At $7300/month rent, you would need to average about $243.33 per day in profit just to cover the rent, not counting staff wages or other overhead.
Restaurants are notoriously hard to start. They have slim profit margins and other challenges. It's part of why franchises thrive in the food industry: A franchise has a proven model that can work and, even so, it's not guaranteed to work.
I know it may be due at least in part to spin -- because the article is about San Francisco and Prop H -- but not one word was said about how much research was done to pen out potential costs, demand, etc.
It says he spent time looking for "the perfect" storefront and signed a lease. How perfect was it when there were two nearby competitors and a process that let them actively hinder its opening?
I'm not trying to blame him. I'm kind of thinking out loud here. I'm not in San Francisco. I don't know how easy it was for any random person to be able to predict some of these critical factors.
But I feel like if you actually pen this out and determine you need $xxx in daily sales in a neighborhood with two competitors, it only makes financial sense if they have lines out the door and down the block because no one can get enough ice cream in that neighborhood.
Green tea ice cream is also something that sounds crazy to me. It sounds like one of those things only the person dreaming it up sees any real value in.
I've never heard of green tea ice cream before.
Now I'm curious where you would find solid info on how to actually plan out a restaurant opening that has some hope of success.
Restaurants are notoriously hard to start. They have slim profit margins and other challenges. It's part of why franchises thrive in the food industry: A franchise has a proven model that can work and, even so, it's not guaranteed to work.
I know it may be due at least in part to spin -- because the article is about San Francisco and Prop H -- but not one word was said about how much research was done to pen out potential costs, demand, etc.
It says he spent time looking for "the perfect" storefront and signed a lease. How perfect was it when there were two nearby competitors and a process that let them actively hinder its opening?
I'm not trying to blame him. I'm kind of thinking out loud here. I'm not in San Francisco. I don't know how easy it was for any random person to be able to predict some of these critical factors.
But I feel like if you actually pen this out and determine you need $xxx in daily sales in a neighborhood with two competitors, it only makes financial sense if they have lines out the door and down the block because no one can get enough ice cream in that neighborhood.
Green tea ice cream is also something that sounds crazy to me. It sounds like one of those things only the person dreaming it up sees any real value in.
I've never heard of green tea ice cream before.
Now I'm curious where you would find solid info on how to actually plan out a restaurant opening that has some hope of success.