David_NYC
Billy,
Would you still be able to do that if you had a stand-alone restaurant that you rented or owned?
NYC, I would love to say yes, but the answer is no. I have very little over head, so more drops down to the bottom line. The company we contract with gives us a full Kitchen, no rent, no electric, no water & sewer,no repair cost or maintenance on equipment. I am able to keep the prices down low, not really because the company asks me too, but because i feel they should be low, so the employees can afford to eat there........I am starting a new sandwich menu, I want to offer quality at a low price but its getting harder and harder to do. Cheesesteaks, Reubens, turkey clubs for around $4.75 .......................The same sandwich in town would be between $7and $8 ................... The account we service now, I offer them a Chef run operation, with specials like Blackened Chicken Alfredo linguini, Crispy chicken Caesar salad, Homemade Buttermilk Chicken strips with fries and slaw, homemade Lasagna, Beef stroganoff over egg noodles, Hot beef and Turkey sands with homemade gravy, potatoes, hot veg, Homemade soups and chowders, all kind of Mexican entrees, Sweet and sour chicken, spaghetti and meatballs garlic toast, open grill with all kinds of hot sandwiches, burgers, hot box pick up and go menu, plus we offer a full breakfast menu with fresh made omelets, eggs to order, bacon, sausage, chicken fried steak, country gravy, french toast, pancakes, butter milk biscuits, hashbrowns, breakfast sandwiches, breakfast burritos...... Breakfast specials are $4.25.......................BillyB
<message edited by BillyB on Tue, 09/21/10 3:04 PM>