💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program 🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
I was hopping your business was Mixue. Ive been trying to deal with them and its impossible. They never reply. Shocking company. Also never have strawberry icecream . Their main advertisement 😂😂😂 Dirty shops. Shocking
I agree that these three (3) steps are vital in starting and running a restaurant. "1. Location, 2. Know your numbers, 3. Connect." That is a brief but superb explanation! Keep sharing your brilliant ideas, Wilson 🙏
Tip 3 is definitely important... Richard Branson once said (well not word for word): As CEO, it's not my job to look after the customers. It's my job to looking after my staff... If you treat the staff with respect, they'll look after the customers
Im so new at this but it is a dream of mine. Everything you have said has meaning to it. Anybody that’s complaining about the video being too long obviously does not desire it as much as others.
I hope to open my own restaurant one day. I've been working in hospitality for just over a year now but I absolutely love cooking and I want to make food people will love. I'll be keeping notes!
@harvey9508 it's definitely ideal working in the industry first before opening your own place. My boss has been a chef for 20 years and is the best boss anyone knows, because she knows the industry inside out it makes things a lot easier and creates a better relationship between management and staff. There's been many restaurants or chains that are opened by people with no experience in the industry at all and they have failed because they don't know the industry
@@laraaitken4698 im 17 and i really love asian food so i should work at an asian restaurant for a few years but still dont know how ill get the money to make my own restaurant. Also do you think it would be a good idea to go travelling all over asia to understand the culture and food cuisine more
@harvey9508 yes absolutely emerse yourself in the whole culture. If you want to produce Asian food you should go to authentic Asian places of work or even travel there. You'll learn much more from people who actually cook it daily in comparison to places that are just knock offs made to suit the area
I'm almost 30 and considering opening up a restaurant. I have a concept and before I ever even get a menu concept or a location planned, I'm going to go back to school and really get the full knowledge I require to give my future customers the best experience possible, because I hear it amongst my current co-workers that they dislike current restaurants because they cannot stop by on their break. I want to make a good and affordable product for the working man and woman. Am I chasing a bad concept and a bad plan? I'm ex-military, so preparation is key to any successful endeavor
Hard to say whether your concept or plan is bad since not enough detail and research is done. You need to speak to your target market and do surveys. Being prepared is good but business never goes according to plan (usually doesn't) so don't try to be perfect. You're not going to hit a homerun on your first try even if you prepare your butt off. Instead you want to move quickly and be flexible. Join the FB group for more tips and strategies.
I have an idea : it's a new type of restaurants : eating-spots, in an eating-spot, food keeps changing, chefs also rotate, thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants, along with that, there is an app, people vote for the food that will be cooked in the next days, menu is influenced by the live input of the customers via a mobile app
Hey bro we talked about this in discord a while back. I remember your idea and i want to know if you have done anything to pursue it! To me it sounds highly unlikely to be succesful. Now i opened a new restaurant and i know a lot about this business.
@@opaapa4180 Hi, I was on discord and I talked about eating-spots, I am actually only sharing the concept, that's what I am doing, are you planning on opening eating-spots?
Thank you so much I’m turning 18 in a couple of months & am really looking forward to helping my dad manage his sea food restaurant business correctly! He lacks very much attention in knowing where his numbers go :(
A lot of places I have worked restaurant wise, the owners never cared about the staff and made us all feel unimportant and kept raising prices on food just to get customers....also, customers could curse out a server and the manager would fire the employee on the spot...I’ve always heard” my restaurant, my rules “ this is not right
Great summary for a startup in hospitality, recently looking for a take away food shop in a community. I'm still in step one: location! Thanks for your video, totally agreed with you!
I am very interested to connect with you and get to know you and your business further and how we could work together to help each other out. I'm a Business Consultant that helps business owners increase their capital and find the equipment they need for business. Email me @ Ceo@bzcapitalconsulting.com. Best,Bz
Thanks for the video. Destination restaurants take A LOT to set up. Starting with a high volume area is just so much easier it’s not worth pursuing anything else.
