Tag Archives: arizona start up business

How to start a business in 10 days. 24 Oct

How to Start a Business in 10 Days

What! Start a business in 10 days?!

Yes it can be done! However, you really have to be motivated to start a business.

Follow these steps from Entrepreneur Magazine and in 10 days you can have a business running.

(Whether you quit your day job right away, is up to you.)

Here’s a rundown of the steps to start a business:

  1. Create a business plan – whether on a napkin or complex software write it down!
  2. Study the market – define your target market, do some research on them and the industry.
  3. Build your brand – it’s more than just a logo!
  4. Incorporate (make it legal) – at least create an LLC to protect yourself. (No lawyer needed)
  5. Set up a lean machine – keep costs down initially
  6. Tell everyone you’re in business and have something unique to offer – spread the word!
  7. Work the media – and not just print and broadcast.
  8. Fake it to make it – think BIG!
  9. Work on your business – focus on income generating tasks
  10. Party, thank everyone and get feedback

But even BEFORE creating a business plan, attend one of the workshops/seminars that Greater Phoenix SCORE has to offer. Click here for the schedule.

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How to Start a Business with No Money 8 Aug

How to Start a Business with No Money

By David Spindell, Certified SCORE Business Mentor

How to Start a Business with No MoneyI was born in Brooklyn, New York. My neighborhood was the slum of Brooklyn. In my school they were trying a new system of education. They were going to let the students learn at their own pace — in other words, not to follow any school curriculum. I was learning how to go from writing print to script.

We moved to a new neighborhood and a new school. The students were reading a book a week, and doing a book report. I became the dumbest student in the school. I had to work extra hard to move ahead in life. My father was a Local 3 Union electrician. So I got into the union because it was a father and son union.

Life was extra hard for me. I was saved by my business smarts. Which I want to share with you.

I was a successful electrical contractor who ran a multi-million dollar electrical company for 35 years. I’ve had a plumbing business, a bar, a bagel store, a jewelry store and a pawn shop. I am a very diversified entrepreneur.

I was very lucky to learn all bout business, from my first partner and I want to share with you what he shared with me that made me very successful ,

And show you where you can find a partner like I had. I want to teach you how you will know to find the right answers to all your business questions. I want to give you the confidence, to know that you can be successful at any business you go in to.

You are a very bright person, you can over come any obstacle. From my experience you will learn all you need to know to become successful.

I will teach you:

  • How to find a business
  • How to fund a business
  • How to run a business
  • How to start a business with very little money,even no money
  • How to go from the dumbest student to the smartest
  • How a billionaire made all his money with out paying any taxes – Legally
  • How to get a amazing partner like I did
  • How to do the right thing
  • How to continue your success

Confidence is the key to becoming a successful entrepreneur. If you have the confidence nothing can stop you. You know how to handle any situation that could come up. I want to give you the confidence. And watch you grow into the business giant you could be.

If you want to run your own business you have to look at the good:

  • You control your own destiny
  • You can make a lot of money.
  • You are respected by your peers.
  • You have full control if your life.
  • You can help others

Hopefully, you will become a very confident human being!

Sign up for David’s class on August 18, 2016, $25.

 

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The Challenges in Opening Your Own Restaurant

Obstacles in Opening Your Own Restaurant

The Challenges of Opening Your Own RestaurantThe single biggest problem in the first year is a lower sales volume than expected, due either to fewer customers or customers spending less money than estimated. Do not overlook seasonality. In the Phoenix area in the summer breaking even is a challenge.

Owners seem to have the idea that they can just open the doors for a grand opening and customers will come flocking in. Increased marketing in the restaurant’s immediate vicinity often cures weak initial sales – but be cautious about offering coupon specials as they are costly and often have a low rate of generating repeat business. Also, talk to other restaurant owners outside your competitive area for lessons they learned in developing their businesses.

Funding Your Business

Money needed to start depends on the type of business, the facility, how much equipment you need, whether you buy or lease new or used, your inventory, marketing, and necessary operating capital. Banks seldom loan more hen 50% of required funds. Depending on how much money you have to

invest in your food-service business and the particular type of business you choose, you can spend over one million on a facility.

