A friend of mine is buying a run down liquor store deli and is going to renovate and make it new. Besides all the usual cold cuts and sloppy joes and soup can anyone suggest something different that is profitable and tastes good or any ideas at all. Thank You
>A friend of mine is buying a run down liquor store deli and is going >to renovate and make it new. Besides all the usual cold cuts and >sloppy joes and soup can anyone suggest something different that is >profitable and tastes good or any ideas at all.
Pozole. Keep a bubbling pot of it going and the world will beat a path to your friend's store.
In article <af30ce2a-022e-4866-ba43-53d3de7b5...@g19g2000yqe.googlegroups.com>, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
Cheeses. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
Anthony 527 wrote: > A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
My favorite deli had great sandwiches that people would come from miles around to order. They had their signature crusty bread and they had a nice assortment of salads you could order with it. (sandwich menu follows) Then they had some great baked goods, and it was a great place to grab a cup of coffee and a muffin or whatever.
I say had because the place burned down last fall, but they're still in the catering business. I hope they reopen their deli. But I'd say the catering side would be profitable, too. Just a thought.
SIGNATURE SANDWICH ASSORTMENT An assortment of sandwiches from our signature sandwich list, with choice of potato salad, cole slaw or pasta salad $7.75 per person
SIGNATURE SANDWICHES #1 Genoa salami, fresh mozzarella, roasted sweet peppers & romaine lettuce with basil pesto on Italian peasant bread $6.25
#2 Black Forest ham & Jarlsberg swiss cheese with whole grain mustard & red leaf lettuce on Italian peasant bread $5.75
#3 Sloppy Joe; A combination of corned beef & pastrami, our own homemade cole slaw & Russian dressing on Italian peasant bread $6.25
#4 Albacore tuna salad with sliced red onions, sprouts & grated carrots on croissant or Italian peasant bread $6.00
#5 Roast beef & aurichio provolone with sliced tomato, romaine lettuce & horseradish mayonnaise on Italian peasant bread $6.50
#6 Tarragon chicken salad with bacon, red leaf lettuce & tomato on Italianpeasant bread $6.50
#7 Sliced chicken breast with cucumber slices, tomato, red leaf lettuce & Dijon mayonnaise on Italian peasant bread $6.00
#8 Fresh mozzarella & aurichio provolone with roasted peppers, basil pesto & romaine lettuce on Italian peasant bread $6.25
#9 Oven roasted turkey breast with relish and romaine lettuce on Italian peasant bread $6.00
#10 Genoa salami, cappacola, provolone, pastrami, romaine lettuce & Italian vinaigrette on French baguette $6.75
#11 grilled vegetable sandwich; an array of seasonal grilled vegetables such as zucchini, eggplant, red onions, portabella mushrooms & roasted sweet peppers splashed with balsamic vinegar on our very ownpesto dressed focaccia $6.25 $6.50 with cheese
>>>A friend of mine is buying a run down liquor store deli and is going >>>to renovate and make it new. Besides all the usual cold cuts and >>>sloppy joes and soup can anyone suggest something different that is >>>profitable and tastes good or any ideas at all.
>> Pozole. Keep a bubbling pot of it going and the world >> will beat a path to your friend's store.
> Maybe you wuld but I couldn't.
> I would suggest fried foods. Fried potato wedges, those cheap > burritos, chicken wings, gizzards (cooked for at last 12 minutes). > The markup on all those is pretty good.
> -sw
> -sw
Brilliant : dirty, greasy, smelly, work intensive and a fire risk.
I dont think it would be possible to come up with a worse idea.
>> On Thu, 11 Mar 2010 05:13:13 +0000 (UTC), Steve Pope wrote:
>>> Anthony 527 <anthonymarsi...@gmail.com> wrote:
>>>>A friend of mine is buying a run down liquor store deli and is going >>>>to renovate and make it new. Besides all the usual cold cuts and >>>>sloppy joes and soup can anyone suggest something different that is >>>>profitable and tastes good or any ideas at all.
>>> Pozole. Keep a bubbling pot of it going and the world >>> will beat a path to your friend's store.
>> Maybe you wuld but I couldn't.
>> I would suggest fried foods. Fried potato wedges, those cheap >> burritos, chicken wings, gizzards (cooked for at last 12 minutes). >> The markup on all those is pretty good.
>> -sw
>> -sw
> Brilliant : dirty, greasy, smelly, work intensive and a fire risk.
> I dont think it would be possible to come up with a worse idea.