Wilson K Lee Sure, but if you don’t have enough to budget in a good location for your business maybe the focus should be on saving up more rather than starting a business. I have a video on this coming out on the 13th. I think WAY too many business owners start after living paycheck to paycheck and put themselves in a tough spot.
i dont often subscribe to a random TH-camr right away but Wilson definitely got my attention. Location is the most important factor to be successful. He got things right at the beginning. No wonder he is successful with his soft serve shop in Canada. Respect
Hi there, thank you for your tutorials, your knowledge is really beneficial. My husband and I are restaurant owner in Uganda Africa (retirement plan) but currently residing in the US, it’s been a long difficult journey and a difficult one especially operating remotely but things are turning around and true following your advise helps plus other advise we have acquired along the way. We growing and changing and my goal is to hit the 15/30/30 rule in order not to fail plus implement the knowledge you share here. Thank you again.
hi there thank you for the wonderful class on the restaurant topic, but I have a question on the contract of the owners take over and but the landlord doesn't want to be let go the 1st owner as break contract, and the new contract is for 1st owner and 2nd owner together. in such a situation go with or no go? thank you for your advice in advance.
I am very interested to connect with you and get to know you and your business further and how we could work together to help each other out. I'm a Business Consultant that helps business owners increase their capital and find the equipment they need for business. Email me @ Ceo@bzcapitalconsulting.com. Best,Bz
In your video seeing first time very energy..and i am run the restaurant now bussinuss is low i am really felt up so cost i am checking its passible sir..now i am refress so thank you so much..and i will succes my bussinuss....
Nice video.. So much encouraging.., I have gotten a restaurant shop already but looking for found to set it up.. Is it advisable to get a loan to set it up??
@@WilsonKLee hi Wilson, tried to email you but it keep bounced back. Couldn't get to you, pls e-mail me @ joyemoche2018@ gmail. Com. Thank you for this great privileged
I am planning on opening up a small scale restaurant for now and yr tips are going to be very useful to me.thanks for sharing with us. Your links down are not opening
I'm almost 10 so I dont want to open a restaurant now obviously but I wanna keep saving up my money for it when I'm older! I'm thinking of opening it when im 24. Is it too late?
It's never too late. Even if you're already above 5 years old, you can still achieve your dreams. Keep it up. You can be a billionaire by the age of 12.
Make sure as soon as you can get hired to go work in a restaurant so you can learn! People that want to open a restaurant with no experience in the industry tend to fail
Hi Wilson! I almost never comment but i have to say your video has given me a great deal of knowledge and courage to come 1 step closer towards my fnb restaurant in Singapore!
Having worked in restaurants and around restaurants doing maintenance so many years you see what works. And sometimes owners tell you things most people don't know. You can have medicore food but if your friendly you can still be successful if your friendly to customers . I've seen one cook owners run 30 seat restaurants doing mostly lunch diner being full with simple menus to takeout kfc no seating to, pizza joints burger joints or 50 seat fine middle class dining 1 cook 1 server sell outs.
Thank you so much for these videos, this channel has encouraged me to pursue my dreams. I have some experience from the food service industry and from other startups, so I know it's going to be a long, hard, winding road. But I also have the luxury of knowing that this is something I am actually good at, and that I have few other options, as nobody seem to want to hire me in the current economy.
Hi! You didn’t factor the utility percentage like electricity, water, gas etc. I know it’s not constant but how many percent should I allocate for that?
I have a food stall in Singapore and. Right now we are considering stable with crowd coming in daily consistent . We are in expanding stage , I have a new good location but really have no staff to do. Should is risk to do I worry later first outlet will not have quality control. What your thoughts should I just remain at 1 outlet then find a guy then I expand ?
