Kebab Shop Owners Face a Challenge

Kebab shop owners across Britain face a challenge when it comes to
creating a menu that works.Often times a menu is thrown together by
copying other local hot food takeaway menus, throwing some ideas down
on some paper and hoping the printing company will perform some sort
of miracle with the result for 100 odd pounds.The last kebab shop
entrepreneur I spoke to side he was only going to do four things on
his menu. He meant four categories i.e. Kebabs, pizzas, curries and
fried fish.This translated into approximately 200 items.How is it
possible to maintain a high standard of quality, build up a repeat
business and run a low cost kitchen with so many items?Only by buying
frozen food, thawing it out and selling it cheap.Ironically many shop
owners are from an Eastern background and will not settle for less
than fresh bread, crisp salads and daysee(authentic) cooking when they
themselves eat at home.Is it possible to run a successful kebab shop
or hot food takeaway with a limited menu?Carefully prepared, fresh and
tasty food will always sell.Badly prepared, frozen and fried food may
destroy a new business, especially in todays economic climate.The key
really is in the menu and respecting the clientele.Think carefully
about the customers needs, use some imagination and preparation in
REAL recipes and offer high quality fare.The challenge is not from
external forces for kebab shop owners, it is from within.