Takeaway concept - your opinion appreciated

sarah_elton

avantra wrote: »

Spot on, this is the kind of idea (and pricing) I have in mind tho on a slightly smaller scale.

A possible problem would be keeping the food hot. Fuzzy's have such quick turnover that the food is always fresh (each tray is replaced every 10-15 mins). If the veg sat out too long between customers they might not be so nice.

I always find the food isn't quite as piping hot as I like, but I just deposit it all onto a plate and stick it in the microwave for 30 seconds. Mmmmmm I could just eat a Fuzzy's roast now.

If you're ever in London, check them out.

paulwf

avantra wrote: »

The most expensive bit? = the rent for a shop outside our train station, it was closed 9 month ago (use to be a small stationary shop).

One thing to consider is a property acquisitions agent. I'm not saying definitely go down that route but it is worth researching. Those guys know how to get rent free periods whereas i don't have the first clue, so chances are they can earn their fee and more by negotiating a good deal.

In prime locations landlords may only consider well known companies and will be suspicious of newbies...another area where an agent may be able to smooth the waters.

paulwf

avantra wrote: »

30k is my own set aside savings, good idea about a partner, however I did look and couldn't find anyone who is willing to put in as much as I am willing to put in (work and capital) this is my main condition 'a partner will have to put in as much as I do'.

Keep putting the word out and networking, I have 2 people that want to invest in my business idea and I don't even want a business partner!

Personally I would prefer a "silent partner" who just provided the funding and backed off from the day to day running (a bit of overall guidance would be fine). This could be done by agreeing a managers salary for you running the business separate from the dividends both parties would take on the profits.

Is there any way you can start small and grow from there or at least run a trial/pilot which would add more weight to your business plan than just about anything else? Like I mentioned before a home delivery service from a cheap unit or perhaps a catering van to try out a few local festivals and fairs.

JoolzS

I think this is one of those ideas that is brilliant on paper, but will never work in reality. Your business would have to provide food that is at least twice as good as supermarket chilled foods, whilst also being quite a lot cheaper than pub food.

Personally, I'd love the idea of a takeaway like this opening in my local area - I also know that I'd probably never use it; in the same way that I haven't yet used the italian takeaway that opened up very near my home about eight months ago. I walk past the italian takeaway every now and then and it always smells lovely, but I am simply not prepared to pay £4.95 for a dish of pasta and sauce when I know I can easily make a nice meal at home for far less than that.

I also don't see how most traditional british food can possibly taste good within the takeaway market. If kept warm enough to be safe for sale pastry goes soggy, vegetables get overcooked, meat goes grey, eggs turn to rubber; basically everything turns nasty, unless there is a very fast turnover.

Julie

Dinah93

Regardless of the type, I think a takeaway is a hard business to set up in this climate. We used to get a takeaway once a week, but now haven't had one in nearly 2 years as a ready meal from the supermarket is quicker and cheaper if we want an indian/chinese, and if we want English or Italian then its really easy to cook. I think this is probably true for quite a few people. Also what kind of commuters use the station? If it is mainly a breadwinner hurrying home to the wife and kids (or hubby and kids) then dinner will already be on the table. If mainly the town has a lot of long hours yuppies going back to small flats who work long hours then the proposal has more ground. Older people tend to order meals more or get a ready meal, and don't tend to go to takeaways. The character of the town could well have a huge impact on how sucessful the business could be.

Ste_C

Not an idea that works for me.

I think you'd have a very tough job breaking people's perceptions of takeaway food - it's junk and we all know it, but we don't mind that as it isn't something we live on.

I'd also wonder how fresh the food would be and if it would be restaurant quality? And how much difference in price will there be between good ready meals and your food, and in addition what sort of difference will there be between your food and the same dish served in a restaurant?

Have you any examples of prices? And how much would each meal cost you to produce?

MrsE_2

Just to let you know, Cook! are expanding, they are opening in Reigate soon.

I know you are not in direct competition with them, but a similar concept, so I though I would tell you.

Could be good for you that they are expanding, there is a growing market for good/gourmet convenience food.

paulwf

Ste_C wrote: »

Not an idea that works for me.

Have you any examples of prices? And how much would each meal cost you to produce?

This question was asked in the first reply to OP yet we've only had vague responses on the dishes and prices so far. I'm working on setting up a catering outlet (sorry can't go into details yet) and showing people the menu is the one key thing that gets people behind the idea...it turns business waffle into a concrete concept and is more powerful than any business plan.

I understand if OP doesn't want to post full details here. But if the business plan doesn't contain 10 dishes with costings and retail price that could be the big difference between investors saying yes or no.

avantra

Ste_C wrote: »

Not an idea that works for me.

I think you'd have a very tough job breaking people's perceptions of takeaway food - it's junk and we all know it, but we don't mind that as it isn't something we live on.

I'd also wonder how fresh the food would be and if it would be restaurant quality? And how much difference in price will there be between good ready meals and your food, and in addition what sort of difference will there be between your food and the same dish served in a restaurant?

Have you any examples of prices? And how much would each meal cost you to produce?

Hi, Yes as I mentioned earlier all these details are in the road map (the business plan) and were showed to the standard lenders.
I can't give more details here I am afraid but thank you for the pointers, I appreciate the fresh thinking.

Avantra