It looks like my labor costs could be roughly as much as 45%, but its because i want 10 employees, 2x6 hour shifts per day for 6 days per week. I want them well paid to cultivate a good work ethic and appreciateness. And at the end of the month, me and my partner are still getting good salaries anyway, so i don't think its that bad. Thoughts Wilson?
hey zak! taking care of staffing is important. i'd actually try to lower the cost to 35% maximum. you can either do that by lowering your labour cost or increasing your revenue. at the end of the day, you are not running a charity, you are running a business and you have tens of thousands at risk. building a great culture doesn't always have to come at an expense of the owner. a great culture is basically alignment between the stated culture/values and the actual culture/values. you say what you do and its a continual development. all in the little things that really count. hope this helps.
@@WilsonKLee Thanks Wilson, thats true we shouldnt be to charitable and 35% should still be a good enough salary for a fast food worker in my country, thanks!!
A new subscriber here. I’ve been looking for this kind of channel that makes quality and valuable videos about learning how to put up a food business. Giving good insights and tips based on own experience. I’ve learned so much. Thanks and pls continue to make more videos on this topic.☺️
Qadro Mohamed you need better marketing. If your food and service is good quality, but you still dont have many customers, issue can be that not too many people know about your restaurant, so you might want to consider doing a marketing campaign...
Great video and insights Wilson! thanks so much. I could not find the documents and templates that you mentioned. Could you share them again please? Keep seeing your around the videos :)
Good video. How can we scout out location when lease options arent just readily available? 9 times out of 10, area I want to start restaurant in has no nearby available lease options.
Very simple and informative bro , I am kicking around the idea of opening up a small street cafe in Brazil with my wife who is Brazilian, I am American so our idea will offer Traditional Brazilian fare and American
Is it okay to have multiple groups of target customers? The weekdays are very different then the weekends over here, totally different customers. I would like to play in on that.
Hi Wilson!I was about to open my resto when the covid incident happen. I will be opening my resto this sept. On my same location, there is a drug store,convenience store, and other stores such that the parking almost never loses customers maybe because it is just outside the gate of a village. So is this a positive thing for my resto?
Being asain and serving 50% or more asain food do you require mostly asain customers or are you looking for mixed customers or will you want an asain community . If your selling fusion will you be looking to serve a mixed or Caucasian market. Can your location if not in an asain area can it draw an asain clientele?
Hi Wilson wanted to have ice cream business but thinking about winter it will slow down how to improve for winter? Any ideas will be appreciated. Thank you
think about expanding your menu to hot foods, hot drinks and pints to go. two of our IC shops are located in malls, so actually winter is our peak season :)
Your video was very informative, I'm glad I came across this video. I will be subscribing so I can be watching more of your videos. I was looking for the templates you were talking about but could not find them
I find it confusing to understand how to incorporate your business and apply for permits and licences, can you please recommend any company that helps in guiding on this please thanks.
💎 [FREE COURSE] Learn how to start an online food business - swiy.co/start-FPF-program
🚀 [FREE COURSE] Learn how to start a restaurant/brick&mortar business - swiy.co/Start-PRO-Academy
What is your global business?
I was hopping your business was Mixue.
Ive been trying to deal with them and its impossible.
They never reply.
Shocking company.
Also never have strawberry icecream . Their main advertisement 😂😂😂
Dirty shops.
Shocking
I agree that these three (3) steps are vital in starting and running a restaurant. "1. Location, 2. Know your numbers, 3. Connect." That is a brief but superb explanation! Keep sharing your brilliant ideas, Wilson 🙏
Tip 3 is definitely important...
Richard Branson once said (well not word for word): As CEO, it's not my job to look after the customers. It's my job to looking after my staff... If you treat the staff with respect, they'll look after the customers
10000000%!
Im so new at this but it is a dream of mine. Everything you have said has meaning to it. Anybody that’s complaining about the video being too long obviously does not desire it as much as others.
super awesome of you for the kind words! :) let me know how i can help! what other types of videos would like you like to see?
Im 11 years old and me and my friends plan to go around the city selling some food
keep it up!
