Raining on a parade, or sharing the cold hard truths, and the many pitfalls associated with operating a restaurant without a boatload of working capital and a few years previous experience in restaurant management?
I am all for someone following their dreams, but it is a very tough industry.
It’s real tough, for starters I would suggest taking a “Serv-Safe” certified food safety class to learn some food safety skills. This will go a very long way when you meet with your local health department. Many inspectors get very aggravated when you meet with them and it is obvious that you have little to zero knowledge of proper food handling rules and facility requirements. I guess they forget they work for the public once in a while.
, my latest recertification class was rather disappointing, because the instructor didn’t really teach proper food handling and safety techniques, I felt that she only taught the class on how to pass the test.
Maybe it would be helpful to get a job in the industry at an entry level position to learn the ropes on the commercial side of things, I wouldn’t openly tell your potential employer of your plans, it may limit your opportunities of finding work.
I ended up in my restaurant through catering first, but I legally could not call myself a caterer because I did not have a physical certified kitchen, I had to work under the rules for “Contract Cook” We specialized in BBQ, and did most of the prep work at the location of the clients venue. I also worked for a friend part time to help them out, and we traded work for cooler space and late night prep work in his kitchen. And a place to have my deliveries come into.
We got lucky, we got very popular quickly because we actually caught the BBQ wave before it was even a ripple. 3 years of “Catering” and we grew too big to continue our ways, and we were forced to get into a restaurant situation just to meet demand.
So using my method, consider trying a food truck for vending or catering first, maybe have a local bakery make your dough recipe for you, and ask if you can rent some time/space for warewashing, getting potable water, and dumping your grey water. See where that takes you, and if it works, go bigger. If it does not work, you will have lost a much smaller initial investment for start-up as opposed to trying to go big right away.
I hope I have helped you, and not discouraged you.