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 today's 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.