Need help with who to ask about opening a restaurant?

Question

For about 10 years now, I've had an idea about a restaurant. Well actually many ideas. However, I know nothing about the business aspect of it. In fact, never even worked in one. I have no idea the costs involved and/or the feasibility of the food. My main problem is that I think my idea(s) is/are unique - so I'm afraid to talk to anyone about it in fear that they might steal my idea(s). How do I get information but still be guaranteed that the ideas will stay mine?

Answer 1

Everybody believes their ideas are unique.  You need money and somebody with much more intelligence and direction.  Your best bet is to educate yourself in regards to that business.  Go to work for a restaraunt and learn that way... Of course it's hard but nothing I ever gained in business was easy that is what made it fun.... Enjoy what you do and do what you enjoy!!!

Answer 2

you sound like my husband... he wont tell anyone his restaurant idea in fear someone will steal it! lol

Answer 3

Gordon Ramsay!

Answer 4

unless you've worked in a restaurant I'd nix the idea of opening one...it's a MONUMENTAL undertaking for people who have actually owned a restaurant before.....owning a business is not a qualification for a restaurant.

First off you have to have a place to call a restaurant...(and if you serve liquor, can you afford or get a license for that...) Then you need all the equiptment and it's expensive. (one 6 burner range can set you back $10,000)

You need all the stuff for the kitchen, cleaning food, cleaning dishes, cleaning the whole place. You have to have dishes ( a min of 10 place settings for every seat in the restaurant.) stainless utensils (same as dishes), glasses (same)...then theres the tables, chairs, bar ???, kiddy seats ??? are you going to have a menu for children ??? (if not, your customers might not like it...) you have to have a menu to please a wide range of people, drinks, desserts ???...then you have to have cook staff, wait staff, cleaning staff, clearing staff, (runners if the wait staff doesn't pick up their orders)...managers for all shifts. How many hours are you going to be open ???

Whats the flooring going to be like (carpet needs to be cleaned all the time and tile is slippery...) ???  You need GOOD a/c..you have to keep the place cool for the staff, cause if they get hot, they're gonna be dropping like flies...(customers always know why restaurants are cool...if they don't, tell them) Does the staff eat in ??? Min wage is in effect...so it's min wage PLUS tips...(or are you the stingy type...$4. plus tips = min wage ???) Does the staff pay for it's meals ??? (percentage or whole price ???)

What kind of cook/chef ??? line cook, Cordon Bleu chef/sous chef in tow ??? male or female wait staff or both ??? uniforms for all ???

etc...etc...etc...

Answer 5

bring a corperate lawyer with you to go and speak with whom ever it is you need to talk with (corperate lawyers deal with big buisnesses, so if you have one with you the other person knows you mean buisiness, no pun intended...) i would try something like that... goodluck!