Anyone own an ice cream parlor? - Page 4

peppy · 04-27-2009, 03:24 PM

Quote:

Originally Posted by Dueller

Not that you're planning to fail, but USED restaurant equpment is ultra cheap. No need to buy new.

Amazing some of the bargains you can find.

+1000, but banks don't like to loan money on used equipment.

Bill it sounds like you are going to do fine with this. (doing your homework)

wcc · 04-27-2009, 03:32 PM

Quote:

Originally Posted by the

Of course that's not the plan, it never is. That's why so many entrepreneurs never even bother looking at or negotiating things like PGs, they view them as irrelevant b/c they are going to succeed, so they just sign away.

I actually have some experience with ice cream stores, not personally but helping out someone who started one up. Theirs was a Carvel franchise, one of the first ones (maybe the first one) on the west coast.

You probably don't want to know how it ended up, but I'll tell you if you are interested.

Again I agree. But succeed or fail the cost of the bldg will not break my family. It's just another purchase as a car, etc. However, the bldg is an investment that could be leased out in the future or used to run a different business out out there. Or even sold for a profit when the economy turns around.

Quote:

Not that you're planning to fail, but USED restaurant equpment is ultra cheap. No need to buy new.

Amazing some of the bargains you can find.

I plan on buying used because I want to keep my upfront costs to a minimum. But I want to make sure the Health dept doesn't have an issue with used equipment. Is ther any paperwork that used equip should include to reduce an issue with the HD?

the · 04-27-2009, 03:37 PM

Quote:

Originally Posted by wcc

Again I agree. But succeed or fail the cost of the bldg will not break my family. It's just another purchase as a car, etc. However, the bldg is an investment that could be leased out in the future or used to run a different business out out there. Or even sold for a profit when the economy turns around.

That is very unusual for a startup and significantly reduces the downside of your venture. You are fortunate and are basically getting a (relatively) "free shot" at trying the business.

Shaun @ Tru6 · 04-27-2009, 03:41 PM

Many people plan to fail simply by not realistically crunching the numbers, or wearing really rose colored glasses. I've been there in my early days.

wcc · 05-20-2009, 03:30 PM

All the contingencies will be finished up tomorrow except one. We put together a separate contract and a completion date for that so it looks like I'll be closing on the building on Friday.

I've been contacted by a consultant that does restaurants and dealing with the health dept layout can even help with used equipment and layout of the space and doing the construction stuff that I have no idea about like plumbing. I've NEVER opened a restaurant or dealt with the health dept before so do you guys think it's worth it? It really isn't a lot of money ($350) so I was thinking what the heck but then that's money I can use elsewhere. Your input is always appreciated....

berettafan · 05-20-2009, 03:40 PM

your health dept will likely require cut sheets on your equipment so be prepared.

$350 seems too cheap honestly. layout IS important as is blowing through the permit process as quickly as possible. remember every day you're not open you lose money you will NEVER get back.

wcc · 05-20-2009, 03:55 PM

Well I don't know if 350 is too cheap, because the place is small, I mean small, so maybe it's not out of line based on size. I've done a layout myself but I want to layout 'future' plans and I don't know if it'll all fit based on the 'rules'. He seems to think so but needs to get in there to see. It sounds like I'm justifying it but if there are any planners out there that could help me I'd send them the existing, very open, floor plan and what I'd like to have.

Don Plumley · Don Plumley's Garage

Congrats. Having someone lay out food prep, cases, cash register, appropriate storage, etc. in a logical, easy workflow way is worth thousands. My business partner was a chef, he says he can walk into a new restaurant and kitchen and in 1 second knows if the owner's wife/designer did the kitchen layout or if a working chef did it. I'm think same applies to an ice cream store.

wcc · 05-20-2009, 04:18 PM

Quote:

Originally Posted by Don Plumley

Congrats. Having someone lay out food prep, cases, cash register, appropriate storage, etc. in a logical, easy workflow way is worth thousands. My business partner was a chef, he says he can walk into a new restaurant and kitchen and in 1 second knows if the owner's wife/designer did the kitchen layout or if a working chef did it. I'm think same applies to an ice cream store.

Thanks, and I agree especially since I NEVER have laid out a place before. I know what I'd like to put in there and I've drawn up some stuff but haven't been able to make it all fit and this guy says no problem. So maybe, in my case, it's worth it....

911Rob · 911Rob's Garage

Ha, read the thread title and thought of this pic.....
My Grandson!

wcc · 10-24-2009, 04:32 PM

Well LONG over due but I bought the bldg and been working on it most of the summer. Done pretty much everything myself over weekends and evenings. Getting close to actually opening. I bought it this spring with the idea of opening next year so I'm WAY ahead of schedule even though I've told everyone I'm way behind. I suppose it just 'feels' like it. Here's the most recent pic from today.....

Oh Haha · 10-24-2009, 04:43 PM

Dayaaaaaaaamnnnn Bill.

The store really looks great.

As always, good luck and best wishes to you. I know you have been working your butt off all summer.

Shaun @ Tru6 · 10-24-2009, 04:47 PM

great work, good luck!!!!

wcc · 10-25-2009, 05:41 AM

Thanks guys! Here's a couple of, sorta, before pics. I had actually had done quite a bit of work by then. The whole place was wood paneling. I had to remove a portion of it for the kitchen area. Take out a wall, take out some conc floor for the underground plumbing etc. Basically, there wasn't a part left untouched. I even had to reseal to roof! It was a ton of work, but it'll be worth it...

t951 · t951's Garage

Nice job! I find it funny that you already have chips on the rack! I hope you eat those before opening!

Good luck. BTW, as a person that is considering starting a business this has been a great thread. Thanks to everyone

t951 · t951's Garage

Nice job! I find it funny that you already have chips on the rack! I hope you eat those before opening!

Good luck. BTW, as a person that is considering starting a business this has been a great thread. Thanks to everyone

peppy · 10-25-2009, 07:01 AM

WOW, that looks great Bill.

I bet you are really excited.

wcc · 10-29-2009, 05:52 PM

Quote:

Originally Posted by t951

Nice job! I find it funny that you already have chips on the rack! I hope you eat those before opening!

Good luck. BTW, as a person that is considering starting a business this has been a great thread. Thanks to everyone

The health department requires all the food in place before issuing a license. I don't really like putting food out there like that but it is what it is. I did have my final inspection today and it's all approved for Nov 2nd.

peppy - Yes, I am excited and can't wait! It's LONG overdue and I'm ready to start this thing.....

Vonzipper · 10-29-2009, 07:04 PM

Looks great!

Put a bell on the door, everyone likes to hear the the sound when you open the door
thats old school

peppy · 09-28-2011, 03:46 PM

“Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.” – Jim Fiebig

I saw this quote a bit ago and it reminded me of this thread. Hows it been going?