  • Your own resources. Inventory of your assets. You may have more assets than you realize, including savings accounts, retirement accounts, equity in real estate, recreation equipment, vehicles, collections and other investments. You may opt to sell assets for cash or use them as collateral for a loan.
  • Family and friends. Friends and relatives who believe in you and want to help you succeed. Be cautious with these arrangements; no matter how close you are with the person, present yourself professionally, put everything in writing, and be sure the individuals you approach can afford to take the risk.
  • You may choose someone who has financial resources and wants to work side by side with you in the business. Or you may find someone who has money to invest but no interest in doing the actual work. Be sure to create a written partnership agreement that clearly defines your respective responsibilities and obligations. And choose your partners carefully–especially when it comes to family members.
  • Government programs. Make your first stop the SBA, but be sure to investigate various other programs. SBA programs generally work through banks and require a complete business plan. The business section of your local library is a good place to begin your research.

Regulatory Requirements

Food operations are strictly regulated and subject to inspection. Fail to meet regulations, and you could be subject to fines or be shut down by authorities. And if the violations involve tainted food, you could be responsible for your patrons’ illnesses and even death. Issues such as sanitation and fire safety are critical. Provide a safe environment in which your employees can work and your guests can dine, follow the laws of your state on sales of alcohol and tobacco products, and handle tax issues accurately, including sales, beverage, payroll and more.

Most regulatory agencies will work with new operators to let them know what they must do to meet the necessary legal requirements. Investigate the governmental regulatory requirements, city, county and state, starting with the Arizona Environmental Services Department as well as county health departments. Prepare for an excess of paperwork, including complex codes with regulations covering everything from kitchen exhaust systems to sinks, storage devices and all interior finishes.

Qualified Labor – one of your biggest challenges.

The Challenges of Opening Your Own RestaurantFinding qualified workers and rising labor costs are two key concerns for food-service business owners. The supply of workers age16-24, the primary pool for restaurant employees, has been declining. Develop a comprehensive HR program and a personnel manual. The job description needs to clearly outline the job’s duties and responsibilities. It should also list any special skills or other required credentials, such as a valid driver’s license and clean driving record for someone who is going to make deliveries for you.

Next, establish a pay scale. Research the pay rates in your area. Establish a minimum and maximum rate for each position. You’ll pay more even at the start for better qualified and more experienced workers. Of course, the pay scale is affected by whether or not the position is one that is regularly tipped.

  • Hire right. Every prospective employee should fill out an application even if they submit a resume. A resume is not a signed, sworn statement acknowledging that you can fire the person if he or she lies about his or her background; the application, which includes a truth affidavit, is. Thoroughly screen applicants. Do background checks. If you can’t do this yourself, contract with a HR consultant to do it for you on an as-needed basis.
  • Detailed Job Descriptions. Don’t make your employees guess about their responsibilities. Be sure they understand what you expect of them. Interview key personnel to determine their perception of their roles and responsibilities. A written description for the owner and all personnel providing position title, qualifications required, basic functions, reporting relationships, authority, responsibilities, and measurements of performance can then be used for training and compensation purposes.
  • Formal Personnel Evaluations. A process that will communicate performance results to company employees on an ongoing basis – and is a fair – is an objective way to provide recommendations for improvement in behavior and performance. After documentation, establish a baseline for developing practical recommendations for improvement. Again, have the employee sign the evaluation form after discussions and a copy kept in company files.
  • Motivational and Compensation Process. Incorporate a profit-motivated employee incentive plan with a bonus weighted according to the employee’s contribution towards achieving both the company profit and individual growth goals as specified in the job descriptions. A new owner should consider profit sharing to provide incentives, reduce turnover, promote teamwork, and improve overall employee operational efficiency.
  • Understand wage-and-hour and child labor laws. Check with your own state’s Department of Labor to be sure you comply with regulations on issues such as minimum wage (which can vary depending on the age of the workers and whether they’re eligible for tips), and when teenagers can work and what tasks they’re allowed to do.
  • Report tips properly. The IRS is very specific about how tips are to be reported; for details, check with your accountant or contact the IRS (or see your local telephone directory for the number).
  • Provide initial and ongoing training. Even experienced workers need to know how things are done in your restaurant. Well-trained employees are happier, more confident and more effective. Plus, ongoing training builds loyalty and reduces turnover. The NRA can help you develop appropriate employee training programs.

