My husband has managed quite a few pizza places and was just an Executive Manager at an Italian restaurant. They closed down last week. Guy got in over his head and went bankrupt. The original owner wants to open it back up and wants my Hubby to run the whole thing. He goes for a meeting tomorrow and I am worried. The hours he put in before will be nothing to what he will have to do now.

It is hard work.

Mom & I always planned on having a restaurant of our own
but a family friend has one and it doesn't really seem to be all that fun
that I thought it was.

I've thought about this a bit and it seems that those that are successful in a small restaurant are putting in 12 hour or more days. The larger restaurants are using replaceable staff, and are managing the assets and expenses. The latter part is probably more important then the cooking for long term success.

Even if you're just running a small diner style place, there's food to be ordered, and bills to pay, and banking (one hopes), etc. I think a good small restaurant needs a team of skilled folks with a skilled business person watching the scene closely, and a good cook making the recipes and (perhaps) cooking too, and a good cook cooking, and good serving help, etc.

So it seems to me that to be a good restaurant operator, you're not the one making the food, or the recipes, etc. You're manage the business and letting those with great cooking, serving, etc skills operate in their skill zones.

That makes opening a new restaurant mean you need really good people skills, and a way to make payroll until established. That might be more than I want to take on.

The folks I mentioned that operate the barbecue place at the beach are only open from May to Sept, so the long days that they work have only a several month duration. But they do put in the long hours, and I'm sure they cook, and smoke the food with assistance from some temporary help.

At one time I tinkered with the idea of a hot dog place on the boards that would serve hot dogs, chili-dogs, and all of the interesting add on to hot dogs, along with fries and sodas. The trouble there is you have to beat the rent, utility bills, food, tax and labor costs. I think though that the hot dog place would have to be on the boardwalk to get the traffic needed. And yet, while I don't eat hot dogs personally ... I just feel there is a market for them and if properly packaged, they would be a great beach lunch.


Thinking about all of this for several months has made me understand why a bucket of popcorns costs $5.00 at the theater.

old bay - I miss the restaurant business very much! I have a degree in accounting and taxes so the made longer hours as well. I never slept - I worked my butt off. I'm older now - and I want to do it again.

For "seasonal" (summertime) cooking - I think one of those hot dog/french fry carts you see at fairs would be the best idea. Work small area lawn fetes, etc. I'm not into the gypsy life or the carnie life. My bed is too comfortable!

Then I could cook for a few days or a week and rest when I want. I wonder if that would get it out of my system??