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How Much Does It Cost to Start a Restaurant Business In Hong Kong?

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  1. #31

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    Jul 2011
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    There had been a popular Italian restaurant in Sai Kung for many years. Not near the water so not directly competing with the lobsters and fish folk. I think only open evenings.
    With increase in mainland tourists over past few years the general climate in SK changed. The mainlanders seldom ate there but did crowd the streets. So the landlord saw all the people coming to SK and up went the rent.
    That resto is gone now. Who could pay HK$300 for a plate of spaghetti, which is what might have been needed to cover the costs?


  2. #32

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    Oct 2014
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    Fini's, Motorino, Carbone, and Frank's are all Italian-American in Central so not sure how you are going to stand out.

    At the more mass market price point there's Pizza Express, Spaghetti House, etc.


  3. #33

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    Quote Originally Posted by merchantms:
    Fini's, Motorino, Carbone, and Frank's are all Italian-American in Central so not sure how you are going to stand out.

    At the more mass market price point there's Pizza Express, Spaghetti House, etc.
    Not saying that Hong Kong doesn't have enough Italian restaurants but between the Black Sheep restaurant group (Motorino, Carbone, Osteria Marzia) and Pirata Group (Pirata, Pici) it would be pretty dang hard to compete in either the mid-market or premium spectrum.

    That being said the premium counter service / fast casual concept is probably the most under served area in Hong Kong. Something akin to Mark Ladner's Pasta Flyer concept in New York or Vapiano in Europe. Think R&R Bagels or Shake Shack but for pasta and pizza.
    shri likes this.

  4. #34

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    Apr 2015
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    Well, I think it depends, what kind of resto you are planning to put up.? Yeah they are right rentals in hk is not a joke!! It's getting high every year. Let say you spent 1 million to start,, atleast you still have 6 millions back up upto 6 months adjusting period.. Because you'll never know the flow and demands until you get recovered..


  5. #35

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