Restaurant for sale

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Originally Posted by chinamaniac

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Originally Posted by thesparten

I appreaciate it.

Its already cheap..

2.25 slice .. A new york large slice.
5.50 sandwiches
6.95 pasta
8.95 salads

U cant goooooo any cheaper...

This aint tin buck tooo..

Your stupid and dont get it..

The light bill is 2k month around here.

Its 10¢ every time u wash your hands..

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5.50 for a sandwich? What does that come on and what kinds? That seems too cheap

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It's not too cheap. This is the deal and I have done a little marketing in my life. Pizza is fucking cheap but poor people like it, which is why Little Caesars is a roaring success. Pizza sucks for people like me, but for the poor or college students its a lifeline. For the record, when I want pizza, I go for a high end piece of lasagna but that's me. I'll eat a piece of Sabaros every now and again when I see a place on a toll road plaza, just out of convenience, I am just not someone that devours a Pizza Hut pizza at home anymore, just gave it up

Anyway, my point is The Sparten is trying to make it on a new menu, and that is good and all, but in a ghetto neighborhood, like a college town, low price and food volume will rule the day. He can get to $1600 a day at a lower margin which might equate to the profit he is looking for. He needs to cut prices and drive volume, he is delusional to think he can get to a profit by making a menu change. Volume, Volume, Volume.

My prices are this cheap FOR volume...

Buffalo wings 5.50
Zuccini and mozz sticks 4$

And belive ne these niggars want a ton of blu cheese and napkins.

I cant charge for the extra bullcheese..

Come live in new york for q couple of months were a basenenr studio with one snall window is 1200$ month in the bronx and a pack of ciggaretts is 13$ and your light bill on 2 light bulbs and a mini stove is 100$ month.. Stfu... U dont understand..

U cant go any cheaper.. Thetw going to devour 50¢ worth of paper bag, napkins every time they want one.

Evey pasta they will want 6 oz of souce or blue cheese on the side every time they order it.. And u cant charge them for it..

Please stop posting in this thread tgull..tx anyway

oh dang shotssssssssss

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Originally Posted by thesparten

Quote:

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Originally Posted by chinamaniac

5.50 for a sandwich? What does that come on and what kinds? That seems too cheap

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All of them

Chicken cutlet parn
Soug and peppers
Eggplant parm..

Thats as high as i could go around here..

There is this pakistani fried chucken place that sells these munuture 1$slices..

Im already cheap..
I goto get them with better quality and tast and personality..

I cant put sales on that considering the size of the food..

I am hiwever going to give cheap buisnes size cards with every delivery.. Buy 9 large pies get 10 th free

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What kind of bread do you put the sandwiches on and how big?

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Originally Posted by thesparten

My prices are this cheap FOR volume...

Buffalo wings 5.50
Zuccini and mozz sticks 4$

And belive ne these niggars want a ton of blu cheese and napkins.

I cant charge for the extra bullcheese..

Come live in new york for q couple of months were a basenenr studio with one snall window is 1200$ month in the bronx and a pack of ciggaretts is 13$ and your light bill on 2 light bulbs and a mini stove is 100$ month.. Stfu... U dont understand..

U cant go any cheaper.. Thetw going to devour 50¢ worth of paper bag, napkins every time they want one.

Evey pasta they will want 6 oz of souce or blue cheese on the side every time they order it.. And u cant charge them for it..

Please stop posting in this thread tgull..tx anyway

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Charge for the extra blue cheese obv

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Originally Posted by tgull

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Originally Posted by chinamaniac

5.50 for a sandwich? What does that come on and what kinds? That seems too cheap

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It's not too cheap. This is the deal and I have done a little marketing in my life. Pizza is fucking cheap but poor people like it, which is why Little Caesars is a roaring success. Pizza sucks for people like me, but for the poor or college students its a lifeline. For the record, when I want pizza, I go for a high end piece of lasagna but that's me. I'll eat a piece of Sabaros every now and again when I see a place on a toll road plaza, just out of convenience, I am just not someone that devours a Pizza Hut pizza at home anymore, just gave it up

Anyway, my point is The Sparten is trying to make it on a new menu, and that is good and all, but in a ghetto neighborhood, like a college town, low price and food volume will rule the day. He can get to $1600 a day at a lower margin which might equate to the profit he is looking for. He needs to cut prices and drive volume, he is delusional to think he can get to a profit by making a menu change. Volume, Volume, Volume.

