This saved both on materials and on red tape and permit costs - reusing the sign meant Dupont could skip the city's signage review process. For that sign, Dupont took down the shop's existing sign, turned it over, and had his branding artist paint the Tau Poco logo on the back. Even better, $2,000 of that payment was made in restaurant scrip instead of cash, further lowering up-front costs. Instead of finding a big-name design firm and spending five figures, Dupont hired a local artist and paid just $5,000 for all branding and marketing materials, from wall murals and menus inside the restaurant to the sign outside. Fire-rated paneling for the kitchen, another critical item, was $1,500. One needed expenditure was upgrading plumbing in the space, some of which was flat-out broken. For new flooring, Dupont shopped Home Depot, selected dirt-cheap slate tiles, and then paid a contractor to install them. Outdated fixtures and furnishings were removed and replaced with low-cost alternatives that fit Tau Poco's theme and look. So rent was cheap - just $1,000 a month - and the layout was already set up for cooking. Dupont sleuthed out an 1,800-square foot former restaurant space in Birmingham's rebounding downtown which he says had seen several previous eateries fail. "If you listen to that, you'll end up spending five times what you need to." "So many people are going to inundate you with ideas on what you have to have," he says. Dupont recommends drawing up your own budget and rejecting conventional wisdom about what is a "must-have" in your eatery on opening day. Here's what he spent the money on - and how he kept costs down to the bare minimum: If diners are receptive, let revenue from the eatery fund a bigger restaurant down the road, instead of shooting for the big, showy version right away. "Diners do not come back because you put in a $600,000 kitchen - they're coming to eat the food." "Ultimately, you'll be graded on the food," he says. Find a small, existing restaurant space, give it a cosmetic makeover, and get great food out there, so diners can start the buzz going. The key, Dupont says, is to think of the first restaurant in a new concept as a test case. He says Tau Poco, which opened in October 2013, cost under $13,000 to open. And for any food business, it’s important to always remember to keep clean!Ĭlick here on How to Get Business Permits and Licenses.He ended up spending a bit more, but not much. Just make sure you have proper storage so that it will not spoil.ĥ. It’s better to get a supplier so that the costs may come out cheaper. Don’t over recycle the cooking oil so the food stays cleanĤ. Keep the burger patties, footlong, ham, frozen.ģ. – Oil: P110 (1 liter) – can be used for an average of 3 daysġ. – LPG Gas costs P620 that would last on an average of 15-20 daysįor info regarding food cart equipment contact: – An ordinary burger griller set costs P2,500 – P3,500 – It’s also important that your stand has its own name and a signage.įor more info regarding food cart stands contact: Price varies depending on the size, materials and structure. – A 4×20 food cart with designs costs around P6,000 – P7,000. People still look for after midnight snacks that aren’t as filling as a rice meal. – Best time to sell is in the afternoon until early morning. – Find a space that has significant traffics. Just make sure you won’t be bothering the neighbors and you obtain necessary permits from your barangay. – If you can’t afford rent space, you can sell in front of your house. Related posts: Valeria Boltneva at Pexels Tips on Setting-up a Burger Stand
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |