54 years ago, James Mclamire and David Edgerton in Miami, Florida co-operated to create the first Burger King restaurant. The two founders of Burger King had a goal to provide high-quality products, fast service at a reasonable cost,  and a clean environment.

Burger King all over the United States in every corner, whether they are in big cities or at the cross section of a neighborhood.

Around the world, "Burger King" could one day sell about 4,600,000 Whopper, the equivalent of about one minute to sell 3194 Whopper. Fast food in the United States, Burger King's ranked first! (Yep, McDonalds rates No. 8 !)

NUMBER TWO: Pizza Hut

In 1958 the United States young brothers Frank and Dan Camey, used 600 U.S. dollars to open the first Pizza Hut. All over the world in over 100 countries every day Pizza Hut receives more than 4,000,000 customers, 10,000 orders than gourmet pizza each day. Pizza Hut in more than 100 countries in more than 32,500 chain restaurants. It's the top pizza franchise in the U.S!

NUMBER THREE: Subway

In 1965, Fred DeLuca 17-year-old, he needed sufficient funds for university to study. When he seeked his friend Peter for help and advice, Peter told him: "You should open a fast-food sandwich shop." Peter lent the young Fred DeLuca 1000 U.S. dollars. A month later, in 1965 the August 28, the first store in Connecticut was born in Bridgeport. By 1987, SUBWAY chain's franchise has reached the number 1000 to 10000 by October 2002, Subway has been the number of over 17,000. SUBWAY assessed in a number of projects to be entrepreneurs magazine of choice for franchising opportunities. SUBWAY strives to provide consumers with delicious, healthy food!

Walking into such a place is at first like walking into a fridge, with all the positive attributes going to the fridge. After this pleasant first surprise it's a steep downward trek to hell. As the waiter approaches, his eye over of my clothes tells me that I am definitely underdressed for this restaurant.

When I tell him that I have reserved a table under my name, his nose goes up even further. I know my name has been neither in the news nor in the papers. His voice when showing me the table conveys the message that this restaurant isn't intended for nobodies.

A look at the menu confirms my worst fears. The chef is so highly impressed with himself that the menu is barely understandable, it's just a hodgepodge of languages from around the world. Who wants a sauce made from gardenias? Who possibly could stomach Chinese glass noodles with Swiss Brie cheese and gold leaf?

Drinking no alcohol and ordering water brings me down to rock bottom with even the lowliest of servers. The service after that is at best frigid, mostly just slapdash and indifferent. The food presented on those oversize plates almost fills a fork. The plates must be so big they don't lose that bit of food on the way.

And at the end I get that ridiculous pay check. This is why I don't like to go to new restaurants. This brings me to the seven cardinal sins:

To style your restaurant after what the cool magazines tell you is cool, is suicide. The hapless students who write for these cool magazines only tell you your place is cool because of the hot meal they get for free. As these magazines are only cool because they think so themselves, their acclaim is rather worthless. As they are read exclusively by other hapless students who can't afford your prices anyhow, you haven't sold a single meal by it.

If you do a grand opening night with free food, don't expect any of that evening's guests to ever come back. Only parasites go to opening nights. Don't expect them to give any positive publicity; they just turn up to find things wrong with your place to fuel their gossiping.

When the food hacks from the newspapers tell you that your place has stile, they do that in the hope of coming for a free meal, again. As they are food hacks mainly because they weren't good at anything else, you shouldn't be misled by their attitude.

If you don't ask an opinion of your paying guests after the meal, you will never know how good you are. Worse, you will never know what to do better in future.

If your guests don't like your food, then the meal was bad. It's not guests who have no taste for the exotic.

When your guests don't leave a tip, it means that service was too bad, not that your guests were stingy.

If your guests don't come a second time, it's because they didn't like your place, not because they can't afford it.

Before opening a restaurant, think. If you think you know everything better than your guests, don't do it. If on the other hand you think your guests should feel at home with you, do it. Start your good intentions with chairs one can sit on instead of precariously clinging to them.

