IkuTube Posted March 2, 2008 Report Share Posted March 2, 2008 Thread Started By: Buaya Posted: February 26, 2008 03:23 pmHi all...Recently, I had been struggling at work. The impending stress is going to kill me soon and I seriously start to think of doing something I really like...I have been thinking of this for a long long time and I need some opinions...What do you guys think are the chances of successfully doing something similar to a 私房菜馆 in Singapore?I was thinking of a small cafe handling normal lunch crowd and then to people who wanna have private home cooked dinners... Only with reservations.But I am not sure if it is economically viable...---------------------------------------------------------------------------------------------------------------------------Comment 01: oralb Posted: February 26, 2008 03:28 pmfood will be the top most criteria for success. Either the food is very good or unique.the next will be generating the hype and marketing/ publicity.Personally i felt in order for home cuisine to work, the size cannot be too big, thus the charging cost will be more towards middle top level.IMO, having a cafe that carters simple lunch during day time and home cuisine at night dilutes each other image. If you are doing home cuisine, should consider doing for both lunch and dinner.---------------------------------------------------------------------------------------------------------------------------Comment 02: metalmickey Posted: February 26, 2008 03:45 pmAnything is possible and never without its accompanying risks. But whether something you want to do succeeds or not, depends on whether you are willing to be totally committed to your goal and to work hard for it and make the necessary sacrifices.I am not an entrepreneur or a seasoned businessman, but from reading up on the lives of successful people who chose to strike out on their own in some kind of business or venture - regardless of whether it is commercial or not - the common factors they all seem to share include the following:1. First, know exactly what you want to do, and have complete faith in oneself and one's goals2. Willing to commit oneself completely and indefinitely to carrying out one's mission to achieve a goal.3. Willing to accept failures as they come (and they WILL come!) and treat them all as part of the learning/growing process. It is how one responds to failure that determines whether you have the strength, vision, determination, focus and courage to achieve your goals ... or not at all.4. Recognition that problems do not necessarily equal failure. Problems are just temporary setbacks for which solutions can always be found for, so long as you are willing to put in all the effort and time needed to solve them. It is only when you give up on solving your problems that you become a failure.5. When facing problems, they do not rely upon their own strength or resources alone. When facing such seemingly insurmountable problems, successful people are humble enough to realise they need to ask for help from their good relatives and true friends who are always willing to help them. If someone is not willing to help you, and they don't have any good reason to deny you help ... well, then you will know who your true friends are.6. Never let well-meaning friends and relatives discourage you. Know how to discern bad advice and never listen to it. Which brings us back full circle to point # 1. If one doesn't have complete faith in oneself and one's goals, one will be easily discouraged and will never reach one's full potential, let alone one's goals. If Bill Gates and Sim Wong Hoo had followed the bad advice of friends and relatives who tried to discourage them when they (Bill and Sim) shared their dreams with them before they even started out, they would never be where they are today and nobody would have heard of them.It may not be exactly what you expected to hear, but I hope this helps. May God's blessings be upon you and your family.---------------------------------------------------------------------------------------------------------------------------Comment 03: Buaya Posted: February 26, 2008 04:13 pmGood points, thank you.OB: I am worried about economic viability if I was to get a shop but do totally on reservations only, even for lunch. But I certainly do not want to do catering.As for food quality, of course, when the plans are more solid, I will invite people for tastings... So far, though, I had not received bad comments on my cooking... tongue.gif Just that if it has to be special, it has to be GOOD. Average is not enough...MM: Thanks for your pointers... I undertand that faith in myself is important but I am slightly worried on capital... tongue.gif Will certainly work hard if it is my OWN dreams... smile.gif---------------------------------------------------------------------------------------------------------------------------Comment 04: metalmickey Posted: February 26, 2008 04:17 pmAh, finding enough capital is always one of the first