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Started By
Message
re: Would you order anything on this Menu?
Posted on 11/8/13 at 11:24 pm to geauxtigers6492
Posted on 11/8/13 at 11:24 pm to geauxtigers6492
quote:
The Original owners sold because they were retiring. It was connected to their house, the last owner was someone who like me wanted to preserve the classic dining spot that we grew up with. But also bought it for his photography business. I do not know the reason why he closed the drive in down but I know how to get in touch with him.
The diner is located right outside of down town Abbeville, there are no fastfood places in the area and could draw a good lunch crowd from businesses in town (Other places have done this and had good results.)
Id like to keep it pricing competitive, If I can keep the prices around fast-food prices but have a better quality food alot of the problem will be solved. The biggest problem is parking. The building currently only has about 10 stalls to park and limited parking on the side where the other business is located
Good to hear. I know some good people down that way, I hope the next time I'm out there I see it open and I'll stop in. And perhaps the last owner didn't have the passion for it if he was also doing photography. My advice is don't overstretch yourself. No need to make many one-off burgers, that's just more inventory you'll need to keep for specialty items. Especially in the beginning. Keep the menu narrow, make a few things really well instead of many things average. Example would be the donut burger. Will you have time and kitchen space to be making donuts for these burgers? I wouldn't expand the menu much from what it is, and possibly even axe some things that are on it now.
I like your enthusiasm and hope you succeed. Once you build up a customer base, start experimenting and look into providing them with new things. Goodluck!
1
Posted on 11/8/13 at 11:30 pm to xXLSUXx
Thank you, I was actually planning on working out a deal with one of the Donut places in Abbeville. Id buy a certain amount of donuts from them daily OR get their remaining inventory at the end of the day. This way I dont have to worry about making donuts AND I can work with local businesses to bring more attention to them and myself through them.
It will also make an "Exclusive" kind of product. Its 90% of the reason the "Keep Calm and Chive on" shirts are popular, they are super exclusive. (IDK if this translate into the food market lol)
Also if I get it open and anyone form TD stops by, let me know and Ill give you a discount!
It will also make an "Exclusive" kind of product. Its 90% of the reason the "Keep Calm and Chive on" shirts are popular, they are super exclusive. (IDK if this translate into the food market lol)
Also if I get it open and anyone form TD stops by, let me know and Ill give you a discount!
This post was edited on 11/8/13 at 11:32 pm
Posted on 11/8/13 at 11:35 pm to geauxtigers6492
quote:
Also if I get it open and anyone form TD stops by, let me know and Ill give you a discount!
I wouldn't recommend that. In fact, you should probably charge them more.
Posted on 11/8/13 at 11:36 pm to xXLSUXx
OT/Rantards get no discount.
F&D crowd
(Thank you for all the suggestions, I dont come to these parts much and I havent been told to GFMyself once!)
F&D crowd
(Thank you for all the suggestions, I dont come to these parts much and I havent been told to GFMyself once!)
Posted on 11/9/13 at 12:16 am to geauxtigers6492
I would
Posted on 11/9/13 at 12:33 am to Walt OReilly
Yes and I would make sure to use fresh ingredients. There is a hamburger joint over here in Texas and they use hormone free beef that is ground on site daily. Trust me you can tell the difference between their patties and the frozen ones.
Posted on 11/9/13 at 5:50 am to North Texas Tiger
quote:
North Texas Tiger
That is the plan! Keep it fresh, it may drive the cost up a little but people will pay for quality product.
Posted on 11/9/13 at 6:58 am to geauxtigers6492
Nothing wrong with your idea if its a great passion.
Your food costs will be higher than you think by serving all fresh ingrediants.
Consider baking your own rolls for buns.
Your food costs will be higher than you think by serving all fresh ingrediants.
Consider baking your own rolls for buns.
Posted on 11/9/13 at 7:01 am to geauxtigers6492
For your rings do a double dip in egg wash and seasoned flour not butter milk.
