ForumGarden

The deal Is done and tonight I've shaken hands.

To cut a very very long story short....I now have the resturant, the fixtures and fittings.

The kitchen Is In place etc etc...

Will take some pics for you to see this week.

It will be called Oscar's and will be open for business within a month.

It will be a cafe up to 5 pm selling all day breakfasts and evenings It will be a steak and Pizza house.

There Is also an area where people can come and chill on leather sofa's for just a coffee.

The situation Is on a main road with large car park for lorries and trucks to stop.

I want to do some special offers for the first month to attract the locals and passing traffic as well as specials In the evening.....



Any suggestions?

One thing I am undecided on.... Is It better to plate up a plate of food or go along the lines of a Harvester and cook the steaks allowing the customers to help themselves to side orders and a salad bar?

Something to go with the tea and coffee in the morning, some free fresh bagels or whatever is popular.

Lunchtime offers-well, maybe buy a pizza, get a coupon for 50% off the next one, to encourage repeat customers.

chonsigirl;1371101 wrote: Something to go with the tea and coffee in the morning, some free fresh bagels or whatever is popular.

Lunchtime offers-well, maybe buy a pizza, get a coupon for 50% off the next one, to encourage repeat customers.
I like It, I like It Chons.

To attract custom, I am going to have to have some lost leaders and give freebie's.

Salad bar for lunch-easier on you, and the customer can choose what they want, just like the pizza toppings.

Kiddie meals-kid sized pizzas.

Steaks-got to cook them to order, or that will not be popular.

Your pizza with everything on it-make a month long promotion to name it-and give them a certain time period of free pizza.

Or, you can always go the political route-name certain ones after your favorite/non-favorite politicans....make the happy or sad faces with the pepperonis.

(that was not serious)

chonsigirl;1371105 wrote: Salad bar for lunch-easier on you, and the customer can choose what they want, just like the pizza toppings.

Kiddie meals-kid sized pizzas.

Steaks-got to cook them to order, or that will not be popular.

Your pizza with everything on it-make a month long promotion to name it-and give them a certain time period of free pizza.

Or, you can always go the political route-name certain ones after your favorite/non-favorite politicans....make the happy or sad faces with the pepperonis.

(that was not serious)


OMG..... I love that !!!! Brilliant Idea... Thankyou !!!

oscar;1371100 wrote: One thing I am undecided on.... Is It better to plate up a plate of food or go along the lines of a Harvester and cook the steaks allowing the customers to help themselves to side orders and a salad bar?


If it is to be a proper meal then give the diners the option of salad or vegetables, optional sauces with the steaks and an alternative to chips. All sauces and vegetables to be served separately. Vegetables must be fresh, not frozen.

Is the lorry park large enough for them to over-night? An added attraction for the drivers and another source of income.

Consider adding pies to the steaks as an alternative - easy to serve and popular.

Are you going for LCD or HCF? It's a balancing act to get the cost level right but go for the most class the market will support and it should pay off - you can quickly go down market but trying to move up market once you've set your level is like running through treacle.

Do you know anyone who does super home-made cakes/scones etc? When people come to lounge on the sofas with a coffee or tea, they could indulge in the cakes and you would soon build up a good reputation

I like the sofa idea ...chuck in an open fire and bob's you're uncle. Have you got your chef yet? Depending on your clientel add a wine bar for the evenings. That way with your laws you can have children out by a certain time and your restaraunt will encourage adult only diners, but during the day the kids can go nuts.

BTW I never go into a restaraunt that gives out coupons (to me that's really tacky) but that's just me, but then again I find tipping tacky as well unless it's exceptionally good service .

Steaks should always be cooked on order....ALWAYS!!! any kind of meat actually, and always make sure you don't get 'steak envy'.

One way of attracting repeat customers is to only hire waiters and waitresses that are able to build up a relationship with repeat clients.....basically the waiter 'owns' that client.

By the way are you going to pay everyone here a consulting fee?:yh_rotfl:yh_rotfl:yh_rotfl

Make sure you have some options for wheat and gluten free diets, I've spent time in many a place enviously watching everyone else tucking in and there's been nothing available for me

oscar;1371099 wrote: The deal Is done and tonight I've shaken hands.

To cut a very very long story short....I now have the resturant, the fixtures and fittings.

The kitchen Is In place etc etc...

Will take some pics for you to see this week.

It will be called Oscar's and will be open for business within a month.

It will be a cafe up to 5 pm selling all day breakfasts and evenings It will be a steak and Pizza house.

There Is also an area where people can come and chill on leather sofa's for just a coffee.

The situation Is on a main road with large car park for lorries and trucks to stop.

I want to do some special offers for the first month to attract the locals and passing traffic as well as specials In the evening.....



Any suggestions?


What is the capacity ?

Have you got decent staff ?

What ever you serve, serve it hot if it should be hot and freshly cooked, cold and fresh if it should be, and serve it fast and with a smile.

Don't spread yourself too thin, do what you do well.

