Chef for opportunity/investor in Helsinki Restaurant

[Greg_Easter]

People are paying a LOT of money for the bad food they are receiving. The prices there are extremely high compared to similar level restaurants in other parts of the world, and STILL they are doing a brisk business. There is AMPLE room for profit.

[Lita]

Yep Greg, there is a business opportunity here, if you provide good food and the price is competitive.
It appears that our friend Mook has not used restaurants in the rest of Europe ...from Spain to the UK you could find good service/good price and good quality
Here, to find those qualities together is quite hard!

[jahasjahas]

It appears that our friend Mook has not used restaurants in the rest of Europe ...from Spain to the UK you could find good service/good price and good quality

I think Mook was talking about the situation in Finland, not the rest of the world.

[Greg_Easter]

Lita, yes you are correct. I can certainly provide excellent food at a competitive price. I have over 30 years of experience in the industry, and I can tell you that Finland is a golden opportunity for the right restaurant. Finns are paying very high prices compared to most other countries, and still restaurants are busy. Imagine how busy a restaurant would be with great food and yet 30% less expensive than other restaurants in the area. This is what I will develop.

[Mook]

Gosh, you're a genius. It's amazing that no-one has ever thought of this before...

Now you just have to find suppliers that are 30% cheaper.

[jahasjahas]

Now you just have to find suppliers that are 30% cheaper.

Imagine how busy a supplier would be with great products and yet 30% less expensive than other suppliers in the area.

[Greg_Easter]

It isn't about finding suppliers that are 30% cheaper. It is about producing food that is beautiful and delicious from basic ingredients. If you think it is impossible, then you aren't experienced chefs.

[Mook]

Even basic ingredients cost money (although not as much as luxuries such as meat or fish.

[Greg_Easter]

Yes, basic ingredients cost money - but very little compared to what restaurants in Finland are charging for finished dishes. I've seen dishes there selling for 20 euros that cost no more than 5 euros to produce including labor - and the place is busy. Sell a better version for 14 euros (30% less) and you are still operating with nearly a 300% markup.

Is there anyone on this thread who is actually a seasoned professional in the restaurant industry?

[Mook]

current posts by seasoned professional in the restaurant industry: 0

I have a few friends that _are_ - one of them was head chef in one of Välimäki's places. The consensus of opionion is that it's rather hard to be successful, what with the Finnish palate and competition from all-you-can eat kebab/sushi/... places.

[Greg_Easter]

Undoubtedly it is difficult to succeed in the low end spectrum of dining, because there are many choices there already. When it comes to upper middle class dining, there are fewer choices. The places that do exist are busy and overcharging.

[QUINCY]

Undoubtedly it is difficult to succeed in the low end spectrum of dining, because there are many choices there already. When it comes to upper middle class dining, there are fewer choices. The places that do exist are busy and overcharging.

Hmmm , i started feeling very hungry and can not wait to eat from your restaurant send me a message when you succeed in opening this your dream place and for sure i know you can succeed just take chance lol.

[onkko]

Do you know how much labour costs in finland?

[Greg_Easter]

Yes I do know what wages there are like, thanks.

Anyone who is interested can send me private email with your email address, and I'll be glad to send you some photos of my food. Then you can judge for yourself.

[onkko]

Yes I do know what wages there are like, thanks.

Anyone who is interested can send me private email with your email address, and I'll be glad to send you some photos of my food. Then you can judge for yourself.

I cant taste pictures, well i can but its all paper.