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Why are there so many restaurants opening in Lakewood? Yossi says: "No one should ever open one!
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The work is hard, the hours are long, and the profit margins are often very low. Yet somehow, new restaurants keep opening! ๐๏ธ Taken from the Teef Teef Podcast with Shloime Zeines and Yossi Weiss of Agripas Restaurant, sharing some real talk about the restaurant business. ๐ฝ๏ธ
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Yes, I like was a restaurant.
What's the matter with you?
>> What's the matter with you?
>> Yeah, yeah.
>> Mhm.
>> Yeah, you get 15 beeper stores.
That was a lot of beeper stores.
You have my number.
>> beeper store
That was
Drive him to beeper stores and from New
York. Some of the liquor stores
Yeah,
so you have beeper stores.
>> Do you have some mistakes as you
mentioned after the restaurants?
>> What is a mistake anybody opens a
restaurant?
>> [laughter]
>> Anywhere in the world?
>> Anywhere in the world, anybody opens a
restaurant, it's a mistake.
>> Of course.
>> It's the hardest job in the world.
You like it?
>> I I trust you on that.
>> It's It's It's non-stop work.
anytime
managers
But I have a lot of lines.
the dollar cuz it's a very low
um
help It cost 2 pennies and a bag
cost a penny. Yeah.
A hand cost a container 52 cents. A bag
cost 79 cents.
The boxes of my restaurant Yeah, the
restaurant had them boxes. Give boxes.
>> Yeah, the time I walk a mistake in the
front of the kitchen.
>> Yeah, yeah, yeah. So if they give back
to the years to give back to Philip
that score in the stick 50,000 20 I
don't know how many you have a big
mouth, right? So thousands of dollars.
You have a friend fader that guy don't
work for free. Let me tell you
something.
The other
papers like printing and they don't have
any
I I don't know
packaging and I Yeah, so thousands and
thousands and thousands of dollars.
Dishwashing soap cost
the hunter washing cost machine
all those costs are yellow
that the profit margin is not like it
used to be. To anybody that thinks that
he wants to work 190 hours a week and
with such a low profit margin how to
machine you know.
>> And so all those the market is saturated
to do sour restaurant
>> Yeah, and plus the competition. So
[clears throat] yeah.
>> Yeah, yeah, yeah.
>> It's It's tough out there. So you have
to be creative.
>> But enough and talking for machine you
know.