Ice Cream Man
The only option I would give him is, I’ll take 51% to put you on the right road. Otherwise I would save my money and when I could afford it I would do it myself. Don’t tie yourself to a sinking ship you will have no control over.
thank you, most of you who have posted a lot of you keep saying I lack experience i didn’t give you all of my experience in my first post. I have worked as a manager of a fast food restaurant and a supervisor at a apple bee’s before i went to culinary school so i do have managerial experience i was just wondering how i should approach this guy and what different options i should give him.
As A Small Business Consultant I can tell you that most small businesses fail due to the lack of knowledge of how to run a business and CASH FLOW, not the lack of drive, enthusasism or hard work.
You said you don’t have any money, this guy probably doesn’t either! You have some basic training and that’s great but you lack experience in the trenches. Go to work with someone for a few years who is currently successful and is willing to mentor you on the details of running a successful business. 80% of all small businesses fail in the first 12-18 Months. Don’t be another anchor on a sinking ship!
Always remember–CASH FLOW IS KING!
Ice Cream Man
It’s really very simple, if you have to ask don’t do it.
Form what you say the owner doesn’t have a clue and from what you say neither do you.
People who are successful in this business don’t ask they do because they already know.
Once they get going they will throw ideas around at places like this trying to fine tune things but not to keep a project afloat.
You have the right attitude to be successful, just go work for a few successful restaurants to gain the experience you will need, stay away from losers until you know how a winner does it.
Well Zack a missed opportunity is one you’ll always regret…so I’d suggest you do a bit of homework on the place, eat there, then develop a pitch to approach them. Bottom line you’ll never know if you don’t just do it. Be yourself and express your passion and the rest is up to Karma…or whatever, but if you do nothing you’ll never know…I’m repeating myself, but then again I’ve been there and always wondered! Oh btw, if it does not work out don’t look back or worry about it, chalk it up to just another learning experience.
You want to Gordon Ramsey them!
Put a suit and tie on and approach them. Try not to insult them and see if you could take over the kitchen, menu and pick your own manager to run the floor.
And I would tell them you will do it for free on the stipulation that if you do turn it around, you get a percentage of the take from the kitchen.
And remember this, you may be walking into a situation where the owner(s) know nothing of how a restaurant should be run. One of those individuals, or a couple, that always dreamed of owning a restaurant that have no business being in the business. If that is the case, tread carefully.
Welcome, Go work for someone else for 5 year and then maybe think of opening something yourself. Just because you graduated from Culinary school doesn’t make you a Chef. Learn the business under someone elses roof, so, when its time to buy yours, you will have a better chance of success. Its not you business to tell anyone how to run their business, they think what they are doing is right, just like you think your way is right……………….Learn, so you don’t burn……….Billyb
Hi all I’m new to this forum so first I wanted to tell you a little about myself. I am 26 years old and just finished culinary school. I have always had a passion for cooking even from a young age. I live in a small town of chowchilla ca with a population of 15,000 people. Their is a restaurant here that opened 9 months ago it has a great location on the main street in town. The problem is i drive by the place everyday and i only see 1 or 2 cars in the parking lot if any. I fear the place is about to close due to no business. I have spoke to many locals who say the place isn’t worth the price and they don’t want to go back. I would love to buy the place and start my own but i don’t have the money. What i would like to do instead is approach the owner and ask him if I could help turn the restaurant around but I don’t know how to begin. In culinary school i took extra classes on business management that i believe has prepared me to run a restaurant. Any help or advice would be greatly appreciated thank you.
Personally I would go to the place and order some of his food and see how it tastes. Then I would explain what the locals are saying and establish some rapport. He might be a good business man with a lousy taste for food. You have nothing to lose so why not roll the dice. Present him with a resume and tell him you would like to prepare a few dishes for him. Dont worry about him ripping you off at this point. You will find out in time if he is honest and if he isn’t you have not lost anything. The road to success is paved with failures, setbacks, and victories. You are young and have little to lose. At worst you will get experience…Russ
Hi all I’m new to this forum so first I wanted to tell you a little about myself. I am 26 years old and just finished culinary school. I have always had a passion for cooking even from a young age. I live in a small town of chowchilla ca with a population of 15,000 people. Their is a restaurant here that opened 9 months ago it has a great location on the main street in town. The problem is i drive by the place everyday and i only see 1 or 2 cars in the parking lot if any. I fear the place is about to close due to no business. I have spoken to many locals who say the place isn’t worth the price and they don’t want to go back. I would love to buy the place and start my own but i don’t have the money. What i would like to do instead is approach the owner and ask him if I could help turn the restaurant around but I don’t know how to begin. In culinary school i took extra classes on business management that i believe has prepared me to run a restaurant. Any help or advice would be greatly appreciated thank you.
I assume when you state that the locals say “the place isn’t worth the price“, they mean either that the food is over-priced and the owner is charging more for the food than what the quality or quantity served deserves, or prices are higher than what the locals feel that they can afford.
I really think you would probably have no chance of getting the owner to agree to let you work with him to turn things around, unless you had money available to invest in the place (which you don’t). Unless he is serving a more exotic (higher-priced) menu than what the area can handle, or he himself is a complete idiot when it comes to cooking (which is possible), he likely feels that he needs to make a fairly large profit, for whatever reason (high mortgage payments, large family to support, medical expenses, large business loans, alimony, child support, etc.). As a result, he uses cheaper ingredients and/or serves smaller portions.
Any owner in this situation already feels trapped, and without a source for additional investment in his business, feels he has no direction to turn. Adding you to the payroll will only make his situation worse, and any suggestions you might make for him to serve larger portions or use higher-quality ingredients will not be welcomed, since he will see this as cutting into his profits. He will also not be receptive to any major advertising, special prices, coupons, etc. since he would feel that these could cost him more money too.
You also have to consider the psychology involved here. If the owner thinks you are too smart without having a monetary investment in the business, he will probably be scared that you might steal his business right out from under his nose.
Hang around the place. Get to know the owners. See if you think they will be receptive to change, and honest enough to pay you for the effort. Be prepared to fail.
Fast food and applebees are not restaurant experiences per sey as all the ground rules are laid out in neat little rows. There is no spontaneity or room for improvements that do not originate from the home office.
Question about helping a failing restaurant
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