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You are an idiot! Do you know why Little Caesars sells pizza for $5? Because they can.....they have the purchasing power to negotiate prices on top of using extremely low quality ingredients. Their sausage is made with a combination of meat (pork & Beef) and texturized soy protien...which is just filler to lower the cost versus 100% real meat. No mom and pop can compete and survive trying to match that kind of pricing. Additionally price doesnt build loyalty which is what a mom and pop needs for long term success. As soon as someone is cheaper the "price oriented customer" will move on. Sparten needs to be priced reasonably which he already is....maybe even a bit too low already. $2.25 a slice.......make it $3 and throw in a can of coke. The coke will cost you .25 - .40 cents per can.

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Originally Posted by thesparten

My prices are this cheap FOR volume...

Buffalo wings 5.50
Zuccini and mozz sticks 4$

And belive ne these niggars want a ton of blu cheese and napkins.

I cant charge for the extra bullcheese..

Come live in new york for q couple of months were a basenenr studio with one snall window is 1200$ month in the bronx and a pack of ciggaretts is 13$ and your light bill on 2 light bulbs and a mini stove is 100$ month.. Stfu... U dont understand..

U cant go any cheaper.. Thetw going to devour 50¢ worth of paper bag, napkins every time they want one.

Evey pasta they will want 6 oz of souce or blue cheese on the side every time they order it.. And u cant charge them for it..

Please stop posting in this thread tgull..tx anyway

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See that's the problem pal. Your menu is too broad. Your cost of goods therefore are too high. Cut the wings, sticks and all that deep fried shit. Stick to the cheap stuff, pizza and sandwiches where you can stuff pizza toppings into. Then lower prices for volume, i.e. two pizza for one on Tuesdays, Half off Mondays, $9 Large with Peperoni before 2pm etc....

You are basically copying a failed menu the last guy gave you which is why he sold it to you. If he were making money he would have kept it.

You menu is too broad, which is why you are drowning. Pizza and sandwiches and 86 the deep fried shit. You are not a bar. You are a place people can eat for two days. Give people the dough they want.

My policyu on extra sauces is it is free for 1 additional if they are ordering something that normally comes with a sauce.....i.e. extra dressing for a salad is free of charge, or 1 extra with an order of wings. If you want a ranch to dip the pizza in I charge .60 cents per cup. Rare for anyone to complain. I train all employees to give out no more than 2 parmesan and 2 red pepper packets per pizza. If the guest wants more they will ask, but nothing makes me madder than seeing an employee just handover 10 packets of parm at once.

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Originally Posted by hutmaster

My policyu on extra sauces is it is free for 1 additional if they are ordering something that normally comes with a sauce.....i.e. extra dressing for a salad is free of charge, or 1 extra with an order of wings. If you want a ranch to dip the pizza in I charge .60 cents per cup. Rare for anyone to complain. I train all employees to give out no more than 2 parmesan and 2 red pepper packets per pizza. If the guest wants more they will ask, but nothing makes me madder than seeing an employee just handover 10 packets of parm at once.

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Do you give your employees free meals? or discounts while working?

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Originally Posted by chinamaniac

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Originally Posted by hutmaster

My policyu on extra sauces is it is free for 1 additional if they are ordering something that normally comes with a sauce.....i.e. extra dressing for a salad is free of charge, or 1 extra with an order of wings. If you want a ranch to dip the pizza in I charge .60 cents per cup. Rare for anyone to complain. I train all employees to give out no more than 2 parmesan and 2 red pepper packets per pizza. If the guest wants more they will ask, but nothing makes me madder than seeing an employee just handover 10 packets of parm at once.

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Do you give your employees free meals? or discounts while working?

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Tipped employees get 1/2 off. Non-tipped (cooks) eat free.

I dig the 3$ pizza a soda.. Hutmaster!!!
Its ghetto. Cant tell niggars no..

But i already sell a good amount 12oz1$
20oz 1.50$
The soda cost me i believe just above 40cents..

I have a deep fryer. And i just ordered the shotanigs from sysco for it..

We sell over 20$ a day in zeppolies which are just balls of deep fried doe covered in powderd sugar..

I already sell about 3 orders a day of wings and maybe 5 on the weekends .

I grew up in greek dinners famous for the 10 page menues.. I am drowning a little bit..

I have spent my whole life around food establishments but i have never seen them make sales,, only the corporate places..

If u order a large (in name only) from dominoes at regular price its like 16$ bucks and u use the online voupon and they give it to u for 10.99.. Which is still a ripp off..

I have never seen a pizzaria make a sale in new york other then corporate places or outside new york..

I grew up in italian part of the bronx(city island, throggs neck). Pizzaria on every corner. Never seen a sale but i have seen a pappa johns close..

I cant go any cheaper becouse i really cant charge some ghetto bitch 50cents for extra souce. I just have to give it and facter it in the original purchase price..

My large is 18$ for a real large 8 slice new york pie not a pizza hut sponge..

My small is 14$ for 6 large newyork slices..

A new york small is like a dominoes extra large. Those corporate places play games with the sizes..
At least from a new york perspective..

