caterchef
Banned
- 188
- 11
- Joined Oct 12, 2009
I have looked at several properties that are vacant and the owners still want 2005 instead of 2010 rates.Do they not relize that's probably why the last tenant left. The economy is different.
Do they make more money by the properties being empty. I know several Chefs that have contacts and want to do what I do, That is, cater on a Food Cost+Labor Cost+Expenses basis but can't find reasonable priced properties. I was just wondering if it is like this all over. I have thought about franchising the concept but at 70 years old it may be to late for that, although I do remember another Kentuckian that started selling chicken after he retired./img/vbsmilies/smilies/lol.gif
Do they make more money by the properties being empty. I know several Chefs that have contacts and want to do what I do, That is, cater on a Food Cost+Labor Cost+Expenses basis but can't find reasonable priced properties. I was just wondering if it is like this all over. I have thought about franchising the concept but at 70 years old it may be to late for that, although I do remember another Kentuckian that started selling chicken after he retired./img/vbsmilies/smilies/lol.gif
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