, Mello Yello, orange, cranberry, & cherry juices, egg-nog, hot cocoa, coffee, and Clamato. Alcoholic: Tom & Jerry’s, Grasshoppers, Holidaypunch, Red, White, & Rosé wines (no Cold Duck or Boone’s Farm), Michelob Golden Light, Miller 64, Moosehead, and Coors Banquet (Minnesota brewed beers will be allowed, however, if any pictures of or references to said beers are placed on social media, we will revoke all future holiday party privileges from the host as our major sponsors, ABInBev, Molson Coors, & Moosehead have spent more than $300 million combined to monopolize market their brews to Minnesota’s HolidayParty industry, for the next 30 years) and brandy or rum, not both, for mixing with egg-nog or cocoa (not coffee).
You may make slight alterations to any of the approved recipes, however, you should check with your HRHS (The Sergeant Major will keep a list of who’s bringing what, how much, recommended serving size, caloric values, sugar, fat, protein, carbs, and whether or not it qualifies as having enough nutritional value to act as a substitute for dinner; Please, Do Not Mess with The Sergeant Major) prior to adding any spice as we don’t want to have an event with eight very spicy dishes and only one non-spicy or mildly-spiced dish. That wouldn’t be very neighborly. Moreover, the idea of a Holiday party is to experience the variety of the season and eight spicy dishes isn’t very variable.
Henceforth, the HCPCB should be consulted prior to any planning of any Holiday function. If an employee is unable to find an answer that is clear and satisfactory, we will have an 800 number staffed Monday-Thursday from 8:00 – 4:00 (read: 8:40 – 3:30) and Friday from 9:00 – 3:00, or thereabouts. Also, if partygoers arrive at any gathering and are confronted with a scent that has not been approved for Holiday events (douglas fir, frankincense, patchouli (only at head-shop parties), bayberry, gingerbread, buttered rum (must be serving the drink in addition to burning the candles), cinnamon, myrrh, woodsmoke, and cranberry clove) they may call the 800 number and leave a message and the host of the party will have points deducted from their MN-HO-PA account. We will not tolerate any sort of maverick-like antics.
In conclusion, we would like every Minnesotan (and their approved guests) to have an exceptional Holiday season that is filled with chic & classy seasonal decor, sensational scents and sounds that are reminiscent of your childhood Holiday galas, and spectacular food and drink that don’t result in acid reflux, scalded tongues, or excessive vomiting.
Happy Kwanzaa, Merry Christmas, Happy Hanukkah,Joyeux Noël, Feliz Navidad, & a Terrific 2017 to All!