"ImStillMags" > wrote in message
...
On Jul 30, 4:14 pm, "Steve B" > wrote:

>
> > Any thoughts you have are most appreciated.
>
> I'd personally like to know the difference here. I posted some things
> about
> my website, and asked questions, and got beat to a pulp. ImStillMags
> writes
> this, and everyone chimes in. I guess it's like everything else. It's not
> what you know, it's who you know.
>
> If you are in the restaurant business, and are still asking these basic
> questions, maybe you should consider welding. You obviously don't know as
> much as you think you do about restaurants. You are asking questions that
> any first year business student, or even someone who has worked in a fast
> food operation for a year knows the answers to.
>
> No offense.
>
> Steve

Well, Steve, depending on region, state, city, country, food fads,
etc.,he restaurant business changes constantly. I'm taking the pulse
of this group. It's called seeing what people like NOW. If you
have never been in the restaurant business you know that you must
constantly ask questions to find out how people feel about food,
restaurants and eating out.

When designing a concept, or concepts, it's good to have input. I
always find bits of information in every person I talk to about the
restaurant business.

And....don't put "no offense" at the end of a deliberately offensive
post, it's offensive.

reply: Take it for what it's worth. You seem to find reality offensive. I
do not. In your opening sentences, you say you have all this restaurant
experience, and then ask the most basic questions in restauranting. What
happened with your first venture(s)? If they were so good, why didn't you
franchise them, or expand to other locations? Why did you close? If the
practices were so sound that they succeeded and made you money, what are you
doing here asking about such an ABC question as "location". Why aren't they
still open? Sold it/them? Okay, what did you learn?

The other categories you inquire about are just about as lame. "Ideal
restaurant staff"? That's easy. Those who will show up every night.
"Surroundings"? Well, away from swamps, airports, els, sewage treatment
plants, hoods, etc. Decor? I have an idea. How about Da Bears motif in
Green Bay? *** venues are big today.

In all this, you business genius, I have not heard one word said about the
market or the competition. Have you assessed either? The market is soft
right now, with lots of restaurants failing, and more people eating at
cheaper restaurants. And is there a glut of restaurants in the area you
want to build in? Smart business men research these two things FIRST.

Sorry if reality leaves an unPollyannish taste in your mouth.

Steve