Installment # 6 of Diary of a madwoman uh, I mean chef, in the throes of opening a restaurant…

Fire department, building inspector, SC DHEC, done, done and done!  All inspections were passed and we are now on to phase 3.  A note for  those of you who might be considering the launch of a restaurant---there are a few unexpected expenses that pop up from time to time some of which I have recently experienced.  These are “other” start up expenses that I have not had to deal with in the past, such as paying a third party for certification of fire suppression equipment, adding  safety hardware that is required for certain equipment, and the cost of the big, silver fire extinguisher (technical name still unknown).  These expenses were specific to South Carolina, and since I am fairly new to South Carolina, they were new to me.  Fortunately, I had included a contingency in my budget for the unexpected and so must you if you are going to pursue your dream. 

Phase 3---cooking.  Although I have been playing with food all along, tasting samples to decide on a final menu, this week begins the cooking phase in preparation of documenting standardized recipes.  I know that sounds boring and tedious.  It is.  However, the biggest mistake that a chef can make, the one that almost always results in loss of profitability, is to NOT know the cost of food for every item on the menu.  The second biggest mistake is inconsistency.  Documented standardized recipes reduce the risk for both.  I have developed a sample menu according to what I believe will please the palate of my customers and match both their wallets and my concept.  But, until I measure, chop, slice, cook, and portion, I will not know if the item is priced correctly---priced to provide me with enough revenue to cover food cost, rent, payroll, other expenses and still have some revenue left that I can call “profit”. 

             Here is the Beyond the Bull (BTB) sample menu for the first week in operation, target date Friday, March 22.  There will be plenty of time to make changes, some resulting from the exercises next week, some from suggestions I get from locals, vendors, family and friends, and some I hope, will come from you.  All comments are encouraged and will be seriously considered.  Tell me what you would and would not order, what you don’t understand, what is too expensive, what is too cheap, how it looks, what it’s missing and most importantly, would you be a regular customer (assuming the food tastes fantastic and service excels).  Keep in mind that service is cafeteria style (like a Subway or Chipotles) and food and beverage is served in disposables for take-out or eat in.  First is the menu, followed by the cover which includes "our story".  

Thank you for following my journey and helping me celebrate my dream.

Buon Appetito e Buona Salute, Chef AngelaB.