1. Come in ready to work. You have to want tables to make money. Otherwise, everyone else will get them, and at the end of the day you will be wishing you had made more money. 
2. Know that slow days happen. And also know that fast-paced days happen. I have had days where I was so busy, I didn't stop walking for four hours. I have also had days when I just stood there or even sat down because there were absolutely NO tables in the entire restaraunt. 
3. You need to know exactly who you work for at that moment. Sure you work for the company, but the customer pays more. They are paying you to give them GREAT service. If you give them terrible service, do you think they will leave you a tip? 
4. Seat yourself if there is no hostess. And when there is a hostess, I have actually asked them to double sit more for more tables. 
5. Be as polite as possible. I once had someone ask me how i manage to be nice to these people after they treat me like a dog. I replied, " for five dollars on a twenty dollar check, I can be the nicest person in the world "!
6. After your customer leaves the table for good, and the bus lady is taking too long, just clean it yourself. The hostess isn't going to sit someone at a dirty table. If you want a lot of business, keep your tables clean. 
7. You have to be quick! As soon as you leave after taking an order, immediately put the customers order in. The food will come out faster, and you can get them out of there faster, which means, another clean table for another customer!
8. Learn how to balance the food. Most restaraunt ask that you put all the food on a large tray and carry it to the table like that. But places like I work at, require you to balance the plates on your outstretched arm and carry them. It's difficult when you first learn how. But soon, you will be carrying more plates than everyone else in the store. 
9. Leave with a positive attitude as well. Even though you didn't make so much today, there is always tomorrow. 

There are SBA Loans, Micro Loans, Personal, Minority Loans, Investors, Refinancing, and of course your family.

SBA Loans are government loans set aside for first time business owners but, unless your credit is substantially higher than the norm, they will not assist you. This money, in my opinion, is set aside for people just moving into the country. It sets them up for success. If you are in this majority, good for you, if you're not; like I was it was difficult.

I actually had extensive experience in the field but, I don't think that matters a bit.

Microloans are just a little easier to get depending on your credit. You will receive a smaller amount than typical loans. Usually $25K-50K. These are also accessible through the SBA.

Another option is a Personal Loan at your bank. Again, you must have great credit and
when you tell them what the money is actually for, be prepared for a very lengthy speech.

Banks don't like lending money for restaurants. It's highly risky for them and of course most restaurants fail in their first year. However, I do want you to know that restaurants only fail due to lack of knowledge, it's not just about the money.

If you are woman, there are Minority Loans available. You can check them out at www.sba.gov or just put in minority woman business loans in Google and you'll find a plethora of resources.

Investors can also be a good source however, please do your research. It may be easier to get your money from a family member. Use them as an investor.

Regular Investors will normally take more of a cut of the monies than you want to give up. They will want to put their 2 cents in even though they may have had no exposure to restaurant industry. They're not all like this. Hopefully you can find a silent Investor.

A good Google term to search under in Angel Investors.

Refinancing your home. We are all aware of the present state of the housing market but, if you are one of the few that does have some equity in your home, this is a great way to go. I went this way and came out with over $60K. This is a great start.

Let me reiterate. A good start

Depending on the type of business you plan to open, it typically takes up to $150,000 to get you through a year of business. This cost includes: build-outs, inventory, plan reviews, licensing, equipment, small wares, tables, chairs, Serv safe certification, office supplies, credit-card processing equipment, lease money, and so much more.

If you plan on renting a location, you must have the funds for a deposit, first and last month's rent, and about 6 months more of rent money while you wait for your plan review to be accepted by the Department of Business and Professional Regulation.

In this time, you need to make sure you have the money put aside for you to live. You may want to consider keeping your old job until the restaurant opens. I know it's hard, and the excitement gets the best of you but, trust me you have to be smart about this.

I left my job a bit too early and I learned that this was not the way to go.

Nevertheless, I know that if you have knowledge and the patience to make your dreams of owning a restaurant a reality, it will happen. Don't give up, there's always a way.

In the restaurant business, there are challenges each day. Increasing guest traffic, up-selling every appetizer, alcoholic beverage and dessert, ensuring every guest is highly satisfied. A manager must decide which of the components to educate the staff on each and every day. A good manager will simply tell them what to do, expecting them to get results no matter what. A great manager will undoubtedly teach the staff successful techniques in performing these tasks with a high level of confidence. Practice and role-play will be tools that this manager will use and he will not stop until he is highly satisfied that his staff is onboard with the ideas presented to them. This is where patience, a great deal of it, is critical to the team's success.

The selfishness aspect can and will backfire in the face of even the best managers. Again, balancing this element and knowing when to utilize it will be a great benefit to keeping one's sanity. There is an inner voice that will speak up when things get out of control. The good manager will show her frustration at the wrong time, when a host needs a day off and interrupts the manager discussing shift strategies with a key employee for example. A teenager first, an employee second, the host has very little self-awareness and is not cognizant of her behavior. Barging in on a conversation then is not a big deal to a 17 year old. The good manager loses her cool and yells at the disrespectful kid. Word spreads that the manager is mean, cruel and any number of profane words that come to mind. That can be a detrimental hole to dig out from for the manager all because selfishness was not used properly.

