Thank you for replying and for seeing what a Gold Mine I am sitting on. It truly is a win-win situation and as I have said from jump street. I am going to make it, with or without anyone's help. Although I would greatly appreciate any help I could get, as the financial burden of starting took a tremendous impact on me/us.
There were two major errors in the beginning which put me in the position I am in. First I opened with too many staff. I was expecting the inevitable, that people would love the food, tell thier friends and my client base would be great, but I expected it too soon and overstaffed for my first three weeks. that cost me a lot, especially adding it with the second major mistake; opening for breakfast as well as lunch and dinner. I knew I had the best, but overestimated the breakfast crowd. So I lost 150 dollars a day during my first 5 weeks of operation, never mind the cost of supplies for breakfast. I closed for breakfast on August 31.
My lunch crowd is incredible and my dinner crowd is now getting close to lunch quantity. My per person ticket sales have doubled due to additions to my menu.
The location is perfect and with the proposed and coming development, it is only going to get better. I forgot to mention that a road within a half mile of my place has been slated for major industry and that is on the road leading to the area airport which is within 5 miles.
I now have two part time employees, my wife kicks in when she is not at her other job. I do not have an accountant, it is up to me and my wife with our vast training. She has business office experience and I have been in food service for more years than I should mention here.
One of my current problems and 95% of the need for money is catering. I am being requested to do catering affairs for area businesses and meetings, but do not have the proper equipment to expand yet. As well as the need to hire additional staff when I do make that step.
Closing for breakfast has given me the time to do neccessary marketing and that is a double edged sword. It is helping out greatly by increasing the customer base but building the customer base without the proper equipment, particularly for catering I am being held back.
The easiest time I have to talk right now is between 10am and 11am EST and then 2pm to 4pm EST. Those are the times I am slowest.
Thank you for your interest.
Again, this is only a brief summary, it does not cover the full extent of what I have here.
