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soundman32@reddit

£40 for one, buy 20 and its cheaper.

https://www.jjfoodservice.com/search?advanced=true&b=EN-MW&categoryNames=burger%2C%20doner%20%26%20sausages&categoryNames=doner&page=0&q=%2A&size=12&sortType=category

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Oster-P@reddit

Wow the profit they make on those is insane! Didn't realise they were that cheap.

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Many years ago I wanted to set up an ice cream business that would sell ice cream and milkshakes. I costed it all out and even making the ice cream from scratch, the profit margins were crazy (once the equipment was paid off). Apparently, nobody would be interested in ice cream and milkshakes with "weird" flavours like creme egg or Turkish delight etc etc so I never did it.

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Raveyard2409@reddit

I'm about to open a bar with some friends and like your ice cream alcohol is actually a good margin product. So let's say I buy a keg of beer for £100 and make 70% profit, once I subtract the cost of the keg. I have £70 now.

Then I have to pay the staff, the electricity bill, the business rates, council fees, corporation tax etc etc. The actual margin comes out much smaller.

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rbc02@reddit

Hope you’re accounting for waste and stuff with the beer especially. Cleaning lines you’ll lose a few pints each week for each line, are the lines glycol cooled? If not lose a couple pints each morning because that beer is warm and dead now. Even his staff being lazy or inexperienced and over pouring.

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I won’t lie…that is not a sentence I wanted to read today.

Antique-Primary-2413@reddit

I've had that happen before when I've staggered into a shop just before closing when they've turned the grills off, except I was so hungry/pissed I happily accepted the microwaved doner. It won't surprise you to learn it was... sub-optimal. Admittedly it wasn't taken off the floor!

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I watched a guy in a fish and chips shop pop a raw chicken skewer onto the grill, sliding all the chicken bits off the skewer with tongs then using the same tongs (in one action - no time between), plunge them into the 'keeping warm/cut donner meat' tub to pull out a load and make someone their campylobacter kebab, and everyone else that evening. Reported to a friend who worked in environmental services and they had a visit for reeducation. Never bought from there again.

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lady_faust@reddit

I've had Campylobacter and bled out of my a#se for a week

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Aggravating_Speed665@reddit

One of the many reasons I don't trust any fast food.

No. thats not what we do.

NotSausaging@reddit

Pointless trying to explain this stuff, people just see face value of materials. Same goes for manufacturing.

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AirconGuyUK@reddit

Saw this recently and it's so absurd..

People genuinely think supermarkets are operating at 50% profit margins.. Over an order of magnitude off from reality.

5 Guys is a rip off.

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greatcum@reddit

Then there is a point in explaining it then isn't there. I haven't seen any comments disagreeing with the explanations. Perhaps you think people should just be born with all possible knowledge and nobody should need anything explained to them.

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MrPogoUK@reddit

It’s like how I wondered how Toys R Us could possibly go out of business, then I later saw costs of the shop they had in my city meant they were paying about £5k a day in rent and business rates, which would obviously need to come out of the profit margins on the stuff sold rather than just requiring £5k of sales, so then had me wondering how they could ever have made a profit!

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Heliotropolii_@reddit

As other comment says, But toys'r'us owned the land they operated on until private equity sold all the land on a lease back deal and charged extortionate rents and service costs, riddled it with loans to the parent private equity company and sunk it,

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noir_lord@reddit

A tale as old as time (or at least as long as PE has existed).

They are in the literal sense parasites.

Is it genuinely only a 5-10% mark up for a cafe?

That's scary low. Good luck to anyone running one.

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g0_west@reddit

5-10% profit margin, not markup. I think standard markup is 300% to cover the costs and achieve that slim margin

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AirconGuyUK@reddit

Yes, this is why the high energy costs recently took out a load of hospitality businesses.

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bars_and_plates@reddit

The great thing about this is that you can just ask the person who makes this statement - okay, so then why not open a cafe if it's that profitable.

They almost always immediately fold with some sort of generic statement about how they can't afford it. Well yeah, you can't afford it because it's not as easy as you said it was, is it?

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Nathan5027@reddit

My family used to run a tea room, when we first opened, I was appalled at the fact we charged 90p for a tea that cost us about 3p, including electric, milk, and sugar. 10p if you accounted for the labour to pour it and wash it up afterwards.

