Triple Net is the way of the world for commercial. Get them to sign a 10 year lease with a personal guarantee at 30 a foot plus 10 cam.... what could go wrong....and the ding dong tenant says they are giving me 100k for lease hold improvement..... we'll of course they are lol

It's also the economy.. a LOT of people have just quit eating out due to inflation, etc. Groceries, medical, insurance, etc. Wife and I said we are done eating out and only go out now about once a month.

I gotta go grocery shopping today. I'm glad my ride will get it done. Because yesterday a friend calls me freaking out that the oil light is flashing on the Dodge. It's not knocking so prayers sent for it being a sensor.


Can you imagine being not so well off, stresses you like a death and you actually send a prayer for a Dodge? While working a full time job?


Yeah, the struggle is real and it's getting worse.

Yes but every food truck takes away a potential customer every time they sell an order.
Paying no rent adds a lot to their bottom line.

Cities should zone them out or - not sure how you enforce this, make it some sort of requirement they pay rent to be in these lots.

I doubt most are paying much sales tax either

I know someone who opened a sports bar and grill about 2 years ago. It is a rather large establishment in a new building and in a very affluent area. It's a nice place with good food and a great atmosphere, albeit prices are slightly higher compared to other joints. That said, it seems like it's packed every time I go...I figured they were killing it on the $$$ side of things. Talking with the owner, he said they were just barely breaking even which came as a surprise given the amount of clientele. He stated overhead was killing him...for example he cited an $11k utility bill for 1 month. Seems high to me, but I am not a restaurateur.

He should shop electric if he is in an area that allows it and get a long term deal. That's on the high side for sure but without knowing his equipment setup, ac config square feet etc it's hard to say. Restaurants run a tremendous amount of stuff all day and night. Big coolers, keg coolers, vent hoods, neon, small coolers all over, outdoor lighting, ice machines...... goes on and on.

WAWI is doing so well, he won't even notice if I dine and dash at the TFF OT X-mas party

Its so tight we are gonna start charging for salt and pepper

so what % am I getting for bringing all these folks up there to you?

WAWI, when did you start answering your yelp reviews?

I've got a friend who has a small restaurant barely hanging on. I told him I'd help him and review his operations since I have a little bit of experience dealing with situations like this. Got there a 9 am and my objective was focused in identifying waste around controllable costs. Started in the kitchen and immediately saw opportunities. No recipes being used, no use of scales for portion control, scales not calibrated, no spatulas used to scrape every ounce of sauce out lexans, prep sheets not followed, etc,etc. Food waste everywhere. Hoods, fryers, broiler, saute station all fired up 2 hours before opening. Yeah, you do have a food cost problem! Spent lunch mainly in the dining room looking for sales building opportunities around execution and it was clear quickly, there were gaps in execution. Now, all of that sounds bad, but in reality that it was good news. It was clear that he could minimize the bleeding substantially as long as he took action and closed those gaps. Often times operators get the victim mentality of all outside bs effecting their business. Don't deal with that, there's not a lot you can control there. Instead, focus within the 4 walls and the things you can and should be controlling. My visit was two weeks ago. I'll be there to follow up tomorrow. He's a sharp operator, just got lost. I'm sure he's made great progress.

I was struggling big time with my donut shop years ago. Granted I was super burned out and didn't care anymore. One of the ladies that worked for me noticed the start up cash wasn't right. I ended up getting some cameras and hiding them around the shop. Turns out the little girl that was working weekends, was coming in in the afternoons with her friends and helping themselves to to all sorts of foods, drinks and....cash, everyday. She was feeding herself and all of her friends and stealing start up money. I ended up pressing charges because her parents were who I was going to sell the business to. So that really effed that deal up. Detective let me sit in the quiet room while she was being interviewed. That despicable little girl was going for the Oscar award with all the acting she was doing.

Not only is the money is tight for eateries, but the people you're supposed to trust can be stealing you blind too.