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[–] middle_path [S] ago 

Thanks, man. The chef seems to have this thing figured out. Also growing a lot of his own stuff helps with overhead. Although I soon will learn. I know he said the restaurant is not a great business plan and is likely expanding into catering this year.

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[–] Memorexem 0 points 1 point (+1|-0) ago 

Well, that's the thing. A lot of people thinkit helps with overhead, but they don't figure in the extra labour, the licenses to actually sell that stuff, the even more labour of having people do 2-3x the work cleaning and preparing the product, the costs associated with being organic (which are NOT insubstantial), and such. He might be getting away with it easier, being just a garden and a small town, but it gets exponentially worse the bigger you get. The catering will help offset it a bit, though, that's good money if you get enough business.

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[–] middle_path [S] ago 

Thanks for the candor. I still have a love for it and I'm hoping if the rest of the country can catch on and it becomes the norm the costs will be more manageable.