When your restaurant is still new, some employees’ duties may cross over from one category to another. For example, your manager may double as the host, and servers may also bus tables. Be sure to hire people who are willing to be flexible in their duties. Your payroll costs, including all taxes and benefits, your own salary and that of your managers, should be about 25 to 30 percent of your total gross sales.

  • Your most important employee. Your best candidate will have already managed a restaurant or restaurants in your area and will be familiar with local buying sources, suppliers and methods. You’ll also want leadership skills and the ability to supervise personnel while reflecting the style and character of your restaurant.

Quality of manager are paid well. Depending on your location, expect to pay a seasoned manager $30,000 to $40,000 a year, plus a percentage of sales. An entry-level manager will earn $22,000 to$26,000 but won’t have the skills of a more experienced candidate. If you can’t offer a high salary, work out a profit-sharing arrangement-it’s an excellent way to hire good people and motivate them to build a successful restaurant. Hire your manager at least a month before you open so he or she can help you set up your restaurant.

  • Chefs and cooks. When you start out, you’ll probably need three cooks–two full time and one part time. Restaurant workers typically work shifts from 10 a.m. to 4 p.m. or 4 p.m. to closing. But one lead cook may need to arrive early in the morning to begin preparing soups, bread and other items to be served that day. One full-time cook should work days, and the other evenings. The part-time cook will help during peak hours, such as weekend rushes, and can work as a line cook during slower periods, doing simple preparation.
  • Salaries for chefs and cooks vary according to their experience and your menu. Chefs command salaries significantly higher than cooks, averaging $600 to $700 a week. You may also find chefs who are willing to work under profit-sharing plans. If you have a fairly complex menu that requires a cook with lots of experience, you may have to pay anywhere from $400 to $500 a week. Pay part-time cooks on an hourly basis.
  • Your servers will have the most interaction with customers, so they need to make a favorable impression and work well under pressure, meeting the demands of customers at several tables while maintaining a pleasant demeanor. There are two times of day for wait staff: very slow and very busy. Schedule your employees accordingly. The lunch rush, for example, starts around 11:30 a.m. and continues until 1:30 or 2 p.m. Restaurants are often slow again until the dinner crowd arrives around 5:30 to 6 p.m.

Servers who earn a good portion of their income from tips are usually paid minimum wage or just slightly more. When your restaurant is new, you may hire only experienced servers so you don’t have to provide extensive training. As you become established, however, you should develop training systems to help both new, inexperienced employees and veteran servers understand your philosophy and the image you want to project.

This is part of a series on Starting Your Own Restaurant

About the Author:

Roger_RobinsonRoger Robinson, PhD has been a SCORE mentor for over 16 years. His specialties include non-profits, business planning, specifically in restaurants and hospitality, recreational and arts and Entertainment verticals. Read more about Roger here. Click here to schedule a free mentoring session with Roger or another SCORE mentor.

 

 

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Restaurant Layout and Design: Planning for Success

Restaurant layout and design for successLayout and design are major factors in your restaurant’s success. Typically allow 40 to 60% of space to the dining area, approximately 30% to the kitchen and prep area, and the remainder to storage and office space.

Make sure the kitchen allows efficient, effective food preparation and interaction between staff, safety in movement, dry and cold storage, dish washing, an area for staff’s personal items, convenient delivery zone, ease of cleaning and maintenance and proper ventilation.

Aim for a practical, useful layout, while setting the mood.