I got a little too ambitias with. the menu..

I dont have a manager and a sous cheff ect ect..

I just want to gross 1200$ a day and im king. Right now im doing 750/850....

It will be a week before i get my menu to the custermers hands..
Thats what im looking for..

I have worked as a pasta man, soute man, grill man in quite a few places in manhatten . i know my foid is good and more real then there used too..

Just today i realuzed that i cant sell 8.95 pasta becouse the latino rest has a big out going and sells a half a chick with one side of either mash/rice or pasta for $7..

The nenu is a worknin motion. Il sell 6.95 pasta.
Bologenese
Francaise ch
Algfredo ch
Ala vodka ch

All in large tins for 6.95. NO 8.95 THE MENU IS STILL IN MOTION.

I use one thick cutlets and slice it down the side to make 3. And put 2 on the pasta..

I agree with u.. Maybe i was thinking olive garden

Its too late already steped on the mine..

I agree. I should have started much smaller and brake even and then take from there.

On the back half of my papper menu i will put like a large pie with appetizer for $21..

A pasta and something else..

I can handle a 100 orders of 20 diffrent things in the kitchem from working in new york dinners for so long.

In a diner. If i get 10 tickets from tables ordering omletts to steaks and soute.
I just throw the steak in broiler,
Then put the pasta in the water.
Start the home fries
Put the pan on the fire
Turn the steaks and chops.
Throw the chicken in the pan
Cut the ingriedients for the omletts
Chech the meat.
Flip the chick
Put the omletts down and the toast.
Turn over the home fries
Take out the steaks
Throw the pasta in the pan
Turn the oml
Butter the toast
Then plate everything.. And it all comes out the same time..

And thats the first 14 minutes of a typacal shift of 10 hours..

Ive worked high volume kitchen , alone many times. Sometimes thats easier..

But there is a lot on my plate.

Everyone thinks they can be an owner. Lol.

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Originally Posted by thesparten

I dig the 3$ pizza a soda.. Hutmaster!!!
Its ghetto. Cant tell niggars no..

But i already sell a good amount 12oz1$
20oz 1.50$
The soda cost me i believe just above 40cents..

I have a deep fryer. And i just ordered the shotanigs from sysco for it..

We sell over 20$ a day in zeppolies which are just balls of deep fried doe covered in powderd sugar..

I alreadt sell about 3 orders a day of wings and matbe 5 on the weekends .

I grew up in greek dinners famous for the 10 page menues.. I am drowning a little bit..

I have spent my whole life around food establishments but i have never seen them make sales only the corporate places..

If u order a large (in name only) from dominoes at regular price its like 16$ bucks and u use the online voupon and they give it to u for 10.99.. Which is still a ripp off..

I have never seen a pizzaria make a sale in new york other then corporate places or outside new york..

I grew up in italian part of the bronx(city island, throggs neck). Pizzaria on every corner. Never seen a sale but have seen a pappa johns close..

I cant go any cheaper becouse becouse i really cant charge some ghetto bitch 50cents for extra souce. I just have to give it and facter it in the original purcgade price..

My large is 18$ for a real large 8 slice new york pie not a pizza hut sponge..

My small is 14$ for 6 large newyork slices..

A new yorkbsmall is like a dominoes extra large. Those corporate places play games with the sizes..
At least from a new york perspective..

I got a little too ambitias with. the menu..

I dont have a manager and a sous cheff ect ect..

I just want to gross 1200$ a day and im king. Right niw im doing 750/850....

It will be a week before i get my menu to the custermers hands..
Thats what im looking for..

I have worked as a pasta man, soute man, grill man in quite a few places in manhatten . i know my foid is good and more real then there used too..

Just today i realuzed that i cant sell 8.95 pasta becouse the latino rest has a big out going and sells a half a chick with one side of either mash/rice or pasta for $7..

Tlmy nenu is a worknin motion. Il sell 6.95 pasta.
Bologenese
Francaise ch
Algfredo ch
Ala vodka ch

All in large tins for 6.95.

I use one thick cutlets and slice in down the side to nake 3. And put 2 on the pasta..

I agree with u.. Maybe i was thinking olive garde..

Its too late already steped on the mine..

I agree. I should have started much smaller and brake even and then take from there.

On the back half of my papper menu i will put like a large pie with appetizer for $21..

A pasta and something else..

I can handle a 100 orders of 20 diffrent things in the kitchem from working in new york dinners for so long.

In a diner. If i get 10 tickets from tables ordering omletts to steaks and soute.
I just throw the sreak in broiler,
Then purlt the past in the water.
Start the home fries
Put the pan in the fire
Turn the steaks and chops.
Throw the chicken in the pan
Cut the ingriedients for the omletts
Chech the meat.
Flip the chick
Put the omletts down and the toast.
Turn over the home fries
Take out the steaks
Throw the past in the pan
Turn the oml
Butter the toast
Then plate everything.. And it all comes out the same time..

