THE DETROIT JEWISH NEWS

32 Friday, February 12, 1982

Jhe
tooman
lerraee
27822 ORCHARD LAKE RD

AT 12 MILE OFF 696

851-4094

Open Mon. thru Sat.
1 1:30 a.rn.-2:30 a.m.

EARLY BIRD DINING SPECIALS

4 6:30 p.m, Mon. Thru Sat.

-

Senior Citizen Discount

McFROCK'S

Saloon

(Below Roman Terrace)

SUNDAY

LASAGNA, SPAGHETTI &
BABY BACK RIB DINNERS

Open for Lunch Mon.-Sat. from 11:30
Open Sun. 4 p.m.
.855-3860 -

NOW OPEN SUNDAYS

12 Noon to 2:30 A.M.

RIBS!
RIBS!
RIBS!

THE NEW

Home of Baby Spare Ribs
Since 1941

W. HURON (M-59) 1 BLOCK WEST OF TELEGRAPH
WATERFORD
Hugh Gedrich,
Director of Operations
For Res: 681-2161f

The Best of Everything

(Continued from Page 31)
p.m. . . . Guests enjoy

drinks at happy hour prices
named after the characters
on General Hospital . . .
served by waitresses in sur-
gical garb.
RON CODEN IS at Duf-
fy's on. Cooley Lake Rd.,
Union Lake . . . through
Feb. 27.

GOOD WAITRESS
DEPT. . . . Estelle Gomez

. . . at Beau Jack's, 15 Mile
and Telegraph . . . smiling,
courteous and efficient . . .
Those burgers and Greek
salads are still standouts
The well-oiled,
smoothly-run operation of
father and son Jack and
Gary Cochran, continues to
pack 'em in.

GOOD BARTENDER
Tyrone
DEPT. . . .

Johnson . . . smiling, effi-
cient and courteous . . . at
Hamilton Place on South-
field Rd.
DON COOK is pianist,
songster now at Red Cedars
at Telegraph and Nine Mile
. . . for pleasant, listening
and dancing . . . Mondays
through Saturdays.
SO YOU WANT TO
OWN a restaurant asks the
Michigan Restaurant Asso-
ciation . . . You're inspired
by friends' admiration of
your spaghetti sauce, your
guacamole dip, your beef
Wellington, your fresh
baked bread . . . You're
thrilled with the success of
your dinner parties . . .
You love fine food and fine
dining.
Now ask yourself . . . do
you like people - all
people? . . . Do you really
want to be an entrepreneur?
Do you have a lifetime am-
bition to forego a personal
life, work seven days a
week, 16 hours a day, smile
cheerfully when you have a
pounding headache, wash
dishes when nobody else
will and restock half your
supply of raw materials fol-
lowing a power outage?
If you answered "Yes" to

SAVE 20% ON. ,,4 GREAT MEAL

Taste the best Pancakes in town or try our specialities of the house

. APPLE PANCAKE, CREPES, OMELETTES

Our Pancake batter is made daily using onIy fresh ingredients

Order our fresh squeezed Orange juice

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644kinatf t924-tealee eItoude

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VALID UNTIL FEBRUARY 28, 1982 - Not valid Sat. or Sun. before 4 p.m.

Present this coupon to the cashier at either Original Pancake House Restaurant
and receive a 20% discount for you and your entire party. One Guest Check, Please

• Southfield

19336 10 Mile Rd.
Between Southfield Rd. & Evergreen
7:00 a.m. to 8:00 p.m.

P

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0

• Grosse Pointe Woods

20273 Mack Ave.
Between Vernier & Mornss
7:00 a.m. to 9:00 p.m.

•41

20% OFF \

20%_OFF

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We never compromise with quality
• •

20% OFF

20% OFF

JN

ele• •

Amectice tkAociAle

VALID UNTIL MARCH 7, 1982 - Not valid Sat. or Sun. before 4 p.m.

Present this coupon to the cashier at either Original Pancake House Restaurant
and receive a 20% discount for you and your entire party. One Guest Check, Please.

• Southfield

19355 10 Mlle Rd.
Between Southfield Rd. & Evergreen
7:00 a.m. to 8:00 p.m.

dopparift Airferb um,
401•111. ogarAm....47 4Ik
/Fp lrol 111, W a
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• Grosse Pointe Woods

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20273 Mack Ave.
Between Vernier a Moross
7:00 a.m. to 9:00 p.m.

