我朋友在国内开餐厅业务，是经理职位。员工大约50-60人。

我本人建议他申请技术移民到英国，估计现在餐厅经理（中高级）应该较好办，一年可能办好。
但是到了英国后怎么办？

可能开自己的餐馆或者TAKEWAY。

请问开TAKEWAY 要什么手续？大概经营费用多少？，买店面或租店面多少钱？

我朋友他爱人是国内大学英语老师（高级职称）。

你们觉得这种重新创业的建议合理还是不合理？

希望你能给出你的看法和具体的投资初步估计。

谢谢

我也想知道！

开这种外卖店会做的很辛苦的,因为我现在偶尔给TAKEAWAY当DRIVER,稍微知道点!

真的没觉得在这边开餐厅或者饭馆一定很赚钱!而且现在英国做这行的大部分华人都是没有太多文化的人.我们接受过高等教育的人还去抢他们的饭碗,好像不太好!
当然,要是你朋友有钱,能直接在闹市区开家高档餐厅,我就不太懂了!

而且,象你朋友这样.好办移民吗?好像得打个问号先哟?

要在伦敦做饭馆生意，是不是还要和黑社会说一声？？

如果自己不会厨师，比较不容易成功，再请厨师和职员，成本太高。这里的餐厅多数是小本经营。

多谢大家的有益建议。如果你有其它看法，我很高兴聆听。

我学校旁边如果有家便宜的中国面馆， 我中午肯定再也不吃pizza, 炸鸡， 也不去subway了。

恩恩，同意楼上的说法，在英国投资移民要在20万英镑以上才行的！
开个TAKE WAY，用不了20万吧，投资移民。。。。难啊

直接买或租现成的比较好，搞这些要A3牌照的，有不少中文报纸和地产公司都有信息

中国这么精深的饮食文化，随便拿出来一个不就把老外给盖了！

香港人开的中国餐馆的菜谱简直是九牛之一毛。

首先你只要记住你这开餐馆最关键的一点是饭菜可口，价格合理就行了。

其他的自然就上来了。

又是鄙人之见！

支持！现在中国大陆来的人越来越多了，根本就没有适合我们口味的饭菜，如川菜，东北菜，上海菜等。如果在中国城有，我会几乎天天去。

听说CHINA TOWN的店都是有黑社会罩着的~~~

是啊是啊, 我们这里有间比较正宗的中国餐馆, 什么梅菜扣肉, 醸豆腐都有. 可是只有周末的生意最好, 因为中国学生都比较闲出来吃饭. 要是什么节假日,中国学生都回家了的话. 餐馆的生意就少的可怜. 还是有些外国人会来吃, 闭着眼睛猜就知道他们吃什么. 还是外国人钱好挣. 如果学校里头能有个类似茶餐厅的东西, 估计也应该比较好挣.

A friend of mine is looking to lease out an restaurant in South Kensington. The idea is to convert the Chinese to a South-East Asian restaurant. While thinking to chip in to the opportunity, I am thinking of the model to run the business as well.

I got this naive idea of using the restaurant as a ＆Food-Market of Exchange＊ for our dribbling Chinese overseas students. It is simple, for example, we pay Kelsey to cook in the restaurant (or, purchase her lovely ready made/half cooked foods), and charge all her fans, at a premium, to eat in the restaurant. We sell beers, provide the place and all the gears and services required. Everyone can have a go, as long as he/she got a ＆food audience＊. To start off with, there will be no fixed menu, no fixed style, no fixed targeted market, it is all about the 'words on the street'. Once we identify the profit centres, we can then try to sign the contract with the ＆favourite chefs＊. Then the business is transformed ＆targetless＊ to ＆Semi-targeted＊. Semi means that while contentrating on those profit centres, we will still have a couple of nights a week inviting new chefs to come in and do their stuff, so that we can capture the trend of taste of the street.

If you know you can cook or a friend of yours is a diva in the kitchen. As long as you are not a loner, the scheme will work. Would it?

Comments are welcome.

Interesting idea.

