Cannonball!

Open a restaurant in 2 weeks? We decided to cannonball right into the deep end. I started googling pizza. Hunt Brothers came up in every search. Even though I had never heard of them, I finally decided I should try them. Then I noticed they were only available in convenience stores near me. That couldn’t be good. I never think of getting good food at a convenience store. So one day I headed to the store nearest me that had Hunt Brothers. I looked in the frozen foods and refrigerators and didn’t see anything labelled Hunt Brothers. I had no idea it was something the store cooked and sold fresh and hot. I finally asked the attendant and he said they have it but their pizza oven was broken. I asked him if they were planning to fix the oven or if they didn’t sell much pizza and didn’t care that it was broken. See, I had no idea Hunt Brothers pizza was a thing. He said they planned on fixing the oven because the pizza was actually good and sold well. I couldn’t wait so I looked up the next closest store and headed there. The girl at this store said it would take about 45 minutes because the oven wasn’t on and would have to warm up. I ordered my favorite pizza and sat down to wait. I was shocked at how good the pizza tasted. Robbie and I scheduled a demo at the rink.

Robbie liked the pizza, too. While we were watching the demo, one of the hockey dads came over to the cage and asked when we would be opening. He said they couldn’t wait for some decent food in the rink. And beer, of course. I had never met Brent before, but he became a great customer and I appreciate his support during the time I had the cafe. We decided to be a Hunt Brothers pizza store. Rocky put up banners before he left and we scheduled training and opening with him. Rocky and John came to the rink on another day to test the ovens in the cafe. They were old and had not been cleaned and serviced regularly, so we would have to buy a new oven to cook the pizzas. I signed the contract and paid for the oven and supplies out of my own pocket.

Choosing a food supplier turned out to be easy. Sysco was the only one to call me back. And how fortuitous that turned out to be. Our rep, Mike, was a terrific mentor and got us all set up. He gave me good advice the whole time I ran the restaurant. Dr Pepper had their name on the building, so we had to carry Dr Pepper. Another easy decision and setup. Robbie had a friend draw our logo and make t-shirts for us. I had to call quite a few insurance agents before I found one who does restaurant liability. Got that done.

Robbie and I went to the bank and opened a checking account. Pierre was too busy to join us that day, so Robbie took Pierre another day so Pierre could sign a signature card and get a credit card. Robbie had a friend who needed a job, so we had one employee already. Everything was falling into place.

The rink did nothing to service the restaurant equipment or clean the space. There was grease from the fryers on the walls and especially on the big vent. Pierre had a friend come in with a power washer and clean the restaurant. It looked so much better.

Should you really open a restaurant in 2 weeks? Probably not, but we did it. One thing I want to point out here is, of the 3 equal partners who is doing most of the work? Me.

Get It In Writing

Surprise, surprise, the rink called to see if we were still interested in opening a restaurant. The big food service company had moved out on January 1, 2015 as planned and now the snack bar was empty and closed. Pierre, Robbie and I talked and decided we were interested. Pierre suggested we use his CPA because the CPA would do our books and payroll for a reasonable monthly fee. All 3 of us met with the CPA and discussed the plan. We would each put in $12,500.00 to start the restaurant. We agreed upon a name. The CPA suggested he set us up as an LLC.

The rink gave us a 5 year contract. For some reason they had put in the contract that we had to open as a Great Outdoors franchise. I was surprised that was in the contract. We explained we would be a pizza and burger place like all previous food providers. The rink was hesitant at first but agreed. I don’t know why they cared. Pierre still wanted to remain invisible, so Robbie and I would sign the contract. The rink had one stipulation. We had to open in time for a February hockey tournament. If we signed the contract, we would have 2 weeks to open a restaurant.

I had researched retail space in 2008 so I believed Pierre when he told us the rent was a good deal. It looked like a great deal. For a monthly fee, all utilities were included and we could use all the equipment in the space. There were 2 pizza ovens, 2 fryers, a burger griddle, an ice machine, refrigerators, a walk-in refrigerator freezer, a full bar with 2 stations and 2 taps, about 20 tables with 4 chairs each and bar stools, a Dr Pepper soda fountain, lots of shelves and cabinets, a 3 compartment sink, hand washing stations, and plenty of work space. No build-out would be needed.

Then we committed the ultimate sin. We didn’t put it in writing. Everything was happening so fast, we didn’t draw a contract with our plan to put in $12,500.00 each and each person’s responsibilities. The CPA would set up our LLC with each of us as 1/3 partners and I’m sure he put something in his hard-bound notebook as we described our plan, but we never wrote down our plan and signed it. WE NEVER WROTE DOWN THE PLAN!

Sans Restaurant

The rink decided they didn’t want to rent the restaurant space to us. They didn’t say why. Rumor had it, Todd, the General Manager of the building, had a friend who wanted to rent the space. I heard his friend only offered a third the rent we were contracting. I have no idea if any of that is true. So I sent Todd and Damon (our contact at corporate) an email stating we were still interested if they changed their minds.

