How to Support the Brooklyn Restaurant in Difficult Times?

Start selling your own bread

Place: Western Brooklyn, NY

Year of launch: 2009

Five years ago, a small restaurant opened in Brooklyn. At the time of the opening, it was one of the most popular local restaurants. However, when the competition in the market increased, the restaurant business faced hard times.

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How can a restaurant survive and how to face the crisis in the market?

The decline in visitors began 1-2 years ago. According to Timur Kikvidze, the reason for this was not in the quality of food, but because of the not the best placement and the tendency of clients to try something new.

In the summer of 2014, we built a “Tandoor” (a traditional cylindrical clay oven used in cooking and baking in Asia) in the restaurant and we brought the baker from Georgia, who started cooking the Tandoor bread called “Shoti’” on traditional Georgian recipe. Its composition includes bread flour, yeast, water and salt. People living close to the restaurant, each day began to contact the restaurant questioning whether they can buy Tandoor bread. Now the locals are buying 20-30 ‘’Shoti’’ per day.

Thus, the owners of the restaurant had the idea to sell the Georgian bread alone. It was decided to go to the shops with a new product. “Entering the network was hard. At first, we just came to the store and offered to take a free bread for implementation to see whether the buyers were willing to buy it, “- says Timur.

The experiment lasted for two days. Now,”Shoti” is sold in Brooklyn’s seven large stores and small retail Category-C stores.

The owners of the restaurant also tried to contact the other big chains, but “they refused to take the bread on the implementation because they have their own bakeries, now we are currently negotiating with other supermarkets. ” – explains Timur.

In the evening, shops order the required amount of bread for the next day, depending on the statistics of their sales. Today, we give 250-300 Shoti per day to the stores for implementation. Timur believes that this number will continue to grow, as his cooperation with the shops is in a “Testing mode.”

“It is difficult to earn money just by selling bread, simply because it is a social product,” says Timur. In the restaurant, the bread can be bought at $ 1 per Shoti. For the same price, it goes to the large shops. On the shelves of the huge shops, it is sold for $ 2-3 per Shoti. On the implementation in small shops, it goes for $ 0.78, and the price is $ 1 n per Shoti.

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How to maintain a restaurant in difficult times?

In addition to bread baker, there is an engaged driver who delivers the product to the shops. The payment to the driver is performed by the piece. He is busy 1.5-2 hours daily.

So far, the profit is enough to pay salaries of employees and the purchase of the ingredients. The remaining profit is extremely low. “Up to now, this is mainly an advertising campaign of the Georgian bread and the restaurant,” – says Timur. up to now, these measures haven’t influenced the number of visitors of the restaurant. The only thing is that now a restaurant receives thankful calls from Shoti lovers.

The restaurant hall is designed for 70-80 guests. It is filled completely only on Friday and Saturday. In the remaining days, there are few visitors. The situation is different in the warm season when the restaurant starts servicing tables outdoors. The average bill in the restaurant is around $ 50-70 per person. With the current, loading the restaurant itself consumes about 20 Shoti day.

So far, the restaurant does not make external advertising of Tandoor bread. This, as well as the expansion of sales outlets, is scheduled for 2016.

 

Start selling your own bread

Place: Western Brooklyn, NY

Year of launch: 2009

Five years ago, a small restaurant opened in Brooklyn. At the time of the opening, it was one of the most popular local restaurants. However, when the competition in the market increased, the restaurant business faced hard times.

indian-dinner_625x350_81434366052

How can a restaurant survive and how to face the crisis in the market?

The decline in visitors began 1-2 years ago. According to Timur Kikvidze, the reason for this was not in the quality of food, but because of the not the best placement and the tendency of clients to try something new.

In the summer of 2014, we built a “Tandoor” (a traditional cylindrical clay oven used in cooking and baking in Asia) in the restaurant and we brought the baker from Georgia, who started cooking the Tandoor bread called “Shoti’” on traditional Georgian recipe. Its composition includes bread flour, yeast, water and salt. People living close to the restaurant, each day began to contact the restaurant questioning whether they can buy Tandoor bread. Now the locals are buying 20-30 ‘’Shoti’’ per day.

Thus, the owners of the restaurant had the idea to sell the Georgian bread alone. It was decided to go to the shops with a new product. “Entering the network was hard. At first, we just came to the store and offered to take a free bread for implementation to see whether the buyers were willing to buy it, “- says Timur.

The experiment lasted for two days. Now,”Shoti” is sold in Brooklyn’s seven large stores and small retail Category-C stores.

The owners of the restaurant also tried to contact the other big chains, but “they refused to take the bread on the implementation because they have their own bakeries, now we are currently negotiating with other supermarkets. ” – explains Timur.

In the evening, shops order the required amount of bread for the next day, depending on the statistics of their sales. Today, we give 250-300 Shoti per day to the stores for implementation. Timur believes that this number will continue to grow, as his cooperation with the shops is in a “Testing mode.”

“It is difficult to earn money just by selling bread, simply because it is a social product,” says Timur. In the restaurant, the bread can be bought at $ 1 per Shoti. For the same price, it goes to the large shops. On the shelves of the huge shops, it is sold for $ 2-3 per Shoti. On the implementation in small shops, it goes for $ 0.78, and the price is $ 1 n per Shoti.

High-rates-of-obesity-are-001

How to maintain a restaurant in difficult times?

In addition to bread baker, there is an engaged driver who delivers the product to the shops. The payment to the driver is performed by the piece. He is busy 1.5-2 hours daily.

So far, the profit is enough to pay salaries of employees and the purchase of the ingredients. The remaining profit is extremely low. “Up to now, this is mainly an advertising campaign of the Georgian bread and the restaurant,” – says Timur. up to now, these measures haven’t influenced the number of visitors of the restaurant. The only thing is that now a restaurant receives thankful calls from Shoti lovers.

The restaurant hall is designed for 70-80 guests. It is filled completely only on Friday and Saturday. In the remaining days, there are few visitors. The situation is different in the warm season when the restaurant starts servicing tables outdoors. The average bill in the restaurant is around $ 50-70 per person. With the current, loading the restaurant itself consumes about 20 Shoti day.

So far, the restaurant does not make external advertising of Tandoor bread. This, as well as the expansion of sales outlets, is scheduled for 2016.

I knew from the very start that three things were needed for my success; I needed a great head chef, location, and concept. And they all had to work together.

Seersucker

I knew from the very start that three things were needed for my success; I needed a great head chef, location, and concept. And they all had to work together.

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