Make sure you have:

  • Seating/waiting areas, serving room, cashier area, rest rooms, bar (optional);
  • One or more areas from which you can view the entire restaurant;
  • Lighting, signs and obstacle-free traffic flow;
  • A variety of seating arrangements: 50% of customers come in pairs; 30% come alone or in groups of three; and 20% in groups of four or more; To accommodate the different groups, use
  • Tables for two that can be pushed together in areas where there is ample floor space. This gives you flexibility. Place booths for four to six people along the walls.
  • Adequate floor space – the suggested square footage requirements per chair are: 10-20 sq. ft in traditional restaurants, 10-12 in cafeterias, 7-17 in coffee shops;

Production Area

restaurant kitchen must have adequet production spaceOften inefficient–the result is a poorly organized kitchen and less than top-notch service. Keep menu production in mind as you determine space for receiving, storage, food preparation, cooking, baking, dish washing, production aisles, trash storage, employee facilities and a small office. Arrange your food production area so that everything is just a few steps away from the cook. Allow for two or more cooks to be able to work side by side during your busiest hours

  • Plan your menu early as the kitchen layout and equipment purchases depend on it. See if you can purchase used equipment or lease new to reduce initial costs.       Taste-test all the recipes repeatedly until the kitchen can achieve consistency. A good way to check the food and service is to have a private opening for family and friends.
  • Form a limited liability company or private corporation and be sure to define all key personnel responsibilities – in detail.
  • Allocate the available space considering furniture and equipment to be included. Consider efficient flow and applicable regulatory requirements.       Be specific for dining, kitchen, dish washing, prep, storage, bathrooms, administrative work areas and entrances/exits.
  • Plan the layout for the dining area in detail. Remember to balance the desire for the maximum number of seats with customer comfort, and avoid seating in high traffic lanes or stuffed into corners. Avoid locating tables in the middle of the room like little islands and consider instead having low divider walls and hanging plants to break up the space.
  • Don’t forget the graphics – from exterior signage to the look of the menus, graphic design plays an important part in the overall image to be portrayed.
  • Pay attention to the lighting design. Focus dramatic light onto the tables to highlight the food, and compliment it with glowing background light to make the interior and customers look good.
  • Decide whether to offer a full service bar as this will dramatically influence initial investment requirements. Periodically Arizona releases a limited number licenses such as Series 6, 7 and 9 liquor licenses – Series 6 is needed to operate a bar, Series 7 is needed to serve beer and wine, and Series 9 is needed to sell liquor at retail. Until recently, the only way to obtain a bar or liquor license had been to buy it from another business with prices reaching $90,000 for an existing Series 6 and up to $240,000 for a Series 9. This state intends to issue a total of 126 new licenses this year at the going market rate.
  • Define your insurance needs. Restaurants are sources of potential accidents from fires to floods to food poisoning, and hundreds of other catastrophes. The NRA is an outstanding resource for guidance on related insurance coverage requirements.
  • Select and train your staff early. Look for enthusiasm, good grooming and experience. Allow them enough time to become familiar with your concept as well as for cross training. Remember that the person greeting customers is as important as the person running the kitchen – and great service and great food is a winning combination for success.
  • Set up a restaurant oriented bookkeeping and accounting system – more on this later on. Be sure to establish control over the meal checks as there are dozens of scams that dishonest servers and cashiers, especially bartenders, can use.       In particular understand and document the entire process thoroughly, and watch the petty cash, cash drawer flow and check cashing processes. Get expert advice on how to prevent abuses.
  • Designate several trusted employees to supervise storage areas. Stress that they must check in all deliveries and audit the food inventory carefully – document these responsibilities into their job descriptions.
  • Read books and attend SCORE training seminars on managing a business. Take a class at a local university on restaurant management.
  • Finally, decide on the restaurant’s overall look. Beware of trendy, contrived designs that are short lived. Attempt to provide a warm, friendly atmosphere tailored to the customer base you are trying to attract.

Dining Area

Plan your restaurant's decor & seatingDining room design will depend on your concept. This is where you’ll make the bulk of your money, so don’t cut corners. Visit restaurants in your area and analyze the décor. Watch the diners; do they react positively to the décor? Note what works well and what doesn’t.

Calculating Seating Capacity

Note relation of costs to gross and to menu pricing which are functions of number of seats, seat turns, average cover, seasonality (caveat summer), lunch covers, dinner covers, etc.

Estimate gross by number of seats times average cover reflecting these factors:

  1. Determine desired profit—convert to percentage of sales to get sales required;
  2. Determine number of operating days—divide number of days into sales to get average daily sales;
  3. Estimate volume percentages for meal periods (breakfast, lunch, dinner);
  4. Multiply figures in step 3 by average sales per day to get dollar volume per period;
  5. Determine average check per meal period;
  6. Divide dollar volumes in step 4 by average check for the number of patrons per period;
  7. Estimate:
    1. Average seat occupation per meal period;
    2. Time per meal period;
  8. Divide time per period by average occupation to get seat turnover per period;
  9. Divide possible seat turnover into number of patrons to get number of seats required per period;
  10. Take the largest seating requirement in step 9 and add a 20% safety margin for the seating capacity.

