Quote:
Originally Posted by Billy Bob
Lets correct one thing .
They have a line out the door on Saturday and Sunday in the summer and some of the spring and fall weekends , short of that its no problem to get in and in the winter the turn rate is probably nothing to get excited about .
The owner probably does just fine for himself.
The food is " as expected " just good home style stuff but nothing to get all hot about or drive 10 miles for . Its served on those plates they use in schools .
The credit card is just a side note and we all know that "cash business " and not paying all your taxes go together , I AM NOT SAYING ANYONE IS NOT PAYING THEIR TAXES , but just think about it .
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I disagree with most everything in your post. The food is great, the prices are reasonable and the staff is friendly and very competent. Many people obviously drive a lot more than 10 miles, and go there often, that explains the busy days.
Most restaurant businesses are on a Pont of Sale system to make things run more efficiently, to track costs, and to prevent employee theft among other things. Efficient restaurants track every meal cost right down to cents (or fractions) for salt and pepper. With today's computerized systems it is almost impossible to hide income.
In addition to that, the IRS has a lot of statistical data that tells them based on your costs what your income is. For example: If you own a coin-op laundry the IRS will calculate your income using your utility bills.
The Village Kitchen is a great stop for many people, and it should be.