New Restaurant Concept
Finances & Operations

The following survey is designed to help make some initial financial and operational decisions for a new restaurant concept. 

Please choose one.
Selected Value: 0
10 being very high-end and very expensive to 1 being a low cost leader
Based on your answer to the last question - project size.
Per principal member
The more resources that comes from outside investors, the more control and/or profits are provided to the investor. Outside capital is sometimes a requirement to execute the vision.
Of course the type of outside investor involved is important to best answering this question.
Select all that apply
Choose all that apply.
The restaurant business like most hospitality businesses are typically most busy during days and times we desire to enjoy time. Restauranteurs typically make great sacrifices to start, grow, and maintain a successful restaurant. Those that lack such attention, typically start to fail. Restaurants that seem to not have owners present typically have deep financial backing and/or corporate teams scaffolding the operations. They can afford to deliver a subpar product that still makes financial sense.
Who does what? Well defined roles and responsibilities greatly help reduce potential friction. Who makes the final decisions on business-related issues like cutting cost, culinary issues, staffing, financials, growth opportunities, customer experience, etc.?