OK, right now I have a need to pummel a head football coach of a local high school. I send out a simple form asking for impact players returning, likely starters on offense and defense, the type of O and D they play. Basic stuff. A D1 (large school) in Ohio doesn't list anyone as being a starter on either side of the ball!
But anyway, my wife and several other people I know love a particular dish, one that I don't know of any restaurant serving. That's the need, and I can fill it!
The product? Fried Green Tomatoes. An eight-ounce tomato will provide three-four slices which, when floured and fried can easily fetch $2.50, maybe $3.50. But the mater would cost the restaurant only 50¢, 62.5¢ if I have to use heat.
The advantages of selling green tomatoes are numerous - cuts down on the days to maturity, don't have to deal with BER, uneven ripening or cracking, their shelf life will be a few days to maybe a week longer.
I don't have any data to prove it but anecdotal evidence (holding a green one and a red one in each hand) suggests the green weighs a tad more.
The other aspect of my devious plot to take over the Fried Green Tomato market in Cincinnati. Besides the fact no one is selling green tomatoes, is that I know several restaurant owners/chefs within almost bicycling distance. If I can secure just five of them to buy 20 pounds per week... which would only be about six servings a day per place.
Ideas like this give me a break from my day job!
Mike
But anyway, my wife and several other people I know love a particular dish, one that I don't know of any restaurant serving. That's the need, and I can fill it!
The product? Fried Green Tomatoes. An eight-ounce tomato will provide three-four slices which, when floured and fried can easily fetch $2.50, maybe $3.50. But the mater would cost the restaurant only 50¢, 62.5¢ if I have to use heat.
The advantages of selling green tomatoes are numerous - cuts down on the days to maturity, don't have to deal with BER, uneven ripening or cracking, their shelf life will be a few days to maybe a week longer.
I don't have any data to prove it but anecdotal evidence (holding a green one and a red one in each hand) suggests the green weighs a tad more.
The other aspect of my devious plot to take over the Fried Green Tomato market in Cincinnati. Besides the fact no one is selling green tomatoes, is that I know several restaurant owners/chefs within almost bicycling distance. If I can secure just five of them to buy 20 pounds per week... which would only be about six servings a day per place.
Ideas like this give me a break from my day job!
Mike