Every thread I have seen responded to by this poster has nothing of value to add, merely a flaming insult to whomever has answered prior. Here's one for you Boggie.........a couple of years ago, the BBC had a show on called MI-5. An undercover agent was 'found out' and they stuck him head first into the deep fat fryer.....try it to yourself, you might like it.
>A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
>A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
panini, cubans, other types of 'grilled' sandwiches. A number of years ago, I worked at a coffee shoppe. The sandwiches we had that could be served either grilled or cold were the biggest sellers. -ginny
> >A friend of mine is buying a run down liquor store deli and is going > >to renovate and make it new. Besides all the usual cold cuts and > >sloppy joes and soup can anyone suggest something different that is > >profitable and tastes good or any ideas at all.
> Pozole. Keep a bubbling pot of it going and the world > will beat a path to your friend's store.
> Steve
That's probably regional. Nobody around here knows what pozole is. I'm a foodie, and I had to look it up.
For the OP:
Decent salads. Potato salad, cole slaw. Not too much sugar.
Anthony 527 wrote: > A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
One thing that has been going over very well in this area is wraps. Easy to make especially since this is already a deli. Just a small sandwich board/station would be all that is needed.
There is a chain that is going great guns called RolyPoly Sandwiches. http://www.rolypoly.com/ It is an interesting idea and the local place seems to be doing very well.
On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
Decent sandwiches on non-collapsible bread or rolls.
Important to have friendly, prompt service and plenty of coverage during the lunch hour.
On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > A friend of mine is buying a run down liquor store deli and is going > > to renovate and make it new. Besides all the usual cold cuts and > > sloppy joes and soup can anyone suggest something different that is > > profitable and tastes good or any ideas at all. > > Thank You
> Decent sandwiches on non-collapsible bread or rolls.
> Important to have friendly, prompt service and plenty of coverage > during the lunch hour.
Sounds like a great idea. Where are you? What is the local market? Around here, suburban Detroit, I can get a slice of pizza at any gas station or "party store", but can't find an Italian Beef or decent hot dog. Have the option of a generic American, a "Nathan's" with grilled onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
What I would like in a local deli, and can't find even in the larger groceries, is ethnic jarred stuff - they keep well, so you wouldn't have to move a lot of product. I imagine there is a good mark-up, and once people know you are there, you would be a destination. Kim Chi, Tahini, Tarama, grape leaves, dried little snack fishes. Once you get customers, ask them what they want, then find a distributor and invest in a case. You'll be known as the place to go for the stuff they can't get anywhere else, and they won't go anywhere else.
And don't disparage the usual sandwiches and soups. If you can't make it better than the guy across the street, you can hire someone who can.
Are you looking to compete with McDonalds for the lunch trade, or have some serious fun, or just make money?
About the pozole or menudo - maybe it is not a big seller in your town, maybe there are only 100 Mexicans there, but if they all came to your place for breakfast every Sunday that pot of corn could be a big profit maker.
Seriously, where are you. I'm willing to relocate.
> On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> > On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > > A friend of mine is buying a run down liquor store deli and is going > > > to renovate and make it new. Besides all the usual cold cuts and > > > sloppy joes and soup can anyone suggest something different that is > > > profitable and tastes good or any ideas at all. > > > Thank You
> > Decent sandwiches on non-collapsible bread or rolls.
> > Important to have friendly, prompt service and plenty of coverage > > during the lunch hour.
> Sounds like a great idea. Where are you? What is the local market? > Around here, suburban Detroit, I can get a slice of pizza at any gas > station or "party store", but can't find an Italian Beef or decent hot > dog. Have the option of a generic American, a "Nathan's" with grilled > onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
> What I would like in a local deli, and can't find even in the larger > groceries, is ethnic jarred stuff - they keep well, so you wouldn't > have to move a lot of product. I imagine there is a good mark-up, and > once people know you are there, you would be a destination. Kim Chi, > Tahini, Tarama, grape leaves, dried little snack fishes. Once you get > customers, ask them what they want, then find a distributor and invest > in a case. You'll be known as the place to go for the stuff they > can't get anywhere else, and they won't go anywhere else.
> And don't disparage the usual sandwiches and soups. If you can't make > it better than the guy across the street, you can hire someone who > can.
> Are you looking to compete with McDonalds for the lunch trade, or have > some serious fun, or just make money?
> About the pozole or menudo - maybe it is not a big seller in your > town, maybe there are only 100 Mexicans there, but if they all came to > your place for breakfast every Sunday that pot of corn could be a big > profit maker.