I had already paid for my certifications, so I decided to go ahead and take the tests. I got my TABC, Food Handler, and Food Manager certifications and sent the links to Robbie and Pierre in case they wanted to take the tests. It was the holiday season so we didn’t meet to discuss alternate plans. I was starting to think about going back to a computer job. Merry Christmas.

And Baby Makes 3

Pierre wanted to bring in a third partner. I was fine with that. Robbie joined us for several lunches and discussions with the rink and Great Outdoors. He was young and I thought that would be our ace in the hole. We needed someone with more energy and the ability to do the heavy work I couldn’t do.

Pierre, on the other hand, would do marketing and only work in the cafe in emergencies. We knew we would have to spend a lot of time reaching out to the neighborhood because no one thinks to go to an ice rink for a good bar and grill. We had to build some outside business along with the skater families who come to the rink regularly in order to have a thriving business.

Robbie had $12,500.00 to invest, so we decided we would all invest that amount. At this point, I was feeling pretty confident in our endeavor. Even if it didn’t work out, I could recover from losing $12,500.00. And I really thought we had some great ideas to make this restaurant a success.

Now, I’ve made several mistakes. Restaurants are known for a high failure rate and I dove in anyway. I didn’t have a strong restaurant background so I relied on Pierre and Robbie for that; and of course we would get some excellent training from Great Outdoors. I have a very high work ethic and I assumed career skaters had the same work ethic or they wouldn’t have gotten where they did. At this point, I’m totally screwed. I just didn’t know it yet.

Show and Tell

Pierre and I met at the McKinney rink on a Saturday – the busiest day of the week. Everything Pierre had said was true. The rink was busy and the snack bar was not open. When the employees finally came in, they started making pizzas and then went into the bar and played on their phones. They didn’t open the cages. I don’t know why they would be there and not open the restaurant. Our guess at the time was they had some parties in the party rooms that had ordered pizzas in advance and they didn’t care about serving the public. I don’t know if they opened later on, but why not make money while you’re already there and paying employees. It’s no surprise this was not a lucrative restaurant. It looked like there was good potential for making money, despite what the financial reports indicated.

Pierre and I met for lunch at Great Outdoors. It was a weekday afternoon because we didn’t want to take up a table during a busy time. I don’t remember if he had eaten there before, but I wanted him to see how good the food was. Not only is the food fresh and tasty, you can actually see the meat on your sandwich. I always laugh at other sandwich shops. It seems like you get a lettuce sandwich and they kind of wave the meat over the sandwich to try to add some meat flavor. With Great Outdoors you get good value for your money. Also, most of the sandwiches can be purchased as a salad. I love Great Outdoors.

Pierre and I met at the Bedford rink for a tour of the kitchen. It was a Wednesday because Pierre always coached there all afternoon on Wednesdays. One of the rink employees gave me a tour. He said originally the rinks handled all the food service and he had loved working in the kitchen. Then Corporate had decided to hand off food service to a food service company and just charge rent for the space. That’s when the big food service company took over and the restaurants were hardly ever open after that.

My mistake here was not researching the financials and maybe even talking to the employees or the company that had contracted the snack bar. I was told the company had wanted the food contracts at the big arenas, but the only way to get that contract was to agree to handle the food in all the skating rinks in the area. I was told this big food service company just wasn’t interested in building the business in the small rinks and I chose to believe it. After all, Pierre was a successful business man with a lot of money. Why wouldn’t I believe him?

An Idea is Born

In 2008, I looked into buying a franchise in The Great Outdoors Sub Shops. Great Outdoors has been one of my very favorite restaurants for many years. I was a burned out IT Developer and needed a change. The more I looked into it, the more it appealed to me. In November, I was 1 contract away from a big loan and getting started when the stock market took a dive. Everyone involved knew this would be a bad time to open a restaurant and the dream was gone. Back to the computers, I went.

Fast forward to 2014. My friend, Pierre, took me to dinner on my birthday. He started talking about wanting to open a business. He had several ideas including a restaurant and a limo service. Well, I jumped right on it. Here’s another opportunity for a sub shop. It felt right. Pierre started telling me about the cafes closing in the local ice arenas – not the big arenas, the local training facilities with 2 sheets of ice. The McKinney rink was the newest, nicest rink and it had a real cafe and bar area, not just a corner counter. He went on to tell me how busy this rink was and the previous food vendors didn’t do well because they didn’t offer decent food and were never open. Pierre suggested we would both invest $35,000.00 to start a restaurant.

It was worth looking into. I was excited. That was probably my first mistake. It’s hard to remain unbiased when you’re excited. This is a business, a risk, and you must look at it with both eyes wide open.

In the next few weeks, I will tell you my story. It’s all true. I feel so stupid and part of me wants to stay silent and hide my embarrassment, but I want to share my experience so no one else will make the same mistakes I made.