Best of luck, it is very hard work.

Bryn Mawr;1371108 wrote: If it is to be a proper meal then give the diners the option of salad or vegetables, optional sauces with the steaks and an alternative to chips. All sauces and vegetables to be served separately. Vegetables must be fresh, not frozen.

Is the lorry park large enough for them to over-night? An added attraction for the drivers and another source of income.

Consider adding pies to the steaks as an alternative - easy to serve and popular.

Are you going for LCD or HCF? It's a balancing act to get the cost level right but go for the most class the market will support and it should pay off - you can quickly go down market but trying to move up market once you've set your level is like running through treacle.


Do you mean the Highest Common Factor and the lowest common denominator Bryn? As yes, I agree, the costings are so Important and why I want to get Idea's

Once I had got the premises, It was a choice of what sort of food to serve. Obviously I have to consider the area, the competition and demand. There Is a great lack of good breakfast diners In the area and yes, the car park could take over-sleepers. There Is also a large Industrial estate behind me with factories. etc.

Having handled Invoices etc for my Turkish friends for some years, although there are other Pizza Parlours In the area, there Is no-where to go and sit down for a pizza as a meal with kids. The mark up on Pizza Is massive and If the demand Is there later on, I can add a delivery service.

There are Harvesters In the area but again, nothing locally as a family run type steak house.

I agree on fresh vegetables.... nothing else would do.

Pie's Is also a great Idea and I thought of Roasted Chicken as an alternative for the non beef eaters.

An alternative to fries, I was thinking Jacket potatoe's, something like garlic wedges etc. Any more suggestions ???

Thank You



Yes, Theia, some lovely chocolate cakes to go with the coffee.

I am seeking out suppliers this month and working the costings....

Betty Boop;1371112 wrote: Make sure you have some options for wheat and gluten free diets, I've spent time in many a place enviously watching everyone else tucking in and there's been nothing available for me
That Is something I must look Into BB along with the vegetarian options

Bruv;1371113 wrote: What is the capacity ?

Have you got decent staff ?

What ever you serve, serve it hot if it should be hot and freshly cooked, cold and fresh if it should be, and serve it fast and with a smile.

Don't spread yourself too thin, do what you do well.

Best of luck, it is very hard work.


I have some very lovely young school leavers ready to start waiting tables and kitchen staff ready.

I have to say that I am very very excited.

We have decided on a half price opening day and I hope the local paper will do an ad for me. Flyers are going out to the factories etc In the area.

The capacity Is... I will have to put some pics up here to explain It better...

There Is a side entrance In the car park that will come Into the coffee, sofa area.... further on will be the breakfast tables and chairs.

Then down some steps Into the evening resturant... capacity... I can seat 30 to 40 comfortably.

The main double doors are on the main road and as customers come In through the doors, the first thing they'll see Is the bar Infront of them.

The Kitchen is open behind the bar and customers will see their food being cooked.

And what about dessert pizzas?

Dessert Pizza Recipes

fuzzywuzzy;1371111 wrote: I like the sofa idea ...chuck in an open fire and bob's you're uncle. Have you got your chef yet? Depending on your clientel add a wine bar for the evenings. That way with your laws you can have children out by a certain time and your restaraunt will encourage adult only diners, but during the day the kids can go nuts.

BTW I never go into a restaraunt that gives out coupons (to me that's really tacky) but that's just me, but then again I find tipping tacky as well unless it's exceptionally good service .

Steaks should always be cooked on order....ALWAYS!!! any kind of meat actually, and always make sure you don't get 'steak envy'.

One way of attracting repeat customers is to only hire waiters and waitresses that are able to build up a relationship with repeat clients.....basically the waiter 'owns' that client.

By the way are you going to pay everyone here a consulting fee?:yh_rotfl:yh_rotfl:yh_rotfl


I've got a bar and just waiting on the licence.

I agree, we wanted a kid friendly resturant but also steak for mums and dads with wine.

A good steak must be cooked fresh and to order exactly to the customers tastes, I agree.

As Bryn said, sauces served serperatly.

The decor Is black and white. I have black leather chairs and sofa's, crisp white cotton table clothes ( class ) and good lighting and mirrors...

I agree, coupons are tacky.

Better to offer the offers with their meal on the night.

chonsigirl;1371120 wrote: And what about dessert pizzas?

Dessert Pizza Recipes


Blimey !!!! I must look at those..... Don't think there's an outlet In the area that does those.

oscar;1371114 wrote: Do you mean the Highest Common Factor and the lowest common denominator Bryn? As yes, I agree, the costings are so Important and why I want to get Idea's

Once I had got the premises, It was a choice of what sort of food to serve. Obviously I have to consider the area, the competition and demand. There Is a great lack of good breakfast diners In the area and yes, the car park could take over-sleepers. There Is also a large Industrial estate behind me with factories. etc.

Having handled Invoices etc for my Turkish friends for some years, although there are other Pizza Parlours In the area, there Is no-where to go and sit down for a pizza as a meal with kids. The mark up on Pizza Is massive and If the demand Is there later on, I can add a delivery service.