problems would-be entrepreneurs have to solve. As I've said, you are not alone. MORE HEADS are better than one. Try and seek the good advice of people you trust and respect to help you solve this problem. You don't have to actually ask them for the money, but just simply ask them if they know of someone who can help you with this problem. But for goodness sake, above all else, NEVER go to a bloody Ah Long to borrow money to start a business! That is as good as committing suicide! Try and find a good reputable bank that can help you with a good loan scheme, instead! Godspeed, my friend! smile.gif---------------------------------------------------------------------------------------------------------------------------Comment 05: oralb Posted: February 26, 2008 04:41 pmcroc, in HK where home cuisine restaruants shined, they operated on a limited access basis, only reservation, only dinner, limited table. I believed they survived by charging a relatively higher price.by operating a cafe cartering to lunch crowd kinda lost the magic factor of the home cuisine durign dinner time.you are right, the food has to be GOOD, not only that you have invest in food presentation and even wine/ drinks companion.---------------------------------------------------------------------------------------------------------------------------Comment 06: gachi_muchi Posted: February 26, 2008 07:27 pmWah, I don't know our Buaya can cook. May I suggest that you take this coming BW gathering as a testing ground. Cook some of your best dishes and let us try and ask for comments. I believe there are enough foodies (Akated, Artemov, Asura, etc) in BW to give you comment. If you can't event convinced us how to market it to the rest of SG? biggrin.gif laugh.gif---------------------------------------------------------------------------------------------------------------------------Comment 07: justme9_9 Posted: February 26, 2008 07:54 pm(Buaya @ February 26, 2008 03:23 pm)But I am not sure if it is economically viable...Hi Bu,My two cents worth.If you are not sure, then you need to make sure as the undertaking is certainly not something simple.To any venture like this, especially if you are thinking of getting a loan from the bank, there needs to be a business plan. Included in the plan would be things like1) a listing of costs e.g. rental, utilities like phone and electricity, labour, food2) what your minimum turnover should be taking into account your costs and loan repayments, if any3) what sort of crowd you are targeting i.e. SGD15 a person, SDG20 a person, etc and how much $ you make per dinner party, taking into how many you can cook for4) do you have a menu of the dishes you can offer - have you costed them so that you know that you can make enough profitHome cuisine kitchens - you will need some time for people to get to know you and in the mean time, you need a fall back e.g. that lunch trade you were talking about. Again, you will have to do the maths and cost out the lunch trade. Where do you intend to set up, how much of a turnover do you need, will the lunch trade sustain you, are there enough people in the vicinity to support the trade, etc.Now, having done the maths, there is the other portion that needs to be considered. Will you be ok with the physical demands of the job? Not only do you have to do the cooking but you have also got to look after everything else - the buying/ordering of the food, the preparation, the answering of the phone, the arranging for cutlery/drinks where required, etc. Your social life will be affected too - you will have a lot less free time on your hands. Is that ok?Dont get me wrong, being your own boss is great. Working for yourself is wonderful. Not having to put up with shit office politics is fantastic. BUT you dont want to get into something that you have not considered thoroughly.I think the people in this forum should maybe help you along. Perhaps they can get you to cater for one of the group dinners? That would give you a fantastic introduction to some of the things that you will go through when catering. It will definitely give you an idea of the difference between your costs and what you charge.Have you thought about starting small - perhaps you can put the word out that you can cater for small dinner parties, for evenings or weekends whilst you continue your day job? Of course you wont make much or you might even breakeven but hey, it would be fantastic experience plus you are introducing yourself to the crowd "out there" WITHOUT the risk of going broke and without laying out huge capital, yeah?I read somewhere that when you leave a job, it should ,more often than not, be cos of a pull, not cos of a push. In this case, I think it is a bit of both. I think you need to put more substance to the "pull".Take care and all the very best with whatever you plan to do.