Greetings Stacey:
If you have never owned a restaurant previously, you need to fully understand all the necessary parameters and dynamics the industry demands. There are one million and one critically important details you must be thoroughly comfortable and familiar with in order to be successful.
If you lack the exposure to and familiarity with the demands placed upon the operator, your first consideration must be to seek out and lock in the existing talent dedicated to your success.
You will need to share your dream with a senior managerial person who has been there and done that, with a good track record and the commitment to stay the course for at least the first two years of your opening. All the problematic business issues which will definitely come your way will be addressed during this period of time, from which a formula for your house operational considerations will become abundantly clear.
Essentially, you will need 'brains on tap', not just a GM. You will need a person who can bring all the talents, capabilities and experience with them
Your posting sounds very much like an 'American Bistro' environment, which is a step up from most cuisine agendas with a themed nuance. The American Bistro experience allows the operator greater freedom with a wider range of sales products with your menus and beverages. (There is no need for a full-liquor license; a beer and wine license will suffice).
In the industry, the profitability with regard to food products is relatively low, as opposed to alcohol sales profits which are marginally much higher.
The American Bistro concept allows the operator to poach virtually all contempory cuisine agendas and allows you to branch into continental cuisines also, this will allow you to offer something for everyone. You can expand and contract your menus via your daily specials to see if there is acceptance enough in your sales products to warrant sustaining popular menu additions.
In the old days, (I'm dating myself here), the general public wrongfully thought that to have a successful restaurant all you needed was a teriffic location and an 'open' sign. This was never true. The restaurant business is perhaps the most difficult industry on the planet, and guts and determination is a very small part of successful profitablity. Any new restaurant concept starting from the ground up is an incredible challenge not many people are willing or able to take on.
I myself possess thirty+ years of experience in the industry as Executive Chef / Food and Beverage Director / Owner and Partner. I possess a sincere love for my industry despite the long hours, hard work and disrupted social life, I would never consider any other option or industry.
Surround yourself with experienced and talented people who share your dream. I wish you well in your quest.
Chef Jack.