Ive worked high volume kitchen , alone many times. Sometimes thats easier..

But there is a lot on my plate.

Everyone thinks they can be an owner. Lol.

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For someone that has all the answers, you are still leaking $100 a day. Good luck, no doubt your new and improved menu will save the day. I am completely finished with this thread. Future advice is $50 an hour plus residuals.

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Originally Posted by chinamaniac

Quote:

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Originally Posted by hutmaster

My policyu on extra sauces is it is free for 1 additional if they are ordering something that normally comes with a sauce.....i.e. extra dressing for a salad is free of charge, or 1 extra with an order of wings. If you want a ranch to dip the pizza in I charge .60 cents per cup. Rare for anyone to complain. I train all employees to give out no more than 2 parmesan and 2 red pepper packets per pizza. If the guest wants more they will ask, but nothing makes me madder than seeing an employee just handover 10 packets of parm at once.

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Do you give your employees free meals? or discounts while working?

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Yea its a small operation. We work hard and close together. They can eat what tgey want and when they want.. Dont ask me. If your hungry eat!!

We bleed together. We sweat together. Im old school restaurant. Not corp.

They all 60 hour shifts..
When i was a worker in many places.. The bosses never bothered me , whenever i grabed a plate and sat down or drink coffee all day while im working..

Thats that americana corporate shit, what bosses do now..

If you have a large hispanic population....keep these things in mind.....(these were learnings from a marketing focus group I was involved with in the Los Angeles market)

Hispanic households tend to be larger and thus "MEAL DEALS" really appeal to them. Put together some sort of Pizza, salad, drink deal.

Hispanics like anything "FREE" Pizza Hut used to offer 2 Larges and 8 wings for $19.99......we changed the wording to 2 Larges for $19.99 and a FREE order of wings and sales went up 20%.

LA hispanics are predominantly mexican and are very receptive to effortds to cater to their culture.....small things like in addition to coke and/or pepsi carry a mexican soda like Jarritos

Do you serve fountain drinks? If not I would put a machine in.....coke will supply it FREE, you will need to provide ice machine though. COke will also give you additional refirgerators free....I have 2 and I use one for non-coke product. I am upgrading my fountain to a Freestyle machine next month. You have to lease it for $160/month but I should make that up easily in volume.

your wings must suck if you only sell 3 orders a day in the hood

see my food porn thread

edit: here

http://pokerfraudalert.com/forum/att...3&d=1348129610

franks (or red devil) and butter (and a little garlic powder to taste) = easy money

edit 2:
if you are only selling 3 of something per day, you might as well cut it from the menu

lol at those plates how many generations of target shoppers until they got passed down to you

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Originally Posted by hutmaster

If you have a large hispanic population....keep these things in mind.....(these were learnings from a marketing focus group I was involved with in the Los Angeles market)

Hispanic households tend to be larger and thus "MEAL DEALS" really appeal to them. Put together some sort of Pizza, salad, drink deal.

Hispanics like anything "FREE" Pizza Hut used to offer 2 Larges and 8 wings for $19.99......we changed the wording to 2 Larges for $19.99 and a FREE order of wings and sales went up 20%.

LA hispanics are predominantly mexican and are very receptive to effortds to cater to their culture.....small things like in addition to coke and/or pepsi carry a mexican soda like Jarritos

Do you serve fountain drinks? If not I would put a machine in.....coke will supply it FREE, you will need to provide ice machine though. COke will also give you additional refirgerators free....I have 2 and I use one for non-coke product. I am upgrading my fountain to a Freestyle machine next month. You have to lease it for $160/month but I should make that up easily in volume.

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Definatly this!!!!!!!!

Side note.. Poor white working class are subsudizing those families.
Poor wirking class whites are priactivly being duscriminated against in employnent, education and promotions for those hispanic families living in our racist country.. Go trump.

Definatly i will put that on the back of the menu in squares bilingually. Those are large puchases. I like to see $20,s.

Definatly.. I told my menu is a work in progress.. Definatly that thank you..

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Originally Posted by WillieMcFML

your wings must suck if you only sell 3 orders a day in the hood

see my food porn thread

edit: here

http://pokerfraudalert.com/forum/att...3&d=1348129610

franks (or red devil) and butter (and a little garlic powder to taste) = easy money

edit 2:
if you are only selling 3 of something per day, you might as well cut it from the menu

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Your right. They do suck..
Il get a case of red devil in the gallon jugs and throw the wings in the pan from the fryer.. Yes!!

priactively and duscriminated against is so amazing

sparten have you considered letting someone else write the menu

I have to sit with someone and help me with tge menu. The look qnd style abd have them do it..
I give them the roughbdraft which changes over and over.. But i will ok the look and style and let tgem do the rest with my rough draft..

