When Susan Dawson’s concept, The Southern Grill, went up in smoke because she had purchased a hood and return air venting system that would not pass local inspections, her newly conceived future in the restaurant business looked dim.
Like most culinary associated adversity, somewhere, there is a bright side.
Out of the mass of metal that would fill their garage, (unapproved hoods are difficult to sell), Susan and her husband David decided that they wouldn’t need a hood if their concept was a “No Fry Zone’. So that’s what they called their new restaurant.
The simple concept offering homemade soups, salads, and subs has been open for two years and the
Having invested a substantial amount of their retirement savings the thought of selling without making a hug profit is a frightening option. Restaurateurs in the
One of the
Before calling the broker, the
Another attractive element of the concept is that it doesn’t need a hood and venting system which will substantially decrease initial capital investment.
Once the business plan, design and equipment list are compiled, expense and revenue projections have to be included and the “No Fry Zone” team can begin shopping for a partner willing to take on the project because of its culinary marketing strength.
The No Fry Zone has serious marketing legs. It would be worth the investment to take the project one step further.