---------------------------------------------------------------------------------------------------------------------------Comment 08: akated Posted: February 26, 2008 08:31 pmbua:have you been to any of the speakeasies in singapore? you know, for market research etc...speakeasies in singapore are categorised by interesting food (i.e. good but conventional food may not cut it, since you can get such food easily in singapore). by unconventional food i mean using unusual ingredients, or presentation methods (such as foams, jellies etc).a dinner at these places in singapore normally start from about $80. Haven't really heard of "cheap" speakeasies before in singapore; not sure if they exist in other countries.---------------------------------------------------------------------------------------------------------------------------Comment 09: asperger Posted: February 26, 2008 09:10 pmHi Buaya,This is the first time I am posting and I m doing so to lend my support. smile.gifIf you intend to try out the feasibility of it, I ll be glad to support. If your plans come to fruition, then I d like to among the first to book a table for my bf and me.And I ll gladly pay for it!Keep us updated of your progress. If you do start or try to, do reserve a place for 2 for me.Your first paying cutomer-to-be,Asperger---------------------------------------------------------------------------------------------------------------------------Comment 10: Buaya Posted: February 26, 2008 09:16 pmThank you all for all the comments. Do keep them coming...Unfortunately, I won't be able to do 'testings' any time soon... If I am still in my current job, prolly can do regular tastings in June...I need to get a hold of myself first and hopefully, get a job less taxing on my time before I can fully do the full research for setting up a food business...---------------------------------------------------------------------------------------------------------------------------Comment 11: DirtyOldMan Posted: February 26, 2008 09:20 pmGood idea with only reservation, the food quality needs to be quite high though. if you can name us some of the special food that you would like to roll-out then maybe we can help to judge. Where do you learn your cooking ? I picked up mines recently and all my meals are self-cooked. Recently I have a guest and I cooked for them they were amazed ny the tastes. I cook Chinese, Japanese and Italians. What I am trying to speicalize is the 薬膳料理, meaning herbal and tasty Chinese cuisine which combines both taste and health, it is not simple though. I also plan to have a secret home restaurant through only recommedation and reservation for very special foods that people normally can't get from shops outsides. I will train my cat to welcome and pull the gurst at the entrance and later might promote him to accompany guest whom are cat lovers for the meals.---------------------------------------------------------------------------------------------------------------------------Comment 12: justme9_9 Posted: February 26, 2008 09:27 pmActually Bu, let me throw in a wild thought. Have you thought about a different situation altogether/ For example, do you have a fantastic recipe for something simple like ... Nasi Lemak? If you have a good recipe, the potential is fantastic. It certainly is not as glamourous as say having your own gourmet kitchen but there is every chance that the turnover (and therefore profit) will be better? And usually, concentrating on just the one thing is a lot easier to do, especially if one is starting out. Low(er) capital too. And once that gets going and you have the funds, you can then go on to the love of your life, the catering. (?)---------------------------------------------------------------------------------------------------------------------------Comment 13: bichublvr Posted: February 26, 2008 11:00 pmmy two cent worth of advice.The basic mantra for all sucessful businesses" Excellent service or goods at a fair price"That should be and always the guiding force in all your endeavour---------------------------------------------------------------------------------------------------------------------------Comment 14: DragonRider Posted: February 26, 2008 11:25 pmI know of two such operations in Singapore. One is called Xiyan (as in the Wedding Banquet), which is at Craig Road off Neil Road. The other is operated by the famous Chef Chan, who has opened a private dining restaurant at the National Museum. Both are upmarket so you won't exactly be playing in the same niche with your private cafe.Xiyan is a branch of the highly successful private dining restaurant of the same name in Hongkong. The chef is Jacky Cheung and the food is Asian fusion (east-east). I've tried the food a few times and I must say they are rather innovative. I've yet to sample Chef Chan's at the new place, but going by what he used to serve at his restaurants earlier (Hai Tien Lo @ Pan Pacific and his two later restaurants at Safra Toa Payoh and then at Odeon Towers), his standard is pretty high.So Buaya, go have a try at these two places and get an idea or two. I think you need a party of six to book a