What I’m looking at here in a town of pop. 20,000:
A small donut shop/diner (five booths and a dozen counter seats). The kitchen has a griddle and deep fryer with hood over. No cooler/freezer. It does have a drive-thru. Right now they take delivery of pre-made donuts in the evenings, they frost ‘em and sell in the A.M.
They serve breakfast lunch and dinner 24/7. If it’s not an egg or a breakfast meat it comes out of a bag.
The owner seems willing to sell but we haven’t talked seriously.
What I’d like to do is nothing complicated, just simple diner fair with a predominately lunch drive-thru business with breakfast and dinner as well…basically an American eclectic hot and sandwich daily lunch special and a dinner special in the evenings, but fresh and local. Right now I suspect I’d keep the donut part to at least partially subsidize my way into black ink, then either get rid of it or develop it back to in-premises. But as I write, I’m starting to think that getting the donut portion of the business back in-house should probably be the first order of business. It is the only donut spot in town. I suppose I could use some advice on that.
Right now I know I’d have to add six burners, at least one oven and add to the hood and fire protection, and stand alone freezer/cooler(s) to make the diner part work. Not sure about the grease trap yet. I worked in the construction industry for 22 years so that part I can get a handle. It just seems the right size of place for a person to get started in this business.
It’s everything else that worries me.
Any advice on the best resources for first timers to learn pricing and…well every thing else I’m going to need to know would be appreciated.