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We've just had some similar experience with a supplier we have used for the last 20 years albeit this supplier has mothballed from being small to fairly big over the years by buying out other suppliers in the area and their books. Meaning they have become somewhat a monopoly on certain items. A...
If you are selling hot food ie it's warmed, heated, fried etc on the premises you will need a A5 licence. If you have this already you are allowed deep fat fryers, gas pizza oven, bain marie, hot cabinets etc.. you will need extraction fan and necessary paperworks for fire and safety of your...
So we build large scale cesspit/septic tanks recycle the crap to human fertilisers (maybe) and gas emitted from the sludge to somehow power cars. Is that a solution. Sounds okay. But somehow I don't think that is feasible
Yep agree. With the amount of power and resources they have. They choose to pursue some self serving d**k measuring contest (my dd words not mine??) At the expense of the common good.
Mindset of which kinds of billionaires the quiet ones or the megalomaniacs types riding rockets. Rags to riches or already born into privilege. Are you researching for school economic/business essay or something?
I'm in the fast food industry. Like I say your idea sounds great. But logistically for the vendor it has the potential to be a complete and utter nightmare and very chaotic Picture this. You have 50 orders all come in at space of 10mins via the food app.. all have 1 hour delivery time.. food...
These food app platforms take too much commission from the trader. During covid i had a representives trying to hard sell us just eat platform. I wasn't interested but was intrigued to hear how much they charged. It was somewhere around 18% of the bill total. After a inticing discount period...
I am also one of those happy the way the business is now. I have zero desire to scale up grow it even though I know we have created a good brand, we are reputable and have a long standing history within the community. I'm at a stage where we turn away customers politely because it is impossible...
Is there anyway that members that can't participate in 'time out' be able to read the thread. Don't mind not being able to join in. Because it's actually a very interesting thread. It's shame it's off limits to view.
I would go and get some kitchen experience before you start. Try and work for someone who is very busy. You will learn loads more about yourself and wether you can handle being under pressure. Your aim is not only to learn about how a kitchen operates logistically from prep to service. But...
We are friends with a pretty authentic Chinese restaurants in Nottingham who employs a dim sum chef and has a separate menu for chinese customers to order from as some of the food they think won't appeal to western palates. 70% of his customers are chinese. He's had a bit of a revival for his...
I'm no expert in the restaurant industry. But more on the takeout trade. Have done many years of it. We are still very old skool every aspect is time consuming, labour intensive and a lot more effort going into the prep, marinading, baking, slow cooking because we are making things from...
We was very lucky to have found a tenant for one of our businesses this year. The previous tenant had been there over 10 years. The cost of stock, energy and staff going up year on year but their turnover not excelerating the same pace meant it became unviable for them and that's despite us...
How long is your lease? How much is your rent? Rent review? Dilapidation? Full repairing? £165k for a lease. If I had that amount of money, honestly don't think I would buy a lease. It will be devaluing every year that goes by. It will be hard to sell on especially in the next few years. We...