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Hello chefs. 
You're listening to chefs PS a 

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podcast. 
I'm your host Andhra natera. 

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On today's episode, I'm going to
take you through the mental 

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process of opening your 
restaurant. 

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So let's start first with an 
update. 

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What have I been up to? 
I've been very busy this past 

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week. 
I haven't been posting enough on

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social media for the chef's 
psa's. 

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I had to take a couple of days 
off. 

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It's traveling cooking. 
I did a dinner in El Paso, 

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Texas. 
I know I had talked about this 

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earlier and I shared a story on 
social. 

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But it was a group of chefs. 
All of us are from El Paso. 

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So you had Rico Torres from me, 
SLI. 

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He's kind of the organizer of 
the El Paso, family meal. 

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He's been instrumental in 
getting all the chef's bringing 

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us together and getting us to 
cook together. 

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Hopefully at least once a year, 
but sometimes a couple more 

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times than that but you have 
other great chefs on there like 

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Jake Rojas Gaber alehsalaam, 
Delgado, Fordman Union as Omar, 

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Flores undress, Padilla. 
There's there's a lot of really 

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good chefs in the group and we 
all got together and we all 

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cooked was it was a great time I
was in charge of the dessert 

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course Self and Gaber Alice. 
We did a, we were in charge of 

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the desert and overall, it was a
good event. 

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We raised a lot of money. 
We were able to give back to 

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help people. 
Texas Food Bank, nonetheless, 

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that tied, me up for a couple of
days with travel. 

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But update to other things, I 
finished the line. 

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Cook survival manual. 
The book is done. 

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The e-book is live. 
The paperback version. 

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I'm struggling with a little 
bit. 

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These are the struggles that I 
deal with right? 

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So writing the book is not that 
hard editing, the book and 

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catching, all the little 
mistakes is very hard and 

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there's there's a glitch right 
now with the book where there's 

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110 pages, but it shows that 
there's 112 pages. 

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So, It's it's a little messy and
I'm like trying to figure it out

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so I'm like beating my head 
against the wall, trying to 

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figure out what the glitches 
because, no matter how many 

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times I've tried to correct it 
every single way the file that I

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have says, one thing and the 
file that the publisher has 

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says, something completely 
different, no matter how many 

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times I submit it. 
Anyway, neither here nor there, 

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that's what I deal with. 
That's the hard part about 

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writing books, but the book is 
done. 

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I will announce it on social 
when the paperback version is 

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live, the e-book is life. 
Now you go get it. 

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After that, I'll start working 
on the audio book. 

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I'm still working on the audio 
book with culinary leadership 

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fundamentals. 
That's not far off, but it's 

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taken a little bit longer than I
thought. 

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It's a longer book. 
So it takes a little bit longer 

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to read. 
It's probably going to end up 

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being about anywhere from five 
to eight hours for the audio 

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book, where the first audio book
we did was just under an hour so

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you can see that there's a 
significant difference. 

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I will do a line, cook survival 
manual audio book as well but 

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that's That's probably that's 
probably most likely early next 

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year. 
I've also been working on a 

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culinary leadership 
fundamentals. 

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Video course. 
That's pretty much done. 

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Couple weeks away, I will have 
that available for sale on my 

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website but anyway let's move on
and talk about today's subject. 

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So the mental process of opening
up a restaurant and why I want 

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to take you through this. 
So a lot of people go to 

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culinary school or they dream of
becoming a chef because they 

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want to one day open. 
Our own restaurant. 

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I'm not exempt from that. 
When I first got into the 

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industry, that's all I want to 
do is have my own place, but I 

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think there's a lot of things 
that people don't realize that 

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they don't know when it comes to
opening up your own restaurant. 

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Thousands of little things that 
are going on that you need to be

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aware of and that you might not 
think about. 

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And so, One of the things that I
do so my my job right besides 

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chefs PSA is I Mentor chefs. 
I work with a lot of chefs 

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executive chefs, Cooks people in
The Culinary World restaurant 

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owners, I work with them to help
them become successful at what 

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they do. 
And that's my business, that's 

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what I do. 
One of the things that I do with

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my mentees is sometimes I take 
them through mental exercises. 

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So someone had said to me, one 
of my mentor meetings is I 

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should do this. 
Mental exercise on the podcast. 

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So hopefully, you guys can go 
along with me and you'll 

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understand what this may look 
like. 