How do you manage to make the chefs and the 'audiences' to turn up at a given day? For example if you invite chef K from Portsmouth to cook on next Friday, you need to make sure enough chef K's fans turn up in your London restuarant. Do you also need regular chef and staff?

interesting and realistic idea

we can arragent some local person, who like to try or want to present himself, as volunteer chefs. possible one person one day at first stage.

when we have fixed menu, we possible can cook it for some company as some job agency.

You could be facing the dilemma that a seasoned chef with a regular 'food audience' might not be so interested in shifting the venue, as he or she would probably have to capture new 'audience' and be risking losing old and faithful customers, whereas those new-and-not-so-well-known chefs might not be able to get enough people participating to start with, let alone sustain the crowd. Although it might be feasible for someone with considerable culinary talent locally but hasn't yet got an established name and wish to set a foot in the food and catering industry in the big city.

As for small sized dinner parties, there is always the option for a 'rent-a-chef' service; such as get chef K's team from Portsmouth (*hypothetically speaking* ) to my house to prepare and cook our dinner. We would probably have agreed upon a price beforehand on the menu/shopping/transportation/wines/service, etc., and they are free to come up with any special treats to surprise us.

And we could have our guests enjoying the cosy home setting, in contrast to the typical (and less personal) restaurant feeling, while we would just relax and let chef K's team busy themselves in the kitchen with all the dinner preparation and stuff like that.

On a side note, would the restaurant only hire Chinese/Oriental styled chefs or do you intend to inject a broader spectrum of talents with continental (European) styles and is your target 'food audience' mainly Chinese?

Also, would the fans still be faithful in the long run if they have to travel regularly to London and pay the 'premium' service?

你朋友国内混的还不错啊，过来就要从头开始了。

我下周开始调查我们这里的chinese take away.
呵呵，下次来灌水了。

本人对在英国的中餐馆可以说比较了解。第一，语言。这边的中餐馆绝大部分是香港人开的，还有一部分是福建人开的，早年偷渡过来熬了7年10年得到的身份。所以都是讲广东话。包括肉菜递送，全都是香港人。当然，英语也可以，不过。。。第二，员工。这边的中餐馆绝大部分的厨子都是福建人，偷渡客。我还真不知道不是福建人做厨子的。他们自己有个圈子。而且都是什么叔伯兄弟。互相介绍工作。他们的手艺基本都是过来之后现学。从打杂的开始学起。而且这边作给鬼老吃的菜不是想象中那样，所有的调味都变了味。甜酸炸的鬼老比较爱吃。第三，盈利。我不觉得开餐馆会有想象中那么挣钱。现在的中餐馆take a way实在是太多太多了。竞争太厉害。不要想的太简单。第四，想在这边开中餐馆不认识黑道的人恐怕是不行的。生意做不好自己吃亏。生意做好了绝对遭报复。真的。

我只知道唐人街所有中餐馆都是黑社会的背景……

钱是能赚，但会遇到很多你根本想象不到的困难。我在Chinese Takeaway工作过一段时间。看着一个小店其实里面门道挺多的。就说里面的厨师都是没有身份的非法居民或难民。而且大部分都是来自福建南方的。开餐馆首先你要熟悉厨房，具体的我不太懂但是我知道你要是不懂厨房你就完了赔死你，如果有好心的厨师还行要是跟你对着干你就可以提早回国了。而且要是想干这行的话还要熟悉一段时间怎么说最少也得一年来了解各方面的清况（如果你没有信得过的熟悉这方面的伙伴）。还有很多不利因素..

但是也不是一定不行我觉得在伦敦作真正有地方风味的中餐馆还是行得通的。但是决不能在唐人街（当然就算你想你也未必能挤进去）。因为伦敦还是有很多中国人的，大家都很难在餐馆里吃到真正的中国菜。只要你别太贵，地点别太偏（2区以内）味道能跟国内一般的管子差不多就行，大家一传十十传百相信也能火起来。

想从国内到这开小型的中餐馆或外卖店不容易，你要放弃很多东西。

对了，我还和2个国内来的特级大厨有过一面之缘。他们都是国内高级宾馆的大厨。来自前两位都以为到这很容易就能在唐人街找到一份好工作，结果......去找工作的时候人家都没怎么理他们。 因为他们做的菜不和这边老外的口味，给人到中餐馆打杂还行。结果，从伦敦飞往苏格兰了..之后两位怎样我也没有消息了