table and you can't choose the menu. The chef will serve what he wants for that day. And yes, when the job is trying to kill you, it's time to back off and go do something that you really desire and enjoy.Meanwhile, take some time to read the following advice... it might save your life and put meaning back into it as well. Indeed, in the hurly burly of life, we tend to forget the basics. To me, this is a well put reminder about what really matters...This was a speech made by Pulitzer Prize-winning author, AnnaQuindlen at the graduation ceremony of an American university whereshe was awarded an Honorary PhD."I'm a novelist. My work is human nature. Real life is all I know.Don't Ever confuse the two, your life and your work. You will walkout of here this afternoon with only one thing that no one else has.There will be hundreds of people out there with your same degree:there will be thousands of people doing what you want to do for aliving. But you will be the only person alive who has sole custody ofyour life. Your particular life. Your entire life. Not just your lifeat a desk, or your life on a bus, or in a car, or at the computer. Notjust the life of your mind, but the life of your heart. Not just yourbank accounts but also your soul.People don't talk about the soul very much anymore. It's so mucheasier to write a resume than to craft a spirit. But a resume is coldcomfort on a winter's night, or when you're sad, or broke, or lonely,or when you've received your test results and they're not so good.Here is my resume: I am a good mother to three children. I have triednever to let my work stand in the way of being a good parent. I nolonger consider myself the centre of the universe. I show up. Ilisten. I try to laugh. I am a good friend to my husband. I havetried to make marriage vows mean what they say. I am a good friend tomy friends and they to me. Without them, there would be nothing tosay to you today, because I would be a cardboard cut out. But I callthem on the phone, and I meet them for lunch. I would be rotten, atbest mediocre at my job if those other things were not true.You cannot be really first rate at your work if your work i! s all you are. So here's what I wanted to tell you today: Get a life. A reallife, not a manic pursuit of the next promotion, the bigger paycheque, the larger house. Do you think you'd care so very much aboutthose things if you blew an aneurysm one afternoon, or found a lump inyour breast?Get a life in which you notice the smell of salt water pushing itselfon a breeze at the seaside, a life in which you stop and watch how ared-tailed hawk circles over the water, or the way a baby scowls withconcentration when she tries to pick up a sweet with her thumb andfirst finger.Get a life in which you are not alone. Find people you love, and wholove you. And remember that love is not leisure, it is work. Pick upthe phone. Send an email. Write a letter. Get a life in which you aregenerous. And realize that life is the best thing ever, and that youhave no business taking it for granted. Care so deeply about itsgoodness that you want to spread it around. Take money you would havespent on beer and give it to charity. Work in a soup kitchen. Be a bigbrother or sister. All of you want to do well. But if you do not dogood too, then doing well will never be enough.It is so easy to waste our lives, our days, our hours, and ourminutes. It is so easy to take for granted the color of our kids'eyes, the way the melody in a symphony rises and falls and disappearsand rises again. It is so easy to exist instead of to live.I learned to live many years ago. I learned to love the journey, notthe destination. I learned that it is not a dress rehearsal, and thattoday is the only guarantee you get. I learned to look at all thegood in the world and try to give some of it back because I believedin it, completely and utterly. And I tried to do that, in part, bytelling others what I had learned. By telling them this:Consider the lilies of the field. Look at the fuzz on a baby's ear.Read in the back yard with the sun on your face. Learn to be happy.And think of life as a terminal illness, because if you do, you willlive it with joy and passion as it ought to be lived".All the best.---------------------------------------------------------------------------------------------------------------------------Comment 15: redken Posted: February 27, 2008 12:09 amI had advices from experts on opening restaurants/ eatery outlets before. The 4 key success factors are:1) Location2) Recipe3) Service4) AmbienceHope this helps.