The terms ?diner? and ?coffee shop? were once synonymous to most people. But today?s coffee shop is in most cases far removed from what your parents or grandparents would have recognized in their youth. That begs the question: what exactly constitutes a diner?
Hot food prepared in the restaurant is one of the criteria. We all know a certain coffee shop that serves food that is hot but is prepared somewhere else and just heated up before the customer gets it. That?s all well and good, but it doesn?t make a diner. A diner has a grill, a stove, and most of the other fixtures of a typical restaurant kitchen.
Diners have a fairly simple menu: burgers, sandwiches, and fries along with (in most cases) the breakfast standards. Food is made to order for both dine-in and carryout customers. There is generally both counter service and table service. Some concepts do step a little outside the traditional format and offer only breakfast and lunch service or a specialized menu.
Because of the equipment requirements and the space needed for seating, diners usually fall on the higher side in terms of cost. Most concepts estimate anywhere from $750,000 to $1.5 million total investment. Many of those on the cheaper side (say under $500,000) wouldn?t qualify as a ?diner? under the terms we?ve defined here.
The relatively limited menu does keep inventory costs lower and helps to reduce opportunities for spoilage. However, kitchen employees need to be well-trained or (preferably) experienced. You can?t hire the average high school student off the street and expect him or her to turn out quality food from your grill. That means labor costs in the kitchen can be a bit higher than average.
Whether it?s 1950s nostalgia or a modern update, FranchiseClique can help find the right diner franchise for you!