My Dhsays He Is Ready To Open A Store With Me (Sorry Long)
Business By acookieobsession Updated 8 Mar 2007 , 6:19pm by lcdmarie
I could have fallen over. My husband has been making comments lately like "you know if you had a store this would be...easier, faster, bigger, etc".
Then he has this dream taht we have a store and describes in detail all the stuff we had, mixers, tables, display cabinet, etc. So then he goes to work and I get an email listing properties for rent in our area and witha brief cost analysis.
So then he says lets build a business plan and work it out. EH has even been asking advice form people at work that have started businesses.
Holy cow...never saw that coming.
Anyway I have a few questions for those of you with a store front....
1. he was lookign at "opening a bakery sites" and they were talking about how early you have to get up. Now I think they were referring to the donuts and bagel type restaurants. How early do you go in,,,,and then what type of typical hours do you have? I know it gets long, but average I guess
2. What do you think about opening a store in the same strip mall as a Publix grocery store? the one I am thinking of is right by the neighborhoods that supply the 3 schools totaling 2400 students. Most everyone goes to the publix. I think there might be a noncompete clause, but I wonder how long it would be and if it would apply to this situation.
3. there is a chinese fast food place that went out of business in that location. Do you think it is easier or cheaper to start from scratch or to redo this type of a restaurant? i thiought it might already have stuff like sinks and proper flooring etc. I think a few 100 cakes would get the leftover smell out.
4. If there are no bakeries that serve cakes in my area how do I find direct competitors? Would those be the grocery stores then? And then that would make indirect competitors what? There is a cookie place that sells only like choc chip and stuff, a cupcake place downtown, and bakeries galore in charleston. However, no one here goes over the bridge "too far they say" So how far do the competiros list range? 10 miles, 20 miles, etc..
I think that is enough for now....thanks for the help in advance!
Julia
That's great for you!!! My dh is on board with me too......we are working to get our home ready for NC inspectors.....hope I can do this!!! So much to do and so little time....and I want it to be PERFECT. 
I just tend to worry about every little detail......just me I guess!
I just finished writing my business plan, and had to answer a bunch of questions like yours. I wrote mine, however, with a particular space in mind (that the landlord is holding for me). I plan to be open 8 to 3 Wednesday through Sunday. Since currently 75% of my business is wedding-related, I did not feel a need to stretch myself over 7 days and long hours if most of my business is on the weekend. I live in a tourist area, also, so there will be a couple months to see if the hours will work out before the summer months hit. I'd rather have to open more, than open less, if you get what I mean.
If you'd like a gander at my business plan, I'll email it to you. Just PM me.
And good luck! If your DH thinks you're ready, there is no stopping you now.
My business hours are 10am-3pm Wed-Sat. I am in a tourist area and nobody opens until 10am...so I don't either. I leave at 3 to get my son off the school bus, so that's non-negotiable, but most of the businesses around me stay open until 5pm. Now, I will say, I am there many a Tuesday's (especially during the holiday season) and frequently go back after dh and ds go to bed. I ususally go in at 8:30.
wednesday thru saturday...
open at 10...why get up so early if you not making donuts?
although i've been known to get there at 3:30 in the morning on a busy saturday.
Just wanted to say how awesome is that. DH is helping me set up my home business and it is so much fun working on a project together. You are very lucky your DH is being so supportive!!
Kristin
The early hours generally refer to bakeries that do bread, doughnuts, muffins, etc that you would want to sell to people in the morning before work.
I can't remember all of your questions, but I think it's generally easier to take over an existing restaurant space, but that could depend on your health dept.'s requirements. For example, here you have to have a hood and grease trap (and many other things, but those are the big expense items), so a previous food related business might have these installed for you. Also, the plumbing and electricity will be done, and they will be right for what you need. Those can be pretty expensive as well. So, as long as the price is right, and the place is in good shape, it could save you a lot of money in build out costs.
HTH, and good luck!
Quote by @%username% on %date%
%body%