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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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restaurant equipment recommendation
I am involved in the start-up of a restaurant in the Dayton-Cininnati, Ohio
area. We are looking for recommendations on companies to supply us with kitchen and front area equipment (purchase and/or lease) and supplies. Any suggestions? Scott |
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> wrote in message ... > I am involved in the start-up of a restaurant in the Dayton-Cininnati, Ohio > area. We are looking for recommendations on companies to supply us with > kitchen and front area equipment (purchase and/or lease) and supplies. > > Any suggestions? > > Scott > Wasserstrom. Headquarters in Columbus. Stores in Dayton and Cincinnati http://www.wasserstrom.com/ |
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On Tue, 13 Sep 2005 15:46:55 -0400, > wrote:
>I am involved in the start-up of a restaurant in the Dayton-Cininnati, Ohio >area. If you are a professional associated with a start up....you must already know the answers to these questions. If you don't.....get out of the restaurant business...right now! YOU are about to loose your shirt, pants and jock strap in one swoop! |
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>>I am involved in the start-up of a restaurant in the Dayton-Cininnati,
>>Ohio >>area. > > If you are a professional associated with a start up....you must > already know the answers to these questions. > > > If you don't.....get out of the restaurant business...right now! YOU > are about to loose your shirt, pants and jock strap in one swoop! Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment business, and I can spot a potential failure within 5 minutes of an initial meeting. The common thread is that they don't know what they're getting into. |
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"Jumping Jack Flash" > wrote in message . .. > >>I am involved in the start-up of a restaurant in the Dayton-Cininnati, > >>Ohio > >>area. > > > > If you are a professional associated with a start up....you must > > already know the answers to these questions. > > > > > > If you don't.....get out of the restaurant business...right now! YOU > > are about to loose your shirt, pants and jock strap in one swoop! > > Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment > business, and I can spot a potential failure within 5 minutes of an initial > meeting. The common thread is that they don't know what they're getting > into. Maybe you can explain something. I see lots of tiny Asian restaurants that pop-up here and there in my area. The people who work there seem to be new to this county based on their command of the language. Their restaurants seem to survive while others, even big chains, come and go. Are these people experience restaurant operators in their native land, and then move here with a complete set of skill and good capitalization? Is there something in the culture that makes them successful? What surprises me also is that I live in an area that is on the fringe of Appalachia, not an area that has a reputation for being curious or even accepting of other cultures. I'm a bit surprised that there is a demand for Asian food, yet there is an Asian buffet in every strip center. |
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"Vox Humana" > wrote in message ... > > "Jumping Jack Flash" > wrote in message > . .. >> >>I am involved in the start-up of a restaurant in the Dayton-Cininnati, >> >>Ohio >> >>area. >> > >> > If you are a professional associated with a start up....you must >> > already know the answers to these questions. >> > >> > >> > If you don't.....get out of the restaurant business...right now! YOU >> > are about to loose your shirt, pants and jock strap in one swoop! >> >> Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment >> business, and I can spot a potential failure within 5 minutes of an > initial >> meeting. The common thread is that they don't know what they're getting >> into. > > Maybe you can explain something. I see lots of tiny Asian restaurants > that > pop-up here and there in my area. The people who work there seem to be > new > to this county based on their command of the language. Their restaurants > seem to survive while others, even big chains, come and go. Are these > people experience restaurant operators in their native land, and then move > here with a complete set of skill and good capitalization? Is there > something in the culture that makes them successful? What surprises me > also > is that I live in an area that is on the fringe of Appalachia, not an area > that has a reputation for being curious or even accepting of other > cultures. > I'm a bit surprised that there is a demand for Asian food, yet there is an > Asian buffet in every strip center. > I've observed what you are saying and have mused until I came up with this answer; however misguided it may be. There two Asian restaurants that are in our area that have been in business for at least 13 years that I've been here. Most of the people that eat there are really hearty eaters; they pile on there plates all manner of fried foods and will eat almost anything that is breaded and deep fried. These two restaurants are near an exit and both are near huge parking areas for big trucks. I've seen other travelers who are passing thru that seem to know about these restaurants (from overhearing their conversations - one cannot help but hear!). One restaurant has remained consistent in its quality and we have gone a few times over the years; but the other seemed a bit unclean, so we stopped going there. But one of the main reason to me that they stay in businesss is that there are a lot of people who pass thru the doors who want lots of calories. I note that not many have the seaweed strips (salad) or kimchee, but I get all the pink ginger slices I want because no one else seems to take them. Dee Dee |