It so much.. I cant figure it all out.. Dont even have a final drqft of menu..

Even the wings i was making them like the other owner when i do them tbe way willie likes them..

Jyst stuck between cleanimg organizing , trying to figure out menu amd potuons and price..making die shreding cheese talking with custermers . figuring what i will beed qnd when.. My time fram and expense structure..

U cant do this shit without a devoted partner and why 25 years later the brotherrs gave me 10% and parked thrre ass on an island..

In 10 years if this place does well for that long and im making bucks. And kinda running itslef .. I got no problem giving martino 10% and passing by every couple of weeks for my 90% envelope...

If you need help with menu development talk to your Sysco rep and request a business review. They do it free. They send a chef out to you who reviews your equipment and products you currently use and makes recommendations on what to add to your menu.

I've never heard of a soda company charging for fountain equipment that's new to me. I would call Coke tell them you currently use Pepsi and you want to switch and ask what they will offer you. The people I bought my place did that and Coke gave them like $500 cash I think 12 cases of bottled soda and 20 gallons of syrup for free which is about $1500 or so

3 for slice and coke sounds good. Slice price is good. Seen lots of places charge more for pasta but don't know how big sellers they are. You do calzones?

Hut is right with about combo deals. All the Spanish places have photos with rice, beans, mofongo, chicken, plain lettuce salads, and two giant bottles of pepsi stuck in the windows and they charge alot for that stuff. Like you said, peoples on snap and ebt and have the cash so why not.

You could do the wings, pizza, salad, garlic knots or bread, 2 liter combo.

Good luck.

When I was a student I put in some shifts at McDonalds. I didn't fuck about and had those shiny 5 stars in no time.

It was a long time ago, so prices have gone up, but the cost price of the fountain soda drinks and french fries were less than 2p each (for a large), and these were sold for 99p.

The burgers made waaayyyyy less % margin - a big mac was 90p cost and sold for £1.69.

There's a reason those fuckers always ask you if you want a drink and fries.

Sparten you gotta get into those high margin add-ons. Fountain soda sounds like the best place to start.

Thoughts on this abandoned restaurant. Plenty of good equipment. Maybe Druff will rent a uhaul on his way to NY, hook sparten up ya know..
https://www.youtube.com/watch?v=QmRHDzfDLDQ
Spart. place your order w/ druff haha.

Quote:

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Originally Posted by hutmaster

If you need help with menu development talk to your Sysco rep and request a business review. They do it free. They send a chef out to you who reviews your equipment and products you currently use and makes recommendations on what to add to your menu.

I've never heard of a soda company charging for fountain equipment that's new to me. I would call Coke tell them you currently use Pepsi and you want to switch and ask what they will offer you. The people I bought my place did that and Coke gave them like $500 cash I think 12 cases of bottled soda and 20 gallons of syrup for free which is about $1500 or so

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There is a pepsi machine that hasnt worked for years.

Dont want to purchase there "minimum" syrup and co2./. I wont cover it. For now...

I cant do coke spanish and black absolutly want pepsi over coke... I prefer coke.

As far as chef coming to ghetto store..

We are sooo unorthidox and cuting corners as far as regs and laws.??????

The very small latin restaurant with no sneeze gaurd overr steam table and no covers ect ect..

It has 2 workers and the owner drrves a 2016 infiminty suv... Its packed all day with custermers with dirty frint windows and bathroom flies. Yikes..

The best places i worked always did things there kind of way and we all made money..

The americanized places were packed and had status but no one was really stacking cash..

Just a whole bunch of primadonnas walking around in kitchen clogs and theremomiters making $18 bucks an hour..

My places had the guys with the handle bar mustaches smokung cigarets in the kitchen. In thise places the cooks made $1200 take home and never went to grammer school..

I can only imagine bringing a chef here..

We tried to hire a couple of chefs fir the restaurant in manhaten from the new york restaurant academy.. They dont get it!!
Theres the "book" way and theres the stacking cash way..

I will put speacials in groups for larger sales and spanish famiiies..

I hate schmucks in clogs acting speacial...

Today we are at almost $800. I might make a profit. One more hour to go..

Quote:

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Originally Posted by thesparten

Quote:

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Originally Posted by hutmaster

If you need help with menu development talk to your Sysco rep and request a business review. They do it free. They send a chef out to you who reviews your equipment and products you currently use and makes recommendations on what to add to your menu.

I've never heard of a soda company charging for fountain equipment that's new to me. I would call Coke tell them you currently use Pepsi and you want to switch and ask what they will offer you. The people I bought my place did that and Coke gave them like $500 cash I think 12 cases of bottled soda and 20 gallons of syrup for free which is about $1500 or so

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There is a pepsi machine that hasnt worked for years.