Using the same scenario, a great manager will feel the frustration build inside her. The opportunity to coach at that moment is of paramount importance. A look from the manager to the interrupting host tells the teenager that this is not the time to discuss scheduling issues. A few words of encouragement are spoken by the manager letting the employee that it is ok to come to her. However, the timing of her needs does not coincide with the needs of the manager. Thus a boundary has been established and the employee now knows that she must be aware of her own behavior before disrupting someone's conversation. The selfishness factor can save the manager from undue torment and will benefit her in the long run.

There is no secret to being a great manager; the position is challenging and yet can be mastered by those willing to put forth the needs of others. Patience and selfishness go hand in hand. Knowing the right moment to use both; that's the true secret. It is innate in those managers who are successful.

 

It is estimated that every 15 minutes more than 3 million coins are inserted into vending machines located in the United States alone. That is approximately 12 million coins every hour. Because a vending machine has the potential of operating 24/7/365 nearly 8 billion beverages and 6 billion snacks and confections are sold through vending machines annually. These estimates are increasing continuously. It is estimated that by 2010 the total annual vending sales volume will exceed 39 billion dollars. Carbonated and Non carbonated beverages are the largest slice of the pie, followed by snacks, candy and chips.

Production

A Chinese buffet is obviously an all you can eat Chinese cuisine. All Chinese buffets serve about the same type of food. For example: fried rice, low mien noodles, crab legs, shrimp, stir fry, ice cream, and let's not forget, fortune cookies. A Chinese buffet does not make its own fortune cookie though. Fortune cookies are made and packaged then they're sent to the buffet to be served. It's the same with all the food. A Chinese buffet does not butcher a cow for the strips of beef nor chicken or pork. The meats are ordered from food packaging companies and they are bought by the buffet owner. In the kitchen, chefs put together all these packaged foods to make the dishes. Fruits are cut up into smaller pieces and cakes are cut up to be served.

A Chinese buffet presents itself through its appearance. The way the buffet look matters to the customers. Customers would not decide to eat there if they walk into a place that is dirty and unattractive. The buffet has to produce a good and comfortable environment that is attractive to customers. Some buffets like to create a vibe of China for their customers. They like to add waterfalls and goldfishes. They also play slow old fashion Chinese music and hang many paint portraits of china. To be the owner of a buffet, you have to include all these little things to attract more customers.

Buffets provide service for the customers. Some buffets have self serve drink fountains, some have waiters or waitresses bring drinks to the customers. The waiters and waitresses also pick up dirty plates and put up fresh cooked food. They also vacuum and sweep.

Distribution

The distribution of a Chinese buffet starts from far beyond the kitchen of the buffet. All the ingredients are not made within the buffet. There are food packaging companies that the owner of the buffet has to order from. For example: there are the vegetables, meats, and don't forget the beverages. It costs money to have these food shipped. There are many things that go into a price.

When all these foods and beverages arrive, they're put in the proper places to maintain freshness. It is then when the ingredients are put together by the chefs. The buffet can also sell good that were produced by someone else. For example: fortune cookies, bottled pop, or gumball machines. However, what ever is sold at the buffet will be consumes there or somewhere near there.

A buffet is open to the public. Wherever the buffet is located, that is where its goods will be sold to. Maybe even a little farther out of the area where the buffet is located due to travelers. Or maybe the Chinese buffet delivers food. In that case, it'll be extra money for gas and extra time for the mile.

Consumption

The main production of a Chinese buffet is Chinese food. People who love to eat Chinese food will be most attracted to the buffet. Then there are those who like to try new stuff. There are also those who happen to be hungry while they were around town. For example: travelers and truck drivers.

The people that work in the buffet are most likely to purchase food. Fast foods, restaurants, and anything else dealing with food, usually give their employees 50% discount. With that advantage, employees are most likely to purchase food where they can receive the cheapest price.

At buffets, not all the food are eaten and paid for. When you go to the buffet, do you always eat what's on your plate? Sometimes employees would take leftovers home to their families. Usually, extra food just gets thrown out. It wouldn't be kept for the next day because customers want fresh stuff. Consumers never want used, old stuff. They always want brand new, freshly cut, freshly baked, freshly cooked goods. There are also times when the food would expire because you can use it. That only means that you have to stop ordering so much of that specific stuff that expired.

