Not food related but what are your projected profit margins, turnover, breakeven etc?

Where do you live? Everything seems so much cheaper there.

he already said it

Fuck that shit I live in Maryland. But the last restaurant I went to in Hagerstown was a steakhouse that was a lot cheaper than I would have expected so maybe I should just move there.

gtfo with that frozen pink slime bullshit.

.. BBQ or bust.

Interested in this as well..

add in different types of slider sandwiches!

Ot but I love your sig

gay

Please take my advice. You are not prepared to open a restaurant yet. If you open and fail you will have a very, very hard time getting any form of loans for a second attempt. Before you open, you MUST be sure you will succeed. You need to have safety nets in place so when things turn ugly (they will) you do not have to shut down.
I run a very successful $5,500,000 a year bar and grill. I would love to skype/call you and and go over your concept/location/business plan.

Ask yourself these questions before contacting me, if the answer is yes to all of them, I would love to entertain your idea.

1. Are you prepared to work open to close 7 days a week for the first 6 months? This will be a 80 hour work week minimum.
2. Are you prepared to lose your life savings and watch your dream crumble before your eyes?

Good luck.