Deleted
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Post by Deleted on Dec 24, 2015 16:13:30 GMT 7
So if the food you cook is good enough, or so you think, but you've never tried selling it before but would like to try. ....
What's the next step?
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AyG
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Post by AyG on Dec 24, 2015 18:26:09 GMT 7
Give up now before you lose a shed load of money.
A friend set his wife up with a restaurant opposite a university. Great site, so I thought. The food was good - western and Thai - but the students never came. The finances were screwed (too much rent for the place, steep price for electricity, and a thieving cook who stole from the place). It shut after about 3 months. An expensive lesson in what not to do.
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Post by rgs2001uk on Dec 24, 2015 22:36:16 GMT 7
What kind of food, Northern, Southern, Poncified farang rubbish sold in Bkk or Issan Food?
Rent a shophouse for 6k baht per month, buy all the crap for another 50k baht, total outlay 100k baht.
Does the cook know the difference between gai gair and gai dek?
ไก่แก่หรือไก่เด็ก
The only ones getting rich are the property owners, seen it way too many times, parts of Pattanakarn lie empty, rent too high, not enough customers etc etc.
No offence, if this is your mrs, dont assume every Thai can cook Thai food.
Does your mrs know how to make satay sauce? Hint use bread.
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cc1
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Post by cc1 on Dec 25, 2015 8:58:01 GMT 7
Here come a real chef( not somebody who can just cook)into play....as said many times the fee for a consultant chef is reasonable and worth it's money ( if you find the right one)... 1. Market analysis 2. P/L 3. FF&E and OS&E 4. Creating the menu 5. Costing for the menu and negotiations with suppliers 6.creating SOP's 7. Training of staff 8. Endless repetition of step 7...
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me
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Post by me on Dec 25, 2015 9:05:52 GMT 7
Here come a real chef( not somebody who can just cook)into play....as said many times the fee for a consultant chef is reasonable and worth it's money ( if you find the right one)... 1. Market analysis 2. P/L 3. FF&E and OS&E 4. Creating the menu 5. Costing for the menu and negotiations with suppliers 6.creating SOP's 7. Training of staff 8. Endless repetition of step 7... Feeding your customer..... You forgot you have to get them through the door..........
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cc1
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Post by cc1 on Dec 25, 2015 9:08:37 GMT 7
Here come a real chef( not somebody who can just cook)into play....as said many times the fee for a consultant chef is reasonable and worth it's money ( if you find the right one)... 1. Market analysis 2. P/L 3. FF&E and OS&E 4. Creating the menu 5. Costing for the menu and negotiations with suppliers 6.creating SOP's 7. Training of staff 8. Endless repetition of step 7... Feeding your customer..... You forgot you have to get them through the door.......... Therefore step 1...
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Deleted
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Post by Deleted on Dec 25, 2015 9:09:01 GMT 7
Got a friend in America who bought a van and started serving up good food. Mainly Mexican. Reminds me of the Mr Whippy icecream vans in Aus.
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me
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Post by me on Dec 25, 2015 9:14:09 GMT 7
Feeding your customer..... You forgot you have to get them through the door.......... Therefore step 1... Thought you were supposed to be working:) Merry Christmas....wish I was eating your food.
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me
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Post by me on Dec 25, 2015 9:16:43 GMT 7
Got a friend in America who bought a van and started serving up good food. Mainly Mexican. Reminds me of the Mr Whippy icecream vans in Aus. Instead of Greensleaves did the van play. La Cucaracha
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cc1
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Post by cc1 on Dec 25, 2015 9:17:22 GMT 7
Thought you were supposed to be working:) Merry Christmas....wish I was eating your food. In ten minutes I go...yesterday busy as hell and two time my mise en place has been bombed out...almost time to go back to the battle field... MERRY CHRISTMAS TO ALL OF YOU...
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Deleted
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Post by Deleted on Dec 25, 2015 9:23:01 GMT 7
Got a friend in America who bought a van and started serving up good food. Mainly Mexican. Reminds me of the Mr Whippy icecream vans in Aus. Instead of Greensleaves did the van play. La Cucaracha Hahaha he's in Seattle freezing his nads off. Has a turkey burrito on the menu which looks really good.
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cmk
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Post by cmk on Dec 25, 2015 12:03:29 GMT 7
Food and beverage director Hilton hotels. Innkeeper/VP Holiday inns. Franchise owner Mr. Steak, Golden Corral and Wendy's.
My daughter is a big wheel producing food TV shows internationally. I invented a couple of concept restaurants.
I came to Chiang Mai to open a restaurant 10 years ago. A guy tried to sell me a place that was scheduled for demolition in six months (he knew about ti). Then I went to Pattaya and some fool asked me for key money (a concept where the buyer is a retarded person).
I get $100 an hour to consult if I can be motivated to get up off my behind.
My biggest accomplishment in the Thai restaurant industry is figuring out how to get the appetizer first at Fuji. It only took me ten years but now I get my smoked salmon salad before my main course.
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cmk
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Post by cmk on Dec 25, 2015 16:43:29 GMT 7
I graduated from one of the top ten (in the world) hotel, restaurant and institutional management universities in 1967. I hired all the chefs for Hilton and they all graduated from one of the top ten culinary schools in the world and had at least 10 years experience at a famous restaurant.
It always amazed me that when one wants advice on bowel movements they go to the best doctor they can find and pay an outrageous hourly fee (either you or the government) for information on how to sh**.
But, when opening up a restaurant and risking a substantial amount of money one may ask aunt Sally or the guy who pumps gas or some yahoo on the INTERNET.
And, they are actually surprised when the venture fails.
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Deleted
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Post by Deleted on Dec 26, 2015 2:55:04 GMT 7
Think totally out of the box hippity, it can be done
I mean really think outside of the box and look in, don't force it, take some LSD, DMT...., speak to the particles you don't normally see, they hold the real answers
It will come if you want it, focus on the farang food and make sure you can earn enough in 4 months to cover for the other 8 of low tide
I could tell you my idea exactly but that would be p**sing in my own moccasins, so I will refrain
The truth is out there though, it's just not written
Yet
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Deleted
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Post by Deleted on Dec 26, 2015 10:44:36 GMT 7
Give up now before you lose a shed load of money. A friend set his wife up with a restaurant opposite a university. Great site, so I thought. The food was good - western and Thai - but the students never came. The finances were screwed (too much rent for the place, steep price for electricity, and a thieving cook who stole from the place). It shut after about 3 months. An expensive lesson in what not to do. Here's what i find amusing. Thousands of great businesses in Thailand doing very well. Very very well. Then people know of 1 fool that opened some bar or some restaurant and ran it into the ground. That person probably ran their whole life into the ground over the years. Point is just because you heard of 1 failure, doesn't mean they all are.
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