Bravo !
Go go go!!! 🥳🥳🥳
Love it!
This kid has the right idea. I see a future millionaire
I hope to open my own restaurant one day. I've been working in hospitality for just over a year now but I absolutely love cooking and I want to make food people will love. I'll be keeping notes!
Best of luck Lara!
would you recommend i work in a restaurant before i try and create my own restaurant chain
@harvey9508 it's definitely ideal working in the industry first before opening your own place. My boss has been a chef for 20 years and is the best boss anyone knows, because she knows the industry inside out it makes things a lot easier and creates a better relationship between management and staff. There's been many restaurants or chains that are opened by people with no experience in the industry at all and they have failed because they don't know the industry
@@laraaitken4698 im 17 and i really love asian food so i should work at an asian restaurant for a few years but still dont know how ill get the money to make my own restaurant. Also do you think it would be a good idea to go travelling all over asia to understand the culture and food cuisine more
@harvey9508 yes absolutely emerse yourself in the whole culture. If you want to produce Asian food you should go to authentic Asian places of work or even travel there. You'll learn much more from people who actually cook it daily in comparison to places that are just knock offs made to suit the area
I'm almost 30 and considering opening up a restaurant. I have a concept and before I ever even get a menu concept or a location planned, I'm going to go back to school and really get the full knowledge I require to give my future customers the best experience possible, because I hear it amongst my current co-workers that they dislike current restaurants because they cannot stop by on their break. I want to make a good and affordable product for the working man and woman. Am I chasing a bad concept and a bad plan? I'm ex-military, so preparation is key to any successful endeavor
Hard to say whether your concept or plan is bad since not enough detail and research is done. You need to speak to your target market and do surveys. Being prepared is good but business never goes according to plan (usually doesn't) so don't try to be perfect. You're not going to hit a homerun on your first try even if you prepare your butt off. Instead you want to move quickly and be flexible. Join the FB group for more tips and strategies.
I have an idea :
it's a new type of restaurants : eating-spots,
in an eating-spot, food keeps changing, chefs also rotate,
thanks to this rotation of food and chefs, eating-spots are way more powerful than restaurants,
along with that, there is an app,
people vote for the food that will be cooked in the next days,
menu is influenced by the live input of the customers via a mobile app
Interesting!
@@WilsonKLee haha I agree with you,
I also made this infographic to give more details : ibb.co/TkF9nHs
Bro copyright this before someone else does
Hey bro we talked about this in discord a while back. I remember your idea and i want to know if you have done anything to pursue it! To me it sounds highly unlikely to be succesful. Now i opened a new restaurant and i know a lot about this business.
@@opaapa4180 Hi, I was on discord and I talked about eating-spots, I am actually only sharing the concept,
that's what I am doing,
are you planning on opening eating-spots?
Thank you so much I’m turning 18 in a couple of months & am really looking forward to helping my dad manage his sea food restaurant business correctly! He lacks very much attention in knowing where his numbers go :(
Same
Thank you , this is great advice
Start at 3:20
good call. i should actually add that in the description for those just wants to cut to the chase :)
Thank you😊
you are so right! even the same road watch carefully as the foot path changes dramatically
I run a food truck business this was very helpful,thank you
What kind of food truck?
A lot of places I have worked restaurant wise, the owners never cared about the staff and made us all feel unimportant and kept raising prices on food just to get customers....also, customers could curse out a server and the manager would fire the employee on the spot...I’ve always heard” my restaurant, my rules “ this is not right
oh my.. thats the worst and shouldn't happen in todays world.
Yea times are changing now and we are going further away from the mentality of these 3rd generation owners..
i would never do that
You are amazing Mr Lee! Thank you for your wisdom. I’m praying about opening a restaurant within three years. Lots of planning to do.
totally! go get it! follow along for more resources.
How your business today jrb?. .
Great summary for a startup in hospitality, recently looking for a take away food shop in a community. I'm still in step one: location! Thanks for your video, totally agreed with you!
