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Well Ive run my own business for 5 years and done ok with that its just getting involved in something I have no experience in thats a bit daunting
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gotta be a chef to run a restaurant
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not pretending to be an expert or anything snooze, and admittedly now isn't the best time. but if you're selling good stuff reasonably priced and keep staff down and other costs you must have a chance. 1250/week seems a bit steep to me though -
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Reckon anyone who works hard and has a bit of common could run a restaurant. I know people who run pubs selling food and do all the cooking themselves with no experience and they do alright.
All you need is a bit of common. |
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ts been empty for 3 months now so I,d hope to get the rent down to a grand a week or maybe a free couple of months from them.May well be worth a shot
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if it was busy before then it can be busy again i suppose.
So long as you don't waste food and shop around, you'll be amazed at what the mark up is on a main meal that might go out for 9.95. |
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Looking into the costings of a carvery they reckon 60% £5 a head Mon-Fri but £8 a head on weekends could do the trick.Plus drinks plus a decent sized kids area it may be a goer
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Pub up the road used to do massive plates of roast beef/pork with all the trimmings ona sunday. lovely they are too. ten quid a pop, not a massive pub but they got forty people in there - £400 plus puddings and bottles of wine and other drinks and that. I bet the ingredients only cost less than sixty quid. And not even that much work to do a massive roast so long as you can use a potato peeler.
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my thoughts exactly
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rates much be 25k a year...
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