There are Harvesters In the area but again, nothing locally as a family run type steak house.

I agree on fresh vegetables.... nothing else would do.

Pie's Is also a great Idea and I thought of Roasted Chicken as an alternative for the non beef eaters.

An alternative to fries, I was thinking Jacket potatoe's, something like garlic wedges etc. Any more suggestions ???

Thank You



Yes, Theia, some lovely chocolate cakes to go with the coffee.

I am seeking out suppliers this month and working the costings....


Jackets always go down well, during the day as a meal in themselves or during the evening as an alternative to chips. Wedges are just chips by another name as are are sauté potatoes but new spuds in season (and consider herbie new potatoes done in the oven) or, if the clientèle will take to them, dauphinoise or savory potatoes are relatively easy to make and will keep for a fair while until needed.

Trouble with roast chicken is that it MUST be fully cooked before you serve it but it's not that long before it's overcooked and, to me, is noticeably the worse for being re-heated before serving.

Advantage of getting the overnight trade from the truckers is that you get them both ends of the day - the evening meal and then the early breakfast afore they go. Are there any pubs within staggering distance They're a closed community so word of mouth is everything in getting the trade.

My first job was working in the Kitchens in the West End.

Trocadero Shaftesbury Avenue then on to the Strand Palace Hotel then it all went down hill rapidly after I married......split shifts are not good.

I loved it as a job and remain a highly critical customer when ever I eat out.

Simple all day breakfasts cooked well could make you a fortune, freshly cooked proper pizzas too, wholesome crusty meat pies and served with fresh veg and mash another winner.

Trying to do them all on the same menu may be a tad difficult to do them justice.

Be willing to learn from your customers choices and give them what they want......

Bryn Mawr;1371123 wrote: Jackets always go down well, during the day as a meal in themselves or during the evening as an alternative to chips. Wedges are just chips by another name as are are sauté potatoes but new spuds in season (and consider herbie new potatoes done in the oven) or, if the clientèle will take to them, dauphinoise or savory potatoes are relatively easy to make and will keep for a fair while until needed.

Trouble with roast chicken is that it MUST be fully cooked before you serve it but it's not that long before it's overcooked and, to me, is noticeably the worse for being re-heated before serving.

Advantage of getting the overnight trade from the truckers is that you get them both ends of the day - the evening meal and then the early breakfast afore they go. Are there any pubs within staggering distance They're a closed community so word of mouth is everything in getting the trade.


HUh ! that's what I was going to say . Listen to Bryn.

I have to admit though I'm attracted to restaraunts that have proper mood lighting int he evenings.

Youv'e mentioned stairs.....Cameras for insurance purposes maybe the go here.

Bryn Mawr;1371123 wrote: Jackets always go down well, during the day as a meal in themselves or during the evening as an alternative to chips. Wedges are just chips by another name as are are sauté potatoes but new spuds in season (and consider herbie new potatoes done in the oven) or, if the clientèle will take to them, dauphinoise or savory potatoes are relatively easy to make and will keep for a fair while until needed.

Trouble with roast chicken is that it MUST be fully cooked before you serve it but it's not that long before it's overcooked and, to me, is noticeably the worse for being re-heated before serving.

Advantage of getting the overnight trade from the truckers is that you get them both ends of the day - the evening meal and then the early breakfast afore they go. Are there any pubs within staggering distance They're a closed community so word of mouth is everything in getting the trade. I love the herby new potato Idea and these could be self served at the salad bar and you're right that the chicken would have to be cooked to order to stop It drying out.

I have to be honest In that this Is a challenging new venture for me.

There Is a pub either end of the main road I am on and they do food but very basic stuff...

Bruv;1371124 wrote: My first job was working in the Kitchens in the West End.

Trocadero Shaftesbury Avenue then on to the Strand Palace Hotel then it all went down hill rapidly after I married......split shifts are not good.

I loved it as a job and remain a highly critical customer when ever I eat out.

Simple all day breakfasts cooked well could make you a fortune, freshly cooked proper pizzas too, wholesome crusty meat pies and served with fresh veg and mash another winner.

Trying to do them all on the same menu may be a tad difficult to do them justice.

Be willing to learn from your customers choices and give them what they want......


I remember you saying you worked Trocadero Shaftesbury Avenue.

I agree that trying to put too much on the menu Is difficult to do justice. Create your own pizza's always did a bomb for my Turkish Pals.... I love the Idea of Pie and Mash.

I want to do a serious truckers breakfast... The works, all fresh and freshly cooked.

Wow! I'm excited for you Oscar. Get us pictures 'as is' and then keep up a running pictorial update going for those of us that can't be there for the opening.

I seriously can't imagine this project not being a roaring success with you at the helm!:-6

I'll take 2 eggs over medium, hash browns, sausage patties and a side of sausage gravy, oh and because it's the UK pour me a spot of tea please.

