I'm hoping this was a sufficient welcome back.
So I have a serious question.
If someone gave these two options to avoid having your dick cut off:
-Fuck another dude in his hairy arsehole for 1 hour.
-Drink 3 pints of molten shit.
Which would you do? Or would you let him cut your dick off?
Well, the actual menu, I've got a rather solid idea on. Chicken, Fish, or Vegetarian sandwich (Fried or Grilled for proteins, grilled for the vegetarian); Chicken, Fish or Vegetarian Tacos (closer to flatbreads, same types), Fried Chicken Chunks or Fish Chunks (similar to nuggets, but hand cut straight from the protein rather than from a factory); Salads (I'll have a total of 3 types, bases premade so I just add the toppings to them), my House Special (a Chicken and Fish sandwich with a special sauce), and I'll have Sea-Salt fries, either stand alone or served with one of the protein (or vegetarian) options as a side.
I'm giving it a look over, yeah. Since the style of food I'll be focusing on centers around speed and simplicity, mostly I'll be using parchment paper and cardboard to hold and serve the food, so that you can hold it on one hand and eat with the other. I may use cardboard food trays for the larger meals, but I'm not going to be serving anything really that needs premaking aside from the bases of the salads, which may need plastic containters, though I'll look for other ways to handle them.
Thanks a ton man, every bit helps really. In the Culinary industry, if you can't make profits within the first three months, businesses tend to fail. I may be hoping to move up to restaurant in the future, but this could be the first big step towards it. Would suck to have my dreams crushed so early on.
Most certainly. At the moment, I'll be having a corporate lawyer look over my business plan in order to make sure everything is alright, and I have a family member who is willing to finance me to some extent (hasn't been totally worked out yet). Basically, a lot of people are looking to make sure I succeed in starting my own (and possibly my first of several) business. As a fellow entrepreneur, you wer the first person I wanted to talk to in regards to making sure I wasn't missing any key details or forgetting important components.
Well, I mentioned the previous issue I had in regards to strangers. Everyone I know around here also has a job, so they'd be too busy to help part time. Back in Charlotte? I might know somebody, but here it's a different story. I might be able to ask around, see if somebody I know can trust somebody, but I'll be skeptical the entire time.
I'm considering getting somebody close to handle taking the orders so I can focus on cooking, since again, it works to making sure things are fast, but I'm a bit hesitant to hire anyone around here for the simple fact it's hard for me to build trust with some people after the difficulty it took for me to get a job myself, because people got rid of my applications.
I'll be cooking meals fresh. Fried or grilled, primarily. For example, selling Fried Chicken Chunks, which would be diced pieces of battered fish fried, drained, then served with a side of fries. Shouldn't take more than five minutes to make the entire order, and I can make multiple batches at once to speed along the process for order times. Similarly can be done for fish.
I was looking for something I knew I could do fast and make taste well, and it will be in a more business-focused area, so I'm hoping to catch the lunch rush crowd near their front door.
I'm working on starting a Food Truck. Typically, the business doesn't necessarily require a business plan, but for inspiring entrpreneurs, it's probably for the better to have one just to make sure there's a solid idea of costs, potential profit and potential loss.
I've been working primarily on the actual design and product of the food truck (which will be named The Flavor Shaq), and so far it seems good. The primary proteins will be chicken and fish, one being a cheaper protein and one being pretty common since we're a coastal area. The area I'm looking to vend in actually doesn't have any trucks with a similar menu or theme to mine, and judging by the area's typical clientele, I can look to charge $4-$7 without much worry about my competitors prices or having a high food cost. I also know the permits and licenses I'll be needing, which are surprisingly few, but I can imagine the paperwork is still going to be a nightmare.
Keep Calm And Charry On
dirty narcoleptic whore