This is part of a series: “So You Want to Open a Restaurant?” Click here for the rest of the series and other articles pertaining to the restaurant business.

If you are thinking of opening a restaurant, we’ve got mentors who have been there and done that! Click here to schedule a free mentoring session at a Phoenix location near you!

About the Author:

Roger_RobinsonRoger Robinson, PhD has been a SCORE mentor for over 16 years. His specialties include non-profits, business planning, specifically in restaurants and hospitality, recreational and arts and Entertainment verticals. Read more about Roger here. Click here to schedule a free mentoring session with Roger or another SCORE mentor.

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Elements of a Restaurant Startup Business Plan

Any new business needs a plan. Here are the key elements of a strong Restaurant Startup Business Plan. This is part 2 of the series for Restaurants Startups. Read part 1.

Concept:

Restaurant startup business planPortraying an unambiguous clear-cut concept lets the customer know what to expect. Examples are Mexican, Seafood, Asian, Cowboy, Diner, etc. Items that are influenced by the concept:

  • Image
  • Name
  • Exterior Design
  • Interior Design
  • Employee Uniforms
  • Menu Design
  • Menu Choices
  • Menu Changes
  • Type of Entertainment
  • Production
  • Consistency
  • Service
  • Future Opportunities

Category

  • Quick-service
  • Midscale
  • Upscale

Market Customers

  • Colleges and Universities
  • Local Population
  • Tourism
  • Local Businesses
  • Market trends

Market Locations

  • Access
  • Visibility
  • Parking

Market Competition

  • Competition
  • Competitor’s Profile
  • Competitive Strategy
  • Competing categories of food providers.
  • Distinct Competitive Advantage

Marketing Strategy

  • Unique Selling Proposal
  • Digital Media – website, social media, videos, search engines
  • Print Media- local newspapers, magazines and student publications
  • Broadcast Media- local programming and special interest shows
  • Hotel Guides- concierge relations, Chamber of Commerce brochures
  • Direct Mail – subscriber lists, offices for delivery
  • – yellow pages, charity events, community involvement
  • Public Relations – special events – print and broadcast coverage, especially at the start up
  • Point of Sale
  • Advertising – online and offline
  • Mobile Marketing – SMS text messaging, mobile app, mobile listing, Google Maps
  • Promotion
  • Customer lists
  • Target Market Location
  • E Mail

Operations

  • Facilities & Offices
  • Hours of Operation
  • Employee Training & Education
  • Systems & Controls
  • Food Production
  • Delivery & Catering

Management & Organization

  • Key employees & Principals
  • Compensation & Incentives
  • Staffing
  • Job responsibilities
  • Selection
  • Training
  • Perks incl. meals
  • Compensation
  • Motivation
  • Board of Directors (if warranted)
  • Consultants & Professional Support Resources
  • Management Structure & Style
  • Ownership

Management

  • Controls
  • Shrinkage
  • Waste issues
  • Delivery issues
  • Bar costs
  • Start-up costs
  • Operating costs
  • Food costs
  • How to grow business
  • How to raise capital
  • Seasonality
  • Franchise
  • Independent
  • Resources (NRA ARA ASBA Local Colleges etc)
  • Service standards
  • Hours of operation
  • Distinct Competitive Advantage
  • Leases / rents
  • Licenses / permits
  • Health dept. issues

Legal Structure

  • Sole Proprietorship
  • Partnership (General or Limited)
  • Corporation (C or S)
  • Limited Liability Company

If you need help with your Restaurant Startup Business Plan – a SCORE mentor can help you for free! Click here to schedule an appointment.

About the Author:

Roger_RobinsonRoger Robinson, PhD has been a SCORE mentor for over 16 years. His specialties include non-profits, business planning, specifically in restaurants and hospitality, recreational and arts and entertainment verticals. Read more about Roger here. Click here to schedule a free mentoring session with Roger or another SCORE mentor.

