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February 12, 1982 - Image 33

Resource type:
Text
Publication:
The Detroit Jewish News, 1982-02-12

Disclaimer: Computer generated plain text may have errors. Read more about this.

The gentle need the
strong to sustain it, as much
as the rock-flowers need

rocks to grow on, or the ivy
the rugged wall which it
embraces.

Specializing in Authentic
Italian-American . Dining
Lunches and Dinners

Open Sundays, 2 to 9:30 —Closed

Noi,

- EXCELLENT BANQUET

riarammawrir
FACILITIES

a rco's

toffi

7225 W. McNichols (6 blks. W. of Livernols) UN 2-6455

z-- _

IF YOU WANT A FINE DINNER
WITHOUT HOME
PAYING
TOO MUCH MONEY
COOKING IS AT
RIVIERA FAMILY RE STAURANT

13400 W. 8 MILE, E. OF COOLIDGE • Oak Park • 541-3385

LIVER & ONIONS
MEAT LOAF
BASKET OF SHRIMP
FRESH BAKED FISH
_BROILED WHITEFISH
BROILED HADDOCK

$2.95
$2.95
$3.95
$3.95
$4.10
$3.95

Alm Wades: Sup or Salad, Pe., Veg. L Dessert (jello, rice poditsg er Moe made wriest

GREAT MEXICAN & AMERICAN FOOD

FEATURING OUR HOUSE SPECIALTIES:

1 lb. Strip Sirloin Steak, Seafood Maximilian's,
Full Slab Baby Back Ribs, Chimichanga, Etc.

OPEN 7 DAYS A WEEK'

Home Of The

COMEDY
CASTLE
Shows Tues.

Thru Sat.
FRI. & SAT., FEB. 12 & 13 . . ..JAMES WESLEY JACKSON
TUES., FEB. 16
NEW TALENT NIGHT
WED.-SAT., FEB. 11-20
CARL WAXMAN

4614 N. WOODWARD, 1 1 /2 biks. S. of 14 MILE

Royal Oak

549-2323

rw- VISIT OUR GREAT

SALAD BAR

2 DIFFERENT SOUPS! 38 ITEMS!
HOMEMADE BREAD!

$395

Lunch

$550

Dinner

EARLY BIRD WINTER SPECIAL

4 to 6 p.m. Mon. thru Sat.

COMPLETE DINNER

INCLUDES: SOUP, SALAD,
ENTREE, VEG., FROZEN YOGURT,
DESSERT, COFFEE OR TEA

$595

SUNDAY BRUNCH SPECIAL

ALL-YOU-CAN-EAT 11 a.m.-3 p.m.

Children
Under 12

$ 295

Adults
$7 9 5

All Natural Gourmet Hot and Cold Buffet

HEALTHY JONES

29221 NORTHWESTERN HWY • N. of 12 Mile Rd. • SOUTHFIELD
TELEPHONE: (313) 353-7766

I

The Best of Everything

(Continued from Page 32)
existing building or leasing
. . . You can almost forget
building your own from
scratch . . . With interest
rates as high as they are,
only major corporations
have the resources to build
their own restaurants, ac-
cording to Hugh Gedrich,
specialist in restaurant
sales . . . "Anybody want-
ing to build has to be in the
money business, too," says
Hugh.
If you decide to buy an
existing business, state law
requires a downpayment of
at least 25 percent of the
purchase price if the busi-
ness has a liquor license
. . . Financing is usually
arranged by the seller,
sometimes on land con-
tracts or other security in-
struments with interest
rates up a high percent.
Buying is just about the
only route to take if you
want to remodel a building
not originally designed as a
restaurant.
Leasing is a practical way
to test your skills as a res-
taurateur but you won't
want to invest in any
structural changes. If you're
buying, the price may in-
clude the land and building
as well as the business
(name, contents, etc.) . . .
Sometimes these are priced
separately . . . and within
those guidelines, prices
vary widely.
Within the past year, the
following sales were made
in Michigan . . . A 175-seat
business in Detroit's east-
ern suburbs, with a liquor
license, sold for $800,000,
including land, building
and business. A 100-seat
restaurant in Charlevoix,
without liquor service, sold
for $255,000, complete.
A 70-seat family restau-
rant in western Oakland
County, without liquor, sold
for $80,000 for the business
only, with the buyer then
leasing the building from
the owner for an additional
cost, and a 70-seat bar in
west Detroit with some food
service sold for $165,000,
not including the building.
So you've found a place
and the price was right and
you've signed on the dotted
line . . . Perhaps the res-
taurant came with every-
thing and you like it all- —
cooking equipment-, tables,
dishes, linens . . . If not, be
prepared to spend $40 to $60
per square foot to buy
equipment . . . Consider
the kinds of food you're
going to cook and carefully
investigate the grills,
fryers, refrigerators, sinks,
ovens, knives, slicers, mix-
ers and dispensers you'll
need and how best to lay
them out in the kitchen.
Consider your dining
room . . . how to squeeze in
the most tables and still
have room for patrons and
servers . . . And consider
where the front and back of
the house meet . . . where
servers will place their or-
ders, how they'll prepare
themselves and where
they'll do it and where
they'll pick up finished

