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Posted on 6/28/12 at 1:35 pm to Martini
I'd wager that Nick would rather not sell an extra 25-50 burgers than willingly compromise on quality by doing things differently just to accommodate a few people.
Posted on 6/28/12 at 1:39 pm to Schwartz
quote:
I'd wager that Nick would rather not sell an extra 25-50 burgers than willingly compromise on quality by doing things differently just to accommodate a few people.
How in the world would putting together additional patties lower the quality?
Posted on 6/28/12 at 1:40 pm to Mr. Tom Morrow
If you have to hold them in a different container than every other burger cooked that day, there's a substantial chance that they're going to be different.
ETA: What I'm getting at is that places like this would most likely rather not serve someone than server them something other than their best.
ETA: What I'm getting at is that places like this would most likely rather not serve someone than server them something other than their best.
This post was edited on 6/28/12 at 1:42 pm
Posted on 6/28/12 at 1:40 pm to kfizzle85
quote:True. As I stated earlier, it appears the name of the game for these food truck guys is being as risk adverse as possible in their inventory costs. I'm not sure I completely understand that because they seem to go empty often, but they are in the business, so hopefully they know better
Its not like they have a bottomless pit of working capital. I'm just saying.
. I really would like to see the PNLs from some of these trucks.
Posted on 6/28/12 at 1:41 pm to Martini
quote:
Well there are currently 485 Golden Corral restaurants in 41 states.
I don't care where you live on this planet the majority of the population eat just to eat, be it Baton Rouge, New Orleans, New York, Paris or Paris Texas. Baton Rouge being singled out as not sophisticated enough for good food or only chain eaters is a bunch of horseshite. This is global and anyone who believes otherwise is just not as bright as they think they are.
I think you missed my point of the Golden Corral reference. I meant that just because a restaurant is brick and mortar, as opposed to a food truck, doesn't mean it's automatically going to be successful based on having delicious food.
People pack into crappy chain restaurants in herds for many different reasons that aren't relevant here, while mom and pop places (like Curbside would be) sometimes struggle to get customers.. even if they serve quality food.
Posted on 6/28/12 at 1:43 pm to Schwartz
quote:
If you have to hold them in a different container than every other burger cooked that day, there's a substantial chance that they're going to be different
I've never actually looked inside one honestly. Is it a matter of storage though? If so I see your point.
Posted on 6/28/12 at 1:44 pm to Mr. Tom Morrow
Yeah, there's 0 room inside of them. I can guarantee that whatever low boy they have shoehorned in there is at capacity when they leave the commissary for the day.
Posted on 6/28/12 at 1:48 pm to Schwartz
quote:I see both sides here, but myself being in that situation, I would like to think I'd be able to serve every customer that walked to my counter. Ice chests, renovating truck(somehow) to add more storage, etc. It's not like it won't sell the next day, and I could be wrong, but a patty that sits an extra 12-15 hours probably won't have much quality change, if any.
Yeah, there's 0 room inside of them. I can guarantee that whatever low boy they have shoehorned in there is at capacity when they leave the commissary for the day.
Why don't one of you go get Nick to explain his madness on here
Tell him the TD F&D board is curious. I'm sure he's not busy....like me.This post was edited on 6/28/12 at 1:50 pm
Posted on 6/28/12 at 1:48 pm to Schwartz
quote:
I'd wager that Nick would rather not sell an extra 25-50 burgers than willingly compromise on quality by doing things differently just to accommodate a few people.
Not sure how making more equates to lower guality. To me it just means he has enough inventory to get to the 8pm time he is advertising.
And why is he tweeting for 100k loan? If he opens on Government Street in an old Pizza Hut or whatever and the sign on his door says open til 8 and I walk in at 7:30 and he tells me he didn't want to compromise his quality therefore he can't serve me well no wonder the guy is selling burgers. He should be a politician.
Like I said if all your ambition leads you to sell 25 burgers a day and you enjoy the quality of your life then by all means sell 25 burgers, close the blinds and head to the house. I have zero problem with that and admire a man or woman that can do that.
But apparently most do not want that. They want to grow. You don't grow with "sold out" signs.
My clients tell me they want it done and are willing to pay for it. You know what? I get it done. And quality, safety or professionalism never lacks.
