sorry, mis-wrote my message, thanks for your suggestions
very true, t
Thanks Jim, I appreciate it, will try a few different methods. Being from Canada, I really enjoyed New York Fries growing up. Now they have branched off and started a burger joint that sells their famous french fries.
THey are fantastic fries and would love to have something similar.
I'm still trying to figure that out. I have room for 8 tables of 4. Open for at least 10 hours a day.
If I can sell a modest 400$ worth a day i'd be quite satisfied, however upon watching the DVD that came with "A Hamburger Today" by George Motz I remember hearing that one place sells between 300 and 500 burgers a day at least. Im sure there are others who even surpass that
Im wondering how many meals the average burger joint would sell a day. Ill simply just have to ask around.
So I guess only time will tell.
Anyway, I appreciate all your suggestions. Let's not start a holy war, there will always be idiots everywhere.
I love the shake shack vid on youtube that explains the burger process.
I feel it would be tough to do the boil method with the fries when its jam packed. I'd have to find the best method for the double fried french fry on a mass level.
Thank you very much everyone for taking the time and helping me out with some ideas, I appreciate it so much. I have my location already and a floor plan as well my logo designed.
Its 10 X 7 metres. So I do have a decent amount of space to work with.
I'm definitely starting small.
It's at a very busy intersection with lots of foot traffic and a school across the street. I think a huge seller will be fresh cut fries. I might serve them in the belgian type cones so people can enjoy eating them while walking from school or just to enjoy on the street.
My prices will be very affordable probably even cheaper than the competing kebob restaurants.
Ok lets just ignore tupper cuz he's commented 4 times on this post while managing to say more stupid everytime. Very impressive, i must say. Id rather not waste my time arguing with your ignorant and probably impotent ass. :) TGIF
@tupper i'm still not sure why they would need bulletproof vests. but thank you.
lol I'm all about humor :-). There isn't much competition, and I personally prefer the traditional cheeseburger, might have one or 2 specialty burgers eventually but right now going with a great simple burger. I will have to go and show some butchers the exact cut. Im thinking 100% chuck or maybe add some sirloin.
Ps thanks Teachertalk.
U guys are poor a reflection of this site. Clearly you are ignorant as F#*@ to make those comments. Im sure there are many other ppl who have something useful.
Hello, I've heard that using a flour type batter or cornmeal mixture works great too for creating the crispy coating. It seems as if Costco uses this method. Costco has quite the reputation for their fries in southern Ontario, Canada. Any Comments??
Hello everyone, I was just curious if any of you have made fresh cut fries in a pressure fryer. I'm thinking of doing the first fry in the pressure fryer since it can fryer a much greater quantity then a normal deep fryer, and then when someone places an order finish it off in a normal deep fryer.
Any Ideas?
Hello everyone,
upon the time I realized that I wanted to start a burger joint, I came across Serious Eats, this website inspired me even more to deliver a top notch Burger. I have done extensive research on serious eats, A Hamburger Today and everywhere else you can possibly think of, so I have a pretty good idea of what dictates a top notch burger experience.
Although I don't have much experience working in a restaurant, I have a huge passion for cooking diner type dishes and know all about the numbers involved in the business aspect of a restaurant.
My biggest concerns are not having access to a supplier of Hamburger buns. ( I have definitely thought about baking my own buns, or paying a local bakery to do it for me with a recipe that I will soon master ).
I definitely will want and have to make my own dill pickles.( I've never done this, but love a great spicy dill pickle)
I have read all about perfect french fries and a great chuck burger, but anxious as to how I would do this on a mass level and level.
I love back yard burgers and I think the locals would enjoy watching their burgers being grilled before them, however 90% of great burger joints seem to griddle from my research.
So basically I would really appreciate if this great forum could offer a fellow burger lover some advice on this.
Thank You.
(Especially J. Kenji Lopez-Alt for personally answering an email of mine about 8 months ago when I was first started to think about this)
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Its a hit :)