> Seriously, where are you. I'm willing to relocate.
> B
LOL I'm in New Jersey in a great town a great location but in is's present state it is a dump but it has a liquor license and a lottery machine and a half ass convience store I appreciate all the in put thanks to every who responded I really appreciate the input.
> On Mar 11, 11:35 am, bulka <working.artists.work...@gmail.com> wrote:
> > On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> > > On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > > > A friend of mine is buying a run down liquor store deli and is going > > > > to renovate and make it new. Besides all the usual cold cuts and > > > > sloppy joes and soup can anyone suggest something different that is > > > > profitable and tastes good or any ideas at all. > > > > Thank You
> > > Decent sandwiches on non-collapsible bread or rolls.
> > > Important to have friendly, prompt service and plenty of coverage > > > during the lunch hour.
> > Sounds like a great idea. Where are you? What is the local market? > > Around here, suburban Detroit, I can get a slice of pizza at any gas > > station or "party store", but can't find an Italian Beef or decent hot > > dog. Have the option of a generic American, a "Nathan's" with grilled > > onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
> > What I would like in a local deli, and can't find even in the larger > > groceries, is ethnic jarred stuff - they keep well, so you wouldn't > > have to move a lot of product. I imagine there is a good mark-up, and > > once people know you are there, you would be a destination. Kim Chi, > > Tahini, Tarama, grape leaves, dried little snack fishes. Once you get > > customers, ask them what they want, then find a distributor and invest > > in a case. You'll be known as the place to go for the stuff they > > can't get anywhere else, and they won't go anywhere else.
> > And don't disparage the usual sandwiches and soups. If you can't make > > it better than the guy across the street, you can hire someone who > > can.
> > Are you looking to compete with McDonalds for the lunch trade, or have > > some serious fun, or just make money?
> > About the pozole or menudo - maybe it is not a big seller in your > > town, maybe there are only 100 Mexicans there, but if they all came to > > your place for breakfast every Sunday that pot of corn could be a big > > profit maker.
> > Seriously, where are you. I'm willing to relocate.
> > B
> LOL I'm in New Jersey in a great town a great location but in is's > present state it is a dump but it has a liquor license and a lottery > machine and a half ass convience store I appreciate all the in put > thanks to every who responded I really appreciate the input.
If your friend bought it with the liquor and the lotto, if there is local traffic, you could sell cat food on wonder bread. Jersey. I'm only concerned now with the connections with the local connections, if you know what I mean. It would be a shame should there be a fire.
Up in the garden part of the state, or across the bridge?
I'm only half-seriously looking for work, but this is my fantasy gig - somebody else puts up the money and I do the work. I've rehabbed buildings, I'm a good cook. Maybe we should talk off list. There have been wierder internet connections that have worked out.
> A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
Really good coffee. Find a local coffee roaster, so that the beans are always fresh. That makes a huge difference.
Espresso is another possibility, but requires some amount of skill and experience, even when a highly automated machine is used.
> On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> > On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > > A friend of mine is buying a run down liquor store deli and is going > > > to renovate and make it new. Besides all the usual cold cuts and > > > sloppy joes and soup can anyone suggest something different that is > > > profitable and tastes good or any ideas at all. > > > Thank You
> > Decent sandwiches on non-collapsible bread or rolls.
> > Important to have friendly, prompt service and plenty of coverage > > during the lunch hour.
> Sounds like a great idea. Where are you? What is the local market? > Around here, suburban Detroit, I can get a slice of pizza at any gas > station or "party store", but can't find an Italian Beef or decent hot > dog. Have the option of a generic American, a "Nathan's" with grilled > onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
You're in Detroit, dude. A "Coney" is what's proper here.
> What I would like in a local deli, and can't find even in the larger > groceries, is ethnic jarred stuff - they keep well, so you wouldn't > have to move a lot of product. I imagine there is a good mark-up, and > once people know you are there, you would be a destination. Kim Chi,
Kim chee is "alive", so I wouldn't say it keeps well. I've only seen it under refrigration.
> Tahini, Tarama, grape leaves, dried little snack fishes. Once you get > customers, ask them what they want, then find a distributor and invest > in a case. You'll be known as the place to go for the stuff they > can't get anywhere else, and they won't go anywhere else.
Too specialized for a deli. Go to some of the hundreds of ethnic groceries in the Detroit area.
