Look, your post can only be understood in two ways:
• You estimate your capital requirements to be only about $150,000 because you already managed to secure a couple hundred thousand dollars in investments or you are in a position to provide that kind of money out of personal funds.
That, in addition to your 30 years+ experience as a chef, should provide you with an excellent starting point and probably even enable you to get a loan from the SBA or a bank.
• If the above is not the case and you’re hoping to turn your dream into a reality based on a total investment of $150,000, you’re set yourself up for a disaster. There’s no way and I mean absolutely no way that you can run a full service operation based on that kind of money – even if the location is move-in ready and equipped with all the necessities an upscale full service restaurant requires.
Having said that, I would be eager to learn how you plan to pay for (i) staff, (ii) supplies, (iii) marketing, (iv) back office, (v) additional equipment (vi) maintenance & repairs etc, let alone at least 4-6 months worth of operating expenses to cover the start up phase, knowing that most full service restaurants hardly break even during the first 4-6 months. As a matter of fact most of them won’t live to celebrate their first year anniversary.
In addition, an investor won’t even look at your business plan if you don’t have any skin in the game and expect him to assume the entire financial risk. Why would he? If he wants to open a restaurant, for whatever reason, he could hire a chef.
I understand that there may be certain factors in your business plan that would balance your value/investment proposition, but based on your post, this is just the reality of the hospitality industry.
I hope this helps.
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