At The Nest

The times are still tentative for new business development, but the American spirit is strong. This is the time to spend getting your ducks in a row. You want to open a restaurant, so first and foremost count the cost. Your investors above all need to know the cost. And if you are the sole investor you want to do your due diligence before you are too far in and pay more than you have budgeted for start up capital. So, what do you do?First, you define and articulate your concept. Are you fast food style, upscale cuisine, a burger joint, a corporate cafeteria… and what kind of cuisine do you want to serve or sell?Then, are you going to lease or buy an existing space, rebuild a space or build from scratch? What is the size of your space?When you have these questions and answers in mind youwill want tocontact a food service consult alternate picking ant who can help with the next step – putting your concept on paper in a great layout. I suggest a food service consultant first rather than an architect because you may not need an architect on the job. The food service consultant can tell you, at no charge, whether or not the city in which you are located requires architect involvement. So, find that out before committing exclusively to an architect, as they are a great deal more expensive. If you are tempted to consult with a restaurant equipment company and use their “free” design services, keep in mind that their main goal is to sell equipment. Does that sound like a conflict of interest to you?The food service consultant and designer doesn’t sell anything and is foremost interested in giving you the most cost effective, productiveand efficient design layout for your concept.