Saturday, January 22, 2011

Perhaps this post is better suited for my journal

Right on schedule, we finished this morning. We took 3 weeks to write the first draft of our feasibility study, which contains 8 parts: The Opportunity, The Concept, The Market, The Competition, Management Profiles, Key Risks, Timing, and Financials (Projections, B/E Analysis). In sum, the restaurant will be a Spanish-inspired, artisanal restaurant that pushes traditional notions of sustainability (i.e. local-sourcing, composting, etc.) to the next level by examining whether we can make other areas of restaurant operations - such as service, food purchasing, and inventory - more streamlined and less wasteful.

Before I continue work on this project, I feel compelled to put out a disclaimer. Perhaps this post is better suited for my journal. We aren't out to revolutionize the industry, show anyone up (esp. not one of the many famous Spanish chefs out there currently), wag our finger in disdain at any other restaurant or restaurant owner, or even say that we are doing something no one else is doing. Indeed, we plan to launch an artisanal Spanish restaurant and neither of us is fluent in Spanish, we can't bake a loaf of bread to save our lives, and we have only just started to read about butchery.

None of the ideas put forth in our plan haven't been done by others before. Doubtless, hundreds of restaurateurs are more qualified to do what we have set out to do. I know for myself, that there is nothing about restaurants or restaurant operations in which I consider myself an expert. I certainly have not received that designation from any of the many certifying institutions out there.

What I do know, however, is that between the two of us, we do know a little about a lot of different things in this industry. We have good palates for food and wine, good cooking skills, culinary creativity, a working knowledge of hospitality, solid management skills, a pretty good understanding of business, and more than anything else, a heck of a lot of passion for what we do. We might not be James Beard Award winners or Master Sommeliers, experts in the realm of sustainability, or Six Sigma Black Belts, but we are open to learning more and perhaps most importantly, not afraid to admit it when we don't know very much at all.

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