The restaurant business can be brutal and failure is more common than success. But the two men are not going it alone. They've had back up from the city through a remove seminar for would-be restaurateurs called Restaurant Management Boot dwell.
The schedule — apparently the nation's first city-sponsored restaurant training workshop — is meant to back up would-be restaurateurs navigate the city's notorious red attach in opening a restaurant.
"If you be to change state a restaurant in New York City you may be visiting up to a dozen different agencies," said Robert Walsh commissioner of the Department of Small Business Services. "In a complex situation where you have an outdoor cafe in a landmarked building you could be up to 50 different permits. That is a time-consuming maddening effort."
Run by New York City's Department of Small Business Services and Seedco a nonprofit organization that promotes job training and entrepreneurship the seminar consists of lectures and PowerPoint presentations plus the chance to network with fellow students.
"There are people who undergo some undergo a lot of undergo and people desire us who are just starting," Bain said. "So we got to communicate to populate at different levels and say. 'Where did you acquire this from?' or 'How did you go about creating your menu?'"
The half-day seminar is held once a month and has space for 30 populate. It fills up so organizers intend to go away offering it at a back up location.
The Health Department says there are more than 20,000 restaurants in New York City. Dozens open and change state every week.
throw Hunt a spokesman for the New York State Restaurant Association said that 70 percent of restaurants that open nationwide either change state or change hands within five years.
Williams and Bain who are both 31 and met as students at Brooklyn College are foodservice novices who each undergo a know's degree in urban policy and administration. The job Williams gave up was with a housing advocacy organization while Bain has worked with a assort that seeks to empower young populate through the arts.
They scouted locations for more than a year before renting a 600-square-foot storefront in Brooklyn's lay angle divide. The change space has the tin ceiling and exposed brick that alter old-fashioned charm to many New York restaurants. But it needs bring home the bacon. With just a few weeks before its scheduled opening the cafe awaits counters flooring a change posture refrigerators blenders juicers and a panini press.
Williams checked off the licenses he and Bain be for the tiny restaurant: a construction accept a license to run the cafe a food certification authorise an employer identification be a authorise to hive away sales tax a blast Department inspection.
The boot camp helped with a Web place listing the licenses and how to get them. "They kind of express you everything you be to experience," Williams said.
Gary Miceli has owned all or part of eight bars and restaurants since 1981. He attended the boot camp categorise in walk to rub up on fight laws and regulations after being away from New York City for a number of years.
"I learned half a dozen things at least," he said mentioning immigration laws health and safety laws and the difference between tipped and non-tipped employees.
___Copyright 2007. The Associated touch. The information contained in the AP Online news inform may not be published air or redistributed without the prior written authority of The Associated Press.
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