A Tale of Two Restaurants

[@empressnia8576]

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[@brainwashingdetergent4322]

I’m about to purchase a restaurant which has operated for 40 years. I’ll be the third owner, the second owner has given me the P&Ls for the four years she’s owned it and the place has been profitable each year she’s had it. She’s selling because it isn’t what she thought it was and isn’t getting the help she needs from her co-owner. I’ve run a profitable food truck for two years and have prior to that managerial and supervisory experience in a wildly demanding and high stress field. The current owner will train us (me and my spouse) for several months, and her staff will come with the acquisition. I plan on joining your resources/training membership in conjunction with that. I’m in the final steps of financing so… it should be soon!

[@ChampagneRaji]

How is it working out for you so far? I did something very similar about 2.5 years ago.

[@brainwashingdetergent4322]

@@ChampagneRaji its going. We’ve been subject to the lack of discretionary spending of the public and have had to cut about 60% of our staff due to losing about the same amount in sales (this is true for all the restaurants in the area) This has put my wife and myself working as cooks and servers due to this. Our food costs are in the 28% range, and payroll in the 25% range. We can’t find competent help to save our lives either, so, if and when we pick back up, I’m not sure I’ll even find a good cook. We kept the menu 90% the same, with our biggest changes being doing away with seed oils, and highly processed foods. We use tallow, lard, olive oil, and EVOO as our fats. I’m not sure what the future holds for this restaurant, but we’re looking at other businesses that could be run out of our building if needed.