What market are you going after? Truckers and the like want very different things from an evening crowd and likely to be more regular custom if the food is good enough on the other hand too "trucky" will put off some families, (the more astute traveller realises that where truckers eat is usually good food and at a reasonable cost) it seems to me you have two types of clientèle in mind.

so what's going to be your bread and butter? (no pun intended)

gmc;1371181 wrote: What market are you going after? Truckers and the like want very different things from an evening crowd and likely to be more regular custom if the food is good enough on the other hand too "trucky" will put off some families, (the more astute traveller realises that where truckers eat is usually good food and at a reasonable cost) it seems to me you have two types of clientèle in mind.

so what's going to be your bread and butter? (no pun intended)


We have spent some time weighing up the competition In the area and their prices etc.

For one, The resturant Is on a main road with trucks and people on their way to work passing daily as well as the factory staff on the Industrial estate at the back.

There are some breakfast cafes about 3 or 4 miles away and they seem to do a roaring trade.

I must get some pics loaded up so you have a better Idea but the whole area would be split Into 3 sections.

There Is the Sofa area for coffee etc. The all day breakfast area on from there which would have a seperate entrance to the resturant. People wanting the cafe side would come In through doors In the car park while evening diners enter through the doors on the main road. We are In the process of getting the signs made for the car park entrance and the dining area on the main road.

Because It's split level, the breakfast cafe area Is away from the evening diners and that's the beauty of the layout.

The kitchen Is In the middle so they can see their food being cooked.

Having spent years with my Turkish pals, I know the main profit Is In the pizza. It costs approx £1 to make a special 12" and cost to the customer Is approx £12. The real money Is In Pizza delivery... The cost goes up due to packaging and drivers wages but I want to get a delivery service going as I know that Is where the bulk of the profit will be.

Also, rib eye steak is very popular In this area... I am sourcing suppliers not particually on price but quality.

oscar;1371190 wrote: We have spent some time weighing up the competition In the area and their prices etc.

For one, The resturant Is on a main road with trucks and people on their way to work passing daily as well as the factory staff on the Industrial estate at the back.

There are some breakfast cafes about 3 or 4 miles away and they seem to do a roaring trade.

I must get some pics loaded up so you have a better Idea but the whole area would be split Into 3 sections.

There Is the Sofa area for coffee etc. The all day breakfast area on from there which would have a seperate entrance to the resturant. People wanting the cafe side would come In through doors In the car park while evening diners enter through the doors on the main road. We are In the process of getting the signs made for the car park entrance and the dining area on the main road.

Because It's split level, the breakfast cafe area Is away from the evening diners and that's the beauty of the layout.

The kitchen Is In the middle so they can see their food being cooked.

Having spent years with my Turkish pals, I know the main profit Is In the pizza. It costs approx £1 to make a special 12" and cost to the customer Is approx £12. The real money Is In Pizza delivery... The cost goes up due to packaging and drivers wages but I want to get a delivery service going as I know that Is where the bulk of the profit will be.

Also, rib eye steak is very popular In this area... I am sourcing suppliers not particually on price but quality.


That's an awful long day and will throw your staffing costs way up.

They're only open in the evenings at the moment and can cover the seven hours themselves more or less. To attract the breakfast trade you'll need to start around 06:00 and to still be going for the evening trade you need a full double shift including management.

Given that you will not be able to be there in person all of the time, trust and robust financial control becomes an issue - do you have trusted business partners to support you or will you need to bring in unknown outside help?

It's a lot to take on - potentially a goldmine but hard work to set up in the first place.

Bryn Mawr;1371193 wrote: That's an awful long day and will throw your staffing costs way up.

They're only open in the evenings at the moment and can cover the seven hours themselves more or less. To attract the breakfast trade you'll need to start around 06:00 and to still be going for the evening trade you need a full double shift including management.

Given that you will not be able to be there in person all of the time, trust and robust financial control becomes an issue - do you have trusted business partners to support you or will you need to bring in unknown outside help?

It's a lot to take on - potentially a goldmine but hard work to set up in the first place. Yes, I have a business silent partner who has added financial backing. He has also brought me 4 kitchen staff and I have two waitress's ready to start.

I am hoping that I can be there as much as possible to start but then as you say, when things get busier, I will need to take on more trusted staff.

Oh.... Forgot to say Bryn....

If you are In the South Glou area, then you must come and eat on the house... You and your guest will be made very welcome.

oscar;1371198 wrote: Oh.... Forgot to say Bryn....

If you are In the South Glou area, then you must come and eat on the house... You and your guest will be made very welcome.


Very kind of you :-6 Next time I'm down

Now bring your megaphone over to this thread, and when the eatery is open, you go outside and announce it to the world!

chonsigirl;1371201 wrote: Now bring your megaphone over to this thread, and when the eatery is open, you go outside and announce it to the world!


You know... I have to say a big Thank You Chons....

After checking out other Pizza parlours In the area and my City, NONE sell dessert pizza's.

