. . . this is what I'm here to find out... it's a fact that starting a business is a gamble; stff costs are my main concern and I need to fine out moreNot wanting to put a damper on things but have you really done your research/sums.Our local restaurant has about 40 covers and the only staff are the husband in the kitchen and the wife front of house.They are full every lunch time with their €11 lunch menu but only open in the evenings at weekends when they do à la carte.They struggle to make a living and they are not paying any cotisations for staff.
OK, one other major factor to consider is how is the restaurant set up? (In terms of what sort of business entity?) That will determine how you register for paying cotisations (social insurances) and all.Thank you Bev. What we are interested in finding out is; the bureaucracy involved in the hiring of our restaurant staff in France. Does anyone run a restaurant here in France?
I suspected as much. There isn't really a "sole trader" category here in France except perhaps as an AE - but an auto entrepreneur can't have staff. I'm also not sure with the smallest sort of business entity, an EIRL or an EURL (but the local CCI would know that).Hi Bev,
Thanks. Will read through the info on those links. My aim is to register at the lowest level at first; the equivalent of 'sole trader' in the UK, then if the restaurant earns enough, go to 'company' status. I just want to start off very low key for the first year. i.e: myself working the kitchen with some temporary staff waiting. Thanks again for your help!
As Crabtree says, small restaurants are generally run by the owners with maybe an extra pair of hands to help out at busy times. In all those I know, hubby does the cooking and his wife does front of house. I don't know why it's always that way round but it seems to be. Obviously you have to set your menu with this in mind, you're not going to have a dozen different dishes on offer. Those that open twice a day usually stop serving lunch at 2pm and don't open again in the evening until 8pm so you have six hours to clear up after lunch and get everything back shipshape and prepare for dinner. Mornings are for doing your accounts, placing orders, paying bills, thinking about marketing etc. Or so I've been told by the folk that do it. They all say it's not worth it and yet they keep doing it :confused2:. . . this sounds like I need to look at different approaches to staffing, I can't see how anybody can actually run a restaurant with those constraints, without a staff budget being over cumbersome, something to think about and thank you again
The thing is that if you are both partners in the business then you can work every waking hour and 'pay' yourself crap wages, or no wages at all if no customers turn up. You have no social responsibilities towards yourself, but the moment you take on a third party, you do. I think you need to find a business partner to have a chance of making this work, or alternatively take on one employee and make sure you set up your business in such a way as to qualify for all the employer subsidies there are going. Your business advisor will be able to help you with this.. . . yes, that is the kind of model I'm envisaging here. However, It's me in the kitchen, my wife will be busy working. Therefore, I'm going to need help front of house. Thanks for the help