Magus

Well, I could paint the trailer in the same yellow of the logo. My brother owns a body shop...It would make it stand out and it would be that funky yellow color of the refrigerator that I just got rid of

Well, my first thought was to try and buy one of the "red bird" subway cars from New York. I could not find a source. I did find that they dump them in the bottom of the ocean to make a reef.

I have been looking for burger names that old restaurants used in the past. I was unsucessfull. It doesn't seem that they went through alot of special names. I have been thinking about the entire look of the plan B trailer for the past couple of days. I was going to play off of the retro look of the trailer...you know, to take people back. This is going to be tricker than I first thought. If I cant pull off the retro feel with the shape of the trailer, can this be done with the color of the trailer?

Well, It is final. The old trailer won't work for my application. It will take to much time and money and there are ALOT of uncertainties. The major issue is saftey and public health. My research told me this: What to expect from a 50 yr old trailer These trailers have the following issues (that are a constant battle) Mice and there droppings. (behind the walls and such) Rusting under frame Rotting floor phantom leaks, leaks, and more leaks. (comes from the expanding and contracting of metal over the years. small wheel base (can tip over and need reinforcing) (this came form people who own them and are spending god loads of money restoring them) I was kind of disappointed for about 5 min. But my goals is written in stone and my plans are written in sand. Onward!! So off to plan B. Now I just need to do some more research on the cargo trailer that I want and start the transformation. Im going to go with the cargo trailer because it is built for what I want to do and is more sound structurally. it will be alot easier to have something new look old in apearance vs. having something old with issues that I dont want to deal with. Great food, Great taste...always the main focus.

Well, I want to do the same. I figured that I can do it this way first, keep this open then open a brick and mortar. This way I am building my name, my brand and flavor. Then when I do open a brick and mortar, I wont have to sit back and hope that people will come and try my food. Since I am using my own money, I only want to take calculated risk. Correction, it is the arm pit of old man winter!! Yup its called call ahead. Or I can just shut down for the winter months. Being closed for 3-4 months is not bad. The order number will go in the reciept, when the order is ready it will display electronicly in the window. They may have to wait until March or April. But I will have to burn that burger when I get to it.

I would say all of the above. I have huge population of college students as well. Well, my thoughts for employees is this: IF YOU HAVE TIME TO LEAN YOU HAVE TIME TO CLEAN. I hate mess. Personaly, if I am not cooking, I'm cleaning and I expect the same of others. I mean really, who wants to eat with trash around. Its like serving a good steak on a garbage can lid. Well, that is one of the great things about growing up poor. You learn to do alot with very little shoestrining is not something that is learned it becomes a way of life. This is a work in progress. There are so many possibilites at this point. I wanted to start out with the basics though. I want to have one size ball of meat and add patties as they order them. The Diva burger...the burger that is dressed to the 9's But all kidding aside... making up names for foods is the hardest part. I dont want to "copy" anyones name because someday...with alot of hard work and the aid of Lady Luck, these names will become trade marks. I am so open to ideas for names.

Issues. I found out today that the vintage trailer may not work in its raw form. I spoke to a guy today and he said that it can work only if I reinforce the floors. I need to gut it out anyway so this is not an issue. My only concerns right now is that people may not take it seriously because it is not a brick and mortar. (could be seen as a fly by night). People in the past have done so many sketchy things in units like these (food trucks) that people may choose to go to an "established place" As for the spot that I have found, it has a lot of driving traffic with alot of parking (its an empty parking lot) It just makes me wonder. I have also found a brick and mortar (a real dump) for $500.00 a month. it is an old gas station. It would require alot of work and it still would not have any seating. It is also off the beaten path. It also cost more to do the things I want to do inside a building with codes and all. Also, who is to say that the landlord wont raise the rents. If I continue with the trailer, Its mine and I can move it if need be and I am not sinking alot of money into someone eslses property. The only thing I will have to overcome is the stigma that goes along with mobile food units. What are your thoughts.

Shalmanese, I loved your statements! One day, I only hope that one day I am able to have a place like that.

