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Magus

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Posts posted by Magus

  1. Well, I have been thinking about it and both Jason and Shalmanese are correct.

    I AM going to be different. I figured out the potatoe thing,

    I figure I have to see this thing through and have fresh french fries. I figure two 5 gallon buckets of fries wont be a majore issue. Instead of me storing them. I'll have to keep a small stock of potatoes (a couple of days supply) and have my supplier hold the rest. No one in my area has "fresh cut fries" so that alone will make me different.

    As far as the platanos...GREAT IDEA!!

    Fresh cut fries, onion rings and platanos... Prep work should be about the same.

    If I get that big, I can just hire someone that is just dedicated to fries. I wont worry about it now.

    If I have to cut the fries myself to build a good rep then thats what needs to be done.

  2. Another possibility besides french fries is to find a really good potato chip supplier who will sell you bags of interesting chips. Especially a local brand. Thick cut, dark russet kettle chips of some sort. Then you can make an interesting dip to go with the chips.

    Heck, you could even get some plantains and do fried plantain chips too. Freshly fried they are awesome and much less maintenance than having to prep french fries and a lot more interesting than frozen Sysco fries. Personally I think when salted and peppered, platanos chips are even better than french fries. Do something interesting nobody else is doing. Theres lots of other things that are easier to deal with than French Fries.

    Well I can do platanos, That is a staple in my home already, and NOBODY does platanos here. Great Idea Jason. I also make a great mustardbase garlic sauce to go with them. Thoes things are like crack.

  3. I feel that I am at a conundrum at this point. Instead of thinking only in the hear and now, I started thinking about the future. I know what I “want” to do...as far as the business is concerned...now the feasibility of what I want to do sets in.

    Burgers...no problem...They will be of great quality, fresh and never frozen. That is something I can do now and sustain in the future.

    Condiments: total quality, now and in the future.

    Buns....well I would like to make my own buns. I like the way they taste, I like the appearance, the weight...the whole nine...(no pun intended) . But...and there is always a but. I would have to train someone to make these buns, They have to be made every day because there aren’t any preservatives, there is also a space and equipment limitation at this point.

    I figured that this is something that can be added later on in the game. I feel that it is best to improve on a great product than to take something away.

    Milkshakes...The sky is the limit. Hand dipped, Quality ingredients, Something that can be done great at the outset and can be improved upon.

    Onion rings. Big thick onion rings, Fresh...no frozen...nuff said.

    Now for the fries....This is where my the dream clashed with reality. My stand will be roughly 14x9. Even though I will have a fryer...unless I can figure something out there is no possible way that I will be able to

    1.store potatoes

    2. wash potatoes

    3.soak potatoes (leave soaking in fridge will require a bigger refrigerator...maybe)

    4 fry the fries letting them drain

    5 then frying them again when ordered.

    Right now, it is not looking good for fresh cut fries....but I am still fighting to figure out the fry dilemma. Not giving up....so don’t freak.

    My only issue is how is this sustainable “if” I get bigger

    Compared to the fries...everything else is a walk in the park.

  4. Drink issues.

    I am trying to decide which is best...Styrofoam or "$tarbucks" like clear plastic cup.

    I know where to get each one from but here is the issue.

    Milkshakes and other softdrinks will keep colder longer in Styrofoam cups.

    They will be cheaper than the clear plastic cups.

    The marketing (logo) will stay consistant no matter what I put in it.

    Clear cups...

    A milkshake will look great in a clear cup, especialy when using whipped cream and cherries on top.

    Hand squeezed lemonade looks better.

    Soda Looks better.

    Plastic allows the hand to get cold when holding it, but it also has a better chance of "cup condensation" which could be appealing as well.

    Also, I dont think they had Syrofoam cups in the 40's 50's or 60's but I could be wrong.

    Then again, I was thinking about going with a kind of cup that people will want to keep. This way, the logo can stay with them for a while instead of them throwing it out.

    Your thoughts?

  5. I amost forgot to inform all of the new break through...Number 9 will be serving Fresh FRIED APPLE PIE! I made some in the test kitchen this past weekend and I only have one word. FLAVORGASM It takes 5-7 min and will only be cooked when ordered

    I had to let them cool because the filling holds alot of heat.

    I am still trying to determine if it is worth making my own hamburger buns. I have tested some buns that I have made but it requieres work. I also have to think about the future when I get bigger...the Idea of having someone come in early just to make the buns $$$$$. I'll have to toast that bun when I get to it.

    I believe that a balanced diet is a burger for each hand......

  6. Well, I have been working on another logo to use. I will have to decide which one. I had to copywrite the logo before I put it out there. Please tell me what you think

    gallery_20145_1872_8729.jpg

    I want the look to be classic. I want to convey the idea of that kind of "throwback" quality. No gimicks...just damn good burgers!

