Mmmmmm good and you are the brand new owner of a Maine restaurant, diner started from scratch, what does it involve setting up the eatery?
Restaurants have one of the highest failure rates of any business because of many reasons.
First and foremost it is a business. Like selling cars, peddling properties, running a grocery, oil company or bank.
Second, even though you like to cook, hang out in the kitchen, there is more to it than just your friends raving about your dishes.
That are to die for and maybe the public has different tastes than your buddies, family, you.
What does a local area need for a a new restaurant, diner, cafe?
To offer a menu that would work that is not already out there? Is there room for another dining option or is the market already saturated for let's go out to eat restaurant choices?
And before you get out the drawing board, remember banks lending you the money to buy like going businesses.
Already up and running with solid numbers, a track record. Potential and your cooking skills are all well and good with a brand new, never tried establishment.
But proven history, all state approved and licensed means less red tape.
The setting up a Maine restaurant involves contacting the health inspection people, coordinating with what that office says with the state fire marshall office.
The local code enforcement folks. And unless you hit the lottery, again we need a bank on board. And if a little light on cash, tapping into a small business administration type loan backing needed. Getting all the needed players along with the insurance company you plan to use is a good idea early on. Rather than building a kitchen and hearing this is wrong, that needs to be ripped out and so many feet from this point, etc.
I have seen Maine restaurant owners wannabees then go ballistic and claiming all these guys are making it so darn hard to just open up a greasy spoon.
The licensing requires it, insurance and banks have to have it done by the book.
Sure back in the 1950's just hang out a shingle, start cooking and hire good help to keep people from waiting.
Today it is the age of lawsuits, when a fire happens and no two hour rated blaze retardant is in place to get the patrons out before they die means get ready for court. You can not argue you did not know, you are only a cook. You have to be more than the dishwasher, wearing the apron.
Lots more hurdles to clear setting up from the ground up a Maine restaurant, dining, eating establishment.
When the first and last batch of salmonella blue plate gets served and you have to close your doors, it becomes obvious why certain food prep surface types are needed here.
Three bay stainless work and separate hand, wash mop utility sinks are all required for a reason.
Certain temperature degree water is needed for a purpose.
And handicap access with the ramp built to certain specs along with the bathroom just so for wheelchairs is all keep you out of court.
And make sure diners on wheels have an easy time all the way around your Maine eating establishment.
You don't want to be dinged for not being up to snuff, and being fined is no fun.
When all you want to do is serve food, feed people, make them happy.
Cause they develop the habit of coming back over and over if you do it right.
And so do their friends that learn about the place from other happy diners through the grapevine of talk.
If you stay 47 diners, seating or less the template for rules to apply for permits, to satisfy Maine health food serving licensing regulations is easier. Meeting the guidelines becomes not so heavy duty intense staying small.
Serve safe classes to take and certification neededfor handling food.
You can say the regulations don't make sense, should be changed but this is what you have to do or no new restaurant.
Living quarters overhead?
That adds new requirements.
May change your start from scratch plans or rule out the perfect building that suddenly is a licensing nightmare of modificaitons to comply.
Tell the crew of licensing inspectors, code regulation clipboard toting professionals what you have planned. And before getting the cart ahead of the horse and your financing is lined up. Know what this new Maine restaurant business is going to really need to get up and running.
Or better yet, call MOOERS REALTY and ask for more information on one already set up Houlton Maine restaurant for sale. Or a busy Maine food take out / corner convenience store business already up and running. Both with solid numbers, and way way less worry, hassle to take over ownership.
Withthe pair of Maine businesses offering hands on experience. From sellers, owners who want you to do well and after years and years, have the knowledge to save you plenty of heartache. Extra incomes to help pay the bills too with storefronts and apartments already set up inthese Maine business property listings. Generating income to help you out in the kitchen with the tall puffy hat, the white double breasted button serving tunic. While you whistle, hum. Create good wholesome, tasty food items.