opinions/advice please.

Been eyeing this mom & pop ice cream store here in town. Really nice people who are ready to retire. Decent location and outside of fast food places selling crummy milkshakes, there is nothing else like it around here. A DQ is about 10 miles away in next town over.

Seen the books (does well)and there is a whole ton of potential here with just some sprucing up and expansion of menu. Quite a few people have said I should add coffees into it. I dont drink it and know nothing about it but understand its not that hard to learn. Nearest coffee (starbucks) is about 5 miles away.

Ive already got a ton on my plate as it is with expansion to second truck, But this shop has been calling me for a number of years. Daughter is already slated to take second truck anyways and Son-in-law might take my truck which would free me up to pursue this new deal. I can purchase business, land and all outright so there would not be mortgage payment to worry about.

Its located in a really cool looking old house built in the 30's. Became restaurant in early 60's then ice cream in late 70's. Rewired and replumbed to code in 92, so no worries there. Appears to be structuraly sound, but will have inspected anyways.

I have alot of ideas to expand and improve this place without too much trouble.

Can anyone advise me on the coffee equipment? Or should I skip the coffee and go in another direction?

Please ask any questions you might have or give any opinions. This is actually a pretty big step for me and Im a little scared by it. I think that most anyone that has read my previous posts knows I am not afraid of work or going the extra mile.

Thanks in advance.

It sounds fantastic!!!!

I got my 3 pot Bunn comercial coffee pot off of ebay. The sell a smaller one at Sam's club for 200.00+. I use Eight O'clock that I grind at Sam's club. We use 12oz. & 24 oz. red Eight O'clock coffee cups.

Good luck to you ....People got to eat!

Man, what an opportunity!!! Hot dogs and hamburgers would be a natural to go with the ice cream. As for the coffee; it depends on if you want to be known as a coffee shop or as a mom-n-pop eatery. Me, I HATE coffee; I can't stand the odor and I don't like the fussiness of preparation. Since I don't know what good coffee is supposed to taste like, or how coffee beans should be roasted, or how the beans should be ground into what kind of concoction, I wouldn't do it 'cause I would have to depend on someone else to determine all of that crap. If you're looking to earn a profit for the morning-time, then coffee, bagels and pastries might be fine, if the staffing and COGs will allow a profit for the customer traffic. However if the investment in the equipment doesn't pan out...? But I wouldn't want to lose the table space to lattee-sippers come lunch and dinner when you want the chairs for customers wanting to eat.

I think I would skip the coffee, at least initially. I would open with a new hotdog and hamburger menu. Then once I got settled-in I would find a way to do a quick and dirty survey outside of the Starbucks asking a few quick questions of the customers to determine if there is a market for a mom-n-pop store that offered coffee drinks.

If their books pan out, and I had the resources, I would jump on the opportunity before someone else picks it up. It already has a customer base, there seems to be an opportunity for expanding the store's scope of operation, and you'd have a great base as a commissary for your concession trucks. This kind of successful operation seldom turns up.

I also don't like the coffee thing, but I have been working in restaurants most of my life. There is a "one step" coffee machine made by a company called Franke. Trust me, as a bartender/server it is a miracle machine. Cuts the time to make those fancy coffee drinks by 2/3's. Not sure of the cost compared to other machines, or the taste because I don't drink the stuff. But, great for getting those drinks out fast.

Okay, a quick internet search for Franke coffee machines turned up the machine I was using... $14,000. Don't know much about coffee, but that seems like a lot. There was a smaller one in the $5,000 range.

Take a look at American Metal Ware. It'll keep your coffee fresher longer. The vessel holding the coffee doesn't come in direct contact with the heat source.

I am not a restauranteneer person but Dave Buggs thoughts were my first thought when I read the post. There are some good coffees out there however what is your ultimate goal? Coffee or Good Eats. Nothing wrong with having a couple of coffees, but man a good hamburger or dog close by wins over coffee anytime.!!!!!

quote:

Originally posted by davebugg

Man, what an opportunity!!! Hot dogs and hamburgers would be a natural to go with the ice cream. As for the coffee; it depends on if you want to be known as a coffee shop or as a mom-n-pop eatery. Me, I HATE coffee; I can't stand the odor and I don't like the fussiness of preparation. Since I don't know what good coffee is supposed to taste like, or how coffee beans should be roasted, or how the beans should be ground into what kind of concoction, I wouldn't do it 'cause I would have to depend on someone else to determine all of that crap. If you're looking to earn a profit for the morning-time, then coffee, bagels and pastries might be fine, if the staffing and COGs will allow a profit for the customer traffic. However if the investment in the equipment doesn't pan out...? But I wouldn't want to lose the table space to lattee-sippers come lunch and dinner when you want the chairs for customers wanting to eat.

I think I would skip the coffee, at least initially. I would open with a new hotdog and hamburger menu. Then once I got settled-in I would find a way to do a quick and dirty survey outside of the Starbucks asking a few quick questions of the customers to determine if there is a market for a mom-n-pop store that offered coffee drinks.

If their books pan out, and I had the resources, I would jump on the opportunity before someone else picks it up. It already has a customer base, there seems to be an opportunity for expanding the store's scope of operation, and you'd have a great base as a commissary for your concession trucks. This kind of successful operation seldom turns up.

davebugg hit just about every nail square on the head as to how I am feeling. This is the opportunity I have been wanting for a long time. Its a pretty sure thing Im going to do this.