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SCORE 2016 Championship winner, LuckyLeo Dancewear 18 Apr

Luckyleo Dancewear Wins American Small Business Championship

Greater Phoenix SCORE client Luckyleo Dancewear, a small business start-up company that specializes in making custom handmade dancewear, was named a winner of The American Small Business Championship based on the company’s dedication and willingness to make its business successful in the marketplace.

SCORE, a national nonprofit dedicated to mentoring small business owners, and Sam’s Club partnered to create the award. A total of 104 winners, out of approximately 400 entries, was chosen from across the United States based on written, video and photo entries. Winners were determined by online voting and a panel of judges comprised of small business experts. Luckyleo Dancewear’s video entry received more than 7,000 votes.

LuckyLeo Dancewear wins SCORE 2016 Championship“We are so thrilled to have been chosen and are truly grateful for the honor of being selected as a national champion,” said Chelsea Early, owner and designer for Luckyleo Dancewear. “This is just the beginning for Luckyleo Dancewear. We don’t plan to stop here. We’re in the running for the grand prize of $25,000 at the SCORE Awards Gala in the fall, and are shooting for the big win.”

In the fall of 2015, Early and her sister Heather Walker turned to SCORE who partners with small business owners and entrepreneurs to provide free mentoring. They were teamed-up with Doug Whitney, SCORE mentor and former owner of several afterschool tutoring centers in Arizona and New Mexico.

“I have been meeting monthly with Chelsea and Heather to serve as a resource and provide guidance with human resources, accounting and marketing components of their business,” said Whitney. “I am very impressed with their company and the sound business decisions they continue to make. I am so happy they have been selected to be honored as small business owners with the American Small Business Championship award.”

In a little over a year Luckyleo Dancewear has had a 900 percent increase in gross revenues. The family-owned workshop in Central Phoenix is committed to keeping the design and manufacturing of their garments in the U.S. They create each custom leotard by hand and buy supplies locally whenever possible, supporting small Phoenix fabric shops.

“Doug has been so helpful to our growth as a business, guiding us through the transition from being just a small start-up to realizing our dream of becoming employers and running a successful business in Arizona,” said Early. “We continue to look forward to each meeting with excitement, knowing that he will be there to help us understand the ins and outs of being an entrepreneur. SCORE has been the missing key that we were looking for, the one-stop resource we needed to help us understand how to run our small business in Arizona.”

Luckyleo Dancewear received a $1,000 Sam’s Club gift card, an all-expense-paid trip to one of three SCORE training events, SCORE mentorship for one year, and promotion throughout the year to showcase the company’s story from a grant from Sam’s Club. One of the winners will be awarded a grand prize of $25,000 and receive national recognition at the SCORE Awards Gala in Washington D.C. on September 16, 2016.

To view the full list of the winning businesses, visit www.championship.score.org.

About Greater Phoenix SCORE

Greater Phoenix SCORE provides free mentoring to small business owners and entrepreneurs, along with classes, seminars, and special events to benefit small businesses across the Valley. In 2015, SCORE helped 647 new businesses start and created a total of 1,017 new jobs. Overall, the Greater Phoenix SCORE chapter delivered mentoring and classes to 7,288 people. SCORE has over 70 mentors, each with extensive business experience, ready to help individuals start up a business, grow a business, or work through difficult business management issues. Experts in all functional areas and many different businesses are available as a resource for business owners. For more information, visit www.greaterphoenix.score.org.

About Luckyleo Dancewear

Luckyleo Dancewear makes custom handmade dancewear created by former professional ballet dancers and sisters, Chelsea Early and Heather Walker. The family-owned company offers small quantities of hand-selected prints to keep their products creative and new and to encourage individuality within the art of ballet itself all the way down to every classroom where dance is taught. With sizes for all age ranges and a large offering of styles and fabrics, Luckyleo Dancewear has flourished since opening just over a year ago by hand-crafting one-of-a-kind dancewear for ballet dancers in 29 countries across the world.For more information visit www.luckyleodancewear.com.

Thank you to PR Specialist, Julie Frisoni of Frisoni PR, for this press release.

 

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