More questions regarding new hotdog "walkup" retaurant close to Houston

Still trying to do it right by asking the right people questions. Let me say up front how I appreciate the help and guidance.

Two questions for now...what is the best way to serve melted cheese and what is the best product and where do I purchase it?

Where is the best place to purchase the misc disposable packaging materials, ie, individual foil/tissue wraps, cups, t-out bags, boxes, cups, etc? My restaurant is really technically a concession even though it is an actual building. We will be taking orders and serving from under a canopy through windows located at the perfect height. The point is, it's all "take-out" style serving so I will be using packaging to accomodate this arrangement. I will have some tables under the canopy so people can sit outside and eat, weather permitting.

Has anyone tried using coupons to raise business?

Hello everyone,

I'm wanting to know if anyone here has tried using coupons to get more customers into their stores.
I am thinking of using this approach for my business, Diamond Grill. I found a website that I really like, and it is the site that I would do business with for my coupons.
I'll leave a link to the website so you guys can review it for me.
Let me know what you guys think!

Thanks,

- Raithe

More questions regarding new hotdog "walkup" retaurant close to Houston

Still trying to do it right by asking the right people questions. Let me say up front how I appreciate the help and guidance.

Two questions for now...what is the best way to serve melted cheese and what is the best product and where do I purchase it?

Where is the best place to purchase the misc disposable packaging materials, ie, individual foil/tissue wraps, cups, t-out bags, boxes, cups, etc? My restaurant is really technically a concession even though it is an actual building. We will be taking orders and serving from under a canopy through windows located at the perfect height. The point is, it's all "take-out" style serving so I will be using packaging to accomodate this arrangement. I will have some tables under the canopy so people can sit outside and eat, weather permitting.

Close To Start-up Time, A Few last Questions

I should take delivery of trailer this week. I have food sources lined up. Doing the food manager cert. this week. Have several insurance quotes. Who/what insurance do you guys use..?? Getting my website developed. One other thing (and I have done the search on this), you guys that are free-standing self-contained units....what do you do about credit/debit cards...? I know there are rates, percentages, use fees, etc., but if I did decide to accept credit cards with a wireless set-up, am I planning for an early failure...? Only you guys know.

Thanks,

curtis

Nautidogs is back & in Business

Well after a very grueling six weeks fighting with local council.....& all the rest of the Youhaa!!!.......Nautidogs is back.....


I have my new location which is situated right at the very bottom of main street port dover...I will post pictures tomorrow so you have a better idea.......I was sopost to start thursday but after getting to my location setting everything up went to light the burners i had a gas leak....So i had to pack up and head back home which now is only a few minutes away.....Spent the rest of the day trying to get it fixed with my uncle too no avail..Thursday was a really really bad day everything went wrong...lol.....So today had a gas tech come to the house and now it is all fixed........Does her happy dance!!:):)...We have the heriatge Festival this weekend so it is going to be crazy busy....Tomorrow will be my 1st day selling in port dover.....
So wish me luck and i will let you all know how it went saterday evening with pictures.....;);)

Nautidogs.

Wells I told the inspectors on you guys

i told 'em if you really want to see where we're developing best practices and get involved, this is the place. because i figure the best way to talk to people is not to talk around them. i think we should have inspectors around here and i wanna make a case. in Maricopa County AZ we have a pretty good working relationship with our inspectors. they are not only professional, they got these optical thermometers and they can tell temps just by looking and at least two of them ain't bad looking either. I don't mind getting inspected by at least two of the Maricopa County inspectors but my wife does. My wife seems to have an aversion to me taking off my clothes for any woman but her. I still haven't got up the guts to tell her i was born naked. she seemed to handle the kids being born naked ok but i'm a different story in her book.

anyways, i invited the inspectors. i invited them to inspectify us. because if this is a restaurant professional's forum, the inspectifiers are professionals too. and i know it's a moral offense to tell any chef how to run his kitchen but here's where science meets food service. the threats we deal with are bacteriological or viral or fungal pertty much. so as science evolves, we have to as well.

yup, there's something of a scientist, a chemist in every good cook. there's something we do that's an intersection of science and chemistry and something way organic because science doesn't make people go "yum" or make kids run up to you or dogs lick you or cats trust you. everybody loves the hot dog man. i call it alchemy for lack of a better word.

so in bringing in the inspectifiers, we might hope to reduce this thing into a formula. many have tried. nobody can express us in numbers yet because we have something all people want. and it's not just hot dogs. it's science and that other thing, the secret word. the word we sling with every dog but never explicitly say.

it's the word that rhymes with "glove" or "dove". but that word can easily be expressed by saying "shut up and eat your hot dog".

anyways i told the inspectors this is where we hang out so maybe that will be a benefit or i just screwed you guys over royally.

Moe's Southwest Grill

i'm a commercial crab/lobster boat owner in the northeast, i'm looking to work with people to sell my live crabs.thanks dan