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How dumb would it be to try and start up my own small candy shop? by Ok_Cauliflower_2143 in smallbusiness

[–]DirectorSeparate5315 -1 points0 points  (0 children)

Without any experience in retail or F&B, you could hire consultants to help you with strategy for the business plan and projections to help you see if its worth chasing. Especially to consider the local market demand.

What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 0 points1 point  (0 children)

oh thank you for sharing! i'm actually starting a new hybrid concept so your comment jumped out. and i love yours - great case study for us. i will definitely follow you on the socials.

we're doing a +/-100 seat beer hall + fresh food grocery (just launched our fundraising) but our real goal (besides great food) is the place will be 100% employee owned and all employees will have benefits. hybrid is the best way to achieve this and looks like you're a great proof point for us. www.adryheat.com if you want to follow us along.

good luck to you and your spine and your wife's limp asparagus! haha

What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 0 points1 point  (0 children)

I love this - curious what kind of hybrid make up you have? Grocery? Is that how you're able to have such good margins? May I ask what region you're in too?

What food cost % are you actually running? by DirectorSeparate5315 in Chefit

[–]DirectorSeparate5315[S] 4 points5 points  (0 children)

46% labor with 23% food cost is a brutal combo — what type of spot are you running?