We have been looking at recipee's and costings today and are going to put them on the menu for a trial period.

I think the teenagers will love the chocolate or chocolate and banana. Also think the customers may enjoy some fresh fruit varieties. We have been looking at a banana and toffee pizza today and are going to try them out.

Going down to the site tomorrow night to get some pics for this thread.

A couple of thoughts -

1. Food Costs. Keep the cost of your food to absolutely below 30% of the revenue. This is easy for lunch and breakfast, not as easy for dinner. Calculate the costs of each item by figuring out the cost of the ingredients. It's a little bit of work up front, but it will pay off in the long run. Many items can figure out to 15 - 20%, some, like beverages can be around 5%

2. Pay cash for your supplies. (Check/cash o delivery) or at most, 30 net.

3. Mind who you authorize for ordering, and who is authorized for checking in deliveries. It's a good idea, if you delegate these tasks, someone who did not place the orders should be checking delivery.

4. Make sure to verify each order, take the time and count the tomatoes, and other produce. There are a lot of ways the outfits, or drivers will try deliver less than you are paying for. Start right out being tough and demanding, and you will save a lot of time and frustration, not to mention money. Once you have the reputation of being precise, and careful, they will give up trying to short you.

5. feed your employees, but don't allow them to take food home. Feeding them will help them to know the food, so they can honestly recommend the food. This also discourages theft.

I speak (or type) from experience. I was in the restaurant/Hotel business for about 20 years. I was Chef at Hotels like Hilton, and a few resorts as well as a country Inn and two country clubs.

IF you mind these , you can have fun, and make a tidy profit.



Also, you can make up cards with some sort of punch-out, or an image like a star or something that can be punched out. Offer the cards and punch it every time they eat there, or per meal, or the like, and when all the punches are done, they get a discount, or a free meal of some value. (one of the little eateries we like here, has 7 stars on the card. For every meal you purchase over $5, they punch a star, and after all seven stars are punched, you get $5 off your next ticket. Simple and low cost way to keep repeat customers.

I am happy for you Oscar! Congrats! :yh_star

I would suggest that you have free wifi access.

If folks are going to sit in your leather lounge and eat delectable delights and drink rich Colombian coffee (as everyone has offered you many great ideas.) you better have inter-net access for them.

Even truckers use the internet to book their returning load and next job out. I know of one who writes his travels on line as he goes....

In regards to pizza I once had a Breakfast pizza that was to die for in the early morning commute! It was a cheese based pizza with scrambled eggs, sausage, lite on the peppers and lots of bacon. I think it might have even had some sliced tomatoes on it...I am sure you can Google a recipe for it.

Hope this helped...and much luck and success to you.

look forwarding to seeing your photos.

I sincerely wish you much success and hope that you will still have the time to visit here with updates!

Lady J

LarsMac;1371328 wrote: A couple of thoughts -

1. Food Costs. Keep the cost of your food to absolutely below 30% of the revenue. This is easy for lunch and breakfast, not as easy for dinner. Calculate the costs of each item by figuring out the cost of the ingredients. It's a little bit of work up front, but it will pay off in the long run. Many items can figure out to 15 - 20%, some, like beverages can be around 5%

2. Pay cash for your supplies. (Check/cash o delivery) or at most, 30 net.

3. Mind who you authorize for ordering, and who is authorized for checking in deliveries. It's a good idea, if you delegate these tasks, someone who did not place the orders should be checking delivery.

4. Make sure to verify each order, take the time and count the tomatoes, and other produce. There are a lot of ways the outfits, or drivers will try deliver less than you are paying for. Start right out being tough and demanding, and you will save a lot of time and frustration, not to mention money. Once you have the reputation of being precise, and careful, they will give up trying to short you.

5. feed your employees, but don't allow them to take food home. Feeding them will help them to know the food, so they can honestly recommend the food. This also discourages theft.

I speak (or type) from experience. I was in the restaurant/Hotel business for about 20 years. I was Chef at Hotels like Hilton, and a few resorts as well as a country Inn and two country clubs.

IF you mind these , you can have fun, and make a tidy profit.



Also, you can make up cards with some sort of punch-out, or an image like a star or something that can be punched out. Offer the cards and punch it every time they eat there, or per meal, or the like, and when all the punches are done, they get a discount, or a free meal of some value. (one of the little eateries we like here, has 7 stars on the card. For every meal you purchase over $5, they punch a star, and after all seven stars are punched, you get $5 off your next ticket. Simple and low cost way to keep repeat customers.


Thank You very much for your post... Very much appreciated.

I am so frustrated because I took 8 photo's last night to show everyone here and just can not load them onto my lap top. I will try again with a different camera.

News so far... we are dropping 40.000 menu's with the local newspapers ready for opening. I am just finishing the menu's and the specials ready for them to go to print.

I will be doing the purchasing myself and checking the deliveries. I have been Inside a Turkish food outlet long enough to know what you are saying Is correct and the reason he had so many problems with the suppliers was down to laziness on the part of the owner not being on top of deliveries.