The huge profit margin on tea and coffee was the only thing keeping us afloat, cans of drinks made 5p profit on each, assuming no-onewas pilfering them from the fridge... cough nephew cough cough ...the cakes cost nearly as much as we sold them for to make, the profit on a bacon sandwich is miniscule once you take off the cost of running the griddle, and most of the food wasn't priced with labour in mind. If it was, we'd have been even more expensive than Costa is now.

tmr89@reddit

Yeah, it’s their fault for over-hiring

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They get to exist

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jordsta95@reddit

Businesses are still using the roads, whether directly (in the case of taxis, couriers, etc.) or indirectly for the their products coming in/out of the business.

Many businesses will still use the council for waste collection too, although the larger businesses likely use private waste management.

Sure a business isn't using libraries, schools, etc. directly. But they benefit from those places existing. A corner shop next to a school, a cafe next to a library, etc. all would see their profits drop if those places didn't exist.

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neilm1000@reddit

Businesses are still using the roads, whether directly (in the case of taxis, couriers, etc.) or indirectly for the their products coming in/out of the business.

Which are largely funded through general taxation, which is contributed to by VAT, corporation tax etc paid by businesses.

Many businesses will still use the council for waste collection too, although the larger businesses likely use private waste management.

All businesses have to pay for waste collection, it isn't just larger businesses being likely to use private firms. It isn't like you and me putting the bins out: it's an extra cost even if it's the council doing it.

100% on the last point. I don't think we disagree here, I think the issue is that businesses pay business rates and don't get any obvious services, and many resent paying a tax where only half is retained locally.

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jordsta95@reddit

Oh definitely. And I'm sure that if 100% of the rates (whether in their current form, or an ideal fairer system) was going to the local council, and thus being used to improve the local area there'd probably be less disdain for them.

I can't imagine living in a bit of a shit area, paying through the nose to run your business, and knowing that some of that money will potentially be used to fund a new statue being erected in some fancy park on the other end of the country.

Dough costs practically nothing, a dollop of tomato sauce and a couple of tiny handfuls of cheese. Even 90p sounds a lot for that.

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northyj0e@reddit

Again, though, the cost of keeping a pizza oven at temp all the way through service is not cheap at all. Pizzerias don't make massive margins because their fixed costs are quite high.

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An oven is definitely not an oven, pizza ovens operate at a much higher temperature(up to 480°C) and need to be run continuously to maintain the heat in the stone. They use an ungodly amount of electricity or gas to maintain that temperature.

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highersense@reddit

It costs £16-25 a day according to gemini but idk how accurate that is, its not that much compared to everything else but definitely adds up if not busy.

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paulmclaughlin@reddit

A Pizzamaster 821 electric pizza oven reportedly consumes 9 kW. Let's say you run 8 hours per day. That's 72 kWh of electricity, at about 26 p per kWh that would come to £18.72 per day. Add about 50p for standing charge to take you up to £19.22.

Well, there was that one kebab shop in Blackpool that may or may not have served up a murdered teenage girl

(They almost certainly didn’t, but they *did* allude to it, and the police did see it as a legitimate line of investigation)

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Alert_Cover_6148@reddit

Soylent Green kebab

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Thisoneissfwihope@reddit

But then it won’t taste good.

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Miserable_Future6694@reddit

The guy that live in my old house before me either ran a breakfast shop or ate huge amounts of breakfast foods. Id get 2 maybe 3 wholesale leaflets and maybe a book every month.

Basically the leaflets where selling breakfast bundles 100 sausages, 200 bacon, black pudding, beans, hash browns and advertising a 80% profit when you make up a breakfast.

Mmmm, extruded meat ie mechanically recovered meat. My local Doner is Berlin uses visible layered chicken pieces with proper flatbread not that pita nonsense.

All the worst parts of all those things, though

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EpicEpicnessTheEpic@reddit

"Meat". All the bits that no other food producer can use, put through a grinder and then pressed into shape.

