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Started By
Message
re: Would you order anything on this Menu?
Posted on 11/9/13 at 4:13 pm to Epic Cajun
Posted on 11/9/13 at 4:13 pm to Epic Cajun
quote:
Epic Cajun
Yes sir!
The Menu is no were near complete, mushrooms could be available.
As far as burgers go the way they will be cooked is on a flat grill that is in the kitchen. I am sure that I could accommodate to a certain temp if it is requested.
This post was edited on 11/9/13 at 4:15 pm
0
Posted on 11/9/13 at 4:18 pm to Jibbajabba
quote:
Jibbajabba
quote:
The donut burger intrigues me. Is that something you've done or seen done?
I actually seen it on MvF. I havent tried it yet but next time I do burgers I will do it that way. I DID however cook the Philly Cheese Steak Nachos today and they were AMAZING! I will try to upload the pictures of it later tonight or tomorrow at work.
Posted on 11/9/13 at 4:22 pm to geauxtigers6492
mainly you want to keep your menu simple. I have cooked at restaurants that had like a 10 page menu. Way too many things on for a tiny restaurant. There is a restaurant in Seattle that is only take out. serves only a variety of burgers, and fries. This place has been around for like 40 years and can afford to pay their workers more because of the simplicity of the business.
Posted on 11/9/13 at 4:24 pm to dandug001
I would also recommend rotel dip nachos
Never seen on a menu
Never seen on a menu
Posted on 11/9/13 at 8:51 pm to geauxtigers6492
Philly-Cheese Steak Nachos- Two classic dishes combined! Strip Steak, with grilled bell peppers and onions, covered in our homemade pepper jack cheese sauce.
Price: $6.00
You will lose money on this one.
Bacon ($0.25)
here too.
Shoot for a 25% Food cost to price ratio
Try to think of something cheap to sell for a large profit. Then you can sell that half pound burger for 6 bucks.
Price: $6.00
You will lose money on this one.
Bacon ($0.25)
here too.
Shoot for a 25% Food cost to price ratio
Try to think of something cheap to sell for a large profit. Then you can sell that half pound burger for 6 bucks.
Posted on 11/9/13 at 10:06 pm to Rouge
quote:
Rouge
There are a few places that have that in the Lafayette Area. Fat Pats is one
Posted on 11/9/13 at 10:10 pm to geauxtigers6492
Go get a job at a restaurant and see if you like it. If you do,try doing it for half of what you are making now,and if that is OK,you are ready to open a restaurant. GOOD LUCK.
Posted on 11/9/13 at 10:22 pm to geauxtigers6492
Your prices seem really low., specifically the nachos and burgers/sandwiches. Although the burgers may be priced right if they don't come with a side
Posted on 11/10/13 at 11:04 am to geauxtigers6492
I was in the industry for a long time and got smart and got out.. smart because it wasn't my passion any longer.
My advice--in a small town, diner type restaurant you want to be KNOWN for one item that is the best around. Perfect that item and have it as your signature dish. Make it so good that people from neighboring towns come to eat at your venue, to eat this dish.
Keep your menu simple but fantastic to get things started. Open your restaurant with this theme for your guests--"We do this dish and we do it to perfection... we also serve these items and we are open to suggestions for other items/dishes you'd like to see on our menu."
My reasoning for this--The larger your menu, the more food you have to have on hand in order to be able to cook all of the items on your menu, thus the higher your food costs, the higher your waste.
Back to the top of this post--in a venue like the one you describe, you need a signature dish.
Best of luck, I'd love to give you further advice if you want it.
My advice--in a small town, diner type restaurant you want to be KNOWN for one item that is the best around. Perfect that item and have it as your signature dish. Make it so good that people from neighboring towns come to eat at your venue, to eat this dish.
Keep your menu simple but fantastic to get things started. Open your restaurant with this theme for your guests--"We do this dish and we do it to perfection... we also serve these items and we are open to suggestions for other items/dishes you'd like to see on our menu."
My reasoning for this--The larger your menu, the more food you have to have on hand in order to be able to cook all of the items on your menu, thus the higher your food costs, the higher your waste.
Back to the top of this post--in a venue like the one you describe, you need a signature dish.
Best of luck, I'd love to give you further advice if you want it.
Posted on 11/10/13 at 11:09 am to geauxtigers6492
quote:
My plan is to keep it simple, fresh produce, hand make as much as I can
I think too many places try to make everything on the planet and there menu suffers from scope creep. If you keep it simple and do burgers, fries, onion rings, and shakes - but do them extremely well, people will come. Think about the 5 guys model.
Posted on 11/10/13 at 5:34 pm to Jax-Tiger
Thank you for the suggestions, I am at work tonight and will probably work on it some more.
I will update the OP with the suggestions you all gave me!
I will update the OP with the suggestions you all gave me!
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