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Hyrax Attack! posted:Just in case anyone hasn’t read it, here’s an article by a Toronto restaurant man who made horrible decisions. Whenever you think it can’t get worse it does: https://torontolife.com/food/restaurant-ruined-life/
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Feb 28, 2023 02:25
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| # ? May 11, 2024 09:43 |
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Nigmaetcetera posted:Yeah I’m pretty sure the NFL has a class available for retiring players about managing their fortune. It’s literally called “Don’t Buy A Bar”.
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Feb 28, 2023 02:25
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stopped reading at "paycheque" Grow up.
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Feb 28, 2023 02:27
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quote:
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Feb 28, 2023 02:28
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i aint clickin that spyware link
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Feb 28, 2023 02:29
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As someone who cooked professionally for a decade, restaurants are hell for nearly everyone involved including the owners Just see the Restaurant horror story thread
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Feb 28, 2023 02:34
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"" posted:
I know absolutely 0 about running a restaurant, but like wouldn't you have insurance to cover poo poo like this happening? Having to close and I would assume to a lot of repair work because of water damage
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Feb 28, 2023 02:41
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WTF are you doing being reasonable and forward thinking Nooner?! It's like I don't know you anymore.
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Feb 28, 2023 05:44
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I remember that article! I always remember articles written by people I wanna slap.
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Feb 28, 2023 06:42
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christ, what an rear end in a top hat
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Feb 28, 2023 06:52
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Tbf most restaurants are run by overzealous morons who don't know the first thing about food safety or how to cook Just gonna open my bottom level apartment door and say COME ON PEOPLE LETS EAT what could go wrong?
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Feb 28, 2023 14:07
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Treecko posted:Tbf most restaurants are run by overzealous morons who don't know the first thing about food safety or how to cook What are the specials today?
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Feb 28, 2023 14:36
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I read that essay and it just baffles me how you're actually supposed to go about doing something like that. Do you just need to have saved up a million dollars from working some other job first? Like, selling his house and borrowing money from friends and everything seems like terrible choices, but he wouldn't have gotten anywhere without that. The rate at which new restaurants open makes me believe they can't all be going all in like that.
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Feb 28, 2023 14:37
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Bloodfart McCoy posted:What are the specials today? Organicly fed guinea pig, or cavy, as some like to call it The gimmick is that you have to catch it and prepare it yourself while I do laundry If that's too much work there's some ice cream in the freezer.
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Feb 28, 2023 14:55
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oh look, more propaganda to dissuade entrepreneurs from starting small businesses
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Feb 28, 2023 15:58
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A Strange Aeon posted:I read that essay and it just baffles me how you're actually supposed to go about doing something like that. I assume they get business loans, in addition to liquidating their own assets.
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Feb 28, 2023 16:13
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A Strange Aeon posted:I read that essay and it just baffles me how you're actually supposed to go about doing something like that. I feel like a lot can't be as bad as this guy's case though, like probably you can move into the old restaurant and like 90% is ready to go, just need to clean and redecorate a little vs this guy who was like "The restaurant was built on a superfund site and also I had to call the Ghostbusters, but the spot was perfect!!"
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Feb 28, 2023 16:27
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Also Vent hood
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Feb 28, 2023 16:30
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I think he could have learned a lot from Doobie Like...don't do it. Plain and simple.
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Feb 28, 2023 16:31
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Oh no my wild dreams and aspirations shot for the stars and crash landed in reality Lol
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Feb 28, 2023 16:33
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A Strange Aeon posted:I read that essay and it just baffles me how you're actually supposed to go about doing something like that. "How do you make a small fortune in the restaurant business? Start with a large fortune."
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Feb 28, 2023 16:34
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Whole article seems like a gatekeeping attempt by the established big dick restaurant swingers. “Hey, don’t even think about opening up a new restaurant…. You’ll just fail. Also here’s a coupon for one free app at Applebees”
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Feb 28, 2023 17:14
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my favorite part is when he finally has one (1) successful week and immediately decides to close for a week while leaving the AC running full blast 
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Feb 28, 2023 17:21
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i remember reading this a bit ago. i love how his takeaway was that restaurants are just too darn hard, don't do it! instead of hey don't do the loving stupid things i did back to back to back while. but then again all his writing about mixing drink with his prescription meds convinced me its prob fine for me to drink with my meds too. i mean hey this rear end in a top hat was chaining pills between whole bottles of wine and champagne on credit i think i can enjoy a little beer or two
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Feb 28, 2023 17:27
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I like the bit where he hides in the walk-in to chug a grip of ciders then goes back to play with the band 
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Feb 28, 2023 17:31
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When i finally get a hint of success after risking everything, i take a week off because i am an idiot baby man.