> On Mar 11, 11:35 am, bulka <working.artists.work...@gmail.com> wrote:
> > On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> > > On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > > > A friend of mine is buying a run down liquor store deli and is going > > > > to renovate and make it new. Besides all the usual cold cuts and > > > > sloppy joes and soup can anyone suggest something different that is > > > > profitable and tastes good or any ideas at all. > > > > Thank You
> > > Decent sandwiches on non-collapsible bread or rolls.
> > > Important to have friendly, prompt service and plenty of coverage > > > during the lunch hour.
> > Sounds like a great idea. Where are you? What is the local market? > > Around here, suburban Detroit, I can get a slice of pizza at any gas > > station or "party store", but can't find an Italian Beef or decent hot > > dog. Have the option of a generic American, a "Nathan's" with grilled > > onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
> You're in Detroit, dude. A "Coney" is what's proper here.
> > What I would like in a local deli, and can't find even in the larger > > groceries, is ethnic jarred stuff - they keep well, so you wouldn't > > have to move a lot of product. I imagine there is a good mark-up, and > > once people know you are there, you would be a destination. Kim Chi,
> Kim chee is "alive", so I wouldn't say it keeps well. I've only seen > it > under refrigration.
> > Tahini, Tarama, grape leaves, dried little snack fishes. Once you get > > customers, ask them what they want, then find a distributor and invest > > in a case. You'll be known as the place to go for the stuff they > > can't get anywhere else, and they won't go anywhere else.
> Too specialized for a deli. Go to some of the hundreds of ethnic > groceries in the Detroit area.
> Cindy Hamilton
Kim Chee is saurkraut. A preserve. A pickle. When I couldn't find it I learned to make it. In the pantry for many months and I ain't dead yet.
On Mar 10, 9:01 pm, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> A friend of mine is buying a run down liquor store deli and is going > to renovate and make it new. Besides all the usual cold cuts and > sloppy joes and soup can anyone suggest something different that is > profitable and tastes good or any ideas at all. > Thank You
I think first your friend has to decide what kind of deli he wants......New York style? kosher? limited menu? soup and sandwich ?
I owned a deli for 13 years, mine was breakfast and lunch but we were not the kosher New York style deli, we had table service, full breakfast, and a fairly extensive lunch menu with lunch specials, etc.
It all depends on the neighborhood, the location, and what your friends wants to accomplish.
>On Mar 10, 9:01 pm, Anthony 527 <anthonymarsi...@gmail.com> wrote: >> A friend of mine is buying a run down liquor store deli and is going >> to renovate and make it new. Besides all the usual cold cuts and >> sloppy joes and soup can anyone suggest something different that is >> profitable and tastes good or any ideas at all. >> Thank You
>Although I am surrounded by grocery stores, restaurants, taquerias and >fast food joints there is no deli anywhere near my neighborhood, so I >can tell you what I think of when I wish we had one, and that's >quality. I can get cold cuts at the supermarket, so the deli should >offer better quality ones, especially the corned beef and the >pastrami. Offer a good variety of traditional breads, including a >good rye and a pumpernickel. National brand bagels suck and the one >(maybe two) places in L.A. that make good ones is not close, so the >deli should go there and get them for me. Have a jar of pickled eggs >on the counter along with the very best dill pickles you can find (or >make).
>Want to offer something different? Make slaw from Brussels sprouts >(as Sheldon sometimes mentions); it's distinctive and really good.
>Put a suggestion box out for the first six months and ask people to >tell you what they want you to stock. -aem
> On Mar 11, 1:25 pm, Cindy Hamilton <angelicapagane...@yahoo.com> > wrote:
> > On Mar 11, 11:35 am, bulka <working.artists.work...@gmail.com> wrote:
> > > On Mar 11, 10:39 am, Kalmia <tweeny90...@mypacks.net> wrote:
> > > > On Mar 11, 12:01 am, Anthony 527 <anthonymarsi...@gmail.com> wrote:
> > > > > A friend of mine is buying a run down liquor store deli and is going > > > > > to renovate and make it new. Besides all the usual cold cuts and > > > > > sloppy joes and soup can anyone suggest something different that is > > > > > profitable and tastes good or any ideas at all. > > > > > Thank You
> > > > Decent sandwiches on non-collapsible bread or rolls.
> > > > Important to have friendly, prompt service and plenty of coverage > > > > during the lunch hour.
> > > Sounds like a great idea. Where are you? What is the local market? > > > Around here, suburban Detroit, I can get a slice of pizza at any gas > > > station or "party store", but can't find an Italian Beef or decent hot > > > dog. Have the option of a generic American, a "Nathan's" with grilled > > > onion, a Detroit "Coney" with chili, a propper Chicago with a salad.