Glad it was helpful!
I am very interested to connect with you and get to know you and your business further and how we could work together to help each other out. I'm a Business Consultant that helps business owners increase their capital and find the equipment they need for business. Email me @ Ceo@bzcapitalconsulting.com. Best,Bz
I like you explaining how to start a restaurant. You give me more inspiration to do it.
keep at it! :)
Thanks for the video. Destination restaurants take A LOT to set up. Starting with a high volume area is just so much easier it’s not worth pursuing anything else.
+Daniel Iles totally. On the other hand, really depends on the budget.
Wilson K Lee Sure, but if you don’t have enough to budget in a good location for your business maybe the focus should be on saving up more rather than starting a business. I have a video on this coming out on the 13th. I think WAY too many business owners start after living paycheck to paycheck and put themselves in a tough spot.
i dont often subscribe to a random TH-camr right away but Wilson definitely got my attention. Location is the most important factor to be successful. He got things right at the beginning. No wonder he is successful with his soft serve shop in Canada. Respect
thank youuuu for your support! truly appreciate it! :)
Good solid advice. I'm looking to start a restaurant in the Philippines. I'll be watching more of your videos. Thank you!
Best of luck! Hop onto our FB group if you haven't. Other people starting their food business is also on there sharing info with each other :)
Hi there, thank you for your tutorials, your knowledge is really beneficial. My husband and I are restaurant owner in Uganda Africa (retirement plan) but currently residing in the US, it’s been a long difficult journey and a difficult one especially operating remotely but things are turning around and true following your advise helps plus other advise we have acquired along the way. We growing and changing and my goal is to hit the 15/30/30 rule in order not to fail plus implement the knowledge you share here. Thank you again.
hi there
thank you for the wonderful class on the restaurant topic, but I have a question on the contract of the owners take over and but the landlord doesn't want to be let go the 1st owner as break contract, and the new contract is for 1st owner and 2nd owner together. in such a situation go with or no go? thank you for your advice in advance.
typical. do it if you believe in yourself.
I am very interested to connect with you and get to know you and your business further and how we could work together to help each other out. I'm a Business Consultant that helps business owners increase their capital and find the equipment they need for business. Email me @ Ceo@bzcapitalconsulting.com. Best,Bz
In your video seeing first time very energy..and i am run the restaurant now bussinuss is low i am really felt up so cost i am checking its passible sir..now i am refress so thank you so much..and i will succes my bussinuss....
i hope you succeed in your business as well!
I am inspired and I ask God to help me start one
Thank you so much for sharing all these details with us!!!
Thanx for sharing this... I really needed this...
Glad it was helpful! Do you own a restaurant or food business Milka?
Great video thank you for the break down. I own a restaurant but there's always room for improvement.
Appreciate it. 100%! Always room to do better and make adjustments. They truly stack up in the long-run!
Nice video.. So much encouraging.., I have gotten a restaurant shop already but looking for found to set it up.. Is it advisable to get a loan to set it up??
email me wilson@720sweets.com
@@WilsonKLee hi Wilson, tried to email you but it keep bounced back. Couldn't get to you, pls e-mail me @ joyemoche2018@ gmail. Com. Thank you for this great privileged
Thank you Wilson for sharing your expertise! Does anyone have access to the templates mentioned in the video?
Thank you so so much for this valuable lesson. I and my husband plan to start a restaurant. God bless us. God bless you too, sir 😊
this has been a really short but very beneficial training in starting and running a restaurant. Thank you so so much
Glad it was helpful!
I am planning on opening up a small scale restaurant for now and yr tips are going to be very useful to me.thanks for sharing with us.
Your links down are not opening
thanks for the feedback! links will be fixed shortly! :) make sure to follow us on our fb group
I've been dreaming to have my own coffee shop since I was 9 years old now that I'm 31 I'll make it happen. New follower here, thankyou for this
Great Video Lee, very very inspiring, cheers from Morocco
Glad you enjoyed it!
