Post #332893 by Rattiki on Sun, Sep 16, 2007 9:33 PM

On 2007-09-15 11:45, Bongo Bungalow wrote:
I actually own, (with a few partners), 12 high-volume restaurants in the Midwest. They are not tiki, they are Mexican-themed restaurants.

We have full bars, (Cantinas), and we sell a lot

I dream of opening a Tiki bar. And, when the time is right, I will.

Because I'm in this business to make money and to serve my employees and NOT to simply satisfy my fantasies, I will open a tiki bar in a way that will be very profitable.

How? Well, I believe the Midwest is under-served in Asian food. In our markets we have many Asian-family run, small Chinese restaurants. But we do not have any large, fully-themed, professionally run, fun, full service restaurants with great bars. So my plan is to partner with, or buy out, a small Asian restaurant, learn the food systems, then move it to a large facility in a hot location and satisfy a whole lot of fun people crazy about tropical drinks and Asian food.

The bar, then, will be tropical. I'll call it something like... The Typhooon Bar. I see lots of bamboo, palms, thatched roofs and TIKIs! You see, we're used to doing a healthy percentage of our business in alcohol. I can't envision a bar with a strictly Asian theme, how much saki are we going to sell? It has to be tropical to center it around great drinks and, you know, an island in the Pacific works within the theme, doesn't it?

The bottom line is: There is room for tiki bars to make a comeback with new investment, at least I think there is.....

Well, like it or not, we will sell frozen versions of tropical drinks. That is where will get volume. Frozen drinks are still very popular. Our highest quality, freshly made tropical drinks will be for the discriminating guest, willing to pay for it. This duality is how we serve high quality drinks in a high volume bar.

This is by far the smartest thing I have seen written on TC about a Tiki bar start up idea! TCers take note, previous experience, good sound basic business plan, ability to raise capitol and deep pockets to hang in there for the long haul. :wink:

I would also suggest the idea of subletting the restaurant kitchen to an established Chinese family (as they will not fancy being "bought out"- I know a few Chinese restaurant owners and they are very ASIAN family oriented), or maybe one of their long term cooks or lower family members (they are also quite hierarchical) that is looking to break away on his own. This is a common practice overseas and can work well considering the esoteric nature of this style of cookery, techniques, ingredients etc. especially in the midwest.....also they won't want real westcoast Chinese food but General Chou's chicken :P

The part about frozen drinks alone sells me that you have a chance, a very smart and practical compromise that will offer the both of best world; choices, profit, volume AND quality....if you're willing to pay! :lol:

GOOD LUCK! I might even consider your ideas for my own future business plans :wink:

[ Edited by: Rattiki 2007-09-16 21:43 ]