Horror Stories we’ve heard about opening a restaurant, bar, grill or food truck:
- I bought an old truck, pulled up the floorboards and everything was rotted
- I bought a used truck, I found out it wasn’t licensed and I would have to put thousands of dollars into repairs to retrofit it
- After we signed the lease, the landlord renigged and told us he wouldn’t lease to us
- After we signed the lease I found out I couldn’t put in a hood
- After we signed the lease I realized how much it would cost to put in a hood/ grease trap (in parking lot & repave over) / air conditioning unit
These are not isolated horror stories. Let’s say it never goes smoothly when starting a restaurant. SOME thing is going to go wrong, but you can do a lot to mitigate your losses by educating and researching before the start of construction. Have a good attorney look over your lease contract. Make connections at a bank, get incorporated, find an accountant, get your menu planning and logo done BEFORE you are signed on the location.
Starting a restaurant, bar, grill or food truck can be fun with a project manager or doing it on your own, BUT you must be diligent and attentive to detail. ONE FAT FROG RESTAURANT EQUIPMENT is here to help.