Start of the Restaurant Process

Hello everyone I know I promised to give you all weekly blog posts about my journey to starting my own business but life got in the way a little but now I'm back. Last time I was talking about the inspiration behind my business now I'm going to dive into the details about the business.

Opening a restaurant requires a lot of thought and a lot of decisions that need to be made. The way I started  approaching everything  for my  restaurant is by creating a gantt chart which was something that I learned in my project management class. A gantt allows you to list out each task that needs to be completed. My gantt chart consists of 14 tasks each task you put a start date and how many days you estimate the task to be complete. The most important part of  the gantt chart is it allows you to see what tasks you can start at the same time even though the tasks may be completed at different times. An example is the task assemble a team and hire an architect/ contractor can start at the same time even though one may take longer to finish than the other.It's good to be able to see what tasks can be done at the same time because it makes things go more smoothly and makes the grand opening stay on track.

While I don't want to bore you  with listing all the tasks that are needed to get me to that grand opening day. There are so many other things that have to come first before even getting all the tasks together and that's location and concept  that is going to be reached to make this dream of mine successful.

For me Florida has always been my dream place to open my restaurant but the more research and thought I have realized that is still possible but may not be ideal. Location is one of the main reason's for why restaurant's fail because of the traffic flow, the rent and many other factors.  Florida is a great place and the living situation is great but it's not ideal to live and work in the same area or town. Therefore Florida is still a location that I strongly believe in and want to have my restaurant in but it may not be ideal for the first location. Yes, I said first location I believe that there could potential be multiple locations and that Florida would be a perfect second location but again I'm getting ahead of myself.

Italian is in my blood and when I first decided I wanted to  open my own restaurant it just made sense to do Italian and use my grandma's recipes and make what I wanted which is a family restaurant and place for people to come on date night, family dinners, special occasions whatever the reason may be. Now I still want to create this place for families, date nighters, and special occasion events. The concept selection is just as important as the location selection. Stay tune for the next blog to learn more about my concept selection.

My Inspiration

Hello everyone it's been a while since I have  blogged but now being a graduate of Benedictine and having more free time than I know what to do with I figured this was a great time to get back into blogging and share with everyone where my inspiration comes from what I want to do with my life. Now for those that don't know I have always wanted to be in the food industry some way some how but since getting my degree in restaurant management my focus as been on the restaurant industry itself.  Then getting my degree in business entrepreneurship it couldn't be a better combination to start my own but wait I'm getting ahead of myself.

Now my parents have always supported my dreams and my goals which is something that is very important to me. But the true person behind my inspiration for doing what I have always wanted to do is my father this man lays it all out for me and gives me the good and the bad of every situation. Being a business man himself I know that what he is saying he is speaking from experience. Back when I decided that I wanted to open my own restaurant the first thing my dad said to me was it's going to be hard but you can do it if that's what you really want. Then as time went on I started finishing school doing more research and we would continue to  have conversations here and there about where, what kind of food, etc. Then about 3 months ago my dad comes up to me and said he wanted to be a partner with me for my restaurant.  I would be lucky enough to have my dad as an investor in my restaurant but I  would be honored and lucky to have him as a partner. He is the main reason for my inspiration of wanting to do this and make my dream a reality. Stay Tune for my next blog where I dive into the juicy part of what I have planned for my restaurant.