The establishment will have a retro feel to it already with the trailer and the food. but now I am thinking about look. I don't really want the impression of being retro...I would rather the impression that "we just never caught up with the new fangled way of doing things. So I was thinking of the following. Cooks: white chef coat with the funny pants and head bandanas. or T-shirts with jeans and a baseball cap. I could have people come up to the trailer or have someone go out to them to take their order. Going out to car means I need to hire more people. Burgers dont keep well so delivery is out. Music. should there be? I have a pretty healthy collection of hip-hop music. I took all of the tracks and wiped out the lyrics so now I have about 10 megs of instrumentals. (cant have foul language) I figured it will help blend in to the urban landscape. Also the music can change with the weather. On rainy days, I have a good collection of Sam Cooke and Ray Charles. cafe table for the seating area.

Would this be the proper venue to discuss the look and vibe of a restaurant. Or is not not a big concern? I just have some ideas I would like to kick around.

Repeated pleading on my part earlier produced only the state in which it will be located. Maybe Magus will take pity on us and give us a municipality (I dare not hope for an actual address) now that the pleading has resumed. Or does he fear an onslaught of salivating eGulleteers from all across America on opening day? ← I would LOVE more than anything to say the city or township that I will be located in at this time but, I also feel that it will be in my best interest remain quiet at this time about the location until about a couple of weeks before I open. I have to be careful...I'm still a little guy that is prepairing for war with some major players. But I promise...I will make you all proud! On another note, I am in the process of drafting my website. I plan to have an "underground section" just for my egullet family

Well Shalmanese...I have been thinking about that for quite a while and you have a very valid point. What is the difference between me manually grinding the meat myself or paying someone else to do it with an electric grinder. What is the difference if I hand cut the fries or pay someone else to do it. Well, I am planning to do it my self at first, train others, then give them the tools to go out there and kick (you know what). My time will become very valuable and I need to place my focus on my customers, serving great quality food, being great a what I do and staying great!

Yeah! I could not believe it myself. I thought someone was just being a smart A$$ but they were dead serious with money in hand. Crazy if you ask me 29.95 a day plus a buck a mile How about sending the ground meat through the grinder a second time? I can see it mixing the meat and fat a bit better but it can also make the burger much more dense. Just my thoughts.

Im just wondering what is going to happen when I start serving fresh ground burgers. Speaking of ground burgers. I have old school thoughts when it comes to how I would like to do things vs. what will be the best business pratice. I have been looking at meat grinders. Now, there are the manual ones...which in my mind is the old school way of doing it and I dont know if it will give the meat a different texture. or not. I have also seen some electric meat grinders. My only worry is the heat that "may be" generated from this machine. I want to make sure I keep the heat as low as possible because I dont want anyone to get sick from bacteria growth that could happen if the temp of the ground meat is raised. I guess I could chill the meat before I grind it then put it back into the fridge. Then make sure I sanitize the heck out of the machine. Also I was reading a about a burger that they serve at Juniors in Brooklyn. The said they send the meat through the grinder twice What is better a corse ground burger or fine ground?

I wish I had a bigger one griddle that is. This weekend. I served basic cheese burgers...I sold 120 burgers in 3 hrs. At one point I had to tell everyone that was already in line that there would be a 5-7 min wait for burgers. My fear was that everyone would get out of line or choose something else to eat. NO ONE GOT OUT OF THE LINE!!! as a matter of fact, the long line attracted more people to get in line. When I yelled out there are 10 burgers left...people in the back of the line started BIDDING! I was floored. The bid got as high as $7 for one of these cheese burgers...I was only selling them for 3 bucks. These were not even the fresh ground burgers yet.

I just wanted to say a big "THANK YOU!" to EVERYONE who have contributed to this post. I never thought that this post would be responded to at the level it has. I have learned sooooo much from all of you and I am still learning. You folks are great people and I truly thank you.

Well, I went back to the drawing board with the logo. I believe that my logo should embody the business. I wanted a colorful yet a no nonsense attitued, something stable yet flexable, understated yet...well you get the idea. Also wanted something to start the branding phase of the business. Where people can associate taste with logo. The good thing is that all the work is now copywriten. While it is nice to think of droves of people wearing t-shirts and such, the name or logo wont mean a thing unless the food is on point so that sill remains my focus. Here is the latest logo: This will be used for menus, letterheads, t-shirts, caps, hoodies, etc. The other the first logo posted will be used to hold the butcher paper on the burgers along with any special request.

