STARTING YOUR OWN RESTAURANT, I've got some real ideas that'll work...

Starting your own restaurant. What kind? I've got some real ideas that can work...yeah, I know...everyone has their ideas of what kind of restaurant to open.

1. No fly by night ideas here.
I have been thinking of these ideas, playing them out in my dreams, and sizing them up with actual restaurants for over 20 years. This goes back to my high school days of working summer jobs in many different restaurants. Even in college when I could I was working several different restaurants seasonally. And my early apprentice years, I've worked 2 jobs at a time and even at some points 3 at a time. However, in my professional culinary career, I focused on only one career job at a time. Such are the demands of a professional culinary career. I would say that my professional career resume jobs plus my early apprentice jobs and my youth work has put me exposed to and experienced in well over 20 concepts. So my ideas are founded in a real world, working experience of hospitality food service. I feel very accomplished for being in my forties.

2. My Ideas in a Nutshell...
I can briefly describe some ideas I have: basically I have 6 ideas, not a bunch but 6 solid visions that came as a result of being a restaurant lifer. I separate them into 2 groups of 3.
a. About the 6 concepts.
And not that first 3 are any better or worse than my second 3, but the first 3 concepts are those that I could never open financially since they are way outside my means and the second 3 concepts are those that I could one day actually see myself being able to afford to open. This first set of 3 I could see myself assisting someone else to open and let them own the places. I would be happy with a starting interest in them and backing out the picture or stay around in an advisory capacity. It would add to my consultant experience and create a new resume as a consultant. The second 3 are more dear to my heart because I can see myself being able to afford the cost of the start-up or being co-owner with someone. So it breaks down like that.
b. The first 3...
1. A diner concept.
I'm not trying to keep details a secret but just generally tell you where I'm going with this. The diner will be styled somewhat like dennys with several touches that would make it very attractive and competitive. I know that my example of Dennys may touch a spark with my bon apetit colleagues but remember it is simple, consistent, been around, brand recognized, profitable and fast and cheap. We all eat there. My take on it would be a twist in the culture and physical dynamics. Most of all- the name of the restaurant. I got a good one that says it all and with today's lifestle, it would fit nicely in all the big cities metropolitans. There is a need for this kind of restaurant. I know Dennys proved it. I want to take it a step further. The bottom line is it must be a business that's profitable. Too many chef owners are opening up places after leaving cooking school and working a job or two and believing they got the right place. Sure, they got the drive, the passion, maybe even the skills, but do they have the right food. See, alot chefs have big egos and I admit I have mine but I stay grounded and I give the people what the people want. Get it? Alot of chefs are cooking for themselves, to themselves it looks good, to themselves it taste good, to themselves this is what people want. Thats where I check my ego in. Too many chef/owners are sitting in a beautiful white tablecloth place with only crickets and cobwebs as customers. There is a time and place and a way for every type of restaurant. Just some basic laws of business, one must follow first.