cheech44

I have sold my restaurant and my employees are asking if itr has been sold. It has been listed since Jan 04 and it was common knowledge that it was for sale..however it has been sold and now just waiting for the lawyers to complete transaction and choose a closing date.The sale has leaked from the municipal office( liquor lis transfer) My question.. are Employers bound by the same standard of "2 week notice" that employees are with finding a new job?? I do have a business to run and it will be hairy enough when we do tell them..but we have anywhere from 4 to 8 weeks left and some are pressing the issue?? I have given them our company anwser" someone is very interested but nothing is final?? What do my e-gullet friends think??

oNE OTHER THING JUST CAME TO MIND..bE CAREFUL WITH YOUR PRICEPOINTS..CHEESE COSTS HAVE DOUBLED IN 1 YEAR SHAKE AND CHEESE

SHAKE AND CHEESE

Glenn I haven't chosen my location yet I am experienced but I like the opinions that I have read here and need to here them and decifer what I need to do. I am trying to understand peoples idea of a great dining experience. The ranking food service etc... I always lived by the motto "Its the food stupid" but I noticed in my steakhouse(200 seats, 300 covers on saturday) that the personal touch was missing and regulars stopped coming and I believe it was because of the lack of attentive personal service..so I believe today with so much good food around service has moved ahead of food. Once again thanks and you guys are great!!!!!!!

WOW, you guys are great ..Thanks for the input Rosie- same old thing is definetly out, creative and different is right on PR firm is something I am not familar with and will do that also BYO is easier to start...but some of my affluent friends will not dine without a bar..so i NEED TO GIVE THIS SOME THOUGHT. Tommy-another vote for BYO..yes this concept of a great rest is for NJ, also I need to find the balance between upscale,fine dining or maybe the right term is tablecloth rest..no conditions like jackets etc..but children(whom I love) really will not be welcome. Pricing- Apps-7-10 Entrees 15-25 Hows that?? Decor- clean,sleek,well spaced,cozy and as quiet as I can get it. Location- I am targeting the affluent towns. My postion- I am a trained Chef..but the last 10 years I have assumed a General Manager postion..so I am either going to go small with 60-70 seats and be the Chef or hire a young stud and work the front of the house.

Hi, this is my first post on egullet. I found this site this week and am impressed with its content. I am a restauranteur in NJ and am in the process of selling my restaurant. While I'd love to spend my time golfing..I need to continue to create cash flow. This will be my 3rd rest, the first a byo Italian storefront and the current a steakhouse family rest. I am going back to fine dining and would appreciate opinions on "What makes a Restaurant Great". In order of importance..with 1 being most important can my new friends on egullet list there criteria? Service-Food-Decor-Price-Cusine type-BYO-Liquor License-ETC(add anything else). Thanks