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"Dee Randall" > wrote in message ... > > "Vox Humana" > wrote in message > ... > > > > "Jumping Jack Flash" > wrote in message > > . .. > >> >>I am involved in the start-up of a restaurant in the Dayton-Cininnati, > >> >>Ohio > >> >>area. > >> > > >> > If you are a professional associated with a start up....you must > >> > already know the answers to these questions. > >> > > >> > > >> > If you don't.....get out of the restaurant business...right now! YOU > >> > are about to loose your shirt, pants and jock strap in one swoop! > >> > >> Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment > >> business, and I can spot a potential failure within 5 minutes of an > > initial > >> meeting. The common thread is that they don't know what they're getting > >> into. > > > > Maybe you can explain something. I see lots of tiny Asian restaurants > > that > > pop-up here and there in my area. The people who work there seem to be > > new > > to this county based on their command of the language. Their restaurants > > seem to survive while others, even big chains, come and go. Are these > > people experience restaurant operators in their native land, and then move > > here with a complete set of skill and good capitalization? Is there > > something in the culture that makes them successful? What surprises me > > also > > is that I live in an area that is on the fringe of Appalachia, not an area > > that has a reputation for being curious or even accepting of other > > cultures. > > I'm a bit surprised that there is a demand for Asian food, yet there is an > > Asian buffet in every strip center. > > > I've observed what you are saying and have mused until I came up with this > answer; however misguided it may be. > There two Asian restaurants that are in our area that have been in business > for at least 13 years that I've been here. Most of the people that eat there > are really hearty eaters; they pile on there plates all manner of fried > foods and will eat almost anything that is breaded and deep fried. These > two restaurants are near an exit and both are near huge parking areas for > big trucks. I've seen other travelers who are passing thru that seem to > know about these restaurants (from overhearing their conversations - one > cannot help but hear!). One restaurant has remained consistent in its > quality and we have gone a few times over the years; but the other seemed a > bit unclean, so we stopped going there. But one of the main reason to me > that they stay in businesss is that there are a lot of people who pass thru > the doors who want lots of calories. I note that not many have the seaweed > strips (salad) or kimchee, but I get all the pink ginger slices I want > because no one else seems to take them. > Dee Dee I think that is true for the buffet format restaurants in general. We have three Asian buffets in our small suburban area which until recently was on the fringe of civilization. There are also two "steak" buffets, Ryan's and Golden Corral. The Appalachian Highway starts here and cuts across the least populated and poorest area of the state. I think that some of the patrons may be from the freeway but a lot of them are from the east, where there is little but feed mills and farm supply stores. All the buffets are always jammed, but the food is poor in my opinion and the cleanliness is marginal. I am generally put-off by buffets. One only has to sit back and observer for a while to see stomach-turning behavior. People cough into their hands and then pick up the serving utensils. Other graze from the buffet, licking their fingers and then plunging them into containers of food. And don't get me started about the kids! People let their kids go wild at these places. I have seen kids do unmentionable things and the parents seem oblivious. Considering that the food all comes from boxes and cans, I can get a better meal at home and don't have to worry about the possibility that some little darling licked the serving spoon and then put it back into the salad dressing. |
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Thank you for the information. I will take a look at their site!
"Vox Humana" > wrote in message . .. > > > wrote in message > ... >> I am involved in the start-up of a restaurant in the Dayton-Cininnati, > Ohio >> area. We are looking for recommendations on companies to supply us with >> kitchen and front area equipment (purchase and/or lease) and supplies. >> >> Any suggestions? >> >> Scott >> > > Wasserstrom. Headquarters in Columbus. Stores in Dayton and Cincinnati > http://www.wasserstrom.com/ > > |
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Thank you both.
>- if you work for a company in greater Cin-Day, I would love to see what you have to offer. We are trying to use local companies as much as is practical. I also appreciate and value your caution. "Jumping Jack Flash" > wrote in message . .. >>>I am involved in the start-up of a restaurant in the Dayton-Cininnati, >>>Ohio >>>area. >> >> If you are a professional associated with a start up....you must >> already know the answers to these questions. >> >> >> If you don't.....get out of the restaurant business...right now! YOU >> are about to loose your shirt, pants and jock strap in one swoop! > > Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment > business, and I can spot a potential failure within 5 minutes of an > initial meeting. The common thread is that they don't know what they're > getting into. > |
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I think these sorts of Asian restraurants also make great use of available
labor and special relationships with their suppliers- and even their landlords if they lease their space. The staff/owners also seem to tolerate financial/material elements many other restaurants and businesses would never accept. I suspect they represent a successful business model that has a lot to offer. Thank you for your input! "Vox Humana" > wrote in message ... > > "Dee Randall" > wrote in message > ... >> >> "Vox Humana" > wrote in message >> ... >> > >> > "Jumping Jack Flash" > wrote in message >> > . .. >> >> >>I am involved in the start-up of a restaurant in the > Dayton-Cininnati, >> >> >>Ohio >> >> >>area. >> >> > >> >> > If you are a professional associated with a start up....you must >> >> > already know the answers to these questions. >> >> > >> >> > >> >> > If you don't.....get out of the restaurant business...right now! > YOU >> >> > are about to loose your shirt, pants and jock strap in one swoop! >> >> >> >> Bravo!!! Couldn't have said it better. I am in the Restaurant >> >> Equipment >> >> business, and I can spot a potential failure within 5 minutes of an >> > initial >> >> meeting. The common thread is that they don't know what they're >> >> getting >> >> into. >> > >> > Maybe you can explain something. I see lots of tiny Asian restaurants >> > that >> > pop-up here and there in my area. The people who work there seem to be >> > new >> > to this county based on their command of the language. Their > restaurants >> > seem to survive while others, even big chains, come and go. Are these >> > people experience restaurant operators in their