Micah
What are some of the major problems that most people don't think of when opening a Bar and Grill? What gets overlooked when planning and building a Bar and Grill?
I have always wanted to own and operate my own bar and grill. I have been working in the food service industry since high school, and am now getting the business background I want to help insure I understand the ins and out of the business world. I have asked a few local successful Bar owners and they have all given me the same answer. "Have enough capital to carry the bar for the first year." I want to know what kinds of hiccups people have had while first starting out, being anywhere from construction to keg temps being to cold. #business #construction #restaurants
4 answers
Zach R. Becker
Zach’s Answer
It is very important to have an accountant to help manage your funds and hire hard working staff to get the job done. Management experience/skill is a must.
Z
Johana Pizarro
Johana’s Answer
Hello Micah,
I hope you are doing good. I understand your desire to own a business, and it's a good idea to find different opinions before really starting one.
Where I live, there are many food businesses that don't make it for 5 years, and I asked myself why.
I think that on the 21st. Century, the way of doing business is different. Having a Bar and Grill demands big capital to carry the maintenance of the place, pay bills, pay salary, save some for any inconvenience. What I have evaluated is that people who own a restaurant, sometimes they don't select a good place with good parking lot this makes people uncomfortable to attend, price of the food, service, environment, type of food.
I hope this helps you :-)
Christine D
Christine’s Answer
I know everyone's kinda sick of hearing about it, as am I but to say it wouldn't happen again is tough since we never saw it coming the first time..whatever you decide always remember having a trustworthy team around you is super important!!! Best of luck to you!!!
Emily Novak
Emily’s Answer
Opening a restaurant is hard work, exceptionally long hours, and absolutely taxing- financially, mentally, physically, and emotionally. But assuming that the paperwork is right, and the money is there, and there is a proper source of customers to support the business... sometimes new restaurants struggle because their owners aren't ready. They aren't ready for the stress and long hours, and constant new problems. They get over worked, don't sleep, and are worried constantly. Sometimes this pressure can change a person's attitude. They snap faster, they yell more, they push people away. They aren't as understanding or encouraging.
While this doesn't directly cause a ship to go down, what is does do is demoralize the staff. People start dreading coming in to work, people look for other jobs, and then the boss is trying to find more staff to train, causing more stress. There are a lot of ways the spiral out can happen, so I think it's important to remember that staff is massively important, and so is their happiness.
I would truly suggest being on a restaurant's opening team before opening your own. Just to be aware of the demand and the stress it places on people and how to stay positive. Some people say "people don't quit jobs, they quit bosses" and having a dedicated core staff can really make or break a restaurant- especially if it is new.