The cost and procedure of starting a restaurant.

Small and medium-sized business owners who start restaurants such as restaurants and snack bars rarely plan and follow procedures through long-term preparations, and most of them quit their jobs suddenly or have problems with their existing businesses.
As a result, incomplete elements occur here and there from the process of preparing for a start-up, and there are many cases of start-ups with risks at risk. Today, we will look into the preparation procedures for starting a restaurant business in the hope that this risk will be reduced a little.


A restaurant refers to a store that provides food (everything you can eat or drink) to customers, and is also called a restaurant, restaurant, or restaurant.
Restaurants can be seen in a broader sense than restaurants or restaurants, and under the Food Sanitation Act, they can be classified into popular restaurants such as snack bars, general Baekban restaurants, expensive family restaurants, buffets, and entertainment restaurants such as pubs selling alcohol, karaoke bars, and room salons. You can understand the word starting a restaurant in a broad sense, including restaurants, snack bars, buffets, and entertainment restaurants.

Restaurant business.

The restaurant business refers to a job that runs a restaurant that sells food, and is a concept of a job that includes restaurants, franchises, cafes, and restaurants. As can be seen from the meaning of the restaurant industry, start-up of the restaurant industry can be understood as a field of occupation such as construction and transportation.

The cost of starting a restaurant.

There are not many results from the survey only on the cost of starting a restaurant, so we looked into the cost of starting a business for general self-employed people, including starting a restaurant business. According to the “2018 Financial Life Report for Ordinary People” released by Shinhan Bank, the average cost of self-employed people is 81.48 million won, and about 50% of founders use loans to raise funds for start-ups.

Since it takes a lot of start-up costs for small business owners to prepare for start-ups, most self-employed people take out loans to cover the necessary funds. For this reason, small business owners are showing a painful result of 80% closure rate within two years of their establishment, which eventually leads to incomplete employment and increased household debt due to loans, causing social problems.

Then, why do you start your own restaurant with such a large investment cost but insufficient preparation period? According to interviews and surveys of restaurant founders in Seoul, most of the restaurant founders, such as restaurants and restaurants, are not interested in restaurant management or cooking, but rather start restaurants such as restaurants, snack bars, and chicken restaurants.

Most self-employed people who start restaurants such as restaurants and snack bars suddenly quit their jobs or change their businesses due to existing business deficits, and most small business owners have difficulty in operating them without time to prepare or gain experience.

In summary, restaurant start-ups are often rushed without preparation for commercial district analysis, location, or menu selection, which leads to management difficulties such as high rents, premium, lack of competition and publicity, and increased operating maintenance costs.


Restaurant start-up loan.

I think many people will recognize business loans no matter what industry they prepare to start a business as well as restaurants.
Self-employed or small and medium-sized business owners often give up before they even start because it is as difficult as picking stars to get loans for start-ups.
Next, I will explain the loan funds provided by the Small and Medium Venture Business Administration.

Loan funding.

If you start a restaurant with fewer than five full-time employees, you can apply for startup management stabilization funds supported by the Small Business Market Promotion Foundation, up to 70 million won, and if you are under the age of 39, you can receive up to 100 million won in youth employment funds.

How to apply for funding.

With credit proxy loan funding, you can receive a confirmation of funding from a local center and receive a credit guarantee through the Korea Credit Guarantee Fund or a local credit guarantee foundation to receive funds from commercial banks.

After visiting the Regional Support Center of the Small Business Market Promotion Foundation, please consult on the application for funds and check the amount of support and availability.
In some cases, business performance by guarantee agency is required to prevent closing business with funding.

Since this fund is not supported at all times, please call the competent center in advance to check it.

The basic loan period is five years, and the loan rate is currently around 3.0% per year due to the three-year installment repayment with a two-year grace period, and the variable rate per quarter (3 months) is applied.
Preparatory documents may require business registration cards, regular employee certification documents, workplace lease contracts, ID cards, educational receipts, and sales performance data.
As such, it is a loan for start-ups, but few places actually lend start-up funds at low-interest rates from the beginning.
If you need to take out additional loans during management after starting a business, you can understand that most of the funds are used.