native land, and then > move >> > here with a complete set of skill and good capitalization? Is there >> > something in the culture that makes them successful? What surprises me >> > also >> > is that I live in an area that is on the fringe of Appalachia, not an > area >> > that has a reputation for being curious or even accepting of other >> > cultures. >> > I'm a bit surprised that there is a demand for Asian food, yet there is > an >> > Asian buffet in every strip center. >> > >> I've observed what you are saying and have mused until I came up with >> this >> answer; however misguided it may be. >> There two Asian restaurants that are in our area that have been in > business >> for at least 13 years that I've been here. Most of the people that eat > there >> are really hearty eaters; they pile on there plates all manner of fried >> foods and will eat almost anything that is breaded and deep fried. These >> two restaurants are near an exit and both are near huge parking areas for >> big trucks. I've seen other travelers who are passing thru that seem to >> know about these restaurants (from overhearing their conversations - one >> cannot help but hear!). One restaurant has remained consistent in its >> quality and we have gone a few times over the years; but the other seemed > a >> bit unclean, so we stopped going there. But one of the main reason to me >> that they stay in businesss is that there are a lot of people who pass > thru >> the doors who want lots of calories. I note that not many have the >> seaweed >> strips (salad) or kimchee, but I get all the pink ginger slices I want >> because no one else seems to take them. >> Dee Dee > > I think that is true for the buffet format restaurants in general. We > have > three Asian buffets in our small suburban area which until recently was on > the fringe of civilization. There are also two "steak" buffets, Ryan's > and > Golden Corral. The Appalachian Highway starts here and cuts across the > least > populated and poorest area of the state. I think that some of the patrons > may be from the freeway but a lot of them are from the east, where there > is > little but feed mills and farm supply stores. All the buffets are always > jammed, but the food is poor in my opinion and the cleanliness is > marginal. > I am generally put-off by buffets. One only has to sit back and observer > for > a while to see stomach-turning behavior. People cough into their hands > and > then pick up the serving utensils. Other graze from the buffet, licking > their fingers and then plunging them into containers of food. And don't > get > me started about the kids! People let their kids go wild at these places. > I have seen kids do unmentionable things and the parents seem oblivious. > Considering that the food all comes from boxes and cans, I can get a > better > meal at home and don't have to worry about the possibility that some > little > darling licked the serving spoon and then put it back into the salad > dressing. > > |
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> Maybe you can explain something. I see lots of tiny Asian restaurants
> that > pop-up here and there in my area. The people who work there seem to be > new > to this county based on their command of the language. Their restaurants > seem to survive while others, even big chains, come and go. Well, just a theory, but here's what I think. Historically, people who are new to our country are willing to work harder, and accept a lower standard of living. They are more likely to be willing to put in 80 hours a week and "get by" than most born Americans. What would be interesting would be to see how any of these places make it to a second generation. Also, many of these places are small, carry out type places that can operate on low overhead. The people I have talked to about starting up a restaurant (and this may be due to the nature of my company) tend to be looking for a more traditional "sit down" style operation. They always have "great family recipes", and often put in time as a server somewhere in their high school days. Of course, it should be said that many people DO know what they are getting into, and have a great deal of success. There are more independent Chinese Restaurants in the US than there are MacDonald's. |
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Vox Humana wrote:
> "Jumping Jack Flash" > wrote in message > . .. > >>>>I am involved in the start-up of a restaurant in the Dayton-Cininnati, >>>>Ohio >>>>area. >>> >>>If you are a professional associated with a start up....you must >>>already know the answers to these questions. >>> >>> >>>If you don't.....get out of the restaurant business...right now! YOU >>>are about to loose your shirt, pants and jock strap in one swoop! >> >>Bravo!!! Couldn't have said it better. I am in the Restaurant Equipment >>business, and I can spot a potential failure within 5 minutes of an > > initial > >>meeting. The common thread is that they don't know what they're getting >>into. > > > Maybe you can explain something. I see lots of tiny Asian restaurants that > pop-up here and there in my area. The people who work there seem to be new > to this county based on their command of the language. Their restaurants > seem to survive while others, even big chains, come and go. A generation or two ago, you could substitute Greek for Asian and House of Pizza for restaurant and you would have described what happened here in Massachusetts. The typical case was for the patriarch to immigrate and work in a pizza parlor owned by a relative, distant or otherwise. After a few years of saving and sending money back to Greece, they would bring a son over and open their own House of Pizza. Both would work day and night, sending money back to Greece while improving their business. Another child would come to America, work in the House of Pizza and help send more money back to Greece. Eventually the whole family was here. The older children worked in the House of Pizza, the young ones went to school. As the family business got better, they would often open a second pizza parlor. In the town of Spencer Ma in the mid '80s I saw this whole scenario play out. At one point the same family owned three pizza parlors in a town of 10,000 and competed successfully with three other pizza parlors, also family owned. In the early '90s Pizza the Hut came to town. They lasted about two years before they had close their doors. Matthew -- Thermodynamics and/or Golf for dummies: There is a game You can't win You can't break even You can't get out of the game |
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