Thats why I asked about the coffee thing, just didnt feel like me.

Of course hot dogs will be in the picture, I owe so much to selling the little critters. Was giving some thought to a deli sandwich type thing also. Not sure about fryers though.

Right now there are 2 soft serve machines, they work great but I was considering a batch freezer to make some unique scoopables.

Again, I value your opinions.

If it's "doing well", why change anything immediately? It may be doing well because of what it is today, and making changes right away may upset the apple cart. Once you get to know your customer base, you can then determine what changes the current and future customer base will respond to.

Who knows? This might be a classic case of "If it ain't broke, don't fix it".

Sometimes, we all think we can do something better than those before us. Sometimes, we're wrong.

It sounds great!!

Since this is an already established business that does not currently serve coffee, I would wait and see. You can incorporate the items, which are your strong points, and will establish new relationships with not only loyal customers, but new customers. These customers will get to know you and the new additions to the existing menu. The requests and questions you get from them will clarify the coffee issue. Since you are not removing coffee from the menu, it will not be an issue, unless there is a market for it.

If you find very many customers are asking for it, or suggest that they would love to see it on the menu and not serving coffee figures to be a loss of a potentially new/larger customer base or profit margin, go for it.

There is a great benefit to inheriting "Mom & Pops" existing customers. You not only want them, you will need them. Especially in the beginning. If you can make a seamless transition and incorporate some new and exciting menu options, they will still feel right at home. You can avoid the pains of starting a restaurant from scratch, begging for customers.


Good Luck!!

UPDATE

Didnt take my truck out today, spent day checking on this.

Not trying to fix something that aint broke, just looking to improve on whats there. Bring out its full potential and put my personal stamp on it.

Arranged for building inspection thurs, began title search, visited zoning dept about future plans, went to see my insurance agent, attorney, bank, talked to my food supplier (he is a wealth of knowledge), etc.

Was suprised to find that although there is no financing involed in this deal there is still all these charges and BS you HAVE TO DO. Will still take couple weeks to close while I grease everybodys palms!

So far everything is really looking good.

What do you think about the deli sandwiches?

quote:

Originally posted by spud

UPDATE

Didnt take my truck out today, spent day checking on this.

Not trying to fix something that aint broke, just looking to improve on whats there. Bring out its full potential and put my personal stamp on it.

Arranged for building inspection thurs, began title search, visited zoning dept about future plans, went to see my insurance agent, attorney, bank, talked to my food supplier (he is a wealth of knowledge), etc.

Was suprised to find that although there is no financing involed in this deal there is still all these charges and BS you HAVE TO DO. Will still take couple weeks to close while I grease everybodys palms!

So far everything is really looking good.

What do you think about the deli sandwiches?

Damn, boy, this is getting exciting!!! It is a bear when you have to deal with itty-bitty stuff and fees and other junk when you just want to get stuff done.....it's like when you were a kid counting the days just before Christmas..

Deli sandwiches could work. Are you good at deli sandwiches? Keep in mind that you can always expand your offerings as you get into the swing of things and become comfortable with your operation. This also has the advantage of keeping your customers interest piqued as time goes on. If you open a new store and become overwhelmed and bogged down with your order preparations from a huge menu, it can turn off new and existing customers. Only do as much as you and your staff are comfortable with, and then introduce a bit more to the menu as experience grows. I would rather go to a place which excels at fewer things, then go to a mediocre place which does a lot of stuff.

Spud

After looking over this thread here is my two cents worth:

Don't make drastic changes, make smaller course corrections until you have it to where you want it.
Being in Florida you have less of the seasonal effect on your sales than say some one from Minnesota would have. So sticking with something cold would not hurt your sales as much.

So I would stick close to the Ice Cream maybe add the batch freezer.

A small line of sandwich type foods (dawgs included) would make a nice complimentary addition to the menu. Remember not to go over board though, too much is a bad thing.


You said that there already is 2 soft serve machines, and you asked about a batch freezer

If you have the capitol for some new equipment, the BEST batch freezers out there are from Emery Thompson.[url='http://www.emerythompson.com/']Emery Thompson[/url]

They have a new counter top model with IOC - Infinite Overrun Control (the amount of air you put into a product) that makes 6 quarts at a time that is very reasonable. $7600.

The best thing about batch freezers is the wide array of products that they can produce.
(ice cream - gelato - sorbets - sherbets - frozen lemonade...)

All around it would be a wise investment.


In my bbq catering, I have tried to follow the KISS method, I would rather be known for the few simple things I do well, then be known for having a huge menu selection that are just ok.


I hope this helps

Donald
CajunKing

Came so close to doing this but have decided to pass on it. Got some new ideas for the trucks and am researching those instead.

stay tuned . . .

Maybe your heart is out on the truck. No shame in that. Better to realize it now, then regret after the ink is dry.

spud where's the store I'm Interestedsince your not you won't mind sharing

johnny,

it was in sebring and has been sold for way more than I was going to pay. New owners are going to plow down building and put up office bldg. I will be getting to buy the equipment though. (just too cheap to pass up....something more in the garage).

I am new to this but i wanted some opinions on this layout.