YOUR SOCIAL LIFE WILL BE OVER "I find many people want to open a restaurant because they want to be everything, to everybody. If you are not prepared to never see your family, never have a holiday, never play golf, then you are not prepared to be in the restaurant business. The guest always expects you to be at your restaurant. Bankruptcy and divorce ye may face if you open a restaurant.
You have to have a clear vision of your brand, and come hell or high water, you have to stick to it despite losing almost every ounce of your social life." - NO, SERIOUSLY, THIS JOB WILL CONSUME YOU "The outside world doesn't understand our job. You want to be at the restaurant, but it's really taxing. And just when you're feeling successful, you realize the only way to keep up the energy is to hire more people.
If you're dead set on opening your own place/ruining your marriage, you can find some tips right here, but first be sure to read the following words of warning... You must be totally passionate, fearless, and willing to lose all of your money. Regulatory delays could eat up all of your money before you've even opened. with money can come in, rent the best location, hire the best chefs/GMs/architects, and not care if six months later the place shuts down.
and be ready to clean feces out of urinals on your birthday. How many restaurants of Eater NYC's Best Restaurants of 2010 are still open? Better chefs than me have opened and failed miserably.
And it’s the reason why Papazzio is where friends meet. We are open for lunch and dinner Tuesday through Saturday, and for dinner on Sundays. Papazzio has achieved certification from The Gluten Intolerance Group (GIG), the trusted resource for thousands of people worldwide living gluten-free.
But he was so excited that he started looking into ways to bring them here sooner.
For more than 25 years, Papazzio Ristorante has been Bell Boulevard’s mainstay fine-dining destination, providing discerning diners of all ages a taste of elegance within a comfortable, old-world Tuscany setting.
I ask people, 'What do you want to do 5-10 years from now? If everything goes well, you'll have all the talent, energy, and success to open on time and make it through the first two years.
' Whenever anyone says 'I want to open a restaurant', I tell them to go back to law school, go get your Ph D. Go study hard and then you can enjoy what you enjoy. Most chefs are not good business people and have a hard time dealing with financial decisions.