Individuals

The person who owns the buffet has to make sure that his/her buffet is in good condition. It's always inspected by professionals before the buffet can be opened for business. What I mean by “good condition” is that the kitchen has to be sanitary, the lobby and seats have to be clean and sturdy, and his/her employees give great service. Customers want to be in a clean and comfortable environment. They want to be treated well by the employees.

The owner gets more customers by his/her dishes. Some buffets have very few dishes due to the lack of room and some have way too many. There are some buffets that have Mongolian BBQ. A Mongolian BBQ is a small section of a buffet that you can pick your own meats and veggies in your stir fry. You give it to the chef and the chef cooks it right before you eyes. The owner has to be careful in choosing the dishes because making too much can be wasted if he/she doesn't attract enough customers. If the owner makes very few, that can also cause the loss of customers as well.

If for some reason, the buffet does not run well at all and the buffet gets shut down, the owner would loose a lot of money. His/her employees would be out of a job. The remaining food would just be brought home. All of the equipments (pans, tongs, chairs, and tables) would have to be put in storage or be sold to other restaurants.

If the business is successful, the owner would have to make sure there are enough food and drinks for the customers. If there's a line of customers waiting to be seated, the owner might consider expanding the buffet to assist more customers. The more customers there are the more employees will be needed.

Households

Families around the neighborhood notices that a new Chinese buffet had just opened. Some families enjoy trying new things. Maybe they will like the new buffet and will return for more. They will probably be one of the buffet's best customers.

On the other hand, there are families who think otherwise. There are families who don't eat out, who don't want to support small businesses. Those families are conservative families. They probably want to go out and eat but they think about their money and decide not to go because they have financial problems.

Households help keep the buffet running because when they do come out to eat, they are keeping the business alive by distributing to its wellness.

Businesses

Businesses are always competing against each other. They want to have all the consumers to themselves. They want the money. In order to get the money, they have to have some money to start off with. That money that they have already can go into advertising.

Advertising costs a lot of money. There are T.V. commercials that you can advertise. There are newspaper ads, billboards, internet ads, and radio commercials. These are different ways that someone can advertise their business.

When you go shopping at Marshalls, you always find things at a cheaper price than at Macy's. The items are not generic or damaged. They're just sold at a cheaper price. This is just another example of competitive retail price. Let's say, last week you went to the buffet downtown and it costs you about 12 bucks for dinner. This week you went out to the one nearby the mall and that costs you 10 bucks for dinner. Why would the one downtown cost more than the one near the mall? First of all, places in downtown are very expensive to buy/rent out. That's probably one reason why the price is higher.

Governments

There are taxes you have to pay as a business owner. Even if your business isn't making enough money for profit, you still have the taxes to pay. Before opening a restaurant, there are people who check the place to see if it meets the standards and policy of a safe and proper restaurant.

Most people seek out to get loans to start up a business. Those loans have to be paid off within a given time. If your business is not successful and you can't make enough money to pay off your loans, the government will notify you. The government plays a big part in making your business successful.

When handling food, you need a certified food license to handle the food. Without that, you're unable to open a restaurant for business. The government signs off the license stating that you are qualified to serve food.

The government has control over whether or not your business should still run. If it doesn't meet proper requirements or if you violate any of the laws, your business can be shut down permanently. So be precautious of the actions you take to start up a business.

Environment

The location of a buffet matters. You have to think about who you want to attract. You have to consider your standards to the condition of the location. Maybe you want a clean place or a place where many people shop or spend their free time at. A good location usually costs more money than a bad location.

Good locations are places that are newer, cleaner, and livelier. If a buffet is in a good location, the owner would have to create his business to meet the standards of the location. A business that is in a good location is most likely to be successful.

A poor location would be in a place where a lot of crime happens, or a hidden place where the buffet won't be seen by people. If a lot of crime happens at the location, nobody would want to walk into the buffet. They would be scared because of the crime issue. The buffet has a high chance of getting robbed. It would cost a lot of money to get a security system installed. If the buffet is at a hidden location, it'll be hard to attract customers.

Good locations are expensive. Not including the cost of pots, pans, tables, counters, register, oven, stoves, sinks, etc. Bad locations are cheap but it's bad to have a business in a bad location. You should keep searching for cheap good locations. There are a few. It's usually hard to find.