Dont want to purchase there "minimum" syrup and co2./. I wont cover it. For now...

I cant do coke spanish and black absolutly want pepsi over coke... I prefer coke.

As far as chef coming to ghetto store..

We are sooo unorthidox and cuting corners as far as regs and laws.??????

The very small latin restaurant with no sneeze gaurd overr steam table and no covers ect ect..

It has 2 workers and the owner drrves a 2016 infiminty suv... Its packed all day with custermers with dirty frint windows and bathroom flies. Yikes..

The best places i worked always did things there kind of way and we all made money..

The americanized places were packed and had status but no one was really stacking cash..

Just a whole bunch of primadonnas walking around in kitchen clogs and theremomiters making $18 bucks an hour..

My places had the guys with the handle bar mustaches smokung cigarets in the kitchen. In thise places the cooks made $1200 take home and never went to grammer school..

I can only imagine bringing a chef here..

We tried to hire a couple of chefs fir the restaurant in manhaten from the new york restaurant academy.. They dont get it!!
Theres the "book" way and theres the stacking cash way..

I will put speacials in groups for larger sales and spanish famiiies..

I hate schmucks in clogs acting speacial...

Today we are at almost $800. I might make a profit. One more hour to go..

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If you had listened to me and did a "Two for Tuesday" special and put signs up, you'd be pushing $2K right now.

Late to the party again pal.

This isnt suberban white with the anal rententive wives..

Or middle america using coupons and want xtra home fries on a $3 dollor breakfast..

Or a hipster area..

I got mexicans selling soups out of milk crates and domicans frying beef paties on the street with a home made fryer with wheels from a grocery cart.

The guy with the latin restaurant probably pocjets everything over $500 a day and i bet he breaks a $1000 a day in gross sales giving him 15k a month , clean..

Quote:

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Originally Posted by thesparten

This isnt suberban white with the anal rententive wives..

Or middle america using coupons and want xtra home fries on a $3 dollor breakfast..

Or a hipster area..

I got mexicans selling soups out of milk crates and domicans frying beef paties on the street with a home made fryer with wheels from a grocery cart.

The guy with the latin restaurant probably pocjets everything over $500 a day and i bet he breaks a $1000 a day in gross sales giving him 15k a month , clean..

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You hard headed coot. Listen to someone other than yourself. You are bleeding right now. Try the Two for Tuesday and Half Off Monday for a month and see where its gets you. You are failing right now. Try something new.

Tgull is actually breaking me down..

I have till monday to finalize menu..

Have this hot college chick from a mail box , kinkos kinda place to help me..
Il throw her a $100 to sit with me a couple of hours with her mac book..
Last year in college to become a social worker but works in the print store....

Il think it over tgull... Im inching there...

Get my pies and pastas in peoples houses.. And it is good food..
Kick the door down kinda thing becouse the old owner scared people off...

Sparten, you hard headed, technology challenged old coot.

Start snapping pic's the next couple days. Think about them and text or call me and we'll upload a few to PFA.

Wife merged my contacts on iCloud and the ghost of Steve Jobs whacked you off my list. Gone.

Sanlamar...

P.m or text me your number again...

Next week it will be officially spartenized....

I wanna poat pics of food and a few things without giving away local or name..

U however, have open invite... Luckily he p.m. me and didnt post...

Belly buster almost got me with google maps.. Dont know how u kids figure that shit out.. He was close but no cigar.. I hate grenades and horseshoes..

Quote:

---

Originally Posted by thesparten

Have this hot college chick from a mail box , kinkos kinda place to help me..
Il throw her a $100 to sit with me a couple of hours with her mac book..
Last year in college to become a social worker but works in the print store....

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What are you going to slip into her fountain soda

You need to prioritize and focus. The absolute first thing you need to do is get your menu set. You've mentioned in this thread several times that you you are trying to set your kitchen/workstation layouts, etc., but what you are wasting time setting now will probably change when you change the menu; therefore, it is a waste of time until you set the menu.

First and foremost, you are a pizza joint so start with what size pizzas you are going to offer, sauce, cheese and the topping selection. Then use those items to create the rest of your menu. You want to minimize the number of ingredients you have on hand so they are easier to order, higher volume price breaks, less storage space and a higher inventory turnover so less cash sitting in inventory and less spoilage. Overall, easier to manage. I don't mean that in a sense of only carrying three toppings, I mean, if you can't use it in other dishes, then don't carry it.

Select a dough, a pasta and a sandwich bread. Use your dough to make pizzas and calzones. Use your sandwich bread to make sandwiches and garlic/cheese bread. Pasta for pasta, obv.