Antique-Primary-2413@reddit

Also worth pointing out that a lot of the very, very good Turkish/Iranian/Syrian restaurants that always made everything by hand started doing delivery in the COVID era and found it such a lucrative side hustle they carried on to this day. You can get genuinely excellent kebabs from those places even outside of the big cities (admittedly, probably not at 2am when you've had a skinful!).

The golden days. You were the real MVP.

Academic_UK@reddit

You change the entire meaning by leaving off the end part..

PM_ME_UR-DOGGO@reddit

Armenian?

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TheMagicTorch@reddit

"HMRC hate this ONE TRICK!!"

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Affectionate_Comb_78@reddit

Some times it's tax dodging, but if a small business can pay it's overheads predominantly in cash they can cut out a bunch of bank fees they'd otherwise have to pay.

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You lose 100% of the transaction when someone doesn't come to your shop, because they don't have cash and there's another shop who will take card.

Plenty of places I just stop going to if they refuse card.

When pubs are in a death spiral they eventually do cash only and it just leads to them taking cash from their regulars and most of the irregulars or passers by just don't go in or walk out when they wont take card

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Rumpled@reddit

Plus taking cash has its additional costs - the time processing it, bank fees for taking cash deposits, all the paraphernalia you need.

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ezprt@reddit

But if you do an extra £100k in revenue each year because you now accept card payments is it really a £3,500 loss or a £96,500 gain?

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jon080984@reddit

One near me says this, I see the JJs food van drop off there so it’s most definitely not

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meltymcface@reddit

I’ve always found the Turkish ones are best. Don’t know why, but they just do supreme doner.

If you go to the best, high end, quality shops that always make mad bank.

The "meat" is mostly made from dogs, cats and missing villagers, all with some grease poured over it.

It's best not to think about it and just enjoy.

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Pedantichrist@reddit

The idea that certain muscles are healthy and others are horrible is entirely fabricated.

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Fun-Brush5136@reddit

That's complete bollocks.

That’s not what I’m saying. Crap meat has the same nutritional value as ‘good’ meat.

It doesn't though. You're absolutely wrong. Even your example doesn't line up with what you're saying. Heart has a higher nutritional value than sirloin.

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HopeMrPossum@reddit

Chlorine has literally no impact on your health, it’s a chlorine wash with a tiny concentration of chlorine. The chlorine narrative is trade protectionism at its finest. Give it a google. The chlorine itself is not a problem.

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Stunning-Store-7530@reddit

Chlorine is nasty stuff. If I have the choice of not consuming chlorine I’d prefer not to.

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Have you ever tried these things?

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Pedantichrist@reddit

Yes. Why though? The point is that the difference in acceptability is arbitrary.

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Fun-Brush5136@reddit

Well not really. Different cuts of meat are physically different, so they taste and feel different in the mouth. Do you really believe they don't or are you trying to live up to your username? (though I don't think you're being pedantic, just obtuse)

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Scared-Room-9962@reddit

I'm not saying I like them my self, I'm saying it's cultural.

If you were brought up eating nothing but heart you wouldn't be disgusted by it.

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?

Do you genuinely think a hardworking muscle is no tougher than one that barely moves?

Did you not pay even the smallest of attention in biology in school?

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Pedantichrist@reddit

I work in the field. Hard working muscles like the arse are bigger to Asias the load and generally are among the most tasty.

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AdamantChorus@reddit

I mean, it's still true that it takes more time and effort to get those hardworking muscles to taste as nice, though.

You can't just put them in a pan for 3 minutes on each side like you can a steak and still get a delicious meal out of it.

That's what people generally talk about when they talk about it being tastier; it's tastier per minute of effort put into it.

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Pedantichrist@reddit

What did *you* think a steak is made of?

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AdamantChorus@reddit

Depending on the steak? Generally the back, ribs or loin, rather than the round (the "arse").

Yes, you can get steaks from the round, but they are also known to not taste as nice or have as good of a mouth-feel without putting more effort into them.

Which is again the point: Yes, every cut of meat 'can' taste good, but for some cuts, it takes more work than others (a brisket only really tastes nice and isn't a chore to chew through unless it is slow-cooked, for example).

And that's what people are talking about when they talk about different cuts of meat testing better or worse; how good they taste compared to the effort put in.

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Pedantichrist@reddit

So a rump steak is ‘horrible meat’? That is the most powerful muscle.

