Reading about how the pros do things and taking the concepts or ideas and implementing them into your own business are two different things said and done. A few weeks ago, I wrote an article about the America’s Next Great Restaurant. Two of the professionals I highlighted were Bobby Flay and Steve Ells. Both of these men have created something from nothing. Starting with a basic idea and having the courage to start something new-one big dare- to cook or not to cook?
My current business plan is for a restaurant, big RED plate. (Don’t even think about taking the idea). I would take the chance and go on a show such as America’s Next Great Restaurant. What is big RED plate? It’s an Italian restaurant, but the dinning idea is similar to a Kobe or Benihana- you watch the food being cooked in front of you. My twist, all of the produce is local and has healthy options, just touching on a few things. (Can’t share it all, sorry) Restaurants are always a risky venture to start. My second option I have been throwing around-a food truck. Food trucks are being shown in a new light, they are offering gourmet food options. It’s still a large investment, but not as large as going into the full-blown restaurant industry. One article I found from Inc.is awesome and very informative read was How to Open a (Successful) Food Truck. The first thing the article mentions-build a following! You have food and now you need the people! Come eat! A video they have posted interviews from food trucks and how it has so many different layers than a restaurant. Food truck owners don’t just have to worry about cooking food and opening the doors, there’s parking issues, police, and other vendors to worry about. And last, but not least, Six Questions to Ask Yourself Before Starting a Business. Question number 6- When you look in the mirror does a entrepreneur look back? How would you answer that question. My answer is without a doubt, yes!