PENMART01 wrote:
>>"StocksRus®" writes:
>>
>>
>>>(PENMART01) wrote:
>>
>>> The greatest detriment to opening a restaurant is knowing how to
>>> cook, because
>>>if you're going to work the back you can't tend the front. The three
>>>secrets to sucess is hiring a cook, tending your register, and having
>>>eyes in back of your head... not only is money pilfered, you'd be
>>>amazed at how much food walks out the back door. I've owned
>>>restaurants many years ago, today I'd not recommend it to anyone,
>>>other than if one needs a tax loss.
>>
>>I'm curious. What type of restaurant did you own?
>
>
> A kosher deli on 15th Ave. and 43rd St. in Brooklyn, inherited from my aging
> grandparents. Coal mining is easier work, far fewer hours, much less
> stressful, earns more pay, and comes with benefits. Now you know why there are
> so few kosher delis. I would never encourage anyone to go into the restuarant
> business. My best childhood friend inherited his father's Jeep dealership
> (first one in US), a very successful business. He owns a big Greek diner
> nearby, for a tax loss. Unless one is of the mentality to exist like their
> early 1900s immigrant grandparents don't even consider the restaurant business.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I grew up in my Uncle's restaurant (The Clam Broth House I ) in Hoboken,
and I can tell you that my uncle made a lot of money--a millionaire. He
came from Cuba in the 40's with only his clothes and 10 US bucks (was a
bookkeeper) and after working in various kitchens in the various NY
hotels, ended up at CBH working his way up from cleaning plates, bus
boy, waiter, maitre d, manager, and eventually buying the place. All in
a matter of 18 years. He was very hard working (the boss would call him
on weekends without too much notification,) and honest. Quite a rare
human if you ever meet him (he's 84 and strong.)
I can tell you that it was a lot of work and headaches (it was a 9
dining room monster, with a men's bar and a grand ball room.) I used to
leave the place with a distinct odor of fish and cigarette smoke.
In the rest business you either fold the first year, or you start to
make money; unless you are willing to be eaten alive insidiously.
Rich
--
"Dum Spiro, Spero."
As long as I breath, I hope.
Cicero
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