4 answers
Angel
Student
Sedro-Woolley, Washington
2
Questions
Updated
408 views
In the culinary arts trade what is the biggest issue in going forward with it, what are the struggles what was your guy's own experiences and how do you think it impacted your life?
In my experience to come I find myself interested in it for the fact that it can give me more life skills in the near future.
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4 answers
JACK WASENIUS
RESTAURANT OWNER
1
Answer
Orland, California
Updated
JACK’s Answer
First, you must consider is a location with foot traffic is important as well as the potential to increase volume through walk-in traffic. And if you're unable to meet that first criteria web-based marketing. Don't be afraid to invest in that it's worth it The most important thing to consider just because you can cook doesn't mean that you can operate a restaurant.
This is a percentage business a giant math problem. The overall potential for profit nationwide is about 8%. But a sharp operator can bring as much as 12 to 14% to the bottom line. Based on today's market. The challenges of labor food costs PG&E and obtaining insurance will be some of the biggest costs. Not to mention rent. Triple net leases. Or ownership payments. This means purchasing an existing business.
Next, you collect a lot of money that does not belong to you, state sales tax employee withholding for example.
I've seen so many people fail over the years because they just can't grasp the simple fact that all the money you collect does not belong to you.
And if you're entering the food service business not knowing how to prepare and deliver fresh food handle food. You have no business in this business.
There's nothing wrong with hiring a cable chef, but everyone has aspirations of having their own business. So putting all your eggs in one basket can be a recipe for disaster. You have to be able to step in at any time to make sure your brand is being presented properly.
Always look for a restaurant that exists. Meaning it was a restaurant prior. The overall cost of remodeling is much lower. Preferably a one-story building with a basement. If you can find that type of property. That's optimal.
Next, the most important thing of all is your presence you must be present to ensure your business is running properly. If you're entrusting it to a general manager our manager better know that person well. My family has been in the restaurant and bar business in San Francisco since the late 40s my grandfather had a couple of sayings. The first one is, that the food business is like the girl looking for a guy with $1 million got smart and looked for a million guys with a buck apiece. What he was saying is volume is the key to success in the food business. Price yourself accordingly don't price yourself out of the market. Know your demographic know your neighborhood know your customers. And find out what people want. It's not hard just to go out there and talk to people and then make the decisions that are best for your business.
The next one he talked about was visual extortion. What he saying here showing people what you're cooking open kitchen focal points like rotisseries and broilers in key optical areas.
This is a percentage business a giant math problem. The overall potential for profit nationwide is about 8%. But a sharp operator can bring as much as 12 to 14% to the bottom line. Based on today's market. The challenges of labor food costs PG&E and obtaining insurance will be some of the biggest costs. Not to mention rent. Triple net leases. Or ownership payments. This means purchasing an existing business.
Next, you collect a lot of money that does not belong to you, state sales tax employee withholding for example.
I've seen so many people fail over the years because they just can't grasp the simple fact that all the money you collect does not belong to you.
And if you're entering the food service business not knowing how to prepare and deliver fresh food handle food. You have no business in this business.
There's nothing wrong with hiring a cable chef, but everyone has aspirations of having their own business. So putting all your eggs in one basket can be a recipe for disaster. You have to be able to step in at any time to make sure your brand is being presented properly.
Always look for a restaurant that exists. Meaning it was a restaurant prior. The overall cost of remodeling is much lower. Preferably a one-story building with a basement. If you can find that type of property. That's optimal.
Next, the most important thing of all is your presence you must be present to ensure your business is running properly. If you're entrusting it to a general manager our manager better know that person well. My family has been in the restaurant and bar business in San Francisco since the late 40s my grandfather had a couple of sayings. The first one is, that the food business is like the girl looking for a guy with $1 million got smart and looked for a million guys with a buck apiece. What he was saying is volume is the key to success in the food business. Price yourself accordingly don't price yourself out of the market. Know your demographic know your neighborhood know your customers. And find out what people want. It's not hard just to go out there and talk to people and then make the decisions that are best for your business.
The next one he talked about was visual extortion. What he saying here showing people what you're cooking open kitchen focal points like rotisseries and broilers in key optical areas.
Martina Ochoa
Bakery
3
Answers
San Antonio, Texas
Updated
Martina’s Answer
Cooking is a wonderful journey, always filled with exciting new discoveries, creations, and explorations. Yes, there might be some bumps along the road, but with a dash of patience and a sprinkle of daily practice, you'll be able to see the delightful results. Plus, the cooking world is always evolving, offering fresh methods to learn and master.
