For a restaurant, one of, if not the most commonly failed small business that also happens to be capital intensive with low margins? In a city that's not exactly teaming with restaurants or demand for such (its not nyc and they're not the same sorry to the guy who suggested as such)? For a guy who's only business experience is running a food truck who has barely any assets? I don't think so.

This post was edited on 6/28/12 at 2:49 pm

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Posted by Martini

Near Athens

Member since Mar 2005

49661 posts

Posted on 6/28/12 at 2:56 pm to kfizzle85

quote:
Unless he has worse credit than Lenny Dykstra he could get a $100K loan in a heartbeat.

I chuckled for the second time in this thread. Ole Lenny took a helluva left turn somewhere.

quote:
For a restaurant, one of, if not the most commonly failed small business that also happens to be capital intensive with low margins? In a city that's not exactly teaming with restaurants or demand for such (its not nyc and they're not the same sorry to the guy who suggested as such)? For a guy who's only business experience is running a food truck who has barely any assets? I don't think so.

This was really the point I was trying to make. It's apparent he wants to open up a building and it's apparent he doesn't have the money. My point was make more burgers, sell more burgers, save more money, grind it out and not borrow money. You spend the gas to get there maximize the time and become more efficient.

I love the guys burgers. I want to see him succeed and I hope he does. Just put in your days at the rock pit, squirrel it away and before you know it, you have the money yourself.

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Posted by kfizzle85

Member since Dec 2005

22022 posts

Posted on 6/28/12 at 3:00 pm to Martini

All my previous points were is that I doubt its seriously that simple. I mean unless you think he's a complete moron I'm sure he would do that if possible, but given the size of the business and the capital (or lack thereof) that he's probably working with, there are most definitely scale barriers to running such an operation.

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Posted by Lester Earl

3rd Ward

Member since Nov 2003

290880 posts

Posted on 6/28/12 at 3:03 pm to Martini

quote:
Martini

what food trucks do you own?

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Posted by Martini

Near Athens

Member since Mar 2005

49661 posts

Posted on 6/28/12 at 3:41 pm to Lester Earl

Not food trucks but same vehicle style. Chevy diesels and one Ford. Same size and somewhat same layout. Think Frito Lay or UPS type.

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Posted by LSUAfro

Baton Rouge

Member since Aug 2005

12775 posts

Posted on 6/28/12 at 4:46 pm to LSUAfro

Anyways, good thread.

Pulling for these guys. They helped bring a new element to BR food and a good one at that. I know how hard it is to open a new restaurant and all the risk and hard work it takes to do such. I imagine food trucks add a different dimension of difficulty and issues to deal with, that most typical restaurant vets aren't familiar with. I hope they find a home 'cause I'd like to sit down at a table with a cold beer and enjoy their burger in the AC one day.

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Posted by LNCHBOX

70448

Member since Jun 2009

89131 posts

Posted on 6/28/12 at 5:02 pm to Martini

quote:
You spend the gas to get there maximize the time and become more efficient.

Do you think he should be able to predict the exact number of patrons he will have at a Wround Up?

What you're asking of the food trucks is highly unrealistic.

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Posted by Lester Earl

3rd Ward

Member since Nov 2003

290880 posts

Posted on 6/28/12 at 5:43 pm to Martini

do you have 3-4 people working inside them at a time too?