Replies to post #5684 on Smoky Market Foods, Inc. (fka SMKY)

[cyberbullymouse]

But you have to careful what you compare your brand to. Do you consider Subway to be a "restaurant"? I consider it fast food, with a quality level and price to match. It's processed meats and cheeses, with the gimmick of baking the bread on-site. But the bread-baking does add the aroma that will be missing from not smoking on-site. Good move by Subway.

Are the diners supposed to be perceived as cheap, fast food? If so, are they going to be profitable at the price point they need to hit to compete as such?

Perhaps a better comparison would be to a chain at a higher tier, but then it's hard to find those that don't smoke/cook in-house. There are chains like Changs and Kona Grill that do have alot of their food come in pre-prepared in some fashion, and just finished on-site. But those are a full sit-down experience. Perhaps there are other better comparisons...

[AliAngel]

Pman I am no longer in the sit down restaurant business as most out there start with frozen food from companies like freezer queen stouffers and many others.
When I managed for Ryans we served a BBQ rib that we heated in a plastic boiling bag in a steamer.
Funny part was when are truck left are store they went over to Applebees and gave them the same ribs but in a different box.
Very few places were you eat are homemade now and most is made off site as in the thought it creates better quality control.
I challenge you to find more then five national chains that actually do any scratch cooking and is not made in a commissary or food production facility somewhere and thawed and cooked.

The quality that Eddie puts into the food should be as good or better then most national chains and Subway to me is a disgusting excuse for a real sub store.

With me on the road three hundred days a year there are very few days of that ever eating anything that is prepared right there at that store I eat at.

We had TV dinners in the sixties and seventies and now we go out to eat the same TV dinner food brought to us by a waitress now.

[frontloading]

RedLobster and OliveGarden have a host of menu items in heat and serve bags..i was shocked when informed ..food not bad as long as i don't compare to the local seacoast lobster shack or the mom and pop italian venues that end in a vowel.

[CharlesNet]

Almost all fast-food restaurants have a "commissary" process. I know because I used to run an electrical contracting company and we worked in them.

These commissaries prepare the food and then send it out to the stores. At the store they just "heat it up" and serve it.

You are right on track PianoMan.

Also, a New Fad is these rolling cafes.

Imagine pulling up at the Beach, a Concert, a Ballgame, Office Complex, etc on 6 wheels and opening your door to serve all those interested.

I LOVE the BarBQ-Diner concept.

[smokyceo]

It's very important to realize that EVERY barbeque restaurant pre-cooks their food, every one of them; they have to, the Q takes too long to cook! Ribs, brisket, pork, chicken.. all barbecue menu items take hours to prepare so barbebue restaurants have always had to cook all night for the next day's business and most even cook during the day, which puts out the tantalizing aroma of an authentic restaurant. When customers order, they are heating ribs on grills or in the smokers, same with other items; it's pre-cooked food same as SMKY is doing, only we're mass producing it.

BarBQ Diners will have real wood-burning ovens that are designed for high-speed rethermalization, but provide the exhibition of authtentic barbecue cooking and our smoky aroma will be permeating the area. However, our operators won't be having to deal with raw meat on site, which is a huge task and often times costly aspect that hampers success and profitability.