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Advice about opening a restaurant
Posted on 7/24/11 at 8:01 pm
Posted on 7/24/11 at 8:01 pm
I was in NYC this past weekend and I had dinner in Little Italy at Ristorante Il Cortile. Honestly, best italian food I've ever eaten (and I'm Italian!). Anyway, I spoke to the manager and said this restaurant would be amazing to have in NOLA. Next thing you know, the owner mentioned that he would love to open his restaurant in NOLA, and had some questions about a few things. He asked if there were any places that had a kitchen and all the equipment readily available so it would be an easy transition. First place that popped in my head was the recently-closed restaurant, Cuvee.
So is it possible that a NYC Italian restaurant would survive in NOLA? I feel like there are hardly any Italian restaurants and it would be amazing to have real Italian cuisine from scratch. Also, would renting out the old Cuvee restaurant be a plausible place? Open to other recommendations on buildings. Thank you.
So is it possible that a NYC Italian restaurant would survive in NOLA? I feel like there are hardly any Italian restaurants and it would be amazing to have real Italian cuisine from scratch. Also, would renting out the old Cuvee restaurant be a plausible place? Open to other recommendations on buildings. Thank you.
8
Posted on 7/24/11 at 8:03 pm to TopplingTiger
Food trucks are the new frontier my boy. Food trucks.
Posted on 7/24/11 at 8:09 pm to TopplingTiger
I would think speaking to someone with the Louisiana Restaurant Association or someone that is maybe a member of a hospitality group of some kind in N.O. would be a good start as far as locations available.
A good restaurant that is well run and serves good food can make it. Doesn't matter where the owner is from or what the food is.
Mano and Domenicia have helped the Italian restaurant scene in N.O. a good bit, but yeah I agree, there is room for a few more good places.
A good restaurant that is well run and serves good food can make it. Doesn't matter where the owner is from or what the food is.
Mano and Domenicia have helped the Italian restaurant scene in N.O. a good bit, but yeah I agree, there is room for a few more good places.
Posted on 7/24/11 at 8:10 pm to TopplingTiger
Why did Cuvee close?
Posted on 7/24/11 at 8:10 pm to TopplingTiger
I think it would do very well. Don't know of any restaurants, sorry.
Posted on 7/24/11 at 8:12 pm to TopplingTiger
The old Copelands/Sweet Fire and Ice/Social City building on Veterans in Metairie is one of the few fully equipped ready to go vacant restaurant spaces that I can think of.
What about where Feast was in N.O.?
What about where Feast was in N.O.?
Posted on 7/24/11 at 8:44 pm to TopplingTiger
quote:
First place that popped in my head was the recently-closed restaurant, Cuvee.
Not available.
Posted on 7/25/11 at 9:03 am to TopplingTiger
Recent history has shown that restaurants from elsewhere (Feast, Todd English's Riche) have not succeeded in the New Orleans market. Of course, that is not a hard and fast rule, but in general it is an uphill battle.
Posted on 7/25/11 at 9:05 am to Dead Mike
quote:
Why did Cuvee close?
Bad management
Posted on 7/25/11 at 9:15 am to BlackenedOut
quote:People go to North Boston for Italian, China Town in San Fran for Chinese, Chicago for deep dish or a steak and when they travel to New Orleans, they're generally thinking local cuisine. I'd think hard before I strayed from the formula and thought I could attract sufficent cash flow.
Recent history has shown that restaurants from elsewhere (Feast, Todd English's Riche) have not succeeded in the New Orleans market. Of course, that is not a hard and fast rule, but in general it is an uphill battle.
This post was edited on 7/25/11 at 10:37 am
Posted on 7/25/11 at 9:23 am to OTIS2
quote:
People go to Noth Boston for Italian, China Town in San Fran for Chinese, Chicago for deep dish or a steak and Rayville for Sonic
fify
Posted on 7/25/11 at 9:27 am to LSUballs
True.
Posted on 7/25/11 at 10:36 am to LSUballs
And BR for chain food right?
Posted on 7/25/11 at 10:39 am to TopplingTiger
threads like this make me cry out for the return of MdT
Posted on 7/25/11 at 10:42 am to Uncle Stu
quote:
threads like this make me cry out for the return of MdT
Between Mike, CC and Wink, we have lost a lot of personality here.
Posted on 7/25/11 at 11:40 am to Tigertown in ATL
I can just see it now:
Badass food, with a badass chef who would give his own life for his food and a strong desire to empower the community towards spiritual enlightenment thru food.....that's really all you need to open restaurant
Location?......rubbish
Solid business acumen?......Overrated
Effective Cost analysis?.......Worthless
Sound understanding of your target market?.....Waste
Badass food, with a badass chef who would give his own life for his food and a strong desire to empower the community towards spiritual enlightenment thru food.....that's really all you need to open restaurant
Location?......rubbish
Solid business acumen?......Overrated
Effective Cost analysis?.......Worthless
Sound understanding of your target market?.....Waste
Posted on 7/25/11 at 11:53 am to Uncle Stu
quote:
Sound understanding of your target market?.....Waste-they just don't get it
slight change.
Mike:
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