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Korean Job Discussion Forums
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PRagic
Joined: 24 Feb 2006
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 Posted: Tue Apr 03, 2012 11:57 pm Post subject: |
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| Know a guy who opened a taco place in HongDae and is doing quite well. Know another guy with a bar in Shinchon down the road who's doing good business. |
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Yaya
Joined: 25 Feb 2003
Location: Seoul
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| Posted: Wed Apr 04, 2012 8:03 pm Post subject: |
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| cdninkorea wrote: |
| Yaya wrote: |
| I just finished reading "My Korean Deli" written by an American guy whose Korean-American wife demanded that they open a deli in New York. |
What's a Korean deli? Like a butcher shop or like what I think of as a NY deli (pastrami on rye, bagels, that kind of thing)? |
The author referred to the deli he and his Korean-American wife bought for her mother, whom the author called the "Mike Tyson" of mothers-in-law. I read the book and they didn't offer anything Korean in there. |
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bobbybigfoot
Joined: 05 May 2007
Location: Seoul
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| Posted: Fri Apr 06, 2012 1:39 pm Post subject: |
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I think having a cafe/restaurant would be a lot of fun. But, I'd do it only if I were rich and I'd start off small and ease my way into it.
You can make fat cash here in Korea teaching English. Save and invest. Once you've got yourself a million bucks, head back home and open a small cafe and enjoy life... |
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Yaya
Joined: 25 Feb 2003
Location: Seoul
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| Posted: Sat Apr 07, 2012 11:57 pm Post subject: |
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It's fun in theory but a lot of problems and @#$#!! to deal with. I recently heard the owners of Vatos in Itaewon talk on E-FM about their restaurant, and though the place is doing well (for now), they said they basically had to sacrifice their free time, ran into stuff they NEVER in a million years expected, and a host of other problems.
That said, a bistro seems more manageable but because of space, there is a limit to what you can make and stuff.
I've also seen quite a few new cafes in Gyeongnidan and Haebangchon but they're quite small so I wonder how much they make every month. And well, you have a customer who takes a table for four, orders one coffee or tea, and stays there for hours. |
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Jonephant
Joined: 05 Jul 2010
Location: Seoul
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| Posted: Sun Apr 08, 2012 12:37 am Post subject: |
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| my friend opened a small bistro about a year ago. He is closing after one year of pouring his blood sweat and tears into the place. It was a really nice bistro but never made more than 2 million won profit a month. He always says she should of stuck teaching esl. |
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fosterman
Joined: 16 Nov 2011
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| Posted: Sun Apr 08, 2012 1:49 am Post subject: |
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| Jonephant wrote: |
| my friend opened a small bistro about a year ago. He is closing after one year of pouring his blood sweat and tears into the place. It was a really nice bistro but never made more than 2 million won profit a month. He always says she should of stuck teaching esl. |
YES, I define it in two ways.
1: you are sick of teaching English, you actually hate it! and want to do something else. something which you are passionate about.
2: You are only interested in money, you think opening a business will generate more money than your current job let's say teaching English.
so of course both options can work for you, but option 2 is the option where you feel like you failed, if you lost your money.
but option one you have the passion and you are doing what you want to do, so you are succeeding. sure 2 million won a month for twice the work as teaching in a hakwon. but at the end of the day, money is not everything, it's always more pleasurable to get up in the morning and go to a job where you are happy.
of course opening your own business is difficult, not only hospitality.
running a hairdressers, or a dentist, a clothes shop, an export/import. a hakwon.
it all takes luck, passion, hardwork, and a strong business plan. and then with all those things in place you can still fail miserably while the guy next door if killing it with a hole in the wall.
but you will never know unless you give it a shot.
to bad about your friend, it's sad that he gave it all, and now has to close it because he can make double what he makes now by going back to teaching English with less stress and half the work. |
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Yaya
Joined: 25 Feb 2003
Location: Seoul
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| Posted: Wed Apr 11, 2012 9:46 pm Post subject: |
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I recently talked to one expat restaurant manager, and he said his chef had cameras installed in the dining area because utensils and blankets were going missing. I was like what the ----?
Opening a restaurant has long been considered one of the top 10 riskiest businesses to open, if not THE riskiest.
"Food businesses in general are deceptively familiar," says Clark Wolf, a New York-based food and restaurant consultant. "That's part of the magic and part of the serious danger." Restaurants often fail because they are undercapitalized: Getting ready for opening day--from fitting out the kitchen and dining space to complying with city health codes--can run in the hundreds of thousands of dollars. Once you open your doors, get ready for your staff to walk out through them at a moment's notice. Oh, yeah: Most food-service vendors like cash on delivery, so a slow week can make it hard to buy next week's ingredients or alcohol.
http://www.forbes.com/2007/01/18/fairisaac-nordstrom-verizon-ent-fin-cx_mf_0118risky_slide_4.html?thisSpeed=undefined |
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