Changing for the better?

Discussion in 'Professional Chefs' started by lostchef, Jun 19, 2017.

  1. lostchef

    lostchef

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    Owner/Operator
    I own a fast food carry out and recently the business has gone down almost half of what it used to be 5 years ago and I am getting old and tired of making Chinese food since the profit isn't worth the energy and time I spend on it. I want advise on how to model the new business plan but I can't start a whole new business because the fast food half of the Chinese restaurant still makes money and by starting fresh, there won't be income until years later. :(
    I considered sandwich chips and drink idea but there's another store nearby who has a booming breakfast restaurant. Help please
     
  2. mandalay

    mandalay

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    Professional Chef
    have you thought about simplifying the menu in terms of expecting to put your own take on what you would like to serve there? Like a few staples that sell well and maybe spin off of those and gradually create a new Asian-fusion whatever concept that pleases your longing for expression but still easing the staff into a reinevented evolution of what they were used to cooking? I'd like to know more about the business model and environment