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WW Feldman 10 years, 7 months ago.
I would first check with your local Health Department to see if the existing business is grandfathered in. Some states / counties require that you upgrade the establishment to current codes if it changes ownership. The Georgia County I live in requires that you have a minimum 1500 gallon in ground grease trap if it is on county utilities. Georgia requires that you re-submit your application if there is a menu change.
We are looking a former coffee house site that would make a great donut shop. We not sure if we want to be a Duncan Donuts but there is a small donut shop near the house that makes specialty donuts that seem to sell well. For our winter festivals I have worked out a deal with a local supermarket to fry apple fritters for me. If you keep an eye on local used restaurant equipment suppliers you might find a good used donut fryer and glazer.
If you are close to a Restaurant Depot go and check them out. You can get a feel for the cost for most items you need. Then as you get closer to opening contact a food supplier to order from. As far as pricing go to similar restaurants to see what they charge and what you can do to improve your product.
In my opinion keep it simple. I have seen small shops selling one size hamburgers and hotdogs out sell shops selling 20+ gourmet hamburgers. Lunch crowds generally what something that is fulfilling and quick. Same goes for the breakfast crowd.
Good Luck
Hello Feldman, Welcome to RF. Looks like a one man show, thats in the know. The problem with an operation with a few stools and booths is, you have to do it yourself. Chief cook and bottle washer, with a gal out front, labor well eat you alive and your going to work your ass off. I figured you wanted to be a owner and hire people to cook and wait tables. You didn’t say you have been cooking for years, or how you could put knock dead food on the table………..How are you going to be better than what’s already there ?????? BillyB
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.
Thanks,
Feldman
Resources
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