OT; Arfa's Burger Joint...

Don't forget Dandelion & Burdock!

Reply to
David Paste
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You're worrying about nothing. How many bugs are resistant to bleach or peracetic acid? Use whichever you prefer, but don't assume plastic is intrinsically safer. It's not. If you really want to worry about something, worry about the staff not washing their hands after scratching their knackers!

Reply to
David Paste

I've never bought anything from MickyD's, all they've had from me is MickyPees and MickyPoos.....

Reply to
Stephen

If you get time and the chance, I suggest a bit of research at Hamburger Union. I consider that they offer a decent burger for a reasonable price, despite being in rip-off London. Certainly way better than anything in the crapital since Gatsbys closed down.

I wish you success. However when it comes to providing decent food at reasonable prices I find that the great British public doesn't give a f*ck, as witness the comments here about how great Aldi etc are and what overpriced s**te olive oil fresh and direct from the farm must be. If you were to serve up dead dog in a trough with plenty of economy baked beans as a side dish, you'd have plenty of takers.

WTF are "CAB" burgers BTW? Hamburger Union do that peculiar thing of taking steak and mincing it, is that what you mean or do you refer to some frozen patty of Cow's Arse Burger?

Reply to
Steve Firth

That's nothing to worry about. Scratching the arse is another matter.

Reply to
<me9

Nothing wrong with it. Apart from its availability these days.

Reply to
<me9

CAB is explained in earlier posts - read them.

Reply to
John

Our cooking area is totally open to view, as were the prep areas in both our cafes. Wouldn't have it any other way. I think that the buying public should be able to see how their food is being prepared, cooked, and generally handled.

Arfa

Reply to
Arfa Daily

Enough to require a regular rotation of disinfectants, to maintain their effectiveness.

Obviously, next time I build a medical clean room, I should ignore the microbiologist and line it with wood - so much nicer to look at than all that easily cleaned plastic and metal.

Is E Coli really that prevalent there?

Colin Bignell

Reply to
Nightjar

We did in our cafes, but there's no plans to in this place. We are doing something like 24 flavours of milkshake though, and these are hand-made with large quantities of icecream.

Arfa

Reply to
Arfa Daily

Very good, if you actually mince the beef and make the burgers in front of the customer, as this restaurant did. If you simply take them out of the fridge and stick them on the grill, they could be made entirely from mechanically recovered meat for all the customer knows.

Colin Bignell

Reply to
Nightjar

It's Certified Angus Beef. As to the public not caring about the quality of the food that they are fed, from our experience, I don't think that is wholly true. Whilst there is a large section of the public who don't care - and if there wasn't , the likes of Mickey D's and roadside greasy spoons wouldn't survive - there is also a big contingent that *do* care, and will seek out establishments that provide a superior product. I think where a lot of businesses go wrong on that score, is to then overprice their offerings. The trick is to cover all costs, then make a healthy profit, but remain competitive. And it is a juggling trick, but do-able. I once saw one of Ramsay's programmes where he was sorting out some restaurant that was about to go down the pan, and he said that the formula was 1/3 + 1/3 + 1/3. That's materials, overheads, and profit. And we've found that is pretty near the mark. If you can get it to around that, the business will be sound.

Arfa

Reply to
Arfa Daily

Which contrary to common belief is just another American brand like Colonel Scrapers Alabama Fried Weasel and has absolutely SFA to do with Certified Aberdeen Angus Beef.

"Gordon's own Kitchen Nightmare: Ramsay admits to having faced bankruptcy

The host of Ramsay's Kitchen Nightmares said business at his restaurants plunged so sharply he was advised (by the bank) to file for bankruptcy as profits fell from £3million to just under £400,000 ...

IGWS If I wanted to know how to make a business show a profit I wouldn't ask a bankrupt (whether declared or not) failed footballer.

Derek G

Reply to
Derek G.

Not at all.

Any fule no it's Cow Afterbirth Burger.

Derek G

Reply to
Derek G.

Ta.

I think that the attitude to food served and to retail is different. I've worked on the same site as people selling incredibly over-priced steak sandwiches, coffee, burgers, deer burgers etc and seen them do a roaring trade with people willing to pay up to a tenner for a burger if it was certified organic and the cow had been fed a bottle of beer every day. And I've seen the same punters turn their nose up at the prospect of paying less for food ingredients than the prices charged in supermarkets. I'd have died and gone to heaven for margins of the order that you talk about.

Supermarkets try to pay producers about 10-20% of the shelf price, which in most cases is less than the cost of production. A cost model as you suggest would, for example, price a litre of olive oil at about £27. A price that very few UK customers would pay. We worked on a margin of farm gate + 4-10% and still struggled to sell much at those prices. I still recall the day that someone argued with me that the pasta that I was selling was "over priced" and the same person continuing to argue (loudly) that was the case even when I pointed out that the pack in question was 2x the size of packs in the local supermarket and that it was actually 10% cheaper than the pasta on sale in the supermarket.

From our point of view, not worth the hassle in the end, because we can make bigger profits by selling to wholesalers who will take the entire crop and give us cash in hand.

As I say, I really wish you well, I think from the sound of it you have a good product and a good idea and you deserve to succeed.

Reply to
Steve Firth

If I want the opinion of a monkey, I'll rattle your cage with a stick. Until then stick to eating your own poo, eh?

Reply to
Steve Firth

If they do *do not* use squirty cream. freshly whipped double and ice cream that actually has cream and milk in it.

Reply to
Dave Liquorice

Might be a bad assumption depending on the timber how often they are washed or replaced. Some timbers have natural bactericides unlike plastic and you'll never clean down to the bottom of the knife cuts in plastic.

Reply to
Dave Liquorice

What are you going to offer those that don't eat lumps of of mashed up dead animal?

Reply to
Dave Liquorice

If I get served on plastic plates, I expect them to be single use. As for bactericides, when I ran a medical manufacturing clean room, the microbiologist mandated a rotation of three different disinfectants, to prevent the build up of resistant strains. I don't see that it is less likely that would happen with a natural bactericide and, unlike ceramics, it is not going to be easy, if possible, to clean wood of the blood that oozes from a blue steak.

Colin Bignell

Reply to
Nightjar

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