how do i figure out my annual sales?
how do i figure out how much equipment i will need and how much start-up costs are and how much opening inventory i need?
I mean this in the nicest way possible. If you have to ask these questions, you are NO WHERE near ready to open a restaurant. Operating a restaurant successfully is one of the most difficult tasks demanded of any business owner. Restaurants are warehouses, manufacturers, retailers, deliverers and services. They incorporate every facet of every industry, all into one high traffic, low ticket businesses.
Until someone else is willing to pay you to open restaurants for them, you’re not ready to open one.
Once again, not trying to be mean, I just thought I’d toss a little reality at you.
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