---------------------------------------------------------------------------------------------------------------------------Comment 16: guests Posted: February 27, 2008 12:59 amCroc,I really hate to sound like a wet blanket but since you are a nice guy I will tell you this.1) 90% of all new small business fail/shut down within the first three years leaving most business owners with a mountain of debt.2) Are you currently a successful cook or perhaps have experience in managing a successful F&B outlet? If not, I will have to raise the bar of the chance of failure to 99%.3) How much money are you willing to invest in this eatery of yours, bearing mind the cost of rental and salaries in Singapore - the two highest recurring expenses for business owners here. Can you afford to lose all the money?4) One advice given to me by an ex-boss who is the chairman of a listed company in Singapore. Never do business with your own money. Whoever is encouraging you, ask them if they would like to invest in this eatery of yours.5) Be really realistic. Separate your logic from your dream. Currently if your job is "killing" you, that is a push factor for you to consider opening an eatery. Change to a similar job that is less stressful and see if the pull factor from opening your own business is still there.Remember the cute noodle whore that appears in the Anthony Bourdain's review of Los Angeles that you found very cute also. Well, he was and still is an aspiring chef who dream about opening his own restaurant (he is in advertising and works part-time at night at a restaurant) and very often he would caters for small parties during the weekend on his own. He had been doing that for two and a half years already.Read about all his trials and tribulations at the attached link.http://eatdrinknbmerry.blogspot.com/ What I am trying to say is if you really really want to open a successful eatery, you must prepare yourself. Jumping in without experience is almost suicidal, unless you have lots of money to burn. You ought to get experience first and see if this kind of business is for you. Do some catering during the weekend. Cook for your friends and families (see Gachi's comment) and see if your skills are any good. Or better still like Noodle Whore, join a restaurant working part-time at night to get experience.The road ahead if you decide to take the plunge is long and winding. Good luck to you whatever you decide.---------------------------------------------------------------------------------------------------------------------------Comment 17: oralb Posted: February 27, 2008 01:24 amcroc, look at thishttp://www.5s5j.com/bbs/dispbbs.asp?boardI...5382&page=1china's home cuisine...i learnt few things, for them to survive:- unique food- great ambience- got history---------------------------------------------------------------------------------------------------------------------------Comment 18: Buaya Posted: February 27, 2008 10:26 amThanks for the good advise... There's no wet blanket... If I sound like I am over confident or over enthusiastic, it is good to have people around me to stop me from going over board and get me to spend more time thinking and planning...---------------------------------------------------------------------------------------------------------------------------Comment 19: metalmickey Posted: February 27, 2008 10:40 am(bichublvr @ February 26, 2008 11:00 pm)The basic mantra for all sucessful businesses" Excellent service or goods at a fair price"That may be so, but even if you're just selling goods or products, you still need to give your customers excellent service, or else they will never come back, or worse, tell others not to give you their custom.So perhaps, the saying should be, "Excellent service AND goods at a fair price."---------------------------------------------------------------------------------------------------------------------------Comment 20: Sam64 Posted: February 27, 2008 01:58 pmBuaya,Maybe you can organise a dinner in this forum and see the response of people here. Let us know how much you intend to charge, and then interested parties will email you to 'book'. You can then get feedback....on taste, presentation, portion size...and also the popularity of the different dishes. I would be keen to attend. Of course members must pay.---------------------------------------------------------------------------------------------------------------------------Comment 21: Asura Posted: February 28, 2008 03:02 pmah bua,sam64 did throw a very good idea. Maybe you can organise a gathering to members which are regulars and you do the cooking only (attendees should pay of cause) where you can plan and see the results of your culinary skills.I dun think you should and I dun think you are depending on me, Arte or Aka tastes buds, we have pretty defined preference so our judging may not be fair at all. All people have personal opinion and feelings.As for business, I have nothing to say since there is so much advise liao and I am not a business oriented person.Have you try 燕青私房菜 before? I cannot say its very good, but its the same concept which you might have there.