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7 Reasons Opening a Restaurant Should Scare You

Chef Steven Howard | Chef's Blade

7. Panic!

If this figure scares the bejesus out of you, then go back and repeat steps 1 through 6 until you find a concept and expense profile you can live with.

This is the best way to get real about the possibility of opening a place of your own. This virtual model is then whittled down to create your profits by controlling those costs and adding sales volume. The next things to think about are the role of a consultants in this process, location and design, start-up and marketing costs, and, probably the most difficult issue, funding and finance. Please feel free to drop me a message in the comment section below and ask me any questions you may have.

Chef Steven Howard is the Owner and Directing Executive Chef/Consultant of Consult the Chef, A Restaurant, Bar and Catering Consulting Company. During his 35 year career, he has held virtually every position in the culinary industry.

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