So, this young couple comes into the store on Friday, and since I was only partially weeded at the time, I jumped up to help them out. They were young-ish, mid to late 20's, Asian in origin but obviously have been here many years ( no accent, but would communicate to each other in a foreign language [ I hate when they do that!]).
"Hi, how are you? What can I help you find?"
The female half waves a list at me. "We're opening up a new Marble Slab Creamery (or whatever it was) and have a list of things we need to open next month."
I ask to look at the list and see that it's a fairly straightforward list of every smallware item they will need to run their new place. So I start at the top and show them what each item is. (They've obviously never run a restaurant before. They don't know the difference between a 1/6 or 1/3 pan.) This list has every little thing listed, you don't need to know what you're doing.
Which is what I was talking about in my last post. People who have never run a restaurant before should start small and easy. Buy a franchise. Work in someone else's place and take notes. These companies selling franchises already know everything you'll need. They have support people who will guide you through the basics. They have a package of equipment and probably have a deal with distributors who will get it to you at the lowest price. I've had people come in to start a new restaurant and they don't even know if they need gas or electric, 110v or 220v, 1phase or 2phase, etc. It's hard to quote prices when you don't know things like that.
I chatted with this couple for awhile, told them what we had to offer, and congratulated them on starting with the right idea. (Although, an ice cream place is not the best franchise to own. It's very limited, and is considered a luxury in these rough times)
Although they've done a lot of homework and started small and smart, I think they may be a little too unprepared in a lot of aspects. Hiring the right people is a skill learned over a long period of time. Dealing with the public takes time and experience (and mucho patience).
Since this new place is on my way home, I may take an interest in how it does, and post about it. It may prove interesting. If not, I don't have a life anyway, so I won't be wasting any time ;)
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3 comments:
I feel your pain. But what about people that have never been a banquet manager before? That's what I do. I hate it when some waiter thinks he can be a captain just because he's been a waiter for 5 years. then a captain thinks he can be a manager in even less time than that.
I've been asked to train so many of these newbies over the years that I've had it!
Anyway, nice blog. Good luck with it. I've placed a link on my PR4 blog to this site since I think my readers would be interested in what you have to say.
Would you please link back to me? Thanks. Visit:
So You Want To Be a Banquet Manager
Just this morning, my mom was trying to convince me to start an organic frozen yogurt franchise because my cousin's workplace does $2000 business a day.
Yeah, I don't think I'm jumping in.
Who knows where to download XRumer 5.0 Palladium?
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