A place to start for equipment is http://www.katom.com. Their prices are the best that I have found so far. The only drawback is that you have to install the items yourself or hire it out. BUT, the manuals that come with the equipment are so simple, it's just as well that you do it and save money on installation! Ha ha.

A busy street in connection with your business is that you have to have the right kind of traffic. By that I mean you have to have the people you are targeting travelling there. Also, you place must be easily accessible either on foot or from a vehicle.

Food loss should always be as low as you can keep it. I built mine into the cost of goods sold percentage. From experience, I know that I can expect approximately 25% cost of goods sold and 5% for food loss. The best way to control food loss is to know your customers. If you are projecting that you will serve 100 people on opening day, make food for 80.

Your food items should be purchased first based on your calculations/projections for the first week or so, then, base it on sales. The extra items like take out containers, etc. shouldn't be considered a loss item --- it is a part of your cost of goods sold.

Good Luck!!


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