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Breakfast / Lunch Restaurant

I am seriously considering opening a Restaurant in GA but only for Breakfast and Lunch. Is this a good idea or should I wait until the economy gets better? I plan on doing it a little different than the original dining experience, more like a cafeteria family style but with a little class to it. Also, where do you think I could find an investor?

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Answers (2)
Paul E
Front Line Plans
Business Plans for Entrepreneurs
Westchester County, NY

John has just given the BEST advice you could get regarding opening a restaurant! And if he is operating a successful Breakfast and Lunch only opertion he is GOOD at it. It is hard to do without the dinner day part.

I'm involved with numerous franchised restaurants serving breakfast, lunch, dinner and late night etc. I've seen great success and miserable failure for the very exact reasons John mentioned. John compares running a restaurant to a nfl team, I compare it to a military operation.

The concept of cafeteria style with class is cute, but it should be cafeteria that is clean and very well priced. In this economy families are seeking value more than ever.

If you don't have restaurant experience it can be a nightmare on your own, A franchised restaurant can be a better choice in that case.

As John said, location, rent and operational organization are the keys.

It's minute by minute, day by day

Jul 31, 2010
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What experience do you have in the restaurant industry? Are you ready to work 24/7? (Yes, even for breakfast and lunch) Do you have money for any part of this project--- because if yoiu think some stranger is going to front you the money you in for a rude awakening. Do you have a GREAT location with a low rent in place.?(One of the main problems I see in restaurants are terrible leases.-- Remember "Location, Location, Location"? Forget that, it's "Location, Location Location- as long as I have a great lease.")
The competition in todays restaurant industry is ferocious. I could dig up Col Sanders and Ray Kroc and tell them to start a restaurant concept and the chances are VERY good in 2010 they would fail and fail miserably. it's a different world now. Is there a lot of competition out there? Can the population sustain another restaurant?( Small pie with lots of slices = crumbs)
Class? For a B and L place? Not my style. I own a breakfast and lunch place that makes me well over 6 figures and "class" has nothing to do with it. It's about great food great quantity at great prices with effective cost controls painstakingly overseen by you that includes cogs, rent, utilities, payroll, loss prevention, etc. There isn't a day goes by that I am not trying to reduce costs and improve product.
The economy? People are going to eat out. If you are good and give them value they will come.
Are you ready to put up with employees and all their drama? Can you find people who will protect your assets like they were their own? Are you willing to give up sacrifice your free time at night to do prep work, cleaning, bookwork, etc? Vacations--- hah!!!
It takes a special breed to be a mom and pop restaurant owner. Owning your own restaurant is like being a head coach of an NFL team..... and the owner, the general manager and the star player. If you think you got what it takes the go for it. But if you want to open a restaurant because you like to eat or it reminds you of the times you spent with your family as a kid then stay out of it because you will regret it and hate it.
If you truly have what it takes then go for it. It can be very rewarding if you have the "it" factor for this particular industry.

Jul 30, 2010

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