At 13:45 I think you made an error on screen you say 7500 for labour cost but the text says 15,000 which is correct as you say aim for 30% revenue.
I'm almost 10 so I dont want to open a restaurant now obviously but I wanna keep saving up my money for it when I'm older! I'm thinking of opening it when im 24.
Is it too late?
nice! never too late. you are 10, keep learning and keep trying. :)
nothing is too late man!
right on time!
It's never too late. Even if you're already above 5 years old, you can still achieve your dreams. Keep it up. You can be a billionaire by the age of 12.
Make sure as soon as you can get hired to go work in a restaurant so you can learn! People that want to open a restaurant with no experience in the industry tend to fail
Thank you for this great video! Im just junior in it cause this help me a lot
thank you lee it's helpful
Glad it was helpful!
Thanks for all the information shared!
I couldn't find the templates mentioned in this video, could you please share them
again.
Hi thanku for your kindness sharing this great knowledge, i wanna ask where to download the template? Cant find it
Such a bright and genuine presentation.. So happy I found your channel, thank you for the gemstones. God bless you! Peace from Denmark 🇩🇰
ahh man you are amazing! thank you for your kind words.... really keeps this journey much more rewarding with fans like you! 😄
Hi Wilson! I almost never comment but i have to say your video has given me a great deal of knowledge and courage to come 1 step closer towards my fnb restaurant in Singapore!
Great to hear Dan! Make sure to join our FB group that's filled with other upcoming fnb owners from around the world :)
Having worked in restaurants and around restaurants doing maintenance so many years you see what works. And sometimes owners tell you things most people don't know. You can have medicore food but if your friendly you can still be successful if your friendly to customers . I've seen one cook owners run 30 seat restaurants doing mostly lunch diner being full with simple menus to takeout kfc no seating to, pizza joints burger joints or 50 seat fine middle class dining 1 cook 1 server sell outs.
Thank you so much for these videos, this channel has encouraged me to pursue my dreams. I have some experience from the food service industry and from other startups, so I know it's going to be a long, hard, winding road. But I also have the luxury of knowing that this is something I am actually good at, and that I have few other options, as nobody seem to want to hire me in the current economy.
totally! keep getting at it! :) let me know if you have any questions!
Whichcourses do you recommend for numbers and knowing legal aspects of business
Hi! You didn’t factor the utility percentage like electricity, water, gas etc. I know it’s not constant but how many percent should I allocate for that?
Yes, was wondering about that too as I was listening, good question
Where do bills like electricity and restaurant maintenance fit in? Also where does marketing cost fit in here?
I have a food stall in Singapore and. Right now we are considering stable with crowd coming in daily consistent . We are in expanding stage , I have a new good location but really have no staff to do. Should is risk to do I worry later first outlet will not have quality control. What your thoughts should I just remain at 1 outlet then find a guy then I expand ?
stable your one location first and make it soooo fine tuned that you can pull yourself out with no problem. then think of expansion.
@@WilsonKLee
Okay noted with thank your advice. Will update you if I can pull out comfortable:)
This is what I was looking for. GREAT !!!
Glad I could help!
This is really useful thank you 🙏
真不錯👍 不過哪來的 template? I clicked every link but didn’t see any templates.
Im planning to put up a small resto so im here. Hope this would help me. 😊
You got this!
It looks like my labor costs could be roughly as much as 45%, but its because i want 10 employees, 2x6 hour shifts per day for 6 days per week. I want them well paid to cultivate a good work ethic and appreciateness. And at the end of the month, me and my partner are still getting good salaries anyway, so i don't think its that bad. Thoughts Wilson?
hey zak! taking care of staffing is important. i'd actually try to lower the cost to 35% maximum. you can either do that by lowering your labour cost or increasing your revenue. at the end of the day, you are not running a charity, you are running a business and you have tens of thousands at risk. building a great culture doesn't always have to come at an expense of the owner. a great culture is basically alignment between the stated culture/values and the actual culture/values. you say what you do and its a continual development. all in the little things that really count. hope this helps.
