Once Bitten Twice Shy

[The Gs Man]

illdecide.....get the toilets sorted and keep the choc-mallow ice and you'll not go far wrong. 

I like the open plan feel to it the way it is, but as you say, the menu could do with a bit of a re-vamp.

You'll still see me in most Saturdays!  Best ice-cream about, bar none.

[trileacman]

All I know is a restaurant/ cafe business is one I would never, ever, ever take on.

Why?

I just think they are very difficult and come with a real minefield of potential downfalls. Even if you do avoid all the problems there is not an extreme amount of money to be made, just a comfortable amount that is not guaranteed. Success comes and goes in that trade, you can be flavour of the month one day and nothing the day after. You obviously know the problems that dogged the previous owners, can you guarantee the same cannot happen again? Finally it takes alot of money to buy one, change it and pay staff/advertising/produce until a return comes around.

I much prefer a business in production. You can start out small, test the water see the risks without any large commitment. The money is not as lucrative as other industries but the work is usually steady and it is quite easy to diversify into other fields. I'm thinking along the lines of agri-business, metal fabrication or repair/maintenance work. To me catering/human services businesses seem very difficult and tricky. Perhaps they appear easy though to someone "in the know" or used to them but for me I'd be cautious.

[Gaoth Dobhair Abu]

Can some of the so called experts provide details in the good margins on food? I'd argue the other way but it would be interesting to see what sort of margins your forecasting

Can't get figures atm but have family and friends in cafe/restaurant/ hotel businesses and the margins are there.

Simple example, 5 stone bag of spuds costs a couple of quid think how many chips that makes? 
Restaurant side order of handcut chips (one or two big spuds) - £3.00
Cafe bag of chips (three or four spuds) - £2.00- £2.50 in fairness frozen precut chips for a takeaway could workout cheaper, but then the quality goes out the window. Even after costs (staff, oil etc...) is taken out the margins are massive.

Don't listen to this idiot. I'm unsure what clientelle you are aiming for but in fairness we have all moved on from being seduced (and can tell too) by home made chips over frozen chips 

There used to be time you could serve up any shit and no one knew better in this country. Unfortunately the tv food programs have educated us (well make us think we are) in what is quality food.

You may disagree with what I said, but I said it was a simple example, now if you want to refute it go ahead, but no need for the personal abuse.

[Tony Baloney]

Can some of the so called experts provide details in the good margins on food? I'd argue the other way but it would be interesting to see what sort of margins your forecasting

Can't get figures atm but have family and friends in cafe/restaurant/ hotel businesses and the margins are there.

Simple example, 5 stone bag of spuds costs a couple of quid think how many chips that makes? 
Restaurant side order of handcut chips (one or two big spuds) - £3.00
Cafe bag of chips (three or four spuds) - £2.00- £2.50 in fairness frozen precut chips for a takeaway could workout cheaper, but then the quality goes out the window. Even after costs (staff, oil etc...) is taken out the margins are massive.

Don't listen to this idiot. I'm unsure what clientelle you are aiming for but in fairness we have all moved on from being seduced (and can tell too) by home made chips over frozen chips 

There used to be time you could serve up any shit and no one knew better in this country. Unfortunately the tv food programs have educated us (well make us think we are) in what is quality food.

You may disagree with what I said, but I said it was a simple example, now if you want to refute it go ahead, but no need for the personal abuse.

From the time I would assume he was pissed. Imagine coming in blocked and abusing people on the gaaboard