Thanks Diva I now come to the question of customer service. When I go to any "fast food" place, there is a level of customer service that I have learned to expect. 1.Getting my order correct. 2. Being served in a somewhat speedy manner. I want to break that mold. I have my own preconcieved notion of what GREAT customer service is. 1. Treat my customers like I would treat my mother...(this is good ) 2. The customer is ALWAYS right. 3. I wont serve people the qulality of food that I would not eat myself. 4. Under promise and over deliver. 5. I am not in the food business...I am in the people business...without people I have no business. 6. Make sure that all of my customers become my biggest fan by giving them a Fantastic product at a competitive price and knock your socks off customer service. What are your thoughts.

There has been some talk of White Manna. I looked for images of this restaurant and it looks kinda small. Has anyone been to White Manna to eat. How is the food there? It seems that they have been around for a long time.

I have been thinking about buns for the past few days. It seems that buns can fall into two categories, utility and part of overall taste. If it is used just as a utility item, then any bun will do, toasted or not. but if it is viewed as part of the overall taste then more through and trial and error will need to go more into it. The plane bun...toated seems to fall into the utility category. It does not add to the taste of the overall burger but it does add to the texture of the overall product. The potato bun...while adding some sweetness to the overall burger also adds a bit more hardieness to the burger. Today, I made a burger except I butter toasted the heel and crown of the bun. I was amazed of the outcome. Being we dont hae tastebuds on the roof of our mouths, I was able to taste the butter on the heel of the burger first, before I tasted any of the condiments. It seemed to go in great order...the toasted texture of the heel, then the butter flavor of the heel then the seasoned burger, then the condiments. Is the bun thing being over thought?

No, I was unable to. I did find alot of restaurants use them and I have found recipes that use them but nothing on the potato itself. And yes, Buns will be toated on the griddle.

I have also never tasted a burger on a kaiser roll. Has anyone ever tasted burgers this way and if so, how did it taste as far as texture with wet condiments. Another question: Do you think it is better to have one patty on a bun vs. many

Patties Having a butcher make the burgers reduces the time and effort I have to spend making the burgers myself, But it also puts the quality of my food into someone elses hands. If I do it myself, then the quality is done controled inhouse and also reduces the probability that I would have to freeze burgers. The only thing that is tricky now is determining patty mixture. I have read in a thread that shake shack uses a combo sirloin/brisket mix. Dont know what percentage of each type of beef. How would one cut the meat, mix the meat (percentage wise) then add fat to a mound of burger meat evenly. I am planning to make balls and smash them on the griddle for the uneven edges. Also, I saw one burger stand make different size burgers with the same size burgers by adding more patties to the burger ordered. This seemed like a good idea to be able to cook them faster, add different cheeses to eaach patty to meld the flavors toghether, and not have to worry about stocking, or making different size burgers.

LMAO...O.K I get your point (still laughing)

I've been mulling this over as well. I have taken my captain conquer the world cape of for a couple of days. I beleve that you are all correct in this matter. So I will have what I want to call FREESTYLE FRIDAYS, where we reserve the right to add something "special" to the menu. This wayI can market test items and not have to commit and then take away from the menu. This way, customers know that they can get the original menu at all times and if they wanted to try something different, they can do that as well, It will also keep things exciting. Besides...making signs and remaking signs can be costly. You are right again! While the griddle is very versatile, the fryer is not. So, in order to be able to serve fries to my vegetarian friends, I could have a regular deepfryer as well as counter top fryer. Or Just forgo the veggie market all together. Did McD's get into trouble because they advertised there fries were veggie or did people just "think" because they were potatoes, they were veggie. I figure if I dont advertise that they are veggie, I wont get in trouble. Update, I have researched McD's issue with their fries and now I have to see if this is O.K to do with my lawyers. I will have a counter top fryer for my veggie customers. On the menu I will say [Fries... (these fries may have come in contact with animal products) as a disclaimer Veggie Fries ( Fries that have not come in contact with any animal products) The beef tallow fries will be in the bigger fryer. Yes, It will be more work but it is worth not going through what McD's went through.