4/5 Shelby 8 months ago on Google
I’m
not
sure
if
anyone
here
runs
data
or
looks
at
this
but
hopefully
this
helps
(this
is
my
literal
job).
1.
Your
profit
margins
are
abnormally
high.
$17
for
lettuce
and
half
an
avocado
in
a
spinach
wrap
is
bad
business.
You’re
currently
running
80+%
markup.
It’s
2023.
Your
consumers
are
smarter
now.
Also
-
negotiate
your
DSP
contracts
better
if
they
require
markup
to
lower
their
commission
fees.
2.
The
reason
your
margins
are
so
high
is
mostly
likely
because
1.
Your
rent
is
high
and
your
real
estate
is
too
large
(every
time
I
go
I
see
empty
inside,
full
outside)
and
this
is
way
too
large
of
a
space
for
your
short
operating
hours.
This
paired
with
high
COGs
is
a
killer
for
margins.
3.
My
recommendation
would
be
to
look
at
your
packaging
cogs
(they
appear
high
-
I
can
tell
your
food
cogs
aren’t
high
so
that’s
aggravating)
and
change
your
operating
hours
for
additional
revenue
instead
of
burdening
the
consumer
in
a
5
hour
morning
window.
This
is
south
Florida.
The
operating
hours
don’t
meet
the
consumer
data.
Get
a
beer
and
wine
license
and
add
60%
sales
on
alcohol.
Add
a
brunch
menu,
etc
where
you
can
cross
utilize
ingredients
and
maximize
food
cogs.
5.
It
shouldn’t
cost
$30
for
a
wrap
with
2oz
of
wholesale
broadliner
Sysco
steak
in
it.
We
can
make
it
at
home
with
better
ingredients
for
80%
less
cost.
This
is
why
the
place
is
dead.
Fix
the
internal
ops
issues
and
stop
burdening
the
customer
on
prices
for
the
ops
shortcomings.
You’ll
die
on
your
own
sword
that
way.
It’s
a
great
concept
but
needs
ops
tweaking
for
sure.
I’m
willing
to
bet
a
months
salary
as
an
operator
that
this
is
someone’s
first
restaurant
or
their
parent
owns
the
place
and
lets
their
offspring
run
it.