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 Setting up for long term success

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kingbrutis

  • Total Posts: 3
  • Joined: 11/30/2013
  • Location: Buckeye, AZ
Setting up for long term success Sat, 11/30/13 5:23 PM (permalink)
I am wondering what your opinions are on serving good, high quality food versus the gourmet boom that is going on in the food truck/trailer industry. Lets take burgers. There seems to be a ton of gourmet burger trucks out there now. If you are pushing "your brand" , are you better off selling Kobe burgers or choice beef burgers? I know alot depends you your location, but business wise, does it make sense to do something over the top or something that everyone knows and loves? Is there a middle ground that could attract everyone? Kobe burger for $12 vs high quality beef for $8? Could that be cost effective without having too much inventory? It could be anything to sell, but just wondering what everyone's philosophy is. 
 
#1
    Michael Hoffman

    • Total Posts: 17850
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Setting up for long term success Sat, 11/30/13 5:52 PM (permalink)
    You do know, I hope, there's not much of a chance that anyone is selling burgers made with Kobe beef in the United States.
     
    #2
      lleechef

      • Total Posts: 6256
      • Joined: 3/22/2003
      • Location: Gahanna, OH
      Re:Setting up for long term success Sat, 11/30/13 8:40 PM (permalink)
      First of all, you cannot buy Kobe beef in the US.  And even if you could, you couldn't sell it for $12.  My advice:  do your homework.
       
      #3
        kingbrutis

        • Total Posts: 3
        • Joined: 11/30/2013
        • Location: Buckeye, AZ
        Re:Setting up for long term success Sat, 11/30/13 9:04 PM (permalink)
        I'm not serving burgers. It was a example. It could be ny style pizza in a regular oven vs a gourmet pizza in a coal or wood fired brick oven. I am trying to get views from people in the industry. Do you feel it is a better business option to capitalize on a current craze or stick with a tried and true formula?
         
        #4
          MetroplexJim

          • Total Posts: 3706
          • Joined: 6/24/2007
          • Location: McKinney, TX
          Re:Setting up for long term success Sun, 12/1/13 8:32 AM (permalink)
          Good food + value => a good reputation via word of mouth.  That, and good management "trump trendy" every time.
           
          #5
            jcheese

            • Total Posts: 739
            • Joined: 3/5/2011
            • Location: Fieldale, VA
            Re:Setting up for long term success Mon, 12/2/13 5:53 PM (permalink)
            First, find out what sells in your area. Then find a way to make yours stand out.
            A special condiment or "Secret Sauce"
            For example......I sell Hot Dogs and 75% want them "All the Way" which is mustard, onions, chili and slaw. The chili is the dominant taste, so I put my effort there. I researched how they like it around here, used that as my basic recipe and then improved it. I use only fresh peppers, onions and garlic. No powders, except chili powder and paprika.
            Folks say my chili is the best in town. A tad spicier than others.
            I make my slaw a little sweeter which runs a different direction on the tongue.
            So, that's how I stand out.....
             
            #6
              kingbrutis

              • Total Posts: 3
              • Joined: 11/30/2013
              • Location: Buckeye, AZ
              Re:Setting up for long term success Mon, 12/2/13 7:48 PM (permalink)
              Thanks, that was the kind of info I was looking for. A classic dish elevated. 
               
              #7
                Foodbme

                • Total Posts: 9575
                • Joined: 9/1/2006
                • Location: Gilbert, AZ
                Re:Setting up for long term success Tue, 12/3/13 1:59 AM (permalink)
                Long term success is determined by short term attention to detail.
                Daily, consistent quality regardless of what you serve is the key.
                 
                #8
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