All of your toppings should be options for the pizza, calzone, sandwich and pasta.

All of your cheeses should be options for the pizza, calzone, sandwich and pasta.

All of your sauces should be options for the pizza, calzone, sandwich and pasta.

If you are going to offer wings, then use that same sauce as your buffalo sauce for a buffalo chicken pizza, calzone and sandwich.

Stick to pizza, alfredo and buffalo sauce.

The same steak and cheese you use in a steak and cheese sandwich is the same steak and cheese you use on the pizza and calzone and if the customer wants he can have a steak and cheese pasta using the same ingredients.

It's really very simple. Put a handful of staple pizzas, pastas, sandwiches and calzones on your menu then at the end of each section add a make your own choice where they select their sauce, cheese and 2-3 toppings.

You can make good food with a simple menu, just use good ingredients and prepare it properly.

In summary:

1) Select your dough, sandwich bread and pasta to be used to make pizzas, calzones, sandwiches, garlic/cheese bread and pastas. Additionally, your dough could be used for bread sticks.

2) Select your sauces that can be used in 2 or more of those dishes. I recommend pizza, alfredo and buffalo.

3) Select your cheese(s) that can be used in 2 or more of those dishes. Maybe you only offer mozzarella and use it as the cheese for everything?

4) Select your toppings that are options for all of the dishes.

5) Add up your food costs and set your prices accordingly taking into account the neighborhood.

6) If you expand the menu in the future only do it by adding items that can be used in 2 or more dishes.

I was gonna post some pics from my kitchen.

Image.jpg: your file of 2.10MB exceeds the forum's limit of 1.91MB for this file type.

Took pics with new phone. Maybe default 4k. I don't have the energy to queue up ABBA and figure out lower resolution for PFA.

Maybe drag out old iPad next time to be technologically consistent with forum.

Quote:

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Originally Posted by Sanlmar

I was gonna post some pics from my kitchen.

Image.jpg: your file of 2.10MB exceeds the forum's limit of 1.91MB for this file type.

Took pics with new phone. Maybe default 4k. I don't have the energy to queue up ABBA and figure out lower resolution for PFA.

Maybe drag out old iPad next time to be technologically consistent with forum.

---

Each photo uploaded has to fit on to a floppy disk for backup.

Quote:

---

Originally Posted by FR1GHT

You need to prioritize and focus. The absolute first thing you need to do is get your menu set. You've mentioned in this thread several times that you you are trying to set your kitchen/workstation layouts, etc., but what you are wasting time setting now will probably change when you change the menu; therefore, it is a waste of time until you set the menu.

First and foremost, you are a pizza joint so start with what size pizzas you are going to offer, sauce, cheese and the topping selection. Then use those items to create the rest of your menu. You want to minimize the number of ingredients you have on hand so they are easier to order, higher volume price breaks, less storage space and a higher inventory turnover so less cash sitting in inventory and less spoilage. Overall, easier to manage. I don't mean that in a sense of only carrying three toppings, I mean, if you can't use it in other dishes, then don't carry it.

Select a dough, a pasta and a sandwich bread. Use your dough to make pizzas and calzones. Use your sandwich bread to make sandwiches and garlic/cheese bread. Pasta for pasta, obv.

All of your toppings should be options for the pizza, calzone, sandwich and pasta.

All of your cheeses should be options for the pizza, calzone, sandwich and pasta.

All of your sauces should be options for the pizza, calzone, sandwich and pasta.

If you are going to offer wings, then use that same sauce as your buffalo sauce for a buffalo chicken pizza, calzone and sandwich.

Stick to pizza, alfredo and buffalo sauce.

The same steak and cheese you use in a steak and cheese sandwich is the same steak and cheese you use on the pizza and calzone and if the customer wants he can have a steak and cheese pasta using the same ingredients.

It's really very simple. Put a handful of staple pizzas, pastas, sandwiches and calzones on your menu then at the end of each section add a make your own choice where they select their sauce, cheese and 2-3 toppings.

You can make good food with a simple menu, just use good ingredients and prepare it properly.

In summary:

1) Select your dough, sandwich bread and pasta to be used to make pizzas, calzones, sandwiches, garlic/cheese bread and pastas. Additionally, your dough could be used for bread sticks.

2) Select your sauces that can be used in 2 or more of those dishes. I recommend pizza, alfredo and buffalo.

3) Select your cheese(s) that can be used in 2 or more of those dishes. Maybe you only offer mozzarella and use it as the cheese for everything?

4) Select your toppings that are options for all of the dishes.

5) Add up your food costs and set your prices accordingly taking into account the neighborhood.

6) If you expand the menu in the future only do it by adding items that can be used in 2 or more dishes.

