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Soul Food Restaurant For Sale - Highly Profitable |
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| Item ID#: |
1920509 |
Seller Area: |
Georgia
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Views: |
54 |
| Seller ID#: |
515561 |
Item Location: |
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Expires: |
expired |
| Price: |
$Unspecified |
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Soul Food Restaurant For Sale - Highly Profitable
Home - About Us - Restaurants for Sale - Sell a Restaurant - Broker List - Contact Us - Blog Atlanta Restaurant Exchange Soul Food Restaurant For Sale in Atlanta Georgia $1,065,000 Smart Restaurant Operators and Restaurant Groups Take Notice! Highly Profitable Soul Food Restaurant For Sale Operating in Atlanta for more than 15 years The owner has refined the recipes and Techniques on a Daily Basis and has the perfect Recipe for This HIGHLY Profitable Soul Food Restaurant For Sale in Atlanta Georgia A Restaurant Full of Tried and True Tested Recipes are included with this business Delicious QUality Consistency Second To None! The owner of this restaurant has focused on the business for more than 15 years and refined this operation to the point that he is making a 40% bottom line on 900,000 in sales If it Ain't Broke, Don't Fix It! Regardless of Trends and Fads, the owner has been refining his process and has set up a simple operation that is producing a HUGE VOLUME of food for diners from many generations. With low overhead and streamlined processes This business is a Proven Moneymaker. Anyone who wants a profitable Idea, or Restaurant Groups who are looking for the Next Great Thing, This is your opportunity. Anyone can take this place and make money. If a wise restaurateur bought this place, and took the 15 years of experience put into this location, and opened more of these restaurants around the city or even the country, They could be generating serious revenue in a short amount of time This is the Homestyle Soul Food, and Southern Cuisine that is Comfort Food. Delicious and an Excellent Value. Food is prepped in the kitchen and served from a Hot line Lower Labor Costs, Less Waste, and Low Overhead with Quality and Consistency. Call 404-892-4999 for More Info Evolution of Southern cuisine The most notable influences come from African, Native American, British, Irish, French, and Spanish cuisines. Soul food, Creole, Cajun, Lowcountry, and Floribbean are examples of Southern cuisine. In more recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine. The food of the American South is quite multicultural. Many items like squash, tomatoes, corn (and its derivatives, including grits), as well as the practice of deep pit barbecuing have been inherited from the southeastern Native American tribes like the Caddo, Choctaw, and Seminole. Many foods associated with sugar, flour, milk, eggs (many kinds of baking or dairy products like breads and cheeses) are more associated with Europe. The South's propensity for a full breakfast (as opposed to a Continental one with a simple bread item and drink) is derived from the British fry up, although it was altered substantially. Much of Cajun/Creole cuisine is based on France, and on Spain to a lesser extent. Floribbean is more Spanish-based with obvious Caribbean influences, while Tex-Mex has considerable Mexican and native tribes touches. To a far greater degree than anyone realizes, several of the most important food dishes of the Southeastern Indians live on today is the "soul food" eaten by all races of Southerners. Hominy, for example, is still eaten ... Sofkee live on as grits ... cornbread [is] used by Southern cooks ... Indian fritters ... variously known as "hoe cake," ... or "Johnny cake." ... Indians boiled cornbread is present in Southern cuisine as "corn meal dumplings," ... and as "hush puppies," ... Southerners cook their beans and field peas by boiling them, as did the Indians ... like the Indians they cure their meat and smoke it over hickory coals. Southern Native American culture is the "cornerstone" of Southern cuisine. From their culture came one of the main staples of the Southern diet: corn (maize), either ground into meal or limed with an alkaline salt to make hominy, also called masa, in a Native American technology known as nixtamalization.[3] Corn was used to make all kinds of dishes from the familiar cornbread and grits to liquors such as whiskey and moonshine, which were important trade items. Though a lesser staple, potatoes were also adopted from Native American cuisine and were used in many similar ways as corn. Native Americans introduced the first Southerners to many other vegetables still familiar on southern tables. Squash, pumpkin, many types of beans, tomatoes (though these were initially considered poisonous), many types of peppers and sassafras all came to the settlers via the native tribes. Many fruits are available in this region. Muscadines, blackberries, raspberries, and many other wild berries were part of Southern Native Americans' diet. Southern Native Americans also supplemented their diets with meats derived from the hunting of native game. Venison was an important meat staple due to the abundance of white-tailed deer in the area. They also hunted rabbits, squirrels, opossums, and raccoons. Livestock, adopted from Europeans, in the form of hogs and cattle were kept. When game or livestock was killed, the entire animal was used. Aside from the meat, it was not uncommon for them to eat organ meats such as liver, brains and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called chit’lins) which are fried large intestines of hogs, livermush (a common dish in the Carolinas made from hog liver), and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying. Many of the early European settlers were taught Southern Native American cooking methods, and so cultural diffusion was set in motion for the Southern dish. The term "soul food" dates only to the first half of the 1960's There are many stories about Southerners going to other parts of the country and having to seek out African restaurants for the food they grew up on. In some cases they have been told they cannot get certain grocery items and to try the foreign sections. Generally speaking, Southerners eat the exact same food in the exact same way as is considered "Soul Food". A niche market for Southern food along with American comfort food has proven profitable for chains such as Cracker Barrel and Bob Evans, which have extended their market across the country, instead of staying solely in the South. There are many individual family style restaurants based on the cuisine of the American South. Despite the down-home image of many Southern-influenced restaurants, some are more upscale. This page Designed by ATlanta Restaurant Exchange [please contact me for website address] Atlanta Restaurant Exchange 1708 PEachtree ST NW SUite 520 Atlanta Georgia 30309 404-892-4999 To Contact us by Email To View Our Main Website Atlanta Restaurant Exchange Restaurants for Sale in Atlanta Atlanta Georgia Restaurant Brokers ID - 7H04wpeachtree
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