Experience as a chef vs academic background?

source : pixabay

How much academic background is needed?

This job is not the end of my career when I choose to be a former chef. I hope you think like that.

This is because, like other occupations, you can enter various fields using a basic career background.

So, in Korea, study hard and go to Kyung Hee University for four years.

Two-year employment rate… Compared to Kyung Hee University’s four-year reputation and social perspective…

I hope you prepare it according to Korea.

When I meet and listen to my juniors attending culinary college in Korea,

They thought it was similar except for a few local troops.

It is said that there are many places where people pay for certificates or collect awards and medals at competitions.

Even if you go to a local university, go to the metropolitan city. There should be a lot of jobs.

For your information, only a few countries, including Korea, have officially decided that they are a four-year bachelor’s degree.

Most of the time, two-year system is the basic option, and the scholar leaves it as an option to continue.

The United States, Australia, Canada, Japan, etc. are all the same.


In the case of overseas, education should be interpreted a little differently.

In Korea, do you go to four years with a cut line on your grades, go to in Seoul, or go to a junior college?

We share and share like this.

A culinary college in a foreign country is a technical college, or college.

It’s not a place called 4-year university in order of grades.

College of Technology. In other words, it is an intermediate educational institution that does not reflect grades and allows students to learn technology two years earlier and go out to society.

If you take Australia as an example,

Most Australians attend public culinary colleges called TAFE.

There’s a prestigious university of culinary arts. There is no concept of going in grade order based on the quality of the university.

Each region can be concentrated in schools in a specific area due to facilities or traffic to cities.

And you can go to junior high school only after you finish your second year of high school.

That’s why many international students in Korea are preparing to study abroad after their second year of high school.

Like this… Saying that it is a prestigious university in a culinary university is actually close to the concept of a sign that international students and Asians think of.

The culinary university called CIA in the United States also taught professional skills to help Cham Cheon-yong enter society.

It has become a terrifying place for international students to spend nearly 200 million won on tuition.

If there was a so-called prestigious culinary college,

SKY in Korea. Just as people from Harvard and Oxford MIT are leading industries around the world,

Chinese and Koreans should lead the restaurant field.

Asian people are overflowing in a place called Cooking Famous Station.

And Australians go to public technology schools that cost about 5 to 6 million won a year.

These people are probably lagging behind international students, right? It’s ironic, right?

The educational background referred to in the actual industry and the study abroad industry should now be distinguished by you.

I’ve been saying this all the time.

The history and tradition of school can’t be ignored,

In the field of cooking, career comes first over academic background.

The school has a long history and tradition. The school has to make the ability and route to build a career.

I don’t think a cooking school that proudly offers classes without such competence is more than an educational institution.

For example, let’s say you got a culinary science or master’s degree.

But would I be better at cooking in the kitchen?

Will I be able to get a job better?

Even if I become a chef, would I be better at cutting in the kitchen?

However, the quality of the network you get from school will be different.

The place where you meet passionate people also narrows when you go out of society.

School is a meaningful place in that respect.

Cooks don’t really get together, and they try to get along well.

I don’t know if it’s because we have our own Gonjo… In society, gatherings of chefs do not take place well.

However, schools are different. That’s why the connection we meet at school lasts a long time.

High education in the cooking industry is to set the direction for management, development, and marketing.

In fact, I haven’t seen Westerners who go to a four-year bachelor’s degree to become chefs.

You have to build your career and make money at that time.

Two years of education in the basic profession of cooking is appropriate.

After that, it ends when you learn at the workplace and learn by yourself.

You can’t learn everything at school. It’s a basic curriculum. What would I learn?

So overseas education is the standard for dividing Cook and Chef.

