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futuredayscan t1_j8n5jos wrote

This business model is beyond me. Bread & Salt is similar, just 3 days a week (open for a whopping 6 hours). The prices are wild, but still…how do they do it?

That aside, the bacon egg and cheese from Scram is really top notch

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moobycow t1_j8nbwcs wrote

I'm happy to see that people can make living without killing themselves when running a place. Given prep and cleanup time this probably gives them a normalish workday.

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burrito__supreme t1_j8n9lpn wrote

they probably ran the numbers and figured they can be most profitable by closing on certain days of the week. being open incurs costs like payroll, utilities, supplies, etc.

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SyndicalistCPA t1_j8n9gj8 wrote

They might own the building, so don't really have to worry about rent

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Puzzlekitt t1_j8orh4h wrote

I don't think they own the building. I recall they were a breakfast truck from North or south carolina (bit foggy on the details) and they did a big move to come here. Prior to them, it was that french bakery and before that it was the original Prato.

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vocabularylessons t1_j8pvgdz wrote

I just assumed B&S owned their space but who knows. Tho the bombolone are almost $5 a piece so their margins may be quite high.

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futuredayscan t1_j8sl06x wrote

Yeah probably so. The bombolone is worth every penny too! Absolutely divine

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