261–270 of 272 posts
Earlier quoted context omitted.
Crab legs and beef with broccoli come to mind.
Are crab legs at buffets realy crab? Surely passing off surimi as crab would be more cost-effective.
Granted, I haven't been to a buffet in over a decade. They seem to have died out entirely near me.
Earlier quoted context omitted.
yeah, I find buffets are ideal for sampling lots of unfamiliar foods. I'm a lot more willing to try a small portion of something new than to actually order it as an entree. now as far as value for your money goes, you probably don't come out ahead at an all-you-can eat buffet unless you bring a solid appetite with you. it's possible in GP's case that the cuisine of the restaurant itself is just too unfamiliar. the pi…
> it's also possible that they don't want to be seen gorging themselves at a professional event where they are meeting a lot of people for the first time. Personally, I'd be less concerned about being seen as gorging myself in a such a situation, and more concerned with whether or not the unfamiliar food was going to leave me with unexpected digestive issues. People I don't know, in a place I'm unfamiliar with, eatin…
I've heard something similar from other speakers, and it's likely we'll take steps to shift the food exploration to after the event is over.
Earlier quoted context omitted.
Someone posted that the average margin for a public company in the US is 7.7%. There's an economic 'law' that basically states that the return on investment of a business in a mature market (read perfectly competitive) will always trend towards the interest rate (plus the cost of whatever sort of barriers to entry are in place) because of the arbitrage principle. If a business makes higher margins, everyone will pile…
Restaurants, outside of fast food and other large chain operation, probably average below this for various reasons (churn being a big one). I've heard that 5% is a good target. In fact I suspect you can reasonably look at large chain operations as figuring out a way to reduce the factors that keep the average return lower than it "ought" to be...
When you set out to do a business plan, you should be looking at differentiation. Not producing a commodity with slim margins...
Earlier quoted context omitted.
I wouldn't be so sure about keto. Buffet restaurants rely on serving cheap ingredients, which essentially means carbohydrates.
Crab legs and beef with broccoli come to mind.
Earlier quoted context omitted.
We're talking about all-you-can-eat buffets. I don't think they're selling a jumbo-jets worth of food a day.
The size of the US restaurant industry revenue in 2019 is "projected to total $863 billion in 2019 and equal 4 percent of the U.S. gross domestic product." [1]. Compared to $467 billion for the global software industry [2], or $19.1 for the global music industry [3]. I think there is some money to be made selling food. [1] https://restaurant.org/Downloads/PDFs/Research/SOI/restauran... [2] https://www.statista.com/fo…
I don't die if I miss out on the latest version of ServiceNow or Adobe. Or the new Taylor Swift album.
Earlier quoted context omitted.
I’ve been to a few sushi buffets in Helsinki and I can guarantee it wasn’t surimi after googling to see what that would look like. It was almost entirely salmon and tuna.
That may be the case and I don't doubt your view, but you'd be surprised at how good the Surimi manufacturers are at producing "sushi analogs" these days ..
California roll 'crab' yes.
Earlier quoted context omitted.
> I read that a can of green beans sold by WM will turn over 6 times before they have to pay the vendor for the first can. I can't parse this but am curious what it means; can someone explain?
I believe he is talking about payment terms like "net 30 days". A made up example: Walmart buys a can of beans and promised to pay the seller 30 days later. During those thirty days, they buy five or six more order of beans to make up for that first sale and the other ongoing sales, each payment being thirty days later. During each of those 30 day periods, that cash is sitting in Walmart's pocket for them to invest e…
Earlier quoted context omitted.
Restaurants, outside of fast food and other large chain operation, probably average below this for various reasons (churn being a big one). I've heard that 5% is a good target. In fact I suspect you can reasonably look at large chain operations as figuring out a way to reduce the factors that keep the average return lower than it "ought" to be...
Nah 5% is shit (but also the average). I've been lucky to have been involved in some very profitable restaurants with margins more like 20%... When you set out to do a business plan, you should be looking at differentiation. Not producing a commodity with slim margins...
Nah 5% is shit (but also the average)
20% is pretty high margin in general for business.
Earlier quoted context omitted.
I wouldn't be so sure about keto. Buffet restaurants rely on serving cheap ingredients, which essentially means carbohydrates.
It's pretty easy to get a selection of vegetables and chicken breast. Stay away from things like meatloaf which might be padded with bread. Everyone's first thought about keto is all meat, but vegetables are (or should be) a huge part of it. It's just a cool benefit that a night of brisket doesn't knock you off your diet.
I experimented with a keto diet for a neurological condition. I invested in some blood ketone measuring strips and was surprised how difficult it was to stay in ketosis. Anything more than a medium chicken breast in one meal does it for me. Other metabolisms may be different.