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Old 12-03-2008, 10:22 AM   #21
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A little different take, from a business perspective...

Where would the deli be located? As much as I love a good deli Reuben, would the local clientele be of the same opinion? Would they want sandwiches at all, or would they prefer something different (wraps, stuffed pita halves, etc.)?

A great restaurant will always be based on great food, but a successful business will always be based on providing what its customers want. It may be a bit of "cart before the horse" to pick out a potential menu before having an idea of who your customers would be.

(Granted, if you already have a general area picked out and know the demographic this post is just taking up cyberspace )
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Old 12-03-2008, 10:24 AM   #22
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Smoked whitefish
corned beef and chopped liver sandwiches.
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Old 12-03-2008, 10:35 AM   #23
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A little different take, from a business perspective...
listen to the tin can with the mba!
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Old 12-03-2008, 10:44 AM   #24
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A little different take, from a business perspective...

Where would the deli be located? As much as I love a good deli Reuben, would the local clientele be of the same opinion? Would they want sandwiches at all, or would they prefer something different (wraps, stuffed pita halves, etc.)?

A great restaurant will always be based on great food, but a successful business will always be based on providing what its customers want. It may be a bit of "cart before the horse" to pick out a potential menu before having an idea of who your customers would be.

(Granted, if you already have a general area picked out and know the demographic this post is just taking up cyberspace )
The other side of the coin is that you may introduce an area to something previously unknown that they will end up loving.

Of course if it were me and my money then I would take John's advice and play it safe. Let someone else take the risk of opening something that people may or may not be open to.
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Old 12-03-2008, 10:57 AM   #25
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hey, you could name the different sandwiches after us!

we could have a thread for members to suggest the ingredients for our namesake sandwiches.

of course, gw's would have to be loaded with turkey...
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Old 12-03-2008, 11:01 AM   #26
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`Running a retail business is about selling your customers what THEY want to buy --- Not what YOU want to sell them --- Read RonJohn's post (#21) again --- Also read GB's post (#24) ... There is wisdom there too --- Nothing wrong with offering some things that would cross cultural/ethnic boundries in an attempt to grow and expand your business.

Have Fun!
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Old 12-03-2008, 11:04 AM   #27
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Old 12-03-2008, 12:00 PM   #28
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The make your own sandwich thing is a great idea however you have to worry about sanitation issues then. I personally would not go into a deli where I made it myself like that. I am germ phobic though.
I agree with you about the food bar thing. I don't spend a lot of time around them. I have not thought about the logistics of the concept as I have never entertained notion of the ownership of a restaurant. You guys work too too hard for too many hours for too little pay, and almost no thanks for my taste. Perhaps a made to order system with preparation ala Subway. Important, as noted, know your target market, and give them want they want.
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Old 12-03-2008, 12:04 PM   #29
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Perhaps a made to order system with preparation ala Subway. Important, as noted, know your target market, and give them want they want.
Every deli I have been in does actually have that. You tell them the type of bread, filling, condiments, and extras and they make it up for you. If they have it in the shop they will create it as long as you pay
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Old 12-03-2008, 12:08 PM   #30
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Depends upon the kind of deli. Italian? Kosher? Kosher-style? other?

I don't think too much about desserts in a deli. I'm focused on the meat and/or cheese and condiments.

For a Kosher -r Kosher-style deli, I think Pastrami, Corned Beef, RARE Roast Beef. for Italian, I think of all the great Salumi available, and house-made mozzarella.
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