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what dose it take to open you own restaurant after becoming a head ?

what would it take for a head chef to get their own restaurant and to transition into their own company

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Hassan’s Answer

In my opinion, the most important factor to start a restaurant is a great reputation as a chef to attract investors as well as customers. Opening a restaurant can cost anywhere from $100,000 to over $1m. They will want to see an extensive experience and a sterling reputation.

There are many requirements to actually open the restaurant once you have funding. You will need to research those based on the city where you want to open it. Each city may have different requirements. Depending on location that process may takes weeks and likely months.

To prepare, you'll want to work different restaurant positions to ensure you understand how to manage all aspects of the business.
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Robert’s Answer

Hi James,
Owning a restaurant is harder than it seems. depending on what type of restaurant you want to own it could become a 24/7 job for you. But after becoming a head chef, getting your name known would be the first step. then having a solid feasibility study on where you would want a restaurant would be next. This will show you exactly how much capital is needed and if it would be feasible to get an existing or new restaurant. it will also tell you if the location is good or not. You can get different market trends online and the public knowledge of health department visits to different restaurants. This will be helpful if you are going to use an existing building, since you don't want a building that has a bad reputation.
Once this is all done, getting your name out there can be done by cooking samples and offering them to the chamber of commerce, area bank managers, and dignitaries in the area. Holding chef competitions can also help not only for you but for area culinary students whom you would likely employ.
Then you would need to know what type of restaurant you would want. could be a fine dining restaurant that is only open at certain times of the day and week but depending on if you have an existing place how much the lease is, you may need to expand your hours for profit.
The menu is the easy part. Checking the market trends for the area will tell you what type of cuisine makes the most money, however, you probably don't want a burger king type or maybe you do, I don't know. Nevertheless, research the menu, the area, the capital you need and the building you want to create. I have known people who use old churches, old banks, old barns it just depends on what you vision your life as a restaurant owner to be.
I hope this answers your questions,
and if you need anything along the way, I am here to help.

Retired Executive Chef Rob Mingus
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