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Ok, so Valentine's Day is coming up what is everyone's fav menus/recipes?
- Thread starter mariadnoca
- Start date
Not to beat this to death, but we're talking about a serve-yourself, do your own dishes, set your
own table, eat in your own surroundings dinner. Plus adding about 15% tax. That's $45.
Seems fairly reasonable to me. And does the customer have to pick it up and reheat it?
Although, I think the market may be changing for order-in dining (as opposed to pizza) in that more people want to stay home. It will be interesting to see if you can sell this for more in your area. And then increase the price.
The big saving is the "pour your own wine" part including savings of 15% there and tip. In my province, wines can be tripled in price from the liqour store retail. So for $80 including tip and taxes (we're whipped to bits with taxes here) you can get a restaurant wine that you would pay $20 for in the store. Perhaps in Sask it's like Man., where the rule is only double.
own table, eat in your own surroundings dinner. Plus adding about 15% tax. That's $45.
Seems fairly reasonable to me. And does the customer have to pick it up and reheat it?
Although, I think the market may be changing for order-in dining (as opposed to pizza) in that more people want to stay home. It will be interesting to see if you can sell this for more in your area. And then increase the price.
The big saving is the "pour your own wine" part including savings of 15% there and tip. In my province, wines can be tripled in price from the liqour store retail. So for $80 including tip and taxes (we're whipped to bits with taxes here) you can get a restaurant wine that you would pay $20 for in the store. Perhaