Silicon Investor (SI) -- The First Internet Community

STOCKTALK

We've detected that you're using an ad content blocking browser plug-in or feature. Ads provide a critical source of revenue to the continued operation of Silicon Investor. We ask that you disable ad blocking while on Silicon Investor in the best interests of our community. If you are not using an ad blocker but are still receiving this message, make sure your browser's tracking protection is set to the 'standard' level.

Strategies & Market Trends : VOLTAIRE'S PORCH-MODERATED -- Ignore unavailable to you. Want to Upgrade?

To: marginmike who wrote (54299)	8/9/2002 9:40:31 AM
From: Murrey Walker	Read Replies (2) \| Respond to of 65232

You could open a falafel stand where my resteraunt is on 9th ave and make money. mm, are you suggesting that the adage, "Location, Location, Location", holds true? (G) BTW, in my next life, I'm coming to your town to open an eatery! Its something I've always wanted to do, but never had the schooling and, obviously the experience, to do. Most folks think that running a restaurant is just cooking good food -- that's only the beginning!

To: marginmike who wrote (54299)	8/9/2002 5:58:29 PM
From: Clappy	Read Replies (1) \| Respond to of 65232

You could open a falafel stand where my resteraunt is on 9th ave and make money. That area has been building up quite a bit the past few years. I also notice that 97th Street almost seems to be like the border or desirable property on the East Side. A few years ago it was down in the 80's. Manhattan is getting bigger. Construction still appears to be booming but wonder how long it can last. 4 few years ago we did a restaurant down on White Street in an area which at the time no one would consider investing in. The dude was pretty sharp. He created a nice bistro using much of the natural old brick on the walls after seeing it that way during the demolition. Then he added a few nice touches like a front entrance that completely opens up so people can easily wander in off the street to the bar. (These days I see a lot of places doing that.) He put a few tables out on the sidewalk and his place has done well as this industrial area converted to living spaces and lofts. What type of restaurant do you have on 9th. Was it hard finding a chef? This dude had a good chef that ended up putting a lot of the profit up his nose. He's gone now and the kitchen help continues the menu items but the owner is worried about not keeping the menu fresh and constantly changing. -BurgerBoy