For me, my adventure into the sweet world of pastry-making brought about many life-altering experiences and challenges. It was a journey that made me realize my own potential and truly tested my patience. But, the sweetest reward was falling in love with baking, especially when I saw the joy my creations brought to others. So, if the culinary world tickles your fancy, give it a go and savor every moment.
For me, my adventure into the sweet world of pastry-making brought about many life-altering experiences and challenges. It was a journey that made me realize my own potential and truly tested my patience. But, the sweetest reward was falling in love with baking, especially when I saw the joy my creations brought to others. So, if the culinary world tickles your fancy, give it a go and savor every moment.
Kathy Laneaux
Cake Decorator/Finisher
23
Answers
Carolina Beach, North Carolina
Updated
Kathy’s Answer
So...not sure if you are asking the question as an owner or a worker.
Owner: In any business, know your demographics. Know what your niche is, what you stand out against all the other food source there are. What makes you better or more unique.
Figure it out if is necessary, there could be 15 different burger joints around in the 5 mile radius, what makes your food better. Or do you want to do something better or more, like start a business where profits may not be the key issue. You want to give back to the community, so you are the starter of a "pay what you can" eatery.
You are the only one who can answer that. In your business plan, what is it that will bring joy to you, besides the money, or if that is what you want, find that niche that no other eatery is doing.
As a worker: find the skills that no one else has.
As for me...I have piping skills, different artistic designs that no one else has locally.
If I want to really stand out, I would incorporate my cooking skills and blend sweet with savory.
I have seen things and tried things that no one locally can do or have tried, or maybe is scared to try but wants to do something about it.
Struggles:
Do I want to stay in the field? I only have a few more years, do I want to take the risk? Are people willing to try something new?
If I wanted to experiment, then do a test kitchen. Try it for a bit and see what happens.
Finances, will be an area to decide if this is possible. Can I find backers for me and are willing to take the risk on my products.
As for my own experience - I have stayed in a field that I do enjoy but I would have done so much better on my own, I still can but do I want to?
People and attitude has changed. Is it worth trying something new and fall on my face.
Sometimes, you have to take that risk and show others what they are missing, if they have never traveled out of their area.
Sometimes you have to take that risk and do things that others are doing and charge the price that you know some of these folks can afford. If not, redo your business plan and make it more reasonable.
You will never get rich living in a poor area. People can afford things but only what matters to them.
Owner: In any business, know your demographics. Know what your niche is, what you stand out against all the other food source there are. What makes you better or more unique.
Figure it out if is necessary, there could be 15 different burger joints around in the 5 mile radius, what makes your food better. Or do you want to do something better or more, like start a business where profits may not be the key issue. You want to give back to the community, so you are the starter of a "pay what you can" eatery.
You are the only one who can answer that. In your business plan, what is it that will bring joy to you, besides the money, or if that is what you want, find that niche that no other eatery is doing.
As a worker: find the skills that no one else has.
As for me...I have piping skills, different artistic designs that no one else has locally.
If I want to really stand out, I would incorporate my cooking skills and blend sweet with savory.
I have seen things and tried things that no one locally can do or have tried, or maybe is scared to try but wants to do something about it.
Struggles:
Do I want to stay in the field? I only have a few more years, do I want to take the risk? Are people willing to try something new?
If I wanted to experiment, then do a test kitchen. Try it for a bit and see what happens.
Finances, will be an area to decide if this is possible. Can I find backers for me and are willing to take the risk on my products.
As for my own experience - I have stayed in a field that I do enjoy but I would have done so much better on my own, I still can but do I want to?
People and attitude has changed. Is it worth trying something new and fall on my face.
Sometimes, you have to take that risk and show others what they are missing, if they have never traveled out of their area.
Sometimes you have to take that risk and do things that others are doing and charge the price that you know some of these folks can afford. If not, redo your business plan and make it more reasonable.
You will never get rich living in a poor area. People can afford things but only what matters to them.
Thank you for the advice, Kathy.
Angel
Martina Ochoa
Bakery
3
Answers
San Antonio, Texas
Updated
Martina’s Answer
The culinary life will always be something magnificent since you are always doing new things, creating and researching. Of course it has its challenges and for that you must be patient to see the results, you must practice every day, and you always learn new methods in the world of cooking.For me, studying to be a pastry chef led me to many changes in my life and challenges, it allowed me to believe in how capable I am and put my patience to the test, but that helped me love baking when I saw people who were delighted with my creations.