TERESA BURNETT
Emmett, ID (USA)
Role(s):
Founder/Owner/Principal
TheCheaperEatery
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Startup
Location:
Emmett
Industry:
Food Service/Restaurant
Year Founded:
2010
Number Employees:
1-10 people
Business Stage:
Creation/Idea
Entity Type:
Not Incorporated
Description:
I operated this business for six months in a small town to prove it works. It did, I all most ruined the other four eateries in the area. I leased the building for six months and the owner saw my success. He opened his idea of my concept but could not make a go of it. He bombed. I made enough money to pay off all the start up costs and could have been the only place in own by now.
I have a business plan for a low cost restaurant. In this (URL removed) my (URL removed)mployment is high and there are a lot of older, and low income people. To start any other kind of restaurant would be a bad business decision. But to open a restaurant that served only good, great tasting, wholesome but cheap food would be a resounding success. It is not a typical food service. No steaks, no baked potatoes, no seafood as typically served, no chicken breast sandwiches. There is no broccoli or fresh sliced tomatoes. No big roast beef dinners, none of the expensive offerings of most other restaurants. No sliced breads, only buns. No big salads with many ingredients that cost money, and rot if not (URL removed)sing a loss of profit.
There would be great soups, beans with beef or ham, Mashed potatoes with gravies containing different meats. Moist, filling, delicious, pastas and rice dishes. Rice bowls, mexican plates with the cheaper items they use. I have a full line of selections. There would be meatloaf, stirfrys and small desserts like cake or whipped jellos. The basic rule is I only cook with cheap ingredients. I use the miss-matched chicken parts, frozen in large amounts, but overlooked by bigger restaurants. I use a lot of ground beef, I oven BBQ the less expensive cuts oif pork, I roast my own beef and slice it down to add to rice bowls or rich gravies. I use ONLY Onions, carrots, celery, potatoes, cabbage, and things I can get cheaply. They are cheap, shelf stable, and the basics of all good cooking. There will be canned tomatoes, and scratch prep of all sauces. ie Sweet/Sour, teriyaki, enchalada sauces. Expensive to buy in bottles, but cheap to make. Great food for people who are looking for a less expensive place to grab a bite to eat they can afford to take the family to. There is still a lot of profit in cheap food. The idea is that people flock to cheaper food, increasing the customer base and give customers a good feeling that they are saving money. There is a lot of profit in a big pot of beans. I can make it taste great. Consider the dollar store success right now. Second hand stores are addressing the temper of the times and using the bad economy to make money, so can I. The only alternative in most cases are the burger and fries which are on the dollar menues. They are really getting old, and not good for the kids, or aging adults.
I did well under the Dollar Diner, I can do better in this larger town in TheCheaperEatery. I need the money to get started, I am willing to share. I can assure you that this Idea will take off and spread. I can see CheaperEaterys in every strip mall in the country. Good, quality, old fashioned, quick-serve, hot meals for less money. Sit down style, or take out. Seniors will gather with friends and spread the word. Hot soups to start, little piece of cake to finish. The Dollar store of fast foods. It has to be the next step in this economy where the jobs are not coming back. The coveted reataurant experience at affordable prices. It is an idea whose time is now!