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When I interview people, you 
know, when I used to be a chef 

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and if I was interviewing to 
cook and I'd say, you know, 

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what's your, what's your goal? 
Many people would say, I want to

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one day, have my own restaurant 
and I would say, okay, tell me 

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about it and they'd really have 
no idea they'd say, oh, you 

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know, something small and what 
kind of food and they'd say, you

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know, this and then beyond the 
food, they'd kind of get stuck 

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because they haven't, We thought
through all the small details 

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that go into opening up your own
restaurant. 

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In my opinion, if you want to 
manifest something, whether it's

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your own restaurant or any sort 
of thing that you want to 

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manifest into reality, I think 
it needs to First manifest in 

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your mind. 
You need to have a clear idea of

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what that looks like, because if
you can't see it in your mind's 

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eye, then most likely, you're 
gonna have a very difficult 

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time, manifesting it and 
reality, and I think as a chef, 

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you need to think about all the 
little things that you would 

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have in your own restaurant. 
Durant. 

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So, I want to take you through 
the experiment through the 

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experience. 
That I take my mentees through, 

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or people that I've interviewed 
through, in the past of what it 

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takes to open up your own 
restaurant. 

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So I would start out with the 
question and by the way, while 

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I'm asking these questions, you 
should be answering them in your

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own mind because I want you to 
think about this. 

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Oh, this is good exercise for 
you. 

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If one day, you want to open up 
your own restaurant. 

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So, the first thing I'd ask them
is tell me about your 

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restaurant. 
Then they'd say, oh, you know, I

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want to Open up my restaurant 
said, okay, what kind of food 

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are you serving? 
You got to think about that. 

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Like what kind of food are you 
serving? 

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Most people say you know, maybe 
fine dining. 

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I said okay, what do you mean by
fine? 

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Dining, tell me the price point.
What's your average check 

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something that they don't think 
about, okay, now once we've 

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established stablish that, are 
you doing tasting, menu? 

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Or you doing all a cart? 
Okay. 

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They haven't thought about that 
either. 

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You know, the funny thing is, 
most people say, oh, I do a 

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combination of tasting, menu, 
and all the cart. 

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Okay, great. 
How many items are on your a la 

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carte menu? 
How many items are on your 

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tasting menu? 
How many cooks do you have in 

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the kitchen? 
Okay, let's say you have a lot 

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of people say oh I have a grill,
a Satay maybe a fish cook, an 

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entremet dessert person, agar 
Maj a pastry chef, a couple of 

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people in the back. 
Okay. 

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How many is a couple? 
How many people are prepping? 

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What time do they come in? 
What time does your am team 

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start? 
What time does your am team, 

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leave? 
What time does your p.m. team 

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coming? 
Then they start to answer these 

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questions because now they're 
starting to think. 

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Okay, well shit, I want to do 
all this food and then I'll ask 

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them. 
Do you think you could execute 

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that food with that many staff? 
Okay. 

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Great. 
Let's think about it. 

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Now that we've determined all 
this, how big is your 

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restaurant? 
Who, so we designed the kitchen 

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before we even thought about how
big the restaurant was, okay? 

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So maybe the restaurant is 100, 
100 seats, okay, great. 

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How many days a week, are you 
open? 

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Five? 
What days are you closed? 

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Sunday, Monday. 
Okay. 

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How much money do you make per 
day? 

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Hmm, we didn't think about that.
How many covers do you have per 

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day? 
How many covers do you need to 

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break even great? 
What's let's talk about your 

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labor costs? 
What does that look like? 

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What is your average rate to 
that? 

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You're paying your Cooks? 
What do you pay your most 

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expensive cook? 
What do you pay your most? 

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Newest cook. 
Mmm. 

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They got to think about that 
great. 

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How many hours a week are they 
working? 

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What's your kitchen hierarchy? 
Look like who's the chef? 

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And they'll say I'm the chef and
said, are you the chef or you 

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the restaurant owner? 
Does that mean that you're doing

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the butchering? 
You're doing the ordering you're

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standing on the pass every day? 
A lot of them will say, no, I 

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hire a chef de cuisine. 
You know what they think about 

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it, this in I'll get a chef de 
cuisine because I'm the 

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restaurant owner. 
Okay, great. 

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What are your Cooks? 
We're in the kitchen. 

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What kind of uniform do they 
have? 

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What colors their apron do? 
They have uniforms, or do they 

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not have uniforms, is your 
kitchen open or is your kitchen 

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closed? 
What is your line look like? 

