I would do it again...if the circumstances were right. But that's a small window into which I would crawl.
Having gone through and witnessed the process myself, opening a restaurant is extremely hard work. It takes a lot of money (more than I'm willing to part with) and 100% belief in your vision.
I'm much savvier having gone through the process, because I can look back in hindsight and see all the things that were done wrong.
The Seattle Times has a lengthy story asking why on earth would anyone want to, especially given these rough economic times.
It's a great read, and gives a glimpse into what happens to chefs and restauranteurs driven to succeed. Debt, barriers and long hours are what your life is transformed into during the run-up to opening night. And that's just by yourself. If you have partners, or a team of folks working on this project, it complicated matters.
I much prefer the consultation area. Since my experience involves one restaurant which closed just under six months after opening, I can consult with you about what NOT to do.
- Do NOT open without a liquor license (assuming your establishment will have beer, wine, liquor as a part).
- Make sure you get all your inspections done right the FIRST time.
- Spell check MATTERS when it comes to your menus
- Understand the lease agreement you sign when you sign it (especially the fine print)
These are just a few things to keep in mind when you open the restaurant of your dreams. That's if you have the guts, cash and desire to work really, really hard.