Starting a New Restaurant

Joined Feb 22, 2017
Hi Everyone,

I am a Venezuelan Engineer who have a dream since college. I want to start my own Restaurant in USA, I am not a Chef, I just like to cook, grew up in an Italian Family. Because I don't know anything about this business, I quit to my Engineer Job and worked in a Thai Restaurant in different position to learn some how to run a kitchen and to serve on the front. My Restaurant will serve a South American fusion so I contact a Chef from Venezuela whit a few years experience to help me to make the menu and came over to USA to train the staff. I have to pay her the fly ticket and the accommodation the time she will be over helping me. I don't have Idea how much will be a reasonable payment for her job, I just want to have an estimate from you guys to know how much I should offer her. I will appreciate any advance from you, about to open a new restaurant and cost since I plan to rent a not running restaurant.

Thanks in advance for your help.

Jann Gopi
Joined Nov 11, 2012
Hello, welcome! 

How do you know your market will accept a South American fusion restaurant?

What type of cuisine, specifically, will it serve?

I have a lot of experience selling Peruvian food in various different settings, including ownership of a small Peruvian food truck business. The market for Peruvian food and Venezuelan food can be quite limited, depending on your area. I have Venezolano friends and have eaten at the rare Venezuelan restaurant here. Peruvian food is more popular in my area but is developing a bit of a cult following and more understanding.

South American Fusion could be quite tricky if you do not have a clear focus on what your menu will consist of - and who your market is.

You will also have to consistently train your cooks to produce excellent versions of your dishes. Depending on your Chef to train your cooks could produce undesirable results if you, as an owner, do not understand the food on your menu. My question is, do you have a very clear and well thought out restaurant concept and is your market ready to accept your concept? 

Restaurant ownership is also very tough if you do not fully understand all of your costs and properly project your cash flow over the next few years. If you decide on a number to pay your chef, you must understand if your costs will be covered over time by understanding how much the restaurant can bring in after all expenses are paid, including cost-of-goods-sold, rent, utilities, and all other various expenses. Your salary must be considered too. 
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Joined Jul 28, 2001
South American Fusion may take more energies to quasi match to local tastes. Something special like that I would think should command 900.

a day on the low end and go up from there.
Joined Feb 22, 2017
Hi Vic Cardenas,

Thanks for your advices, I am looking for a location in a good growing up area in Pittsburgh, there is a great companies setting there, bringing new employees around 30 years old to the area. My vision of the restaurant is to offer the flavors from some South American food, presented in a artistic way. I saw that concept in Miami a few month ago and I like it. Peruvian food is one of my goals in my restaurant. Ceviche, green rice, Causa between others. I have faith in my concept, but as a new in the business I am a bit afraid for the risk. Any Advice you can give me for the opening and success of a Restaurant I will appreciate a lot.

Thanks and Regards,

Jann Gopi 
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