Concept

I know it's a lot of liability and risk. That's one reason I want to start with appetizers and desserts and seasonal soup/salad instead of full-blown meals. Staff could be much smaller and food inventory more manageable.
So many vacant spaces around, too, that the owners are willing to cut some deals to get them occupied.

The concept comes from personally looking for places to go hang out. The after-work crowd, people looking for somewhere to talk business, etc. My friends and I often go out for a beer or and just order an appetizer or two, or go out for coffee and dessert after a play or movie. Location and atmosphere are so important to clientele, but I know you have to keep people buying stuff if they're going to hang out.

 

If you specialize in good coffee you might have a winner.

We have a couple of coffee shops in the area(other than the chains) that are successful. Personally I'd rather hangout in a coffee shop any day than a bar.

 

Ignore him, gotta.

 

Once you look into the cost and red tape involved in building a legal commercial kitchen you will realize that that selling soup and salads is not going to cut it.

 

Hence the reason for this type of food. The kitchen wouldn't have to be huge, just up to code. I understand what you're saying, though, and appreciate it. Pretty much the reason I still haven't done it--been thinking and researching for years, and have not yet gotten comfortable with the risk.

 

Sounds like an Atlanta Bread Co. with beer. Serving alcohol is a lot of work and hoops to climb through. Insurance will bite you in the butt too. I think it would depend on your location and the demographics and your $$$ backing. If you can take the loss jump right on in! Last thing I heard though is that roughly 80%+ food business close within a year. Nothing comes without some pain though.

 

I think you're right about the 80% thing. But since you love to cook, you probably understand wanting to work with food. There is something so satisfying about seeing people eat and enjoy something you've make, isn't it?

I've been doing financial services for 20 years and am pretty sick of it. Plus--don't like the writing on the wall for the industry. I've also consiered giving cooking demonstrations and lessons. Ever thought about that? I think I'm going to check out what kind of restrictions, permits, are involved.

 

Can you make a decent stink-hair stew?

 

She better have the cash because no bank is going to loan it to her anytime soon, if ever. Right now you better have great financials to even lease commercial property and be prepared to personally guarantee the lease, setting you up for financial ruin if you can't make it.

In NC 1 out of 12 restauants make it a year and 1-25 make it to 2 years and that includes all the fast food places that never close. You take Ronald McDonald and The King out of the equation and the odds of making it are very small.