The property must be small
No more than 20 seats, no more than 2 tipped employees working at any one time, and for the first quarter of the first year, and perhaps teh second and third quarter as well, there will be no employees at all.
The key to success is to maintain this restaurant as a one person operation.
Year one: the restaurant is open for breakfast and lunch only � 5:30am-3:00pm.
Year one: the menu is small. There is one hot item on the lunch menu, and a very small selection of chilled items.
The one hot item at lunch is a sandwich.
The one sandwich at lunch is a po�boy, made with slowly roasted pork, shredded and stuffed into a warm toasted hogie roll, served with a virtual salad of shredded carrot, bok choy and cilantro piled over the meat, sprinkled with tomatoes and seeded cucumber slices, then doused with nuoc mam, a salty, sweet and garlicky Vietnamese dressing.
Just one sandwich, but that sandwich comes in two sizes: Large, and Larger.
The sandwich will be served with a choice of organic locally produced potato or taro chips.
A selection of chilled drinks, including melon juice horacho, flavored ice teas, coffee drinks and �retro� style soft drinks (orange and grape soda, ginger ale and cream soda), as well as bottled waters will be available for purchase.
Lunch service also offers a chilled soup, an Island Chowder composed of large steamed shrimp, and bay scallops awash in a chilled spicy sweet broth of tomato and clam juices, garnished with chilled steamed carrots, celery, onion, avocado, and papaya, with a chiffronade of cilantro, and finely minced hot peppers (ask for mild, hot or extra hot).
The first year financial outlook is to break even and to stay in business. The first year service goal is to build a take out business, so that dispite limited table space the property can develop an ever increasing revenue stream throughout the year, positioning the business to move into profitability in year two.
YEAR TWO