all these questions, there's
still a lot more you'd better
be sure of before you go into
business.
"Owning your own res-
taurant can be immensely
rewarding and satisfying,"
says Henry A. Montague,
president of the Michigan
Restaurant Association and
,a manager and executive in
the food service industry for
more than 45 years . . . "It
exercises your creativity,
tests organizational skills
and crisis management
ability and gives you the
satisfaction of knowing
you're solely responsible for
the profit on the bottom
line.
"But it's also a risky busi-
ness . . . Fifty percent of all
new restaurants fail within
three years, mainly because
the owners are inexperi-
enced at the restaurant
business or at business in
general or because they
didn't have enough start-up
money."
"There are personal risks,
too" . . . Donald Payne,
chairman of the board of the
MRA and owner of the Fam-
ily Buggy restaurants in
Detroit and Farmington
Hills, frankly admits that
ulcers nearly ruined his
health . . . He now dele-
gates much of the day-to-
day running of his restau-
rants. -
"If you're trying to do ad-
ministration and that
front-line work, too, it's a lot
tougher," he says:
"You have to know your
abilities and your limits.
But once you've made that
evaluation, there are lots of
opportunities to create
exactly the business and the
job you want."
So you say you've
weighed all the disadvan-
tages, talked to restaurant
owners, looked carefully at
your desires and assets and
you're sure you want to open
a restaurant . . . The next
thing to look at is money.
Plan your menu . . . It,
your prices and the number
of meals you anticipate
you'll serve will determine
your annual income . . .
The formula goes like this:
Nuinber of seats times
number of meals per day
times days of operation
times average meal price
equals gross sales.
You'll use this figure to
determine many other costs
For example, it's
recommended that a res-
taurant's rent or loan pay-
ments should not exceed six
percent of gross sales.
Now you're ready to shop
for your restaurant . . . As
with homes, the three most
important factors to con-
sider are location, location
and location. Who is your
menu intended to appeal to?
Do you need to be out in an
out-of-the-way spot? What's
the competition like? Are
zoning laws favorable?
Must you rely on tourist
trade?

iNik‘

Join Us For
■■
NA.
A Pleasant Surprise and
•
Discover That THERE IS A DIFFERENCE!

. 441°

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at

Stephan Becharas'

1

?,2)-/_yrrri?/`
19460 W. 10 MILE RD. (1 Blk. E. of Evergreen)
352-7466
® Breakfast ® Lunch 0 Dinner

In the Casual Elegant
Atmosphere You Want For
Gracious Enjoyable Dining

I days a week

Enjoy Our Fine Dinner Specials . .
Different Each Day

-Hours-

Mon.-Sat. 7 a.m. to 9:30 p.m.
Sun. 9 a.m. to 9:30 p.m.

WE
SERVE

SAVE
YOU
DOLLARS.

THE
BEST!

Duch

Salads
Galore

22140 WOODWARD

Ferndale

Desserts
Galore

Just S. of 9 Mile
544-7933

YOUR CHOICE OF BARGAINS!

REG. PRICE 9-COURSE PRICE

FRESH BROILED WHITE FISH
STUFFED FLOUNDER
FRESH BROILED PICKEREL
.FRIED JUMBO SHRIMP
FISH & CHIPS
BAKED MEAT LOAF (Mse.-Tbsrs.)
CORNED BEEF & CABBAGE obi & TbIrs.)
10 OZ. PRIME N.Y. SIRLOIN STEAK
1/2 BAR-B-Q FRESH CHICKEN
1/2 FRIED FRESH CHICKEN
ROAST FRESH TURKEY w/dressisg
BAR-B-Q RIBS
BABY BEEF LIVER wiloins ham
VEAL CUTLETS'
ROAST SIRLOIN OF BEEF au jus
CHOPPED SIRLOIN winormsace
VEAL PARMESAN
BAKED LASAGNA
RAVIOLI W/meatballs
MOUSAKA (baked egg plait)
SPINACH PIE

Of

REG. PRICE INCLUDES:

SALAD CHOICE OF
POTATO OR VEGETABLE
OR SPAGHETTI, GREEK BREAD
& STICKS

,

$4.25
$4.25
$4.25
$4.95
$3.15
$3.75
.$3.85
$6.95
$3.50
$3.75
$3.95
$5.65
$3.85
$3.95
$4.75
$3.95
$3.95
$3.95
$3.25
$4.25
$4.25

$4.95
$5.25
$515
$5.95
$4.50
$4.75
$4.85
$7.95
$4.75
$4.85
$4.75
$6.75
$4.75
$4.75
$5.75
$4.85
$4.75
$4.25
$4.25
$4.95
$4.95

9-COURSE SUPER INCLUDES:

FRUIT CUP, JUICE OR SOUP, CHOICE Of POTATO
SALAD, VEGETABLE, GPM BREAD L STICKS, COFFEE
OR TEA, CHOICE OF DESSERT (Strawberry dowses*,
Better Peen sr 'faille Ice Crews,
Rice Pviditg ar Jelle)

ALL SERVED ANY HOUR! ALL 7 DAYS!
• COCKTAILS • BEER • WINE

You essentially have two
choices in acquiring a res-
taurant . . . buying an

(Continued on Page 33)

1 •

0110014•P

It

• Children's Menu • Diet Dishes