@@WilsonKLee Thanks Wilson, thats true we shouldnt be to charitable and 35% should still be a good enough salary for a fast food worker in my country, thanks!!
@@Zak-ze4tr totally. email me and I will send you a resource on how to create a GREAT culture. wilson@720sweets.com - PS: which country you in?
How about states that do not have foot traffic such as South carolina. All highway traffic
So much easy to learn and understand. I have a dream to have a restorant. I just start to learn. Hope it not to late for me. Thank you 🙏🙏🙏
not at all! keep at it! :)
A new subscriber here. I’ve been looking for this kind of channel that makes quality and valuable videos about learning how to put up a food business. Giving good insights and tips based on own experience. I’ve learned so much. Thanks and pls continue to make more videos on this topic.☺️
ahhh Therese - thank youu so much for your kind words. do let me know how else i can help :)
Wilson K Lee oh yeah I’ll definitely do that. Thank you so much. God bless.☺️
Where to get a Money when I want to stand a Restaurant?? I definitely need a answer from this successful guy!!
Take a look at my video on different ways to fund your small business. Each way has their pros and cons so pick one that suits your unique situation!
Great advice to those who need or want to join the restaurant business. Keep them coming 🙌🏻
Thanks! :)
I lke how you have explained this, so helpfull , great job
Mr.william just want to get some idea, what would be my role as the hotel owner?
Hello, I have an idea and also an opportunity on how you can run your hotel effectively. How can we connect ?
This will help me a lot! I’ll be opening a restaurant soon. Want to learn more about handling this kind of business 🙏🏻❤️
best of luck! if you need more resources or simple pointers, feel free to email me your questions. wilson@720sweets.com 😀
i have been looking such an advice nd am happy to get this.
Me too I’m planning to open my own small restaurant soon. Thanks for this video
I also want to open a restaurant this year.. this is a nice video to get some info.
I m hoping to open my own restaurant soon GOD willing. Would you be willing to connect via email?
would you recommend that i travel to asia to get ideas of culture and cuisine before i try and make a restaurant
That was very insightful and scary as well. But way to goooo!
I run a smallrestaurant, my food is healthy middle eastern and Somali food and I am struggling at the mooment
what are you struggling with?
Qadro Mohamed you need better marketing. If your food and service is good quality, but you still dont have many customers, issue can be that not too many people know about your restaurant, so you might want to consider doing a marketing campaign...
How do you pull up the nesesary permits ?
go to your city hall and inquire from there. or better yet, find a general contractor who has experience in this field
oh yeah! thanks for this
Enjoy!
You give me more inspiration to do it. i am looking for such information that helps me to open and run a successful restaurant.
thats awesome! go get it!
Hi I cannot find the link that mentioned in video!!!
Great video and insights Wilson! thanks so much. I could not find the documents and templates that you mentioned. Could you share them again please? Keep seeing your around the videos :)
Use of sign language and English at the same time is some talent, Wilson. Great vid haha
LOLLLL omg. you crack me up because its soooo true. gotta learn how to keep those hands down.. stupid toastmasters...
Lmao 😂
@@WilsonKLee Don't change.
@@znshjsd45l thanks :)
Don't change, passionate public speakers and leaders all have this habit.
Nice resource!
thanks! 😀
Great information! Thanks for sharing!
thanks! :)
I can't find the templates mentioned over and over in the video. Where is it?
Please make more videos. You are so inspiring and motivating
Based on the revenues of 50k a month, whats the owner salary amount should be? Whats the average cost for utilities(gas, water, electricity)?
Answered your question in my latest live training!
Did you include chef salaries in food or labour?
food
Thanks I will have a great resturant
you bet!
I have a restaurant but customers do come in but the next day the are not what am I doing wrong.. thanks
send me and email wilson@720sweets.com and I will send you some resources.