> > You're in Detroit, dude. A "Coney" is what's proper here.
> > > What I would like in a local deli, and can't find even in the larger > > > groceries, is ethnic jarred stuff - they keep well, so you wouldn't > > > have to move a lot of product. I imagine there is a good mark-up, and > > > once people know you are there, you would be a destination. Kim Chi,
> > Kim chee is "alive", so I wouldn't say it keeps well. I've only seen > > it > > under refrigration.
> > > Tahini, Tarama, grape leaves, dried little snack fishes. Once you get > > > customers, ask them what they want, then find a distributor and invest > > > in a case. You'll be known as the place to go for the stuff they > > > can't get anywhere else, and they won't go anywhere else.
> > Too specialized for a deli. Go to some of the hundreds of ethnic > > groceries in the Detroit area.
> > Cindy Hamilton
> Kim Chee is saurkraut. A preserve. A pickle. When I couldn't find > it I learned to make it. In the pantry for many months and I ain't > dead yet.
How pleasant for you. I wouldn't take such unnecessary chances with my wellbeing. I'm far too valuable.
I keep kraut and kimchee in the fridge, just as it's sold in the store. Even the Korean grocery keeps it in the fridge.
The kimchee is a little fizzy; I wouldn't want to keep it in the pantry.
On Thu, 11 Mar 2010 09:36:47 -0800, Mark Thorson <nos...@sonic.net> wrote:
>Really good coffee. Find a local coffee roaster, >so that the beans are always fresh. That makes >a huge difference.
For what it is worth, a highly rated and really good coffeemaker is now opening in NYC. I am talking about Blue Bottle coffee.. If you could go for their beans, and make good coffee out of them, you would be one up on others. http://www.bluebottlecoffee.net/
On Thu, 11 Mar 2010 10:03:08 -0800 (PST), aem <aem_ag...@yahoo.com> wrote:
>Although I am surrounded by grocery stores, restaurants, taquerias and >fast food joints there is no deli anywhere near my neighborhood, so I >can tell you what I think of when I wish we had one, and that's >quality. I can get cold cuts at the supermarket, so the deli should >offer better quality ones, especially the corned beef and the >pastrami. Offer a good variety of traditional breads, including a >good rye and a pumpernickel. National brand bagels suck and the one >(maybe two) places in L.A. that make good ones is not close, so the >deli should go there and get them for me. Have a jar of pickled eggs >on the counter along with the very best dill pickles you can find (or >make).
If you have someone that is interested in making some of these things, you might be one up on the competition. Aem mentioned pickled eggs, but you know what I would love? A place where I could find really good sauerkraut in bulk, like in a barrel or crock.
<rjynly...@comcast.net> wrote: > My favorite deli had great sandwiches that people would come > from miles around to order. They had their signature crusty bread > and they had a nice assortment of salads you could order with it.
One place I worked at had an Italian owned deli across the street. They would bring out trays of freshly baked chickens between 11:30 and 12:00 daily. People lined up for those (warm) chicken sandwiches, the meat was always sooo juicy and delicious! I'd order mine on a length of sourdough baguette. Each day, they had a different home made pasta and polenta with gravy on Wednesday. Everyone knew what day their favorite item was being served. Oh, man... that deli was a gem!
Later, I worked across the street from a small grocery with a deli counter. The proprietors were from Jordan. I'd tell them about the Italian place every so often. They finally took the hint and made their own delicacies, which was what really drew in the customers. I loved their falafel sandwiches! I just ate at Falafel Drive In (featured on Diner's Drive In's and Dives) this week and although their falafels were very good, their over all sandwich wasn't as good as the little corner store's. Falafel Drive In had an extremely efficient way to keep a long line of customers moving though. Glasses of water were prepared and ready to go, not sure how they handled the banana shakes but the sandwiches were made to order. There was only one window, but they moved the line.
So, along with the usual deli items, I think specialty items offered once a week on a regular basis is the way to keep customers interested and returning.
-- I love cooking with wine. Sometimes I even put it in the food.
On Thu, 11 Mar 2010 08:10:15 -0500, "Virginia Tadrzynski"
<ta...@ptd.net> wrote: > Every thread I have seen responded to by this poster has nothing of value to > add, merely a flaming insult to whomever has answered prior.
Funny how this poster has to reincarnate to be seen after being killed by everyone it tries to insult, but can't manage to change personalities.
-- I love cooking with wine. Sometimes I even put it in the food.
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