LONG FRC. I have some good news, the antique store that I have been catering lunches into

dawn_mo

dawn_mo

Well-known member
has reopened in their new location and have an actual kitchen that will be receiving it's limited health permit after they install a third sink and a separate hand washing station.

I will be able to do limited cooking since they don't have a exhaust hood.

I can use crockpots, roasters, microwaves, convection ovens, a panini press, rice cookers and a hot pot that I have gotten approval from the health department that I can boil pasta, eggs and potatoes in. The Health Department here is RICK. If you get on his good side, by complying with rules, you are set.

I will be in the kitchen Monday through Thursday, then cook on Fridays for the Farmer's Market on Saturdays. Sundays off, yay!

I will be serving some light breakfast fare like scones, waffles and muffins. Then I will be serving lunch and close around 2:30pm.

I need to come up with some menus that I can rotate on a weekly basis.

The reason I am writing this is that I would like some input from you all.

I plan on making Creamy Chicken Enchiladas a staple on my menus, served with Mexican Rice and Refried Beans. I would also like to have these packaged frozen and ready to go. Can you see where I am going here. Here are some of the possibilities, but I need to keep it pretty simple and streamlined if possible.

Paninis, empanadas, sushi (no raw fish though), pasties, grilled cheese sandwiches (gourmet), waffles, sandwiches, salads, pulled pork and chicken, tacos, burritos, quesadillas, individual gourmet pizzas, deluxe frito pies, etc. My mind starts spinning with ideas. Any help, menu suggestions and advice would be appreciated. One nice thing about serving lunch there is that people can walk around and look at antiques while you prepare their lunches. Thanks everyone!

 
I'd anchor your menu with the craveable things you expect people to come back for

(enchiladas?). With such a large portion of the menu adaptable to you, but unpredictable for your customer, you'll be very dependent on servers being able to 1. tell the right story about your food. 2. remember people only have a limited amount of retention. Two specials is my max and then I zone out.

One thing I learned from Jeni of Jeni's Splendid Ice Creams, it's okay to change things up, but people want something they can crave...and they want to know they can get it. I'll drive all the way across town for a dish but not for the wishful thinking that they have my favorite dish on special, only to arrive and find they've got something radically different. (I want enchiladas, but today, you're serving pizza.) Jeni said her first business failed because she expected people to adapt to her changes. Today, she has 2/3 of her ice cream case fixed flavors, 1/3 whims.

Also, depending on what you're serving for dessert, that price may be too cheap.

 
Good points Traca.

I will use my website to publish my menus. I am the cook, server, bus boy, cashier and dishwasher. smileys/smile.gif

 
That's not my menu, it is a sample that I most likely will want to follow.

What I did in the past was had a day that would be Mexican, one that would be comfort food, one that was wraps and one that was desserts only. I was much more limited by the health permit than I will be here.

 
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