On Mar 11, 11:35*am, bulka > wrote:
> On Mar 11, 10:39 am, Kalmia > wrote:
>
> > On Mar 11, 12:01 am, Anthony 527 > wrote:
>
> > > A friend of mine is buying a run down liquor store deli and is going
> > > to renovate and make it new. Besides all the usual cold cuts and
> > > sloppy joes and soup can anyone suggest something different that is
> > > profitable and tastes good or any ideas at all.
> > > Thank You
>
> > Decent sandwiches on non-collapsible bread or rolls.
>
> > Important to have friendly, prompt service and plenty of coverage
> > during the lunch hour.
>
> Sounds like a great idea. *Where are you? *What is the local market?
> Around here, suburban Detroit, I can get a slice of pizza at any gas
> station or "party store", but can't find an Italian Beef or decent hot
> dog. *Have the option of a generic American, a "Nathan's" with grilled
> onion, a Detroit "Coney" with chili, a propper Chicago with a salad.

You're in Detroit, dude. A "Coney" is what's proper here.

> What I would like in a local deli, and can't find even in the larger
> groceries, is ethnic jarred stuff - they keep well, so you wouldn't
> have to move a lot of product. *I imagine there is a good mark-up, and
> once people know you are there, you would be a destination. * Kim Chi,

Kim chee is "alive", so I wouldn't say it keeps well. I've only seen
it
under refrigration.

> Tahini, Tarama, grape leaves, dried little snack fishes. *Once you get
> customers, ask them what they want, then find a distributor and invest
> in a case. *You'll be known as the place to go for the stuff they
> can't get anywhere else, and they won't go anywhere else.

Too specialized for a deli. Go to some of the hundreds of ethnic
groceries in the Detroit area.

Cindy Hamilton