Thanks for that info. Very informative. Are deliveries calculated at the POS and transmitted directly to a distribution center in most fast food operations?
The health food place wasn't bad -- remember, this is Manhattan, so it's going to be more expensive. That said, I prefer diners to health food or fast food.
The idea that I had was a self-service juicer. The health food store employees always look like they're having a good time using the juicer. If someone were to put a juicer out with a selection of fruits, veggies etc I bet people would use it.
It depends on the company, McDonald's is brilliant at making money on every side of the deal, they actually subcontract out to companies to be the final packaging and distribution for a region (for instance when and where I worked for McHell the company we dealt with was Golden State Foods) some stuff they actually made according to McD spec some stuff they bought from other companies making it to McD spec. The store places the order twice a week and it would show up on the right day (full truck, that's what we called the receiving of the order) was Saturdays and frig truck was Tuesdays for every McDs in Tucson, those owned by our franchise holder and those not. Then on the side Holsum made the buns, oh and some of the soda was delivered seperately on Thursdays but most came from GSF.
Eegees (whom you've never heard of because they've never gone national) owned EVERYTHING so their distribution center sent the trucks out to all the stores every morning, this is of course part of why they never went national, when you control the entire process expanding to other regions is very difficult, much better to get somebody to pay you to delivery your goods.
Oh it's in Mahnattan, yeah everything gets pricey there. I hated fastfood before I worked in it, and working in it taught me I was right to hate it. I rarely go to fastfood and when I do I prefer places I never worked and if I can't swing that I only order stuff that's been added to the menu since I left, I prefer to not know what's in it.
An idea I've had was a combination kosher/ non-kosher deli, they'd have a wall of seperation to keep the rules but the idea is that all meats that could be kosher would be to start with, and then if you wanted it in a non-kosher way you have to go to the unclean side where they have the kosher meats delivered from next store. I got the idea when I stopped by a kosher deli to get some pastrami then took it home and made ruebens, best rueben ever which I named "the formerly kosher rueben" and that got me thinking.