---------------------------------------------------------------------------------------------------------------------------Comment 22: Buaya Posted: February 28, 2008 03:10 pmThanks!I certainly cannot compare with those celebrities or famous chefs... I am thinking of selling it as local home cooked meals...I had spoken to a friend about it and I had decided to start with cooking as and when I have the time to improve and to take pictures and refine and take note of the recipes... Then either I will invite a few people to see the pictures and taste the food or something along that line and slowly move forward...Can even publish the recipes? tongue.gif---------------------------------------------------------------------------------------------------------------------------Comment 23: Sam64 Posted: February 29, 2008 05:37 pmThe Singapore Chinese Chambers of Commerce Institute of Business has a special event, 《百家菜回娘家》- 掌握餐饮经营成功之道，which organised by its graduates of certificate in Restaurant Management. Understand it is on 10 Mar 08, 1230pm to 430pm. You may want to check their website. I am unable to cut and paste their email. Fee is $20 for non-members.---------------------------------------------------------------------------------------------------------------------------Comment 24: chubbylover Posted: March 02, 2008 01:53 amDun mean to be offensive...just my 2 cents worth:Are you SURE this is what you want to do? Is it a spur of the moment thingy, an impulsive idea because you are seeking an outlet to get out of your current boring mundane stressful job?Doing something on your own is totally different from working for someone else. I feel what is more important, other than the other technicalities mentioned by others, are within yourself namely:(1) Discipline(2) Drive(3) Perseverance(4) Mentally prepared to fail(5) EgoJust to elaborate a little bit:(1) Discipline: food biz is extremely tiring and draining. Forget abt getting the time to visit TMC or DHC, or going overseas for tours etc if you want your biz to take off well. The hours are long, very long, and there is not a chance for you to idle...unless you want to close shop. You will need to discipline yourself to get out of your bed and go to open your shop and run the biz, unless you want to close shop.(2) Drive & (3) Perseverance: Its gonna be a bumpy ride, and in many occasions filled with spikes too. Your hands are gonna be dirty, and oily...and scalded, bruised, cut, scarred. You are gonna be so tired after all that work, and income may not be proportional to the amount of work you put in. In fact more often than not its NOT proportional, or else how do you account for the fact that out of every 100 new startups in any biz, only 3 made it? You are gonna have that burning desire inside you, that drive and that never-say-die attitude to pull it through. You are gonna persevere and bit your lips and squeeze your way through...before you can start tasting the fruits of success.(4) Mentally prepared to fail: Out of every 100 new startups, only 3 made it. Whats their secret? They bounce back even stronger after they fell the first time round. They are mentally ready and prepared to fail, and they have the character to get up, and bounce back even stronger when they are down. The other 97 just close shop and start complaining...(5) Ego: When you are working for someone else, you can still kinda look good and feel as if you are a very important employee of the company. You can boost about your achievements etc etc in front of others whether it is true or not. When you are running your own biz, its time to throw away your ego and come back down to earth. It pays to be humble ( and STAY humble ), listen more and talk less (notice we have 2 ears and 1 mouth?) and be courteous and polite...no matter how rude or unreasonable the customer is. Being courteous and polite does not mean kneeling down and suck your cstomers' toes, but just being gentle and calm when handling unreasonable requests. This ego in us is probably the toughest thing to let go, and it is pivotal in determining whether your biz will fly or dive.Other than that, the rest of the things are pretty much covered. Singaporeans generally love to eat, and most of them dunno what they are eating anyway. A good example is the wanton mee at Lavender market - such a lousy bowl of sh** and so long queue.All the best!smile.gif---------------------------------------------------------------------------------------------------------------------------Comment 25: DirtyOldMan Posted: March 02, 2008 03:37 amI think for you to start a food business there is a lot of opportunity for you to sense your market and also collect some feedbacks. If I am not wrong this Sunday you gays are going for Sunday outing in which I have signed up to participate spiritually. What you can do is you can cater for all the people go with you. Tell them before you will prepare the food and if possible get someone to help you out e.g. bring plates, forks, etc.. You can choose a nice garden and place a sheets and all gays get together and enjoy the food and can start talking about it. Honest opnion should seek and no hard feeling so people can tell you the truth. The you keep the ball rolling and this way you start to build up an initial circle of your fan whom will eventually turn up to be your customers should you decide the time is ripe and you should open one. Also, before you can be a good cook, be a good person. A good cook should start with a good person. You have to cook from your heart and soul, that way your food will taste good. Wish you good luck younf man.