Archive for the ‘Griddles’ Category
Competing in a Busy Restaurant Market
When I decided to open a diner in the downtown area of my small city, there was no shortage of breakfast and lunch joints. The main difference was that most of those greasy spoon joints used prepackaged ingredients and paid their employees a pittance. You can’t expect to put out an admirable product and bring customers back by the hundreds if you don’t put your heart and soul into the endeavor.
With little more than a commercial griddle and a dream, I approached local farmers and butcher shops about the idea of cooking and serving local ingredients. I figured this plan would set me apart from the competition. It proved to be the right choice as word quickly spread throughout the city. Most restaurants lose money in their first year of operation, but I’ve been lucky so far. As long as I continue to exercise my passion for food, I’m confident things will work out.