If you have a chef who is a friend, he will know that revenue is down, today. SE thread maybe based on US, though it makes little difference, if you want to survive, you need to do much more home work, before jumping in, you need to back up your proposal with some statistics, and convince the landlord it's not workable, even if it is. You need your terms not the landlords because you are the one, that must meet your own goals. He will just squeeze what he can, but the longer it is left empty, it's opportunity cost.FoodLover wrote:Before I compared my case with the other near Singapore river (at the Art House). The chef is my friend. He said that his restaurant pay a bit lower than before which was 30K/month for rental and get about 100K, meaning ~20-30% is on rental.
Now after reading your comments, I need to open my eyes even bigger...
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Thanks a lot for the info!!! I will do research on it!
If i'm not wrong there is a law about smoking inside food establishments, I personally wouldn't encourage it, and i wouldn't waste my money on building a smoke room either, the trend is to discourage a filthy habit. I was a smoker myself for over 30 years, and i enjoyed it too, and have found it much easier to stop, because of the restrictions in place.FoodLover wrote:right right, if it is good it would not be our turn to come up there!!! It is a boring bar right now with smoking ban, because it is in btw the 2 campuses.
The owner (Alumni club) is highly concerned with smoking. Do you know why? Is it difficult to control smoking? We plan to propose one VIP room for smoking with filter, again it will cost.
when is the next food exhibitions Expo in Singapore??ksl wrote:I occassionally eat Vietnamese food if i see it, I think yes it would sell but your pricing would have to be carefully done, outside the city.FoodLover wrote:Hi guys,
Would you think it's possible to open a Vietnamese restaurant in Singapore with minimal 100K startup, of course a bit far from the central area?
Also I would like to know if Sporeans and expats would like to try VNmese food in Singapore, about S$20/person?
Although most of my friends have good impression with Vnmese food but I would like to hear from majority.
I would highly appreciate your reply!!!
I would think 100k is also enough, my advice would be to start very small, and build out, start with a little cafe, in one of the shopping malls, with small dishes, priced accordingly.
A restaurant outside the city, all depends on who is your target audience, choose very carefully. Most of all, you need to have exceptionally tasty dishes to stand out in the crowd, and that isn't difficult if you know what you are doing.
Seriously think about testing the food at one of the food exhibitions at the expo centre, before splashing out 100k on a resaurant. I do all the food exhibitions at Expo, and that's when you can really get a feel of what is going on in the F&B industry.
I can also tell you now is not the time to open up a new restaurant, because spending is down 50% year on year in the food & beverage industry and 30% down from May to November.
So i would be very cautious on your forecasting for the future.
Please do let us know the name and place of your new cafe/restaurant once you get it set up and running.FoodLover wrote:hi guys, we withdraw since the owner requests us to build up the whole kitchen which will cost over 60K. We are applying for a small cafe next to that bar, planing to serve lunch and coffee. We can ship cooked food over everyday. We will start small first.
Looking fwd to the opening.FoodLover wrote:hi guys, we withdraw since the owner requests us to build up the whole kitchen which will cost over 60K. We are applying for a small cafe next to that bar, planing to serve lunch and coffee. We can ship cooked food over everyday. We will start small first.
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