Taking Bryn's advice that It will be a very long day, we have decided that we are opening for lunch trade and evening meals with pizza deliveries first before we open for breakfasts. I don't want us and the staff getting burnt out In the first few weeks. Once profit comes In, we can take on more staff and begin to open for the breakfasts.

Being child friendly we have had to buy high chairs this week. We are also having a sandwich board made up which Is to go on the pavement on the main road so drivers can see the specials at eye level as they drive past.

Lady J;1371329 wrote: I am happy for you Oscar! Congrats! :yh_star

I would suggest that you have free wifi access.

If folks are going to sit in your leather lounge and eat delectable delights and drink rich Colombian coffee (as everyone has offered you many great ideas.) you better have inter-net access for them.

Even truckers use the internet to book their returning load and next job out. I know of one who writes his travels on line as he goes....

In regards to pizza I once had a Breakfast pizza that was to die for in the early morning commute! It was a cheese based pizza with scrambled eggs, sausage, lite on the peppers and lots of bacon. I think it might have even had some sliced tomatoes on it...I am sure you can Google a recipe for it.

Hope this helped...and much luck and success to you.

look forwarding to seeing your photos.

I sincerely wish you much success and hope that you will still have the time to visit here with updates!

Lady J


Free wifi access would be a bonus.

I have found a supplier of the most dreamy chocolate cakes, Banofee pie etc for the sit down area.

This is fantastic Oscar and could be a money maker and leave you totally exhausted as well. You have received some excellent advice here from many knowledgeable in the food service arena. I'm sure you will make it a very special place that people will want to come back to often.

I like LaMars idea about the staff they can make or break you quickly keep your eyes and ears open.

Good luck to you this is exciting ..!!

CARLA;1371413 wrote: This is fantastic Oscar and could be a money maker and leave you totally exhausted as well. You have received some excellent advice here from many knowledgeable in the food service arena. I'm sure you will make it a very special place that people will want to come back to often.

I like LaMars idea about the staff they can make or break you quickly keep your eyes and ears open.

Good luck to you this is exciting ..!! Thank You Carla :-6

Yes, It's very exciting and all rather new to me. I have been In sales most of my life and horse-racing so catering Is a whole new ball game for me.

I wanted to do something different that would of course make me money as well. On the wall of the resturant will be a photograph of a horse... that is my goal... to make enough money eventually to buy a French Bloodstock hurdler.... may be a few years away though :wah: But I shall look at that picture to remind myself when I am tired and fed up.

As a student, I studied Cost accounting, something I found rather dreary at the time and never wanted to make a career of It... In fact, I went on from there to do a 6 year apprenticeship with a chain of bookmakers In horse-racing but that costing study has come In handy.



Today I added a whole 1 pound 100 % beef American burger to the menu as no-one In the area does these.

As for the staff... tbh... I have poached a driver from another outlet and the kitchen staff provided are reliable and I know them. A meal at the end of the night for staff Is a bonus for them and I'm hoping the young girls waiting tables will make some decent tips.

Sounds like your have a plan that is most important to not lose sight of that. You will be working long hours every day of the week and then you will wonder to yourself what the heck was I thinking. Then a customer will come up to you and say you have the best burgers in town bingo you carry on bravely.

Rule #1: The customer is always right... !!

CARLA;1371419 wrote: Sounds like your have a plan that is most important to not lose sight of that. You will be working long hours every day of the week and then you will wonder to yourself what the heck was I thinking. Then a customer will come up to you and say you have the best burgers in town bingo you carry on bravely.

Rule #1: The customer is always right... !!


With the present financial climes, I am not out to make a fast buck and that's something my silent partner and I are agreed on. Quality Ingrediants, quality food, well cooked with generous portions. The profit may be slightly less In the beginning but In the long run, people hopefully will come back and want more...... And tell their friends.

We are slightly under-cutting the competition on price as well as offering some Items that are not done In the area elsewhere.

I have watched another outlet cut corners In the recession and ultimately you lose customers. People like consistency also.

Julie.....I just saw this thread and did not have a chance to read back. You bought a restaurant?.....wOOZaaaaaa gurl:-4

Any pics??????

Good on ya !!!!!!!!!!!!!!!!!!!!!!!!!!!!

I'll read now, and I'll be baaaakkkkk!

Oh Julie....I just read your thread and am so very happy for you. Congrats to you...job well done. You certainly have lots of good ideas and plans already in order and a lot of good ideas from friends here.

Wow.....I'm so impressed with you. How long have you been planning this?

Good for ya !!!!!

Kathy Ellen;1371428 wrote: Oh Julie....I just read your thread and am so very happy for you. Congrats to you...job well done. You certainly have lots of good ideas and plans already in order and a lot of good ideas from friends here.

Wow.....I'm so impressed with you. How long have you been planning this?

Good for ya !!!!!


Thanks Kathy :-4

You know... Sometimes It all seems like a dream. I could not have got a better location, on a main road which leads up to a busy ring road.

