Will be opening a store front soon that my wife and I will begin to operate for the first month. We live in southern California and plan to open our store year round. Our shop will serve shave ice, dole whip, ice cream and milk shake. Our storefront will be in a high foot traffic shopping spectrum center which will open year round. Since we are in a busy shopping center, we plan to open daily.
Those who own a brick and mortar and are usually busy year round, how many people do you employ to work for you? Are you even at the shop to work or just managing your employee remote each day? Do you always have two or three working at the same time or do you spread out there hours? Any feedback would help.
This section will tell you the basics on how to make a good Hawaiian shave ice! Please feel free to ask questions you may have regarding local shave ice and shave ice in general.
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