products from the kitchen.
Be prepared for miles of
red tape in establishing
your restaurant. In addition
to the legal and financial
fees and filings required of
all businesses, employers
and taxpayers, your restau-
rant will be affected by state
and county health codes,
building codes, the fire
marshal and your insurance
agent.
All this doesn't begin to
touch the basics of running
any business . . . hiring,
retaining and firing em-
ployees, benefits programs,
advertising and public rela-
tions, building mainte-
nance and the ins and outs
of civic politics.
So after all this, you still
want to own a restaurant
. . . You've got the money,
personality, knowledge and
ambition and figure you can
survive the odds of the fail-
ure rate. In that case, go do
it . . . Why spend the rest of
your life saying, "I could
have run a restaurant," or "I
can make better guacamole
dip than this" when you
could someday retire and
say, "I created a successful
restaurant and made it
last."

DSO Chamber

Concert Slated

Raymond Leppard will be
on the podium for the De-
troit Symphony Orchestra's
Saturday Evening
Chamber Series 8 p.m.
Saturday at Orchestra Hall.
Tickets are available- at
Ford_Auditorium and at Or-
chestra Hall.

THE DETROIT JEWISH NEWS

Friday, February 12, 1982 33

It has been said . . . that
there are few situations in
life that cannot be honora-
bly settled, and without loss
of time, either by suicide, a

bag of gold, or by thrusting a
despised antagonist over
the edge of a precipice on a
dark night.
—Ernest Bramah

■1.

FOR THE CONVENIENCE OF OUR CUSTOMERS

WE ARE NOW OPEN
7 DAYS A. WEEK

Also —
"SINKS" — STROLLING VIOLINS ON SAT. EVE

Moh.-Fri. 11:30 a.m. to 1 a.m. DETRoIT
Sat. 5 p.m. to 1 a.m.
Sun. 2 p.m. to 1 a.m.
-

Italian-American Dining At Its Finest

4222 Second Blvd.
Bet. Willis & Canfield

Valet
Parking

833-9425

352:7069

Mon.-Fri.
11-8
Sat & Sus.
9-8

-

_DELI-RESTAURANT

10 MILE lust East of Evergreen

OPEN FOR BREAKFAST — BRUNCH SAT.-SUN. 9 a.m.

HOMEMADE DINNER SPECIALS

MONDAY (Sweet & Sour Stuffed Cabbage)
TUESDAY (Tender Beef Short Ribs)
WEDNESDAY (Broiled Liver & Onions)
THURSDAY (Broiled Sole Fillet)
FRIDAY (Homemade Salmon Patties)
SATURDAY (Bar-B-Q Chicken)
SUNDAY (Corned Beef and Cabbage)
INCL •. SOUP,
ALL
After $1 g g
SALAD, VEG.,
DINNERS 5 p .m. U
POT. BEV. BREAD

TRAYS FOR ALL - OCCASIONS

Rabbis' Leader

MEAT

$399

FREE
$C99 . DELIVERY
DAIRY
i)
SENIOR CITIZEN DISCOUNT

NEW YORK — Rabbi
Norman Kahan, spiritual
leader of Temple Sinai in
Roslyn Heights, N.Y., has
been elected president of the
New York Board of Rabbis.

20%

0 3-5 p.m. MON FRI.

(Reg. Prices)

Plan Your Next Affair At

• Bar Mitzvas • Bat Mitzvas • Sweet 16's -
• Banquets • Showers • Parties For All Occasions

.

Excellent Facilities Available -For
Wedding Ceremony and Receptions
Plus A 160-Room Hotel For Your Guests

Call

644-1400

LUNCHEONS MON. THRU SAT. FROM 11 a.m.
DINNER MON. THRU SAT. FROM 5 p.m. SUN. 1 to 10 p.m.

LATE NIGHT ALA CARTE MENU MON.-SAT., 11 p.m. to 1 a im.

SUNDAY IS BRUNCH DAY

Served From 10 a.m. to 2 p.m.

One of Michigan's Most Elegant
Arrays of All-You-Can-Eat Delights,
Including 14 Hot Entrees

WOODWARD S. OF LONG LAKE RD.
Bloomfield Hills

$

95

6 per person

Reservations Accepted

642 0100

-

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