    I have to admit...finding a tag line that will stick is a very daunting task to say the least.

    The only thing I can think of that is kind of edgy is

    "Putt'in Hunger pains in a headlock"

    "A taste like no other"

    "classic urban flavor"

  7. Well, I have been thinking about the No.9 for some time now. I like it, It has some importance to me. But I was thinking about using my last name "McGirt" and calling it McGirt's Hamburgers. or paying homage to my home Bklyn NY. and calling it Brooklyn Burger Co.

    What do you all think.

    After all...there is bit-a- brooklyn in everyone...

  8. Hello all and Happy New Year.

    Well things are still rolling along. I am in the middle of perfecting making my own hamburger buns. I am experimenting with different types of buns ie MY regular, garlic, sundried tomato. potato etc. I am also experimenting with milkshakes. Getting the right consistancy. I am also developing a fried apple pie. The apple pie will be coated with butter, cinnamon and confection sugar. :biggrin:

  9. O.K Little reality check

    Good news first. I think I have a following that is getting bigger. :biggrin: I have had about a couple of dozen cusomers tell me this past weekend that I need to be out more. The went on to say that they have waited 3 weeks for my burgers. these people also brought more people with them. I am very happy. I also keep selling out which on one hand is great but on the other hand it is fustrating.

    While in my "test kitchen" I tried hand grinding some meats. ...O.K My thoghts the entire time is THIS IS A BUNCH OF BULL SHHH. Not only was it ALOT of work. The time it took me to grind the meat, then clean the meat grinder...in short...grinding meat by hand is for the birds. I found a Great butcher that will do it for me as well as add in the amount of fat that I want. It was a hard lesson learned but I need to leave this up to the pros. The good news is that I can still have my burgers ground fresh daily and delivered.

    I also went to another butcher that informed me that there is a machine that measures the fat in the burger. So I will know if any other butcher is trying to pull the wool over my eyes.

    I am also doing some research on the (Tenterloin strap, lean sirloin and prime chuck combo. So far it sound good but it also sound like really expensive cuts of meat.

  10. Thoughts.

    What do you think of when you hear the word

    "Burger Bar"

    The Original No.9....Burger Bar

    Also,

    Since I have the space already. I was thinking of doing the following:

    I have a "hot dog cart" that I converted into a Burger cart.

    I was thinking of starting with this cart and selling burgers from there.

    This will help me get my taste out to more people.

    The only dawback woudl be that it will be a very limited menu.

    Burgers, chips and soda.

    Or, should I wait until I have the food trailer. :unsure:

  11. Give it a name.

    I have been thinking about the name. If I call it No.9 Hamburgers, this sort of locks me in to just serving burgers. I want to keep No.9 because it is special to me. Someday, this will move to a brick and mortar. I just dont think it will be wise to box myself in buy putting "hamburgers" in the name. It's not really a diner. dining car, and I dont plan to operate out of a trailer in the future.

    If I put in the name "restaurant" then am not limited.

    What are your thoughts.

    Any name suggestions?

  12. I am in the thinking process of opening. I think a website will be a good tool for the following.

    1. When people see any new place opening, they may wonder..."hows the food" I was thinking about having a section in the website so people could share their eating experiences with the world (good or not so good). This way, I can keep doing what the cusomers like and change some of the things they dont. Almost like an e-bay approval rate.

    I wont be able to please everyone but at least everyone will see that I will be far from perfect, but always trying.

    Also, I can have a tasting. This will cost some money, but people will be able to taste the food without having to shell out any bucks up front.

    Also, I think the website will be great so people can find the different locations. :smile:

    The website can expand as I expand, Online menu, online ordering, wierless web interface etc. I figure even if I just have the website act as a score card that would be fine.

  13. Game Day Burgers : :raz::raz::raz:

    SOLD OUT!!!

    What a great, exhausting, knock down, drag out day!

    200 burgers,

    This time, the people who were in the back of the line last lat game came early and brought two and three at a time. :biggrin: They would buy some, stand to the side and eat them, then get back in line.

    People came early!! ...REAL EARLY. I cant wait until I start serving fresh ground burgers!!! :smile:

    Now on to the stuff that threw me off. People started asking for double and tripple burgers...thoes were not on the menu. I kindly told them that doubles and tripples were not on the menu...Then the kept insisting on ordering them. so I charged them accordingly. Not a big deal though, we only had about 20 request for them.

    I am still tired. :sad:

  14. Hello again Magus.  Sorry to hear that Plan A fell through, but I was totally unsurprised that you have a plan B.  You seem to be someone with a can-do spirit.

    Well...life will ALWAYS kick you when your down...to see if you got the balls to get back up and fight. I cant go down in the first round :laugh:

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