I received a call yesterday from a gentleman saying he would like to invest in a restaurant. He had extensive knowledge of the restaurant industry, and seemed eager to sit down and discuss the idea and give me his imput.
I met with him this morning at 11am at Kind Coffee Co. Things didn't start out promising. He was late. I'm not a big fan of people being late. Secondly, he heard what I had to say as far as the concept was concerned, but he definitely didn't listen. HIS idea was to turn the concept into yet another "red sauce pasta" place. While there is nothing wrong with that, I don't want to be one of the masses. I believe the market is saturated with American-Italian places.
It seems to me like people mistake need for desperation. I will not compromise myself or my ideals to achieve my goal.
Tuesday, January 19, 2010
Sunday, January 17, 2010
Cuento Gastropub-Building the Dream
“gastropub, n. Brit. A public (pub) house which specializes in serving high-quality food.”
As many have read and seen on local news, I am opening a restaurant. The posts are simple, keep people interested and anticipating the opening. By keeping a log of what is happening, I hope to build a following.
The process has been slow. I am currently looking for an investor. This task is far more daunting than I originally thought. The concept of building a green, sustainable, locally sourced restaurant isn't new, but it is my goal. People view restaurants as a risky investment and justifiably so. Only roughly 30% succeed. The gastropub will be the first of its kind in Central New York. I'm not looking to reinvent the wheel. I want to open a place that I would go. A place that is comfortable and relaxed with excellent food and a great wine and beer list. I believe that what I intend to do is as close to a "can't miss" as you'll ever see.
The menu will be simple. A large appetizer section built around sharing and entrees of refined "comfort foods". By focusing on locally sourced, organically grown and Pride of New York products, I see this as a winning combination. Add to that the warm inviting ambiance of an open kitchen with seating at the kitchen window, it'll feel as though you're in my home. I want my guests to feel like they're my friends, and after we show them what we can do, that' exactly what they'll be.
As many have read and seen on local news, I am opening a restaurant. The posts are simple, keep people interested and anticipating the opening. By keeping a log of what is happening, I hope to build a following.
The process has been slow. I am currently looking for an investor. This task is far more daunting than I originally thought. The concept of building a green, sustainable, locally sourced restaurant isn't new, but it is my goal. People view restaurants as a risky investment and justifiably so. Only roughly 30% succeed. The gastropub will be the first of its kind in Central New York. I'm not looking to reinvent the wheel. I want to open a place that I would go. A place that is comfortable and relaxed with excellent food and a great wine and beer list. I believe that what I intend to do is as close to a "can't miss" as you'll ever see.
The menu will be simple. A large appetizer section built around sharing and entrees of refined "comfort foods". By focusing on locally sourced, organically grown and Pride of New York products, I see this as a winning combination. Add to that the warm inviting ambiance of an open kitchen with seating at the kitchen window, it'll feel as though you're in my home. I want my guests to feel like they're my friends, and after we show them what we can do, that' exactly what they'll be.
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