We had been In talks a while but I wanted everything concrete before I shouted about It.

I am going to try again to get the pics loaded here tonight.... I don't know why I am having trouble getting them on my laptop this time.

It will mean very long hours to start and I am sure there will be some drama's :wah:If only you lived In England, you could come to the opening night.

Wow, Julie, you is the owner of an eaterie ! CONGRATULATIONS !!!!!

Yep I've read the thread so far and I've noticed mention of stairs between two of the rooms - remember that (I believe) it is a requirement to have access for wheelchairs etc. so hopefully those stairs can be got round or made into a slope ? Is there access on a level into all the restaurant areas ?

Also if you have Wifi facilities you may have trouble with customers over-staying, and maybe other customers would find this rather intrusive if they had come into your place for a quiet cup of coffee and home-made cake ! Just a thought

I was pleased to see mention about vegetarians, as there are more and more vegetarians (my family are amongst those !). It would be a good idea maybe, to have more than one vegetarian meal on the menu - I'm sure vegetarians would appreciate something different from vegetable lasagne !

It is important to make sure that vegetarian food is cooked on it's own cooker and in it's own pans etc. Some long time ago we went into a cafe that boasted they catered for vegetarians, wonderful! However, the chef grilled us vegeburgers but on the same grill as the beefburgers and using the same utensils that she had just used for the meaty beefburger !!!! Needless to say we disputed her methods with her, and she insisted that everything was vegetarian ! Not when it has been cooked where meat has just been cooked it isn't vegetarian any more ! I'm afraid we went elsewhere and we have never been back to that place.

Rather interesting note on hygiene, when we had a meal out in Norfolk the other week, my hubby saw a large notice on a door on the other side of the kitchen which obviously led to a staff toilet and which apparently warned staff that there would be instant dismissal should any not wash their hands thoroughly after attending the toilet area ! I thought that a bit drastic, but thinking further I felt it was a fair notice. I did notice that their kitchen was immaculate and all the cooking utensils were sparkling clean. That gave me confidence in the place. I don't eat out often, mostly because I'm not sure about others' hygiene and also the price of course.

We also need wheelchair access, and although more and more places are catering for disabled access, there are still some places where a wheelchair just would not be able to go !

Oh and by the way, maybe a cut-off time of possibly 7pm for children under 10 years old, so that adults know that they will not have noisy children around them while they are trying to have a peaceful and possibly romantic evening meal !

I hope you have a special Christmas menu nearer the time, with maybe a Father Christmas giving out little pressies to the children who come to the restaurant with their parents !

Have you got a music licence ?

Anyway, Julie I wish you all the best with your new venture, you deserve to be successful Mrs. :guitarist :-6

G#Gill;1371430 wrote: Wow, Julie, you is the owner of an eaterie ! CONGRATULATIONS !!!!!

Yep I've read the thread so far and I've noticed mention of stairs between two of the rooms - remember that (I believe) it is a requirement to have access for wheelchairs etc. so hopefully those stairs can be got round or made into a slope ? Is there access on a level into all the restaurant areas ?

Also if you have Wifi facilities you may have trouble with customers over-staying, and maybe other customers would find this rather intrusive if they had come into your place for a quiet cup of coffee and home-made cake ! Just a thought

I was pleased to see mention about vegetarians, as there are more and more vegetarians (my family are amongst those !). It would be a good idea maybe, to have more than one vegetarian meal on the menu - I'm sure vegetarians would appreciate something different from vegetable lasagne !

It is important to make sure that vegetarian food is cooked on it's own cooker and in it's own pans etc. Some long time ago we went into a cafe that boasted they catered for vegetarians, wonderful! However, the chef grilled us vegeburgers but on the same grill as the beefburgers and using the same utensils that she had just used for the meaty beefburger !!!! Needless to say we disputed her methods with her, and she insisted that everything was vegetarian ! Not when it has been cooked where meat has just been cooked it isn't vegetarian any more ! I'm afraid we went elsewhere and we have never been back to that place.

Rather interesting note on hygiene, when we had a meal out in Norfolk the other week, my hubby saw a large notice on a door on the other side of the kitchen which obviously led to a staff toilet and which apparently warned staff that there would be instant dismissal should any not wash their hands thoroughly after attending the toilet area ! I thought that a bit drastic, but thinking further I felt it was a fair notice. I did notice that their kitchen was immaculate and all the cooking utensils were sparkling clean. That gave me confidence in the place. I don't eat out often, mostly because I'm not sure about others' hygiene and also the price of course.

We also need wheelchair access, and although more and more places are catering for disabled access, there are still some places where a wheelchair just would not be able to go !

Oh and by the way, maybe a cut-off time of possibly 7pm for children under 10 years old, so that adults know that they will not have noisy children around them while they are trying to have a peaceful and possibly romantic evening meal !

I hope you have a special Christmas menu nearer the time, with maybe a Father Christmas giving out little pressies to the children who come to the restaurant with their parents !

Have you got a music licence ?