---------------------------------------------------------------------------------------------------------------------------Comment 26: reflection Posted: March 02, 2008 06:11 amBuaya, since we had a connection via nature outing before, allow me to share some experiences when I was biz partner of a cafe with my ex-bf (who took a pastry course) beforeSome of the points might have been covered1. Improve your culinary skills and if possilbe get some certificates (though not a must)2. Build your goodwill, by allowing others to try and critique your food. Be open to constructive criticisms3. Maximize your strength, that is food which receives high feedback and make it your top seller4. Get other suppliers to complement your weaknesses, e.g. get some commercial or homemake ingredients from one source and the dough from another source, though you only wrap the final product5. Prepare to work VERY HARD, including waking up early and going back late, and burning your weekends6. Networking7. Be creative with recipe, including menu. Something new almost always attracts attention8. Hygience and cleanliness is a MUST and any complaint will kill you very quickly.9. A supportive bf and group of friends can give encouragement and strength to you, even though things may seem unbearable sometimes. The support can be emotional, financial, physical or spiritual in nature. Did I miss out SEX?10. Services, coupled with humility and gimmicks (discounts, promotion, etc) will help attract and retain clientele11. Pray for divine blessing because catering is a very competitive business and every newcomer needs divine support unless you have a sugar daddy or strike Toto to last you in this ocean12. There are some very good recipes sources from internet or cookery books to expand your menu13. If you can get great recipes from housewives/chefs, just go for itI remembered after 1-2 years, a guy from Fraser Service Apartments came to my bf to ask if we would like to provide regular catering to their services apartments but my bf wasnt interested due to logistics and manpower issues. This guy had tried our food and met his standardAnd if you are successful, and thinking of getting a shop unit in future, then things like location, rentals, etc will come in later.---------------------------------------------------------------------------------------------------------------------------Comment 27: Buaya Posted: March 02, 2008 01:28 pmThanks, all... Especially Reflection... So nice to see you again! smile.gifOh, we are going for another trip on the 8th, you wanna join again? smile.gifI am going to look at what I can offer, clean up recipes and then start offering tasting sessions... Then will look into the things I have to do to start up an eatery, the licenses involved, the costs involved, staffing issues etc... Thanks, guys!---------------------------------------------------------------------------------------------------------------------------Comment 28: DirtyOldMan Posted: March 02, 2008 11:19 pmI think Buuya you do not have the right personality to start your own venture yet, you will fail because you are not ready. You can start but prepared for bankcruptcy, I dont meant to be rude but have accurate readings so far. Click Here To Visit My Blog @ "The Blessed Life" *Let me live my life to be an instrument of 'Love', in how I speak and in how I see others* - May there be Love and Peace beyond all understanding - Link to comment Share on other sites More sharing options...
IkuTube Posted March 3, 2008 Author Report Share Posted March 3, 2008 Comment: Buaya Posted: March 03, 2008 10:09 amThanks for your comments, DOM, but can I ask what is my personality and what is the 'right personality'?Seriously, how much do you know me? Readings? What readings?-----------------------------------------------------------------------------------------------------------------------------------------------------Comment: Buaya Posted: March 03, 2008 10:14 amAnyway... I have decided to concentrate on improving and documenting my recipes now and think I will plan for an eatery instead... Thanks for all the advise... Especially on the pull and push factors... I admit, there is a very strong push factor, but there definitely are also pull factors... I just need to make sure they are strong enough so I am not doing this solely on the push factors... Thanks again! Click Here To Visit My Blog @ "The Blessed Life" *Let me live my life to be an instrument of 'Love', in how I speak and in how I see others* - May there be Love and Peace beyond all understanding - Link to comment Share on other sites More sharing options...
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