"Lino expert" wrote in message
...
On May 22, 2:04 am, "Arfa Daily" wrote:
"The Medway Handyman" wrote in
...





On 21/05/2011 21:33, alexander.keys1 wrote:
On May 21, 3:47 pm, The Medway
wrote:
I'm interested in how this is going to work once its open Arfa.

What's it's USP?

How is it going to compete with the marketing muscle of McDonalds&
Burger King? Evem Wimpey?

Or even *Wimpy* )

There are a lot of low-budget fast food chains, many of them with
"chicken" somewhere in the name (and I don't mean KFC) that manage
without marketing.

They may 'manage' with less marketing.

--
Dave - The Medway Handymanwww.medwayhandyman.co.uk

OK. Lots of comments there. The USP is that it is based on the American
model of such establishments, in that it provides a quality take out
meal,
using only quality ingredients such as CAB burgers. These are cooked on a
proper chargrill, which produces a flavour very similar to that of a
charcoal barbecue. There is no need to compete with the likes of Micky
D's
or BK. They provide a perfectly acceptable but bottom end takeaway
experience. Our enterprise will provide a high quality meal at a price
comparable with your high street Indian or Chinese takeaway.

For the last seven years, we have owned and operated two cafes. These
similarly used only top quality ingredients, and never compromised on
this.
We were not as cheap as a roadside greasy spoon, but we did not cater to
the
same market as they do. We packed both of them on a daily basis, and no
one
ever mentioned the prices. Recession or not, there are still plenty of
people out there prepared to pay a bit extra to get a quality product and
eating experience.

Tonight, we went out to eat at a local TGIs. They too use CAB burgers,
and
chargrill them. They are on the same complex as a Micky D's, a KFC and a
BK,
but they do not have any problem selling their burgers. The place was
packed, and almost everyone was eating burgers, so we are confident that
there is a demand for our product. Also, we have stayed in touch with
many
of our previous regular customers, and they all cannot wait for us to
open.

As well as this, there is a similar establishment in a town 15 miles
away,
which recently celebrated 30 years, and we have been going there all that
time. It has been owned by the same guy from day one, and he has done
very
well from it, and continues to do so. He too uses only quality
ingredients
to produce a superior product. He is on a main road that is wall to wall
takeaways and pubs for about 2 miles, and he has never had any problem
competing.

For sure, for our model to work, location is key. The place that we
finally
found, is located on a retail park, and the key features for us were the
presence of a chip shop and a Chinese, and a Co-op store that heaves non
stop until it closes at 11pm. Across the road is a large pub, and the
road
that goes right past the complex, leads to a large industrial estate. On
top
of this, the park is surrounded on three sides by huge housing estates.

As much consideration as possible has gone into the business model and
projections, and we are confident, given the fact that we have had
successful family run food businesses for many years, that we can make
this
work. Of course, we don't have a crystal ball, and it could all go pear
shaped. In a few weeks when get the place open, we'll see, I guess. I'll
let
you all know how it's going .... ! :-)

Arfa- Hide quoted text -

- Show quoted text -

Good luck with it...and if you're having a neon sign advertising your
burgers as being Angus, may your "g" never dim!
c",)


LOL ! and thanks for the good wishes.

Arfa