If you learned it professionally, you can be a qualified chef,

Cook is everyone who started without education or started cooking on a cooking program.

When choosing whether to study or not or not,

For those who are studying abroad, if you come out on a two-year program,

You can experience what kind of chef you want to be and what kind of chef you want to be.

I think it’s a good choice to decide whether to continue your studies or not in the future.

In foreign countries, when I joined a large company called a hotel or a restaurant, I only need to come out for two years.

So, I studied cooking in Australia for 2 years and ran on the spot.

There are people who continue their studies. There are things to get a higher position when you get permanent residency,

In fact, it’s also to make various branches about the job while working.


The basic knowledge of meat.

source : pixabay

Children especially like meat among foods. If only the meat is prepared as much as possible, it seems easy to make food because you can grill, stir-fry, boil, or boil soup stew. So, the food that is often served on the table is meat side dishes and meat.

Thanks to this, a certain amount of meat, including cow, chicken, and duck, is always frozen in the refrigerator. Since it is important to cook and eat, the timing and amount of meat transferred from the freezer to the refrigerator and room temperature are carefully calculated. Meat side dishes may be a little excessive from the morning, but I think I have to cook meat for dinner or weekends to relax my mother.

Personally, I didn’t start eating pork properly until I was 20. My father didn’t eat pork, and my grandmother’s family rarely served pork dishes. At home, I always ate beef, chicken, and seafood. My father’s favorite were sirloin steak, mother’s chicken leg dishes, salted shrimp, and lobster. These are dishes that I ate a lot in my childhood.

Pork that I started eating late. I remember being surprised by the delicious pork stew, boiled pork, stir-fried spicy pork, and grilled pork belly. In particular, how much pork belly I bought with my friends throughout college, and a lot of my pocket money would have been spent on eating out pork. It’s a relief that pork belly was not as expensive as it is now. The taste of pork that I learned late is scary.

I still like meat, including pigs. When my husband worked in Daegu and Gimcheon, he fell in love with Daegu makchang and talked about makchang whenever we met on weekends, and he was suddenly hooked on lamb skewers and lamb chops one year, so he went to eat them every two weeks. My husband, who doesn’t eat much meat, sometimes didn’t seem to understand me, who showed off my infinite appetite for meat, but he always followed me smoothly and ended up eating nearly twice as much as I did.

Then I can’t eat very much meat anymore. It’s been five years since I’ve had that favorite entrails, and it’s been more than a year since I’ve eaten out pork belly. I can’t remember when I went to eat lamb skewers, which I was enthusiastic about. Strangely, I wasn’t craving or attracted from some point, and the frequency of buying meat outside also decreased significantly.

Sometimes, foods such as pork kimchi stew, pork soup, sundae soup, bossam, stir-fried pork, and duruchigi, which are bought for lunch, have a unique smell of meat. I would have enjoyed it in the past, but these days, it’s hard to put it on my mouth, so I wonder if my taste buds have become a little picky or sensitive. I also wonder. Thanks to this, I have carefully selected restaurants that suit my taste buds and have the efficiency of going to only those places.

Anyway, meat should be served steadily and diligently on our table where children are growing. In the meantime, as a chef, I became sensitive to the smell of meat, so I pay the most attention to that, especially because I have to enjoy it together. I hope that children’s taste in meat will be healthy and healthy and grow into blood and flesh with plenty of protein and good fat.

I kept writing the title like this and kept leaking it. Last weekend evening, her husband’s beef rib steak and grilled lamb legs were excellent. My husband doesn’t eat a lot of meat, but he cooks it really deliciously, and last week, he grilled the meat especially deliciously and carefully seasoned it. Two types of meat, a cow grilled full of crispy and juicy meat. The day I couldn’t envy the world when I ate it with sauce and salad.

A son who had a lot of steak and three legs with an unusually vigorous appetite than usual.

Words that he left with a smile on his face after a meal.

“This is the basic knowledge of meat!”


