Restaurant for sale

[tgull]

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..

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

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.

[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

[lol wow]

oh dang shotssssssssss

[chinamaniac]

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

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

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

[chinamaniac]

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

Charge for the extra blue cheese obv

[hutmaster]

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

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.

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.

[tgull]

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

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.

[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.

[chinamaniac]

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.

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

[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.

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

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

[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 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.

[tgull]

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.

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.

[thesparten]

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.

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

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..

[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.

[WillieMcFML]

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

see my food porn thread

edit: here



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 wow]

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

[thesparten]

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.

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..

[thesparten]

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

see my food porn thread

edit: here



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

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!!

[lol wow]

priactively and duscriminated against is so amazing

[blake]

sparten have you considered letting someone else write the menu