I need some advice,could this work?

[Sarnie]

I have now been a electrician for the last 6 years,before that i was a chef which I enjoyed but i got a skin complaint which forced me to stop and I trained as a electrician,
My main problem is my wages now are maybe twice as much as being a chef and I cant afford a wage drop,I think I might have a solution so here goes
The restaurant were I used to work has a 2nd floor which they used to use back in the old days when business was booming it seats about 30,has a bar and toilets but there is only one kitchen downstairs,I was thinking about asking the owner (new since i worked their) If he would rent the room out to me on Thurs,Friday and Saturdays,Biggest prob is Downstairs is an italian and that is what I would be serving.I was thinking about accepting bookings only so as not to take any of his trade,This is a new idea i am really only thinking about it at the minute,does anyone have any opinions or ideas,
One last thing,When I worked their 7 or eight years ago they would do 100 covers on a saturday night,these days they might do 50 so they cant be raking it in,

 

[Flying Hippy]

Hi Sarnie,

What would you be using these rooms for private functions ?

If you give a bit more info may be able to advise.

 

[Beachcomber]

I reeally couldn't see any business owner renting out part of their premesis to a direct competitor - specially if business is slow as you say.

Wouldn't it be better to come up with a complimentary business - maybe a similar themed bar with a small snack menu - somewhere for diners to have a few drinks before going to the main resteraunt for their meal / drinks after their meal? This would also speed up table turnaround as you would not get diners taking up a table for an extra 30 min's or so after their meal while they finish off a bottle of wine etc.

 

[Spalmer]

If the owner still gets the markup on drinks he may be persuaded

 

[Bri]

You say your wages are twice as much as being a chef, there by you are earning more ....yes? Cant afford to take a drop? Need to supplement your income?

Hows about this one.....I take it you've got 17th edition, Part P Yeah? Novel idea, advertise for more electrical work.

I suspect you miss the restuarant business more and yearn to be back in it despite your condition. Therefore expand your idea away from your last emplyer, I for one would be right p***ed off asking me to rent upstairs to open a rival business. Try asking and see what response you get. My idea would be to offer him a partnership and show you're keen by offering a lump sum to invest.

 

[Sarnie]

You say your wages are twice as much as being a chef, there by you are earning more ....yes? Cant afford to take a drop? Need to supplement your income?

Hows about this one.....I take it you've got 17th edition, Part P Yeah? Novel idea, advertise for more electrical work.

Im fed up of electrics,I dont want any more work,I want a change in career !

 

[Sarnie]

Hi Sarnie,

What would you be using these rooms for private functions ?

If you give a bit more info may be able to advise.

The idea is, No advertising no restaurant signs no walk in customers from the street, Lets say for example I know 100 people,I will ask these people to support me by booking a table at my restaurant,when they realise how good it will work by word of mouth.

I am from Doncaster and in the last 5 years the amount of new eating places has gone through the roof and traditional restauants are loosing out to pub and chain eateries.

If the 2nd floor restaurant in my potential property is sat gathering dust why not let me use it for a monthly fee,I could also pay him a % of the takings etc.

Anyone else got any ideas that could tempt him into letting me use it?

 

[Sarnie]

I reeally couldn't see any business owner renting out part of their premesis to a direct competitor - specially if business is slow as you say.

Wouldn't it be better to come up with a complimentary business - maybe a similar themed bar with a small snack menu - somewhere for diners to have a few drinks before going to the main resteraunt for their meal / drinks after their meal? This would also speed up table turnaround as you would not get diners taking up a table for an extra 30 min's or so after their meal while they finish off a bottle of wine etc.

I dont think this could work at the minute as the resaurant is only ever half full,He wouldnt mind customers sat drinking there all night,Thanks for the suggestion,

 

[Beachcomber]

I dont think this could work at the minute as the resaurant is only ever half full,He wouldnt mind customers sat drinking there all night,Thanks for the suggestion,

Fair enough - how about a small casino? Bar / snack catering combined with a few tables / machines. Could be a winner?

 

[yorkie]

Why not use the skills you already have in electrical installation by taking it one step further and starting a training centre teaching the skills. First of all you need to become an A1 assesor and hold teaching quals. Take a night course at your local college and study for your L units takes approx 6 weeks, your A1 assesor can actually be undertaken in your own enviroment while training as you have to show that your teaching skills are up to par. Once you have qualified with your A1 you can then link up with local colleges and offer NVQ etc through their site license in effect becoming an extension of the college itself.Canditates can then apply for goverment training grants through the college and attend private training with yourself. This is great for mature students as there not sitting in a typical class for 2 years.
Obviously there is a bit more to it than this but its achieavable and im proof of this as I set up ww.diamondtrainingcentre.co.uk with 7grand and its now the largest private Tiling college in the uk. I sold in sept and moved to the canary islands where I now operate in a totally different industry.

Good luck anyhow

 

[obscure]

First off I just can't see the restaurant owner being mad enough to agree. Why would he want you setting up in his restaurant when it is struggling? Surely if the demand was there he would simply expand into that space - in fact he may be planning to do just that when business starts to pick up.

Second of all how will you manage with two restaurants in one kitchen? Chefs getting in each others way, wanting to use equipment at the same time, taking each others ingredients etc.

The idea is, No advertising no restaurant signs no walk in customers from the street,

So having set up right on top of a competitor you are going to cripple your business by not advertising or accepting passing trade? Your business would be dead in a matter of weeks.

If you want to run a restaurant do it properly. Find a place where you can run your business properly without placing insane limitations on yourself. Alternatively the idea of a bar, serving nibbles would be a good one. The two businesses would complement rather than compete and could trade customers.