*** Opening a restaurant or any business during the dates of Nov. 14th until Jan. 2nd should be avoided at all costs. Employees of all kinds are out of whack due to holiday season and things just don't seem to run up to full efficiency. If possible -- AVOID THOSE DATES while opening future business.
Despite my poor opening time I still did make it through 2007 -- the building is purchased, lease is signed and we did get things started with licensing, insurance, and actual refurbishing during the last two weeks of Dec.
While I was on Vacation in FL the 10 burner/oven unit ($1,500 used) and 2 door prep fridge ($1,600 *BRAND NEW) were installed. My partner also went ahead and bought a 2 door pizza oven ($2,800 used) and those were all put in (not installed) into the restaurant.
While in FL I searched out some used rsetaurant equipment suppliers as we feel crippled up here in the boondocks looking for good used equipment. I found myself @ Atlantic Equip Co. in Sanford where I found some really good deals. I purchased :
(All Equipment used)
36" Flattop @ $500
38" Flattop w/ Salamander @ $650
5 foot Sandwich prep and under refridge unit @ $1,100
Dual Fryer @ $450
36" Char Grill @ $650
Speed Trays @ $90
(invoice is @ restaurant but i'm 99% sure on those numbers and measurements *** will fix later)
I had to get everything put into palets and boxed and that ran me $300. I got 60% off freight and don't see that bill being over $400 but will see when it gets here. Equipment should arrive within 10 days of purchase and I made it on Jan. 3rd.
Outside of buying and putting in some equipment NOTHING was accomplished from Dec. 24th until Jan. 3rd.
Today Rick and Marc moved current equipment around to it's concrete place, and got ready for the rest of our equipment to arrive.
Now in order to open ASAP as we are doing this on a shoe string budget on Monday, Jan 7th these things need to be handled in this order:
1) We need a Plumber, who is paid by the hour (not per job) to install our gas lines to match w/ the equipment already in place under the hood.
2) Outside of setting up the gas lines to turn on the equipment, he also needs to set up our Hood/Ansel system for fire suppression to turn OFF the equipment should there be a fire hazard.
3) We seem to have an odor issue with our sewage and our pipes may need to be cleared out / looked at.
4) We have a leaky valve downstairs where the water is turned on, and 5 feet from the leak we have a puddle of water.
Steps 1 and 2 need to be handled ASAP as after the plumber is through we can then get our Health and Fire inspection from the city office. Appointments for our inspector should be set as soon as gas lines and ansel system are in place.
Next, we need an electrician. We did not realize it until today.... as somehow it just was un noticed but we do not have any lighting directly under our hood system for our cooks to clearly see wtf they are making. That's a forseeable $1,000 out of my pocket.
We still have the prior restaurants sign outside -- and it needs to be taken down and replaced. We have ideas of a dual sign fitting both restaurant ideas in one.... but don't see ourselves opening both restaurants back to back. That being said, we may just take down their sign, put up a banner and save the initial capital ($2,800 quoted for a dual sign that illuminates our dinner business @ night and our breakfast cafe during the day) by putting up a $450 banner representing our Italian Delivery.
On Monday my partner will begin putting in full office hours handling all odds and ends at the restaurant, and my head cook will begin dry walling / painting / arranging our dining room to fit our theme.
During this entire process, our major concerns are:
1) Cash Flow
2) Should we begin opening with Italian Delivery or Breakfast? When will we transist into having our multi personality restaurant? Which direction should we start with?
I'm feeling a little jammed up and anxious all the while feeling satisfied with my decision to begin setting up residual income and also helping an old friend out. We envision opening up for Italian Delivery by Monday, Jan 28th.
Despite my poor opening time I still did make it through 2007 -- the building is purchased, lease is signed and we did get things started with licensing, insurance, and actual refurbishing during the last two weeks of Dec.
While I was on Vacation in FL the 10 burner/oven unit ($1,500 used) and 2 door prep fridge ($1,600 *BRAND NEW) were installed. My partner also went ahead and bought a 2 door pizza oven ($2,800 used) and those were all put in (not installed) into the restaurant.
While in FL I searched out some used rsetaurant equipment suppliers as we feel crippled up here in the boondocks looking for good used equipment. I found myself @ Atlantic Equip Co. in Sanford where I found some really good deals. I purchased :
(All Equipment used)
36" Flattop @ $500
38" Flattop w/ Salamander @ $650
5 foot Sandwich prep and under refridge unit @ $1,100
Dual Fryer @ $450
36" Char Grill @ $650
Speed Trays @ $90
(invoice is @ restaurant but i'm 99% sure on those numbers and measurements *** will fix later)
I had to get everything put into palets and boxed and that ran me $300. I got 60% off freight and don't see that bill being over $400 but will see when it gets here. Equipment should arrive within 10 days of purchase and I made it on Jan. 3rd.
Outside of buying and putting in some equipment NOTHING was accomplished from Dec. 24th until Jan. 3rd.
Today Rick and Marc moved current equipment around to it's concrete place, and got ready for the rest of our equipment to arrive.
Now in order to open ASAP as we are doing this on a shoe string budget on Monday, Jan 7th these things need to be handled in this order:
1) We need a Plumber, who is paid by the hour (not per job) to install our gas lines to match w/ the equipment already in place under the hood.
2) Outside of setting up the gas lines to turn on the equipment, he also needs to set up our Hood/Ansel system for fire suppression to turn OFF the equipment should there be a fire hazard.
3) We seem to have an odor issue with our sewage and our pipes may need to be cleared out / looked at.
4) We have a leaky valve downstairs where the water is turned on, and 5 feet from the leak we have a puddle of water.
Steps 1 and 2 need to be handled ASAP as after the plumber is through we can then get our Health and Fire inspection from the city office. Appointments for our inspector should be set as soon as gas lines and ansel system are in place.
Next, we need an electrician. We did not realize it until today.... as somehow it just was un noticed but we do not have any lighting directly under our hood system for our cooks to clearly see wtf they are making. That's a forseeable $1,000 out of my pocket.
We still have the prior restaurants sign outside -- and it needs to be taken down and replaced. We have ideas of a dual sign fitting both restaurant ideas in one.... but don't see ourselves opening both restaurants back to back. That being said, we may just take down their sign, put up a banner and save the initial capital ($2,800 quoted for a dual sign that illuminates our dinner business @ night and our breakfast cafe during the day) by putting up a $450 banner representing our Italian Delivery.
On Monday my partner will begin putting in full office hours handling all odds and ends at the restaurant, and my head cook will begin dry walling / painting / arranging our dining room to fit our theme.
During this entire process, our major concerns are:
1) Cash Flow
2) Should we begin opening with Italian Delivery or Breakfast? When will we transist into having our multi personality restaurant? Which direction should we start with?
I'm feeling a little jammed up and anxious all the while feeling satisfied with my decision to begin setting up residual income and also helping an old friend out. We envision opening up for Italian Delivery by Monday, Jan 28th.