Posted on 11/9/13 at 8:07 am to geauxtigers6492
how are you pricing your items when you haven't made a food order yet?
Posted on 11/9/13 at 8:51 am to geauxtigers6492
You might as well be open at night for high school kids to hang out because they will do that anyway. You would definitely need an off-duty police detail.
These are the places I grew up with:
Skyway is known for their onion rings.
Swensons for the Galley Boy burger. It has sugar in the meat to carmelize it. I've tried to duplicate it with cane syrup and that worked pretty well. Would make for a local twist on a ubiquitous food.
I don't know if you create the signature dish or if the customers pick it over time, but that will be what you need to gain the edge over Sonic.
These are the places I grew up with:
Skyway is known for their onion rings.
Swensons for the Galley Boy burger. It has sugar in the meat to carmelize it. I've tried to duplicate it with cane syrup and that worked pretty well. Would make for a local twist on a ubiquitous food.
I don't know if you create the signature dish or if the customers pick it over time, but that will be what you need to gain the edge over Sonic.
Posted on 11/9/13 at 8:58 am to CITWTT
quote:
For your rings do a double dip in egg wash and seasoned flour not butter milk.
My thoughts too
Consider a hot dog, if you are already doing chili.
Try to offer things that have common components.
This post was edited on 11/9/13 at 9:00 am
Posted on 11/9/13 at 9:13 am to geauxtigers6492
You should spend a lot more time running the numbers before even thinking about a menu. I think many on this board think just like you do and would love to have a restaurant. . . until you do your homework and realize how hard it is to do it successfully.
Small towns in Louisiana are finicky on any non-chain restaurant, so you need to get it right from day one.
Good luck sorting it out, I spend lots of time in Abbeville.
Small towns in Louisiana are finicky on any non-chain restaurant, so you need to get it right from day one.
Good luck sorting it out, I spend lots of time in Abbeville.
Posted on 11/9/13 at 9:31 am to geauxtigers6492
Would you be getting the meat for your burgers already ground or will you get the cut of beef itself and then ground them?
Cool to solicit our opinions on this. Much luck to you
Cool to solicit our opinions on this. Much luck to you
Posted on 11/9/13 at 10:41 am to cornhat
Are we eating in our cars?
Posted on 11/9/13 at 11:13 am to tigerfoot
I would strongly urge you to reconsider the default doneness of burgers as medium well. There are tons of folks that consider ground beef not cooked if they see any pink. By all means give the option to cook down to medium but it would be in your best interest to send them off the line well done unless requested otherwise. Just my two cents.
Good luck though! I would eat that menu. The donut burger intrigues me. Is that something you've done or seen done?
Good luck though! I would eat that menu. The donut burger intrigues me. Is that something you've done or seen done?
Posted on 11/9/13 at 12:41 pm to geauxtigers6492
Looks good, I'd give it a try if I was in the area.
Is the location you are referring to Frank's?
Is the location you are referring to Frank's?
Posted on 11/9/13 at 1:18 pm to geauxtigers6492
May sound dumb but I know many people who choose places to eat just over them having a salad. Have a small-medium option for a salad, and make it a GOOD salad. Seems like a good menu, stuffed jalapeno peppers are awesome.
Posted on 11/9/13 at 2:56 pm to geauxtigers6492
Chicken tenders.....kids love chicken tenders.
Have you considered adding mushrooms to the Philly Nachos?
Sounds like this place should have milkshakes.
Those stuffed peppers seem slightly overpriced.
Good luck with this! Hope it works out.
Have you considered adding mushrooms to the Philly Nachos?
Sounds like this place should have milkshakes.
Those stuffed peppers seem slightly overpriced.
Good luck with this! Hope it works out.
Posted on 11/9/13 at 2:57 pm to geauxtigers6492
Can the burger be cooked to temperature?
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