andygraybeal
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- Joined
- Dec 5, 2012
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Hey guys,
Okay, as you may know, I'm thinking about starting my own sharpening shop, old news.
Part of the game-plan for my shop is to have a weekly knife rotation at restaurants in my area.
Right now the restaurant I work at has a guy rotate knives every 2-3 weeks for $2/knife. 2 weeks is too long and the knives are pretty dull at the end of the rotation, the guy is coming from across the state, I don't know how he is making money.
The knives we get with this service are very inexpensive (basically the crappiest knives ever?). I'm wondering how I can sort of compete with this guy and make it worth my effort. I also wonder how I would deal with if a knife got the eff busted out of it or walked away. The awesome expensive knives we normally talking about here in the forum are out of the question unless I can talk the restaurant into giving me some kind of deposit on the retail price of the knives.. and i strongly doubt restaurants will do this.
What knives should I be thinking about? Should I just get the same knives this guy is getting? Should I get something a little bit better?
Service-wise, I'll be rotating the knives quicker. Price-wise, I won't beat him. Quality-wise, where is my break-point .. if a knife gets effed, I'm still okay?
What else should I be thinking about?
Any thoughts? Maybe this is a dumb maneuver?
Andy
Okay, as you may know, I'm thinking about starting my own sharpening shop, old news.
Part of the game-plan for my shop is to have a weekly knife rotation at restaurants in my area.
Right now the restaurant I work at has a guy rotate knives every 2-3 weeks for $2/knife. 2 weeks is too long and the knives are pretty dull at the end of the rotation, the guy is coming from across the state, I don't know how he is making money.
The knives we get with this service are very inexpensive (basically the crappiest knives ever?). I'm wondering how I can sort of compete with this guy and make it worth my effort. I also wonder how I would deal with if a knife got the eff busted out of it or walked away. The awesome expensive knives we normally talking about here in the forum are out of the question unless I can talk the restaurant into giving me some kind of deposit on the retail price of the knives.. and i strongly doubt restaurants will do this.
What knives should I be thinking about? Should I just get the same knives this guy is getting? Should I get something a little bit better?
Service-wise, I'll be rotating the knives quicker. Price-wise, I won't beat him. Quality-wise, where is my break-point .. if a knife gets effed, I'm still okay?
What else should I be thinking about?
Any thoughts? Maybe this is a dumb maneuver?
Andy