Top 4 winter foods for my winter health!

source : pixabay

Gold kiwi.

Kiwi, the epitome of sweet and sour fruits, is also famous for being named Kiwi because it looks similar to Kiwi birds, an endangered animal in New Zealand. First, kiwis contain twice as much vitamin C as oranges and six times as many minerals as vitamins E, potassium, calcium, and phosphorus as apples. Vitamin C is a perfect fruit for infectious viruses these days because it protects against infectious diseases that penetrate our body and strengthens white blood cells that make up the immune system.

Gold kiwi is also rich in various amino acids, including glutamic acid and arginine, which promote growth hormone secretion, and contains inositol, a growth hormone effective in brain development and lung function improvement, which is better for growing children. In addition, vitamin C not only helps normal brain function but also helps relieve stress, boosting vitality, relieving fatigue, nerve stability, and sleep well for office workers who are mentally tired or suffering from excessive stress, such as “burnout”!



Beauty likes pomegranate and pomegranate, which reminds me of actor Lee Joon-ki, who is in season from September to December, is also called a woman’s fruit because it is rich in similar ingredients to female hormones. Vitamin C, vitamin B, potassium polyphenol, and estrogen contained in pomegranate prevent wrinkles because they prevent aging and help synthesize collagen in the skin.

In addition, pomegranate is rich in fiber, which is very effective in controlling bowel movement and improving intestinal health. Pomegranate not only helps treat constipation and relieve discomfort, but also reduces the risk of stomach and intestinal diseases. It also reduces intestinal inflammation and improves digestion, helping to calm bowel diseases such as Crohn’s disease and ulcerative colitis.


What ingredients do you think of when you think of making kimchi? It reminds me of oysters! Oysters, which are indispensable for kimchi made with kimchi, are rich in zinc that boosts immunity, making them one of the representative nutritional foods in winter. Zinc contained in oysters has the function of helping metabolism in the body, helping to recover wounds and strengthen nerve cell membranes. Zinc, which grows the body and forms a tissue skeleton, not only strengthens immunity, but also slows down excessive immune responses and limits the amount of inflammation, helping the immune system function normally.

Japanese Spanish mackerel

The last protagonist is mackerel and mackerel, a representative blueback fish. Mackerel is one of the most popular fish in winter due to the accumulation of fat as the weather gets colder. Omega-3 fatty acids, which are contained a lot in blue fish such as mackerel, are unsaturated fatty acids that inhibit inflammation in our bodies and help improve the function of white blood cells. In particular, unsaturated fatty acids are essential fatty acids that boost our body’s immunity, but they are not produced in the body themselves, so they are essential nutrients that must be consumed through food or nutritional supplements.

In addition to Omega 3, mackerel is famous for containing DHA, which helps the brain development of the fetus and improves the brain, so it is very effective in preventing dementia, memory, and cancer in the elderly. In addition, EPA, an omega-3 fatty acid in mackerel, niacin, and folic acid, a vitamin B3, are especially good for the elderly at high risk of cardiovascular disease in winter because they lower cholesterol and prevent cardiovascular diseases.


The effects of colostrum protein and diet.

0.5% protein

As awareness of the quantity and quality of health, especially muscles, has changed a lot, many food companies are offering protein-related products.
Representative whey protein, breast protein, and ultralu protein. It’s hard to say which one is the best.
Each product has its pros and cons.
Let’s take a closer look at the characteristics of the Colostrum protein.

What`s Colostrum?

Colostrum refers to milk that is produced within 3 to 5 days of delivery.
Just as unprecedented milk plays an important role in human breast milk,
For cows, first-time milk is full of precious ingredients that contain a large amount of various immune substances.
In terms of global milk production, first-time milk accounts for about 0.5%, which is rare.

