Where can I set up my business in New York..?

[skinnayyy]

Originally Posted by Cida

This sounds like another business disaster in the making.

Williams, don't start a business here before you know the territory.

X2.

OP if you are asking these questions, you really need to go back to the drawing board and finish your business model.

[jad2k]

Originally Posted by sheaosaurus

NYC Food Laws, Liquor License, finding the right commercial property that is properly ventilated for a restaurant (and if it is not, you will need to have it refitted), marketing and advertising, competition (!) and first and foremost, capital.

The other problem is if you take over a space that housed an existing restaurant, you need to research why it did not survive (location, type of food served, health department shut it down etc).

You would really find better information on a small business forum.

Also, don't restaurants have some of the highest failure rates?

80% Of New York Restaurants Close In First Five Years - Business Insider

[Forest_Hills_Daddy]

Originally Posted by jad2k

Also, don't restaurants have some of the highest failure rates?

80% Of New York Restaurants Close In First Five Years - Business Insider

Many entreps who think highly of themselves will argue that they are not average people and therefore failure rates don't apply to them.

[sheaosaurus]

Originally Posted by jad2k

Also, don't restaurants have some of the highest failure rates?

80% Of New York Restaurants Close In First Five Years - Business Insider

I wouldn't be surprised. There was a crepe and waffle place that opened up near me not to long ago. I thought the concept was a good idea, but less than a month later it was gone.

[Forest_Hills_Daddy]

I wouldn't discourage the OP entirely. People can still find success in the food business.

williamjames - Restauranteurs often hit a couple of common problems:

- High overhead costs (rent, utilities)
- High cost of ingredients (esp. when they are imported from countries with stronger currencies)

Once these costs go up, they often have little money left to reinvest in the business in terms of maintaining quality, competitive pricing, reinventing concepts or hiring good employees.

One way you can get around the OH costs is to start as a private chef. Be aggressive and convince clients that it's better and cheaper to let you cook for them in their own homes instead of eating out. Later, you can open a private dining room in your own place. This way you escape having to pay exorbitant rents.

If you're successful, you can expand into food delivery and eventually, catering. And someday, if you still want to, you can put up a restaurant. By then you would be better capitalized and have more experience in the food industry.

Bottomline is to try to avoid putting up a storefront when you are starting up.