---

You could also use this methodology to make wraps if you carried tortillas. You would just use all of the same basic ingredients to offer your wraps.

Select your size
Select your carbs
Select your sauce
Select your cheese
Select your toppings

Quote:

---

Originally Posted by FR1GHT

You need to prioritize and focus. The absolute first thing you need to do is get your menu set. You've mentioned in this thread several times that you you are trying to set your kitchen/workstation layouts, etc., but what you are wasting time setting now will probably change when you change the menu; therefore, it is a waste of time until you set the menu.

First and foremost, you are a pizza joint so start with what size pizzas you are going to offer, sauce, cheese and the topping selection. Then use those items to create the rest of your menu. You want to minimize the number of ingredients you have on hand so they are easier to order, higher volume price breaks, less storage space and a higher inventory turnover so less cash sitting in inventory and less spoilage. Overall, easier to manage. I don't mean that in a sense of only carrying three toppings, I mean, if you can't use it in other dishes, then don't carry it.

Select a dough, a pasta and a sandwich bread. Use your dough to make pizzas and calzones. Use your sandwich bread to make sandwiches and garlic/cheese bread. Pasta for pasta, obv.

All of your toppings should be options for the pizza, calzone, sandwich and pasta.

All of your cheeses should be options for the pizza, calzone, sandwich and pasta.

All of your sauces should be options for the pizza, calzone, sandwich and pasta.

If you are going to offer wings, then use that same sauce as your buffalo sauce for a buffalo chicken pizza, calzone and sandwich.

Stick to pizza, alfredo and buffalo sauce.

The same steak and cheese you use in a steak and cheese sandwich is the same steak and cheese you use on the pizza and calzone and if the customer wants he can have a steak and cheese pasta using the same ingredients.

It's really very simple. Put a handful of staple pizzas, pastas, sandwiches and calzones on your menu then at the end of each section add a make your own choice where they select their sauce, cheese and 2-3 toppings.

You can make good food with a simple menu, just use good ingredients and prepare it properly.

In summary:

1) Select your dough, sandwich bread and pasta to be used to make pizzas, calzones, sandwiches, garlic/cheese bread and pastas. Additionally, your dough could be used for bread sticks.

2) Select your sauces that can be used in 2 or more of those dishes. I recommend pizza, alfredo and buffalo.

3) Select your cheese(s) that can be used in 2 or more of those dishes. Maybe you only offer mozzarella and use it as the cheese for everything?

4) Select your toppings that are options for all of the dishes.

5) Add up your food costs and set your prices accordingly taking into account the neighborhood.

6) If you expand the menu in the future only do it by adding items that can be used in 2 or more dishes.

---

I got the pizza.. Il post pics.. Better then last guys by far..

The only cheese i carry is mozz.. A chic cutlet parm(mozz)

The menu will go out to print monday...

Now im workiig on what hutmaster said about the clientle.. That will be the back side of papper menu..

Still git some more food and supply deliveries commung in..

Over the weekend we will set it up and start on monday.

I got cookie doe and im nkt even making cookies..

I want to set it all up first and then work frim there...

Actuallu thinking of doing that monday , tuesday thing that ass hole gas been ralking about....

Ive just been running it off the old menu for past 2 weeks..

U have nooooo idea of the micro things i gave to do all day ans then once i do it, i then realuze its better another way...

Once all the stock is put away properly. Il order a charge from the troops...

I have no idea what im doing. At leadt i feel that way...

I want to do it righttbut in thus enviromwnt, dies it make a diffrence????

Save money and do it shiemaker style..

Everybody wanted me to get the menu out last week, but uf i did. It would have been tottaly wrong...

I would have put the 8.95 pasta which would turned people off. All pasta 6.95 now..

I wouldnt t have the family speacials in bilinguial form..

And i think i am going to do half off monday and 2 fer tuesday. Very slow anyway. Its a good way ti atteact. I hate to admit it..

Even if i bought a pappa johns with everything PRE PROGRAMED. It would take weeks to set up!!!!

I think im ok now...

I broke even today or made $20/$30 bucks

Also, stop worry about being broke today. Essentially, you are a start-up. You are overhauling the restaurant and menu. Don't worry about being broke today or tomorrow. Worry about making it so you aren't broke three months from now. You already put $75k+ in the business. Do things right and the way they need to be done at whatever initial start-up expense there is so you can set a good foundation and grow the business in the near future. You have to come to terms with the fact that your $75k investment was just your initial investment. Now you need to invest more to grow. Once you get your new menu set and things running smoothly put your window signs up, run your specials and get a banner that says under new management in the window. Do not announce under new management until you have your menu and things running smoothly. You need to make sure you give a good first impression as the new manager.

Penny wise and pound foolish is putting $75k into a business and being worried about putting anymore into it, because you aren't in the black in the first few months.