Effects of colostrum protein

1) Improving immunity

Immunity is recognized as more important than ever.
A research team at a university in Korea published a paper in the Journal of Microbiology that revealed the correlation between first-time milk and flu.
The journal is an international journal published by the Korean Society of Microbiology, and according to the research team, steady consumption of milk prevents influenza infection and significantly reduces symptoms even after infection.
In addition, applying unpretentious milk to the lips of premature infants reduces pulmonaryemia by more than 50%,
It also announced the results of maximizing immunity.
The reason why cows’ Colostrum milk has such excellent efficacy is because of the immunoglobulin G component.

It plays an important role in forming immunity for cows.
It contains 50 times more immunoglobulin than human`s colostrum.

Humans deliver immune factors to babies through the placenta during the last three months of pregnancy.
On the other hand, cows deliver immune factors to newborn babies for the first time.
This is because cows don’t have the placenta, unlike humans.
A newborn calf’s digestive system is still incomplete, and there’s a hole in the intestinal wall.
Twenty-four hours after the first milk is absorbed into this hole, the first growth factor acts and fills this hole.
Milk cow Colostrum contains about 1,200 times more immunoglobulin G than regular milk.
Some statistics show that calves that have not eaten properly have a 90% mortality rate.
The protein collected from Colostrum milk, a mass of immunity, is the Colostrum protein.
There are three types of Colostrum: IgG, IgA, and IgM, which can be called immunoglobulin.
Each class has a different size, structure, physiological activity, and effector function.
Immunoglobulin is said to have biological defense effects such as opsonin, bosomal activity, and neutralization.
IgG is the largest antibody in plasma, accounting for 70-75% of human immunoglobulin.
In the case of cattle, IgG is not delivered to newborns during childbirth, so it is obtained by breastfeeding after childbirth.
In particular, Colostrum milk contains a huge amount of IgG.
Therefore, Choyu is said to have excellent nutritional value to become a material for the development of immunomodulatory foods.
In other words, we can expect excellent effects on improving human immunity.

2) Muscle strength and growth factors.

Especially for the elderly, the rate of muscle loss is fast. That’s why exercise is more important.

According to the survey, 56% of the population aged 65 to 74 in Korea and 71% of the population aged 75 or older
We consume less energy than we need (National Health and Nutrition Survey).
This lack of energy consumption means that the body of the elderly
It leads to a decline in function and increases the risk of senility.

According to a Japanese study, 65-86 years old who lacks energy, protein, and fat intake.
It is said that aging occurred two years later in 36% of the elderly.
When an elderly person who does weight training eats colostrum protein,
The strength of the exercise increases and the muscles increase.
It is said that cognitive function has improved.

“Growth hormones are contained in colostrum protein along with release factors and binding proteins.”
– American Journal of Clinical Nutrition

milk cow colostrum protein

3) Losing body fat.

It has been confirmed that healthy secretion of hyperfluidic growth hormones in the body reduces abdominal fat, makes bones healthy, and increases the amount of muscles.

This is the result of a study of the elderly at Harvard University.

After consuming 20g of colostrum protein powder for a total of 8 weeks a day for 22 healthy adult men and women (male: 14 and female: 8), the group who consumed colostrum protein powder reduced fat by 1.2% compared to before intake, and the fat weight decreased by 0.72kg.

However, in the placebo group that consumed whey protein, the amount of fat increased, the amount of fat decreased, and the weight of fat increased compared to before ingestion.

In other words, in an experiment comparing only diet effects, it can be said that ultra-liquid protein is more effective than oil-based protein.

It has been confirmed that first-time milk proteins are effective in reducing body fat by increasing muscle cells and promoting the use of fat with energy.

4) Deep sleep improves the quality of life.

It’s easy to eat superglazed protein that doesn’t have any specific side effects.
It’s good to eat about 40 grams a day after eating.
If you have lactose intolerance, you’d better consult with an expert before eating.
Don’t forget that you have to work out your muscles together to increase the effects of ultra-protein.
It’s important to eat it as a main support and exercise.
Especially if you’re older.
If you have poor digestion due to old age, it’s a good idea to use a powder-type product.