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  • for the love of it

    From August Abolins@2:221/360 to JOE MACKEY on Sat Nov 30 04:35:36 2019
    In a post between "JOE MACKEY : NANCY BACKUS", on 11/29/2019 5:52 AM

    Restaurants usually operate on a shoe string, unless some
    big chain. When I was in the produce business I saw many,
    many places come and go. And it didn't matter if some small hole-in-the-wall or some fancy place. Running a restaurant
    is for the love of it, not to make a lot of money.


    I've seen several "for the love of it" restaurants only operate for a few short
    years and then be "forced" to close. It primarily had to do with whether the operator owned the building or not. If not, then increasing rents made it difficult to operate on a living-wage profit and still have enough to cover operating expenses. If they owned the building or space, then more of the earnings could be retained for growth of the biz.

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  • From JOE MACKEY@1:123/140 to AUGUST ABOLINS on Sat Nov 30 06:12:42 2019
    Aug wrote --

    I've seen several "for the love of it" restaurants only operate for a few
    short years and then be "forced" to close. It primarily had to do with whether
    the operator owned the building or not.

    Very true.
    It also has to do with becoming established. That usually takes a while.
    People may crowd a place for first few weeks then business will drop.
    Location is very important as well.
    And all the expenses to open and maintain a place till they start to turn
    a profit.
    Fluctuation in the meat, veggie and other areas can cut into profit
    keeping a place open.
    Along with whether they are offering something new that's acceptable to
    the community or simply just another burger joint or the like.
    Joe
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  • From NANCY BACKUS@1:123/140 to AUGUST ABOLINS on Tue Dec 3 17:15:00 2019
    Quoting August Abolins to Joe Mackey on 11-30-19 04:33 <=-
    In a post between "JOE MACKEY : NANCY BACKUS", on 11/29/2019 5:52 AM

    Restaurants usually operate on a shoe string, unless some
    big chain. When I was in the produce business I saw many,
    many places come and go. And it didn't matter if some small
    hole-in-the-wall or some fancy place. Running a restaurant
    is for the love of it, not to make a lot of money.
    I've seen several "for the love of it" restaurants only operate for a
    few short years and then be "forced" to close. It primarily had to do with whether the operator owned the building or not. If not, then increasing rents made it difficult to operate on a living-wage profit
    and still have enough to cover operating expenses. If they owned the building or space, then more of the earnings could be retained for
    growth of the biz.

    The other major factor is wages.... even with rent to consider, one can
    make a good go of it as long as one keeps it all in the family, and
    doesn't have to pay wages.... and carefully keeps waste to a minimum...
    we've seen that work well... :) And, if one is paying wages, things
    will probably stay stable for years as long as one owns the building outright... ;)

    ttyl neb

    ... If you wake up Sleepy & Grumpy, you must be Snow White.

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