@@WilsonKLee for real you will help me thanks a million lot
Thanks.. Very informative I learned new things today..
Great to hear it was informative for you Angelo! Make sure to hop by our FB group community to join other aspiring restaurant owners!
Good video. How can we scout out location when lease options arent just readily available? 9 times out of 10, area I want to start restaurant in has no nearby available lease options.
Hey Riley! Are you getting that info from the landlord or a broker?
Very simple and informative bro , I am kicking around the idea of opening up a small street cafe in Brazil with my wife who is Brazilian, I am American so our idea will offer Traditional Brazilian fare and American
Thanks for watching Alex! Best of luck to you and your wife with the business!
@@WilsonKLee thanks my friend
Thank you, for sharing!
My pleasure! Are you operating a restaurant right now Aurea?
Is it okay to have multiple groups of target customers? The weekdays are very different then the weekends over here, totally different customers. I would like to play in on that.
Another great video. I'm learning a lot. 😊
This is so helpful. Thank you!
Glad it was helpful! Are you in the process of opening up a restaurant?
You have just give me second wind to strive on with my venture thanks 😊
lets get it! :)
Hi Wilson!I was about to open my resto when the covid incident happen. I will be opening my resto this sept. On my same location, there is a drug store,convenience store, and other stores such that the parking almost never loses customers maybe because it is just outside the gate of a village. So is this a positive thing for my resto?
depends on what you are selling, but seems like you have a great location! keep at it!
Am from srilanka..your words inspired me.love you loads man.
Thanks a ton Lakshi!
worth the lesson learned. thank you. looking forward to more videos on accounting lesson.
Glad you liked it!
Hi there! Where is the location template? Can't find you anywhere :(
thanks for this informations i really need it for my assignment...
Glad it was helpful!
This is so freaking awesome!!!!
Being asain and serving 50% or more asain food do you require mostly asain customers or are you looking for mixed customers or will you want an asain community . If your selling fusion will you be looking to serve a mixed or Caucasian market. Can your location if not in an asain area can it draw an asain clientele?
May I have a pic of all the frames behind you? It will be nice to see all the quotes you selected together with the person that quoted that.
Hi Wilson wanted to have ice cream business but thinking about winter it will slow down how to improve for winter? Any ideas will be appreciated. Thank you
think about expanding your menu to hot foods, hot drinks and pints to go. two of our IC shops are located in malls, so actually winter is our peak season :)
@@WilsonKLee thank you so much for your valuable help I will keep in touch. Thank you so much really appreciate it. I am located in New Zealand.
@@toaluasaleupolu7060 nice! email me if you need anything. wilson@720sweets.com
@@WilsonKLee thank you so much
Thank You Mr Lee. My wife and I want to start but didn't know how. Thanks for the direction.
Thanks! and Im glad this has helped!
I'm unable to see the template. Could you share it please?
Such a great video Wilson.Thank you
Thank YOU! :) let me know if you have any other questions!
Excellent and to the point! Great job!
thanks! :)
I own a restaurant and I have totally revamped how I am operating my business. I am finally seeing a little profit from my place.
I want to get to the next level😊
Great video. Much appreciated.
Thanks for stopping by and watching the vid Jaleel! Are you in the food and beverage space as well?
Your video was very informative, I'm glad I came across this video. I will be subscribing so I can be watching more of your videos. I was looking for the templates you were talking about but could not find them
thanks for subing and the kind words! would you want to try again? if it doesn't work, pm me your email and I will forward it over! :)
@@WilsonKLee I don't see anywhere to be able to send you a PM
I find it confusing to understand how to incorporate your business and apply for permits and licences, can you please recommend any company that helps in guiding on this please thanks.
Really superb explanation. So genuine! Thanks Mr. Lee. God bless you. Warm Regards from KSA
Best of luck on your journey! Feel free to join the FB group to ask questions you may have