Or a heart is tough? That is the hardest working muscle.

I want to make a joke about how the calf muscle has the strongest pull, but break is delicious, but I suspect that it would be missed.

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AdamantChorus@reddit

Again: I've agreed with you that all meats 'can' taste nice.

But you need to understand that what people say when it tastes bad is that it only tastes good when more effort is put in.

Even a rump steak tastes more time and effort to cook than a filet mignon. With the same amount of time and effort taken, you will not get as much flavour out of rump steak as a filet mignon, nor will it have as pleasing of a mouth feel. You can take longer and it can taste better, absolutely, but that - to most - means it's a worse cut that can be raised up to taste better.

And when people say elephant legs like as in the OP taste bad, what they mean is the effort isn't taken with the meat used within it.

So the meat within the ELEPHANT LEG ITSELF (not the cut of meat when used in other ways of cooking it) is bad meat. Because all that's been done to it is that it was shredded apart, recompacted then heated on an electric grill. That's why it's bad meat; it hasn't been used properly in a way that 'could' make it nice if used differently. In the form it's prepared and cooked in, it's terrible meat.

If a student took 5 years to learn basic reading comprehension compared to someone who took 2 months, you'd say the latter was the better student. Even if the former still made up for it in time. That's the same logic people use when talking about meat.

May it lose nuance? Sure. But that doesn't mean it's not how most talk about it in reality. And you yourself don't understand the nuance of actual reality versus your ideal theoretical talk when you make the claim that all meat is good.

There's no way you're actually in "the trade" and are still misunderstanding things like that. Or maybe you're just trying to make yourself look stupid on purpose?

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Pedantichrist@reddit

You will not get more flavour, just a different flavour. You will not get a better mouth feel, you will get a different mouth feel. The idea that some cuts are nice or horrible is cultural, and given that it *has* been cooked until it tastes nice, the idea that the nice tasting thing is made of ‘horrible meat’ is cultural.

That you think a student who has spent 2 months learning something is better than one who has studied the subject for 5 years, and that you think school biology is the cut off point, is perhaps telling.

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Pedantichrist@reddit

And they blocked me.

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riverend180@reddit

Look on the link posted above to buy them. There are lamb doners and also chicken/beef mixes. I highly doubt you'd be able to tell the difference between the two.

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SemtaCert@reddit

Then you can just ask if you really aren't sure. I really don't see the issue here.

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riverend180@reddit

The issue is it's disgusting and not what doner is supposed to be. It's like ordering a chicken breast and getting a chicken nugget.

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SemtaCert@reddit

If it was "discusting" then nobody would buy it.

That's how UK doner meat is, it's a cheap dirty food. Nobody is claiming it is authentic.

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Dry_Yogurt2458@reddit

Imagine not knowing that it's around 60% reconstituted meat with the rest being made up from cereal and chemicals

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SemtaCert@reddit

60% meat is still meat...

"with the rest being made up from cereal and chemicals."

Nothing wrong with cereal and everything is made from chemicals...

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OwineeniwO@reddit

Special meat.

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Fun-Brush5136@reddit

Enjoy your mechanically recovered hoof and eyelid paste.

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SemtaCert@reddit

Nothing wrong with that, it's still meat...

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Fun-Brush5136@reddit

25% is bulked out with "breadcrumbs"

Must be depressing to have such low standards though.

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Miserable-Ad7835@reddit

Oh come one, everyone enjoys a kebab every now and again, standard don't come in to it.

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Fun-Brush5136@reddit

I wouldn't buy them either though, but also I don't hate kebabs. I'd rather fork out slightly more for the skewers, at least you can see what you're getting (and they aren't quite as fatty either).

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Poison_Jaguar@reddit

I was buying the lips and anus porridge as that's more malleable .

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tiggergirluk76@reddit

I call it 'eyelids and arseholes' meat

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WinkyNurdo@reddit

Some years ago I worked for a printer, they were based on an industrial estate in a warehouse. One of the companies down our road was a supplier of meat and vegetables and drinks to presumably the local fast food shops; they were always taking delivery of amongst other things, giant packs of burgers and the big cellophane wrapped elephant legs. They used to leave that shit out in the blazing sun in summer for hours on end, waiting for their van to come back and pick up. Just seeing them treat it like that put me right off.

