Village Kitchen

TheTimeTraveler · 08-12-2023, 01:10 PM

Basically the VK is a bare bones high volume, low overhead operation. They make their monies by good quality and turning the tables over quickly.

I recognize they have an ATM there, and they encourage folks to use it, but in this day and age they would be far better off to finally accept credit cards (not only for the convenience of the customers but for the benefit of the closing employees) as they have to count out and deposit thousands of dollars of dirty bills at the end of every single day. Credit cards would not only help, but would boost food sales (people have more money to spend using a credit card).

Other than that, I think they do a great job with everything else and I think the new owner has hit the nail where it belongs with continuing the tradition of good food with low overhead.

TiltonBB · 08-12-2023, 01:39 PM

They do a lot of volume and when you think of losing 3 or 4% off of their gross to credit card companies it make sense to do what they do.

I know Bob, the previous owner, had meals and his costs figured out down to what the condiments cost for each meal and priced the meals accordingly. Obviously, he was very good at what he did and Seth has continued to follow the example Bob set.

They run lean and give a good value and good quality and are able to do that because they don't give any of their proceeds to the credit card companies.

I have no idea what they do for volume but if $1 million was paid by credit card each year then they could lose $30,000 off the top. At some point that becomes real money!

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08-12-2023, 01:10 PM	#1
TheTimeTraveler Senior Member Join Date: Aug 2015 Posts: 963 Thanks: 302 Thanked 303 Times in 188 Posts	Basically the VK is a bare bones high volume, low overhead operation. They make their monies by good quality and turning the tables over quickly. I recognize they have an ATM there, and they encourage folks to use it, but in this day and age they would be far better off to finally accept credit cards (not only for the convenience of the customers but for the benefit of the closing employees) as they have to count out and deposit thousands of dollars of dirty bills at the end of every single day. Credit cards would not only help, but would boost food sales (people have more money to spend using a credit card). Other than that, I think they do a great job with everything else and I think the new owner has hit the nail where it belongs with continuing the tradition of good food with low overhead.

The Following User Says Thank You to TheTimeTraveler For This Useful Post:
Outdoorsman (08-12-2023)

08-12-2023, 01:39 PM	#2
TiltonBB Senior Member Join Date: Feb 2005 Location: Gilford, NH and Florida Posts: 3,160 Thanks: 749 Thanked 2,277 Times in 986 Posts	They do a lot of volume and when you think of losing 3 or 4% off of their gross to credit card companies it make sense to do what they do. I know Bob, the previous owner, had meals and his costs figured out down to what the condiments cost for each meal and priced the meals accordingly. Obviously, he was very good at what he did and Seth has continued to follow the example Bob set. They run lean and give a good value and good quality and are able to do that because they don't give any of their proceeds to the credit card companies. I have no idea what they do for volume but if $1 million was paid by credit card each year then they could lose $30,000 off the top. At some point that becomes real money!