Quote:
Originally Posted by Mutt
i'd love for anybody to take my French Fry kiosk idea and try it. I used to have cool drawings of the concept I paid a kid from an art college to do for me. Any kind of parking lot in a high traffic area - strip malls, big malls, gas stations were my ideas for locations. Even in cold weather cities, hot fresh cooked french fries on a winter day is pretty irresistable.
|
Something like this???
http://www.boardwalkfries.com/index.html
They started out as just fresh cut fries and soft drinks back in 1980 but it looks like they've broadened there menu since then. The fries were great and they rocked in locations that had HIGH foot traffic 365 days out of the year, but those same high traffic locations have high rents too.
As to the OP considering getting in to the restaurant business, I think Beaner summed it up the best,
Quote:
Originally Posted by beaner
You cannot be hands off owner. You will be stolen from blindly.
|
The only way to make a profit in the foodservice industry is by managing every one of your controllable costs (food, labor, paper, utilities, etc) every minute of every day.
If you move forward with your plans I wish you the best.