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What equipment do you have? 
And they'll say this, I say, 

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okay, well, what brand is your 
stove? 

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You have a French cooktop, do 
you have induction? 

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Do you have a hood cleaning 
company? 

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Who's your hood cleaning 
company? 

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How often do they come? 
Who cleans the kitchen? 

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Do your Cooks clean it or do you
have night cleaners? 

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How expensive are these night 
cleaners? 

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What's your budget for that? 
So these are all those things 

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that you start to think about, 
right? 

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So you start going through the 
exercises. 

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Okay, great. 
Now, let's talk about the dining

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room. 
What do your servers, where? 

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How many servers do you have? 
Do you have a Hostess or a host?

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What's their uniform look? 
Like, who takes reservations 

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when the host is not there. 
Do you have an answer in 

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service? 
So now the wheels are really 

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starting to turn. 
And by this point, I've lost 

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most people because they haven't
really, they haven't really 

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thought of all these things, 
right? 

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Do you have a general manager 
from the front of the house? 

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Is there a separation between 
the service team in the culinary

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team? 
Or are they under one 

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management? 
Meaning a lot of lot of 

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restaurants is like the chef is 
the main person throughout the 

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entire restaurant, is that the 
same thing that you want to 

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achieve, or do you want to have 
them being equals the front of 

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the house manager, and the 
person that's in charge of the 

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kitchen? 
Again, something that you need 

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to think about We talked about 
the service. 

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What style of service do you 
have? 

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Who makes their uniforms? 
Are they custom made? 

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How expensive is each uniform? 
What did the plates look like, 

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do you use, you know, bernadotte
Fine, China, Rosenthal, or do 

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you use a custom Artisan who's 
making plates for you, what's on

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the table tablecloths, right? 
Why do we use tablecloths a lot 

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of places use tablecloths 
because the tables are beat up? 

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So just because you use a 
tablecloth doesn't necessarily 

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signify like people are like oh 
we don't want tablecloths, okay?

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But then sometimes you have beat
up tables, right? 

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What's the trade-off? 
Do you want to have beat up 

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tables? 
Are you okay with that? 

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That's up to you? 
That's, that's your choice. 

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Or would you prefer to have 
tablecloths, okay? 

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You want tablecloths, how much 
does that cost? 

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Who does your linen? 
What stem, where do you use? 

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Right, are using real wine 
glasses or using some off-brand 

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are using the generic Edward. 
Don brand, right? 

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What's the flatware? 
What is your Cutlery look like? 

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Do you preset? 
Cutlery is it rolled silverware?

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What are your napkins? 
What color are the napkin? 

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What is the design of your 
restaurant? 

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Is it bright to with Windows? 
Is it? 

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Dark are the chairs comfortable 
or are they cheap? 

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Write all these things matter 
when you're opening up a 

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restaurant. 
Do you want to scale your 

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restaurant? 
You want multiple restaurants? 

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Where do you want to the 
location of your restaurant? 

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What city? 
Is it in a busy part of town? 

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Or is it in a slower part of 
town? 

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Is it in the suburbs? 
Are you trying to open up a very

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high-end experience in a 
secondary Market? 

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Where you open it in a primary 
market, right? 

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What's the demographic of the 
area in which you're opening up 

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your restaurant? 
So you start to run through all 

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these things in your mind and 
now your wheels should be 

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turning. 
Your sure. 

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You should probably be thinking 
right now to yourself. 

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Should I never thought about all
of that? 

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Or I have thought of all that? 
I'm not sure which one it is. 

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But if you truly want to open up
a restaurant, I think you need 

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to go through this exercise and 
keep asking, what's this, what's

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that? 
Get down to the smallest detail,

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who's creating your logo? 
What's the name of your 

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restaurant? 
What does it mean what's the 

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story behind your Cuisine does? 
Every dish have a story or whose

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food are you cooking or even 
cooking your own food or 

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cooking? 
Someone else's food. 

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The more you think about this? 
The more you can manifest it, 

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the more it could materialize in
the real world. 

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Very successful, people who own 
restaurants. 

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No down to the mine. 
Show what they're doing to the 

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placement of the fork, where it 
goes to, which way you flip the 

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plate. 
And can they read the name of 

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the plate straight up, or is it 
upside down? 

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So, think about all these 
things. 

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I know this is just kind of an 
exercise. 

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This is something I take people 
through. 

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I believe it's a good exercise 
to take yourself through. 