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Feb 28, 2023 17:36
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Treecko posted:Organicly fed guinea pig, or cavy, as some like to call it This is an innovative way to resolve your guinea pig infestation.
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Feb 28, 2023 17:43
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Treecko posted:Organicly fed guinea pig, or cavy, as some like to call it Sounds better than my normal lunch from Subway. I'll be right over.
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Feb 28, 2023 17:52
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There's only 2 they're both males It's a limited time special they're 7 years old and probably won't taste good
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Feb 28, 2023 17:53
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i dunno, i would probably work as a line chef part time for a few months before I started a restaurant. just to see what it's like.
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Feb 28, 2023 17:54
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Well, I'm good at eating in restaurants, so I just assumed I'd be good at running one.
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Feb 28, 2023 17:56
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I had lunch at a falafel and kabob place in Boston once and as I was waiting for my food I saw that on an entire wall of the place was printed this long step by step story of the years of hell the place went though getting some enormous billy badass bread oven shipped over from Israel to make their pita. I’m not going to remember all the details but apparently this oven was so gargantuan and used so much fuel that no building in the US was equipped to hook the thing up and had to include some giant fuckoff hood vent thing so all these extra special inspections had to be arranged that they kept failing and having to redo something or another in the building. Meanwhile the fabrication and overseas shipping of the oven itself kept getting delayed. This went on for years and was so expensive and traumatic to the owner that when they finally opened they felt it warranted a long winded explanation of the process as a permanent part of the decor. I can’t imagine how any of that could ever pay off. The food was great but in the end how much better is it than some hole in the wall sandwich shop with just a regular oven and a rotating cylinder of meat. You could still end up closing down because too many people quit the same week or someone slipped and fell or something.
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Feb 28, 2023 18:56
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luckily my restaurant will be different
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Feb 28, 2023 19:00
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the plan: charge more for meals than it costs to make them
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Feb 28, 2023 19:03
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Mozi posted:the plan: charge more for meals than it costs to make them fuckin capitalism!!!!!
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Feb 28, 2023 19:06
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Doesn’t even have the fish cakes or thrice fried potatoes anymore wtf
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Feb 28, 2023 19:16
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BAGS FLY AT NOON posted:Doesn’t even have the fish cakes or thrice fried potatoes anymore wtf And for our special tonight, we can have the former owner get smashed on champagne and Xanax, and jam on and out of tune guitar for 45 minutes. Comes with choice of salad or baked potato.
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Feb 28, 2023 19:21
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I mean, the restaurant is still open and turning a profit under the new owner. Seems like the main problems were 1) he didn't have anywhere close to enough money to start a business and 2) he didn't have any experience in running a restaurant meaning he would need even more money to manage through all his mistakes.
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Feb 28, 2023 19:37
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A Strange Aeon posted:I read that essay and it just baffles me how you're actually supposed to go about doing something like that. A lot of it is money laundering Like not just breaking bad money laundering, a lot of the big restaurants in toronto are run by people who have a bunch of family money from outside Canada and investing in businesses like restaurants are an easy way to get that money into canada, and the books are always a bit shady so taxes are not always as much a thing. Real estate is also a thing, I actually worked for his landlord friend in the article who financed his restaurant (and owned the building the resto was in, forget if he mentioned that) and owned "a popular west end bar" and the restaurants basically exist as a way to have a business in those spaces that isn't entirely cash flow negative while the property appreciates in value. He jokingly asked me if I wanted the "west end bar" at a couple of times since owning a bar/restaurant sucks but being a landlord is great, which is the real between the lines story of that article. Also a lot of it is stealing from staff, I did an interview with a high end resto/bar (club district rooftop, millions and millions in sales, famous basketball players and Drake showing up kind of place) for being a manager and they were all like "salary is $35k, but you make can twice that in gratuities" and I was all like "oh am I working tipped shifts" and they were all like "no, we just have all the servers tip the house and pay you with that" (note that isn't everywhere, but honestly the more rich kid chandelier clubby a place is, the worse it is for staff), which is hilarious since I make more than that + actual service bar/regular bar tips at the 40 capacity place I work at. The small 25-50 person restaurants that open up are almost always a bad idea and no one really makes money unless they are at capacity every night and even then maybe a couple owners make money but not as much as, like, an office job, so they exist either out of desperation, as vanity projects for rich investors who don't mind losing money (tax poo poo), foolishness, a way to prop up real estate value until the owner can rent to a moneymaking venture, or a way to do other shady tax poo poo. Or just some mild organized crime money laundering. restaurants are hosed, lol
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Feb 28, 2023 19:39
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I feel like I read somewhere that without illegal labor in the back of house, most restaurants wouldn't even be close to breaking even. Is that something anyone has experienced? I mean the front of house aren't even being paid minimum wage so it's unclear how much worse off the back could be.
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Feb 28, 2023 19:54
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