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mrbill1234@reddit

The kebab shop I go to uses proper cuts of meat (not minced), sliced thin and layered on the kebab rotisseries. These guys are Turkish - and know their stuff.

I went to Istanbul recently and quite honestly didn't like the kebabs there at all. This guys kebabs are way better.

You pay for the quality though - £15 for a large lamb donner, but it is worth it if you don't want to eat compressed mystery meat bound by cheap carbohydrates, binders, and additives.

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Delicious-Being-6531@reddit

Don’t ask what is in it. You will become vegan.

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concretebeagle@reddit

My son is trying to source a Billy Bear loaf, while we’re at the mystery meat conundrum…

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TheMarkMatthews@reddit

About £40 and what is this meat content you speak of?

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mtrueman@reddit

500	g	lamb mince
1	small	onion coarsely grated
4	garlic	cloves minced or finely grated
100	g	fresh breadcrumbs
2	tsps	ground cumin
2	tsps	ground coriander
1	tsp	dried oregano
0.25	tsp	smoked paprika

Mush that lot up, roll it flat between 2 baking sheets, stick it in the oven for 20 minutes and then shred up the final product. Stick it in a pitta.

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mata_dan@reddit

Seems like an odd recipe to me because it's missing the yogurt?

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Martinonfire@reddit

Or…

2 Donner Kebab (but healthier)

Ingredients

500g of lamb mince

2 teaspoons of onion granules

1 teaspoon each of black pepper, cumin, oregano, garlic salt, salt, mint

Quarter teaspoon of cayenne

Fresh coriander, finely chopped.

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ssh_condor@reddit

When I was a kid, my parents had some sparkies in to rewire the house before they redecorated. One of them had gone to the chippy and came back with donner meat (although I had no idea ehatbit was at the time). I asked him what he was and me being condescending small, impressionable and wholly gullible young wippersnapper completely believed him when he told me it was dog meat.

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disastermoons@reddit

Hahahaha oh you poor thing! Kebabs are clearly such a mystery to children

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Majestic-Cold7489@reddit

This is the website for you, they do all sorts

The meat content is best not known.

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yearsofpractice@reddit

Asking the questions. I’m now looking to make an unholy table and stool set from the kebab elephant legs. AI slop incoming:

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SpamJavelin00@reddit

I’ve just looked & the cheapest seem to be ‘beef & chicken ‘ at around £2.50 /kg , including ‘mechanically seperated ‘ . For lamb it goes to £4+ per kg- £4.50. Anything around £2.50 or less is going to be baboons cocks & badgers ringpieces mixed with roadkill & lard.

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Even_Neighborhood_73@reddit

You don't want to know what meat it contains...

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hatterSCFC@reddit

Last time I seen them for sale they were £600+ vat each, which was about 18 months ago. £40?!! 😂😅 I wouldn't want one from that kebab 🥙 shop!!

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AdEmbarrassed3066@reddit

I worked in a kebab shop in my early 20s. I was blown away with how racist people who've had a few drinks can be. And it's not just the people you might expect. I used to get told to f*** off back to my own country fairly regularly, despite being entirely British.

Lamb scraps off the abattoir floor with cumin and compression.

Great with chilli sauce and a pitta.

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CockWombler666@reddit

Proper lamb - over £100 - https://atlasdoner.co/product/german-doner/

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r_keel_esq@reddit

I think they come in bags marked "Incinerate Only", sometimes with bits of shoe or steering wheel attached

/JackDee

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Moist_gooch90@reddit

I saw someone post a link to JJ Food Services where you can buy them a few days ago on another sub Reddit.

You can buy 5kg of chicken/lamb doner for around £24 and 15kg was costing around £62.

The chicken doner seemed cheaper per kg than buying thigh fillets from a supermarket.

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loadofoldcodswallop@reddit

There will be fillers but at least where I am, thigh fillets are almost the same price as breast fillets. I only buy bone in skin on now. Skin rendered for fat and chicken scratchings, bones and cartilage etc in a bag in the freezer for stock then use the meat. Takes a few minutes but I do it in batches.

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