Any brehs got restaurateur aspirations?
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Damn ripped you recently so I can't again.i wasnt the owner, but i ran it open to close or open to 5pm six days a week. most of my complaints are about the owners not giving a shyt. i'd regularly run out of toppings and flour. they actually had me taking money out of the register to go to the grocery store to buy toppings.
we tried. i put a good crew together and we made some great food. pretty much came up with the menu as well.
i used to feed homeless people until crazies started showing up begging for food. they'd get a plate, walk across the street, and drop it on the pavementwasnt just one time but i think by the 10th time i cut everyone off
if i had more power+money it could've been something, but i think the owners were on some sheisty shyt. we had checks bouncing. they sold the building later.
Seems being a restaurateur is quite similar to being an independent farmer, where the end/real game is real estate speculation.
Artificial Intelligence
Not Allen Iverson
Chinese and Jamaican spot... we sell
Both Chinese food and Jamaican food
Call it rush hour
Both Chinese food and Jamaican food
Call it rush hour
King_Kamala61
:mjlit: A Fat Black Nasty MFer :mjlit:
Cajun is White....we don't do white unless it's snorted
Rules Is If It's On A White Girl..You Best Snort It bourgeoisie tall freak
Superstar
i used to run a pizza shop if anyone has any questions
i dont recommend it unless youre really passionate. it will consume you, disappoint you, frustrate you, etc
i got to the point where i just hated everyone, especially white women and homeless people
most restaurants are not successful. you can have the best food in the world and go under. or you could be mcdonalds.
Give us some info on your dough supply please or the market in general
Bryan Danielson
Jmare007 x Bryan Danielson x JLova = King Ghidorah
What do you call it?
it was years ago, idk what to tell you. we used plain ol sysco flour
bourgeoisie tall freak
Superstar
Mostly interested in the flour supply cuz I grow wheat. You probably bought bulk from restaurant depot or something like that
Restaurant Name: “I ain’t got time”
Theme: run to grocery store three hours before we open to get a starch, meat, veggie and dessert to make 12-15 plates
I can cook so I’ll be your family’s heat and eat supply
Theme: run to grocery store three hours before we open to get a starch, meat, veggie and dessert to make 12-15 plates
I can cook so I’ll be your family’s heat and eat supply
My goal isn't anything "new" or grand, it's just focused on MY PEOPLE.
But my I want to open up a small, health focused salad/wrap/juice smoothie restaurant on the Southside of Chicago. Over East for those familiar with the city. It's where I work and where most of my family lives and grew up.
If anybody has visited or been outside of downtown Chicago, you'll see most predominantly black areas, it's mostly fast food, liquor store, Chinese food, fried and unhealthy shyt. I want to open up a place with affordable, healthy options that's community focused. I want to teach people how to eat and maintain their health
But my I want to open up a small, health focused salad/wrap/juice smoothie restaurant on the Southside of Chicago. Over East for those familiar with the city. It's where I work and where most of my family lives and grew up.
If anybody has visited or been outside of downtown Chicago, you'll see most predominantly black areas, it's mostly fast food, liquor store, Chinese food, fried and unhealthy shyt. I want to open up a place with affordable, healthy options that's community focused. I want to teach people how to eat and maintain their health