Anyway, Julie I wish you all the best with your new venture, you deserve to be successful Mrs. :guitarist :-6


Well first... Yes, I have seen veggie burgers cooked with the same utensils and on the same grill as the beef one's :mad:

As for wheelchairs.... they would have better access through the entrance from the car park which Is then on one level.

We are still trying to work out the best plan for the arrangements and that's hard to do without being able to get the pics. If I still can't load them tonight, I will go down and take some more on my other camera that I have not had a problem with before.

There are customers toilets and cloakroom but I don't actually like the Idea of people eating at tables as people go In and out the loo so I think It best, If I make that end the waiting area for people waiting on pizza collection.

The bar license Is a formality I have been told and I have a music license.

We are already talking about a Christmas menu.

The pizza delivery drivers have their own entrance so customers don't see them coming In and out.

I like to think we have thought of everything but of course, they'll be something I have forgotten :wah:

Thanks Gill.... I will keep you updated...

It was funny... We played about with all sorts of names for the diner and one night we were sat down with the young girls who will wait tables looking at pics of my cat on my phone. They were cooing and arhing over him and asked what his name was.... Oscar's was born

Might even make him the logo :wah:

Attached files

oscar;1371429 wrote: Thanks Kathy :-4

You know... Sometimes It all seems like a dream. I could not have got a better location, on a main road which leads up to a busy ring road.

We had been In talks a while but I wanted everything concrete before I shouted about It.

I am going to try again to get the pics loaded here tonight.... I don't know why I am having trouble getting them on my laptop this time.

It will mean very long hours to start and I am sure there will be some drama's :wah:If only you lived In England, you could come to the opening night.


Damn Julie...I'd be there every night !!!!!!!!!!!!!!!! I can't begin to tell you how happy I am for you.

Kathy Ellen;1371433 wrote: Damn Julie...I'd be there every night !!!!!!!!!!!!!!!! I can't begin to tell you how happy I am for you.


Thanks Kathy,

I've been finalising menu's today and we thought we would try a small American selection.... Again nothing like this Is done In the area so we will put them on the menu and see how they go.

With the 1 pound American burgers, we are going to try a Philly Cheese steak. We will be serving rib eye steak anyway and the best recipee's for Philly cheese seem to call for rib eye steak.

I think it's fantastic and I envy you. One of my dreams is to own a restaurant.

I would think that the menu and atmosphere should mesh together...

What you're after is returning customers and I think it would be hard to gauge your customer base when they're sipping tea on a sunny afternoon to only transcend into a meat gorging truckers convention by midnight, I could be wrong.

Is this something you really feel would work?

K.Snyder;1371500 wrote: I think it's fantastic and I envy you. One of my dreams is to own a restaurant.

I would think that the menu and atmosphere should mesh together...

What you're after is returning customers and I think it would be hard to gauge your customer base when they're sipping tea on a sunny afternoon to only transcend into a meat gorging truckers convention by midnight, I could be wrong.

Is this something you really feel would work?


Funny enough, It was never a dream of mine although my Mother always wanted her own resturant.... My dream Is more a French Thoroughbred running In the Gold Cup although all good things come to those who wait :wah:

We have decided to get the lunch and evening trade off to a good start before employing more people to open early for breakfasts for the truckers. The beauty of the layout Is that, split level, we can have two sections.

If the lunch and evening trade really does well, there Is another large space seperate to my resturant at the back accessed by yet another entrance that I have the option of taking on at a later date. That also has It's own kitchen and could be a seperate business entirely.... more a quick stop diner for breakfasts... I just don't want to load the over-heads yet until we have a good customer base. I have more than enough room In my resturant at the moment for at least 15 tables seating 4 people.

What I am enjoying at the moment Is the menu's. I covered a lot of miles finding out what was being sold In the area and finding out what people want. I love being able to decide what I am putting on the menu because If something doesn't work, I can take It off and try something new.

oscar;1371521 wrote: Funny enough, It was never a dream of mine although my Mother always wanted her own resturant.... My dream Is more a French Thoroughbred running In the Gold Cup although all good things come to those who wait :wah:

We have decided to get the lunch and evening trade off to a good start before employing more people to open early for breakfasts for the truckers. The beauty of the layout Is that, split level, we can have two sections.

If the lunch and evening trade really does well, there Is another large space seperate to my resturant at the back accessed by yet another entrance that I have the option of taking on at a later date. That also has It's own kitchen and could be a seperate business entirely.... more a quick stop diner for breakfasts... I just don't want to load the over-heads yet until we have a good customer base. I have more than enough room In my resturant at the moment for at least 15 tables seating 4 people.

What I am enjoying at the moment Is the menu's. I covered a lot of miles finding out what was being sold In the area and finding out what people want. I love being able to decide what I am putting on the menu because If something doesn't work, I can take It off and try something new.It seems you have it worked out...

Have you seen kitchen nightmares with Gordon Ramsay?

Love that show, maybe you can get some pointers... :yh_wink