My family have a VEry successful Chinese restaurant and I want to open a Japanese restaurant.
However, I don't want it to be a typical Japanese restaurant. I want it to be like a fashionable/western like/steak/bar high class restaurant WITHOUT THE BAR.
I have a great idea and my mum said it's a good idea too which is surprising as she's a serious business woman and always find my ideas pretty novice except this one. She said, 'Good idea but you need $600K(AU)' and walked off.
Where I live have a lot of rich people/local/youth and tourists. Every location I found is not suitable for my type of restaurant and I found this super great new location with heaps of people but my mum mentioned I won't be able to afford the rent.
So the questions are:
- If leasing a space is so expensive and there is only a certain amount of customer every restaurant can hold, how do they afford staff,lease etc?
- What makes the restaurant last for years compare to one who fail within the first year.
- Is it possible to turn any great idea, with great staff, with great customer services in a great location, in to a successful running restaurant that lasts for years or is it based on luck and your customers ?
- Is it possible to open a restaurant without knowing how to cook BUT knows what it should taste like and how it should be presented?
THANKS!!!
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p.s I'm not a kid, i just like using my mum as a mentor and most people will say, 'ask your parents' but my parents refuse to let me go in to this industry.
However, I don't want it to be a typical Japanese restaurant. I want it to be like a fashionable/western like/steak/bar high class restaurant WITHOUT THE BAR.
I have a great idea and my mum said it's a good idea too which is surprising as she's a serious business woman and always find my ideas pretty novice except this one. She said, 'Good idea but you need $600K(AU)' and walked off.
Where I live have a lot of rich people/local/youth and tourists. Every location I found is not suitable for my type of restaurant and I found this super great new location with heaps of people but my mum mentioned I won't be able to afford the rent.
So the questions are:
- If leasing a space is so expensive and there is only a certain amount of customer every restaurant can hold, how do they afford staff,lease etc?
- What makes the restaurant last for years compare to one who fail within the first year.
- Is it possible to turn any great idea, with great staff, with great customer services in a great location, in to a successful running restaurant that lasts for years or is it based on luck and your customers ?
- Is it possible to open a restaurant without knowing how to cook BUT knows what it should taste like and how it should be presented?
THANKS!!!
-------------------------
p.s I'm not a kid, i just like using my mum as a mentor and most people will say, 'ask your parents' but my parents refuse to let me go in to this industry.