What would it take?

If I were to open this place tomorrow, on a shoe string budget, as a concession type stand at an open air (flea) market, what would it take?

So things I know I would need: Chicken, ham, veggies, spices, rice, rice cooker, bowls, plastic-ware, drinks, grill, cooler, ice, propane, utensils, napkins, signage, oil, trash can, trash bags, register, cash, change, pen and paper, a location.

Hmmm... What am I missing? What don't I know?

I know for the rice cooker(s) I will need electricity. I am not sure that will be available. I also have no idea how much of anything I would need. Will I have 20 customers or 200? All things being equal, I would rather run out of stuff than have too much.

I also want to know how much getting a spot would cost, I need to know where that spot is located, is it even in a good place? What are the other places around this spot? How's the foot traffic? Is it next to one of those incense burning places that always give me a headache?

What if it rains or some other type of weather becomes a factor? Do I need some kind of insurance mandated by the open air market?

I am for sure going to take a look at some open air markets this weekend. I will be trying to answer these questions and look for questions that I have not asked.

Feel free to add to my list, as they would be much appreciated. Thanks,

-H

What Now? Prepare

So I have the idea in my head and in all of the books/magazines/articles I have read, it is VERY important to put it on paper; write it down, hash out your thoughts, and solidify, on paper, what your goals and visions are.

So I met the requirement halfway. I didn't put it on paper, but I did write it out on Google Docs. The reason I chose Google Docs is because the first thing I wanted to do with this document is share it and get feedback from friends of mine.

This is a basic outline of what I/We wrote out:

• An overview: things like what items will be on the menu, how many tables (if any) I will have, the ideal location, pricing, what the food will be served in - very specific, yet succinct
  
• BOH (Back Of House) items - anything I could think of like counter tops, dry storage, refrigeration, grills and then I priced them all on Craig's List (don't buy new if you don't have to)
• FOH (Front Of House) items - cash register, cold drink fridge, tables, chairs, and again I priced all of these on Craig's List
• Soft items like "to go" containers/bags, spices, oil
• Future Enhancements/Thoughts - additional menu items or specials, online ordering
  
• Preparation - plate spec book, recipe book, price book

This document will always be a work in progress and I will continue to add/edit/delete things from it as time goes on even after I open Lake's Kitchen.

"Why would I need this after I opened the place?", you ask. So I can open ANOTHER Lake's Kitchen and I'll have a very good blue print from which to work from. NICE!

The Idea

Would Be Owner's Log, Star Date Aug 28 2008

I should have started this blog sooner with all the daily updates. For now, I will be posting a back log of events.

I want to start a business that will grow nationwide and that I can franchise. I think I will go with a food business.

Basically starting a food business seems like an easy thing to do. Make food and people will buy it. I mean I know. I buy food ALL the time. Some of it just plain sucks, some of it is simply amazing and along the lines of going to Heaven.

I have 2 ideas for why a food place will work. Some places survive because of location and convenience. Some places make it because their food is truly good. I hope to achieve both.

I may sound a bit aloof and "shooting-from-the-hip'ish" but I've been contemplating this for years. I've read books. I've done research.

This is what I decided on.

I want food that is almost fast food, convenient, and unique. I want my menu to be SMALL and simple ala a classic burger joint. I want to be able to get this started with as little money and equipment as possible. I want a SECRET recipe!

Decisions have been made, the menu items chosen, and the name of the place is...

Lake's Kitchen

Lake is my Mom's nickname and since we'll be using her SECRET recipe, I thought I'd name the place after her. The place's logo will have an iris in it. I won't explain the iris yet.