Norky Porky

Hi everyone...this is Norky Porky from the former Cafe Salamera. I'm interested in reopening but I'd like to do it right this time! Does anyone have any suggestions for me?

Not a pro, by any manner of means - but as someone who really, really misses your sandwiches, I hope to see you opening soon.

May I suggest that you advertise for a business partner? In my decidedly unprofessional opinion, many creative people do best when they have somebody who is more business-minded keeping track of things like costs, pricing, and business systems. I think with the amount of press your restaurant generated, you would be able to convince someone that your venture is worth supporting.

On the flip side, if you do this, I'd make sure you check their credentials and enter into any partnership with extreme caution.

I wish you the best of luck! I sent my recommendations via PM, but here's a little trip down memory lane.

Café Salamera Jiberito


The "Norky Porky"




Café Salamera Empanada

Norky, I'm also not one in the business but I can tell you that I've missed your food more than words can say . . . pork belly and sweet potato, jibaritos, empanadas, purple corn, etc. Without question, the quality of your food was outstanding and obviously not the problem. In fact, I'm not sure what problems you had.

Was it foot traffic (weekends, weekdays, lunch dinner) that prevented you from generating sufficient revenue? I never noticed much in the way of crowds when I visited so I wondered if word was spreading well enough. Was it costing and not earning sufficient amounts per sale of certain or all items? Was it the cost of your lease, or equipment, insurance, etc.?

What I can say is that there are places doing so well and generating lots of buzz selling sandwiches and the like which do not come remotely close to the food you offered at Cafe Salamera . . . some thanks to Twitter and the new food truck craze. I certainly think getting the word out loud and clear about the re-opening is important . . . make sure to keep us updated too. And when you do reopen, I'll be there and very excited. Wishing you the best of luck!

wow, that food looks amazing!
I read some of the old thread, but not all, but as someone in the business it looks like you need to learn some basic restaurant math tricks. Take the cost of ingredients in a dish and multiply by 4, that's what the dish should cost (I'm accounting for waste and spoilage, for those of you who might take umbrage, but you know damn well that $8 for all that ceviche, it was running at a loss). Take your monthly rent and multiply it by 16, that's the number you need to gross in sales per month at minimum.
I talk a good game about doing it for love, but the truth is you have to hit your numbers because you're not running a charity. You can call the SBA and get a business mentor to help you put together a business plan for free. I've never done it, but I learned these tricks a long time ago and spent my entire adult life in the business. And I have 3 profitable mom & pop's under my belt.

Secondly, location, location, location. I didn't know there was a sizable Peruvian population in Chicago, but is it enough to support your business? My recipe is to look for ridiculously cheap rent and neighbors that don't cook every meal for themselves. Other folks look at density, car and foot traffic, etc

Thirdly, plan time for yourself. Plan to hire employees, learn how to manage them, and don't rely on just one or two exclusively. When they leave for whatever reason it can put a big crimp in operations, have a back up plan, even if it's just yourself.

Fourthly, don't take on partners w/o clearly defined roles and responsibilities.
Fifthly, just don't take on partners, employees are cheaper and less headache and heartache.
Business partnerships can be worse than marriage and divorce.

Best of luck, it appears you have the food part down pat, so the hard part's done.

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ty very very much for the advice!!!! It is all valid information!

Hi,

Since we last saw you, have your gained any new experience? Have you worked in a restaurant? Have you learned to cook your food?

I recall you relied on your cousin, Mother, sister (who had a job) and other relatives to cook the food. You seemed reluctant to try to do the same. Once you know how, then as cooks come and go, you can train them to help you. Instead of pleading with relatives to help who may or may not be so committed to running a restaurant.

Regards,