High Class Cuisine Really Goes to Main Street USA
Reinventing a business in these technomic (tech-economic) times could just be the way to avoid a government bailout. The demand continues to grow for high quality goods, services and great eats! Culinarians are lowering the cost of business by not opening a restaurant but by going mobile. Serving capacity in restaurants is limited by the number of seats in the dining room and the time it takes to “turn the tables”. The time it takes to complete meal service for a group of diners can vary from several minutes to several hours.
Restaurant Model
- Number of seats times number of turns equals capacity.
- Capacity times guest check average equals estimated revenue per meal service.
- Add estimated revenue from all meal services during the day and get estimated revenue service for the day.
- Estimate weekly, monthly and yearly sales from here taking into consideration seasonal changes and promotions.
Mobile Model
- Standing Room Only
- Number of transactions per minute times guest check average equals estimated revenue per meal minute.
- Estimated revenue per minute times sales opportunity window equals estimated revenue per meal service.
- Add estimated revenue from all meal services during the day and get estimated revenue service for the day.
- Increase multiple points of sale and multiple sales locations throughout the city or service area.
Sales are no longer limited by the number of seats in the dining room or how fast the tables turn, but by how quickly a transaction could be made and still maintain a high level of quality, customer service, friendliness and value.
“Locally sourced lamb. Grilled sweetbreads with sherry. A growing fleet of vehicles around the country is serving high-end, gourmet fare—and changing the lunchtime landscape.”
“Joshua Henderson, 36, trained as a chef at the Culinary Institute of America and cooked at the Avalon Hotel in Beverly Hills. Today, he owns two lunch trucks that drive the streets of Seattle. Each truck serves about 200 lunches every day, and Mr. Henderson says he grossed about $400,000 last year, his first year in business, with only one truck in operation. The only problem: “We go up against the stigma. We’re trying to prove we’re on a different level than a lunch truck,” he says.” Read More… The Wall Street Journal
