Results 21 to 30 of 35
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January 2nd, 2006 09:15 PM #21
"2pc boiled chicken w/ boiled kamote on the side please...no salt of course!" :D
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January 2nd, 2006 09:55 PM #23
actually i plan to put up a resto before thats a healthy resto mga 2 years ago, even befor ethe SBD came about, i got the idea sa states where they really compare the content of the food you are eating, i got list of the content of food serve at wendy's, mcdo, kfc etc, tapos ill show the facts that compared to eating at those fast food eat at my place its so much healtier and guilt free, tipong sisiraan mo yung ka competition, its quite unethical but you can say that compare to FKC chicken we do our chicken better, or compared to the burger of NCdo ours are a lot healtier, sa states kasi literal ang comparison nila, they say ours is better than them, they state the brand of product pa nga...
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January 3rd, 2006 03:03 AM #24
...does vegetarian restos count (well not for BBs maybe sa health conscious)? alam ko marami rami ata dito yun, ewan ko lang kung nag-survive.
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January 3rd, 2006 03:12 AM #25Originally Posted by cutedoc
MacDonald's Hambuger = 36 grams SATURATED FAT
CuteDoc's Burger = 2 grams SATURATED FAT (served with Green Tea)
So finish your story. What happened to your plan then?
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January 3rd, 2006 03:57 AM #26
my suggestion is to look at facts before taking the plunge:
1. what is the population of the metro area? what % of this population is relatively affluent? of those people, how many would describe themselves as 'health-conscious' and would patronize such a place? perhaps you could get some college students to run a public survey for you.
2. what is your pricing point? you are assuming that people will pay for the convenience and the health benefits of your food - how much do you think you can charge?
3. what are your fixed costs - i.e. lease, wages, food etc.? depending on how many people you think you can get to come into your doors, and your prices/margins, do you think you will make or lose money?
4. what does your competition look like? are you competing only with other health-food places, or all restaurants? what will make people come to your place vs. everyone else's? moreover, why would someone go to your place instead of fixing themselves a healthy meal or chugging a protein/diet drink?
5. (this is always overlooked) do you or a partner have the experience or ability to run a restaurant? just off the top of my head, you have to know how to deal with wait staff and irate customers, forecast demand so you can have the right amount of food and staff on hand all the time, the right suppliers, a great cook, a good marketing plan and be able to work long hours.
if you have good answers to all 5, then i say go for it
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January 3rd, 2006 09:31 AM #27
It's amazing Taco Bell with their intellectual business geniuses seemed to have missed all these 5 basic questions before taking the plunge in the Philippines. Now their franchise here is a disaster.
Or perhaps there's more to these 5 basic questions than meets the eye.....
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January 3rd, 2006 01:26 PM #28
hmm.. for a start i want my soup laced with ephedra and creatine and for my main dish i want masteron, stanazol, dianabol. Yong ,anabolic take home na lang po baka mahuli tayo...
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i had my original spare mag stolen, years ago. i had since installed a cheap bicycle lock, and no...
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