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If you're a chef for one day, 
you aspire to open up your own 

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restaurant. 
So you can start thinking about 

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all these things. 
But I will say that when it does

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come to opening up a restaurant 
Aunt, I think a lot of people 

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don't realize the cost 
Associated, you know, I don't 

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know, having a conversation with
a couple of chefs the other day 

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and we were throwing out 
numbers. 

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We were in this restaurant. 
We're looking at, like, how much

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do you think it cost to open up 
this restaurant? 

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Two million, four million? 
And the fact of the matter is, 

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like no one's ever saying, oh, 
you know, 50,000 that that price

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just doesn't exist. 
I mean, maybe you could get a 

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food truck for 50,000, but even 
then I'm not even sure if you 

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could get a food truck for 
50,000. 

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I think, for, for the most part,
you're looking in the millions 

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of dollars when you're trying. 
Open up a restaurant. 

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So do you have funding do you 
have investors behind the fact 

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of the matter is? 
A lot of restaurants don't make 

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it. 
That's that's the harsh. 

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Reality of this business a lot 
of restaurants don't make it a 

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lot of people fail. 
So if you have a million dollars

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of your own money, let's say are
you willing to gamble that you 

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might lose it. 
All in six months, it's a tough 

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decision and there's inevitably 
delays. 

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And you know, one of my friends 
is open a restaurant. 

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Right now we're talking about 
all the delays that go into 

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construction. 
I know when I was opening up the

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last thing it was like we're 
going to open up in June know, 

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we're gonna open Up a July 
August. 

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And then next thing you know, 
we're opening in September, 

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right? 
Inevitably there's delays in 

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restaurants and there's the 
unknown unknown, when the 

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restaurant opens and then you 
get a food critic or Yelp or 

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whatever and you could go from 
busy to not busy in a matter of 

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a couple of reviews. 
So all these things are things 

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that you need to consider. 
If you want to open up your own 

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restaurant and I'm not trying to
discourage anyone from doing 

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that, but I want to make sure 
that you're having real 

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conversations with yourself, 
because the more real, the 

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conversation you have with 
yourself, the more likely, you 

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will be able to succeed. 
Seed in your restaurant, you 

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have to think of everything 
because inevitably, there's 

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going to be things that pop up 
that you didn't think about. 

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But if you've got most of it 
covered you can then put your 

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attention on the things that you
didn't think about. 

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But if you didn't think about a 
lot of things, you're going to 

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spend a lot of time dealing with
those and the things that you 

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didn't even know. 
You did it. 

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No, anyway, That was a that was 
a fun little exercise. 

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I like to take people through 
that. 

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I hope you enjoyed that. 
Let me know if you like that 

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00:14:39,000 --> 00:14:40,900
style. 
Like I said, I do a lot of 

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00:14:40,900 --> 00:14:42,800
mentoring with chefs and these 
are some of the things that I 

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00:14:42,800 --> 00:14:44,900
take people through. 
If you want to know more about 

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00:14:44,900 --> 00:14:50,600
that you could DM me if you want
to support chefs, PSA, 

319
00:14:50,800 --> 00:14:53,300
subscribe, leave five stars on 
the podcast. 

320
00:14:53,300 --> 00:14:55,400
Follow us on all social 
platforms. 

321
00:14:55,600 --> 00:14:58,500
I appreciate it. 
Go get the book culinary 

322
00:14:58,500 --> 00:15:01,400
leadership fundamentals. 
How not to be the biggest It in 

323
00:15:01,400 --> 00:15:03,800
the kitchen. 
And now the line. 

324
00:15:03,800 --> 00:15:06,300
Cook survival manual. 
Go get some of the merch on 

325
00:15:06,300 --> 00:15:08,900
Chefs. 
PS a.com, the t-shirts are great

326
00:15:09,000 --> 00:15:10,000
anyway. 
Thank you all. 

327
00:15:10,100 --> 00:15:11,700
Hit the point of Music. 
See you next week. 

328
00:15:01,300 --> 00:15:03,800
It in the kitchen. 
And now the line. 

329
00:15:03,800 --> 00:15:06,300
Cook survival manual. 
Go get some of the merch on 

330
00:15:06,300 --> 00:15:08,900
Chefs. 
PS a.com, the t-shirts are great

331
00:15:09,000 --> 00:15:10,000
anyway. 
Thank you all. 

332
00:15:10,100 --> 00:15:11,700
Hit the point of Music. 
See you next week.