Posted on 6/28/12 at 1:51 pm to Martini
quote:
Not sure how making more equates to lower guality. To me it just means he has enough inventory to get to the 8pm time he is advertising.
What part of having nowhere to store "extra" inventory is so incredibly difficult to understand?
Posted on 6/28/12 at 1:56 pm to Schwartz
I've seen the inside of every food truck in Baton Rouge and own three trucks of similar design myself and I guarantee I can fit twenty five more burgers inside each and everyone of them.
No room is a copout. Come meet me and see what I can fit into some of my trucks, vans and vehicles. It's like Ethopians in a phone booth.
No room is a copout. Come meet me and see what I can fit into some of my trucks, vans and vehicles. It's like Ethopians in a phone booth.
Posted on 6/28/12 at 2:00 pm to Martini
Attempted dick waving's not really a good debate strategy. The storage inside of the truck is one small part of the entire puzzle. There's been no discussion of storage needed at the commissary for leftovers, the increased food cost from waste if you don't sell out, having to change what is probably a relatively simple standing order, the grinding process, etc.
The bottom line is that Nick is running a successful business in a short amount of time, and criticizing them for running out of food is kind of silly...if you're running out, it's not because the food is shite, it's because it's really fricking tasty. Keep selling really tasty food, make money. Seems like a simple equation to me.
The bottom line is that Nick is running a successful business in a short amount of time, and criticizing them for running out of food is kind of silly...if you're running out, it's not because the food is shite, it's because it's really fricking tasty. Keep selling really tasty food, make money. Seems like a simple equation to me.
Posted on 6/28/12 at 2:01 pm to Martini
quote:
And why is he tweeting for 100k loan?
that was mainly in jest. I took it as a compliment to the mid-city business he receives when setting up shop there.
As far as inventory, I am sure he would sell more if he could. Its not just carrying extra patties, its having his baker bake extra buns in the morning, having extra staff in the mornings for prep work, etc.
From what I can tell he is very serious about expanding his business, and has probably had offers from investors. But he may want to do this 100% on his own, some people are like that
Posted on 6/28/12 at 2:09 pm to LSUAfro
quote:
True. As I stated earlier, it appears the name of the game for these food truck guys is being as risk adverse as possible in their inventory costs. I'm not sure I completely understand that because they seem to go empty often, but they are in the business, so hopefully they know better .
I really would like to see the PNLs from some of these trucks.
I understand it. That's their biggest cost and has the potential to have a value of $0 at any given time. Considering (at least in the case of CS, I don't know the other guys) you're dealing with a mid-twenties guy running his first business with effectively little to no hard assets and probably all of his net worth tied up in it, which probably isn't a heck of a lot. There's not a lot of room for error, there's not a pile of equity or cash reserves to fall back on.
Posted on 6/28/12 at 2:14 pm to Rohan2Reed
I think the lower inventory and limited access to the truck actually increases/fuels demand....just looking at it from a pure business perspective.
FWIW, even though it is a great burger, I believe if CS had a physical restaurant there is a solid chance that it would not be as successful.
FWIW, even though it is a great burger, I believe if CS had a physical restaurant there is a solid chance that it would not be as successful.
This post was edited on 6/28/12 at 2:15 pm
Posted on 6/28/12 at 2:36 pm to Lloyd Christmas
quote:
And why is he tweeting for 100k loan?
Unless he has worse credit than Lenny Dykstra he could get a $100K loan in a heartbeat.
Posted on 6/28/12 at 2:38 pm to kfizzle85
Several view points to this and I could see valid arguments on either side. Risk/reward.
Posted on 6/28/12 at 2:42 pm to JPLSU1981
I just said that to another poster offline.
Posted on 6/28/12 at 2:43 pm to GaryMyMan
quote:Oh really?
Unless he has worse credit than Lenny Dykstra he could get a $100K loan in a heartbeat
This guy probably has little to no credit, unsure of work experience, and probably very little to offer in collateral if anything, and minimal cash.
Banks aren't bending over backwards to loan restaurant start ups cash, and opening up a restaurant anywhere that isn't close to turn key will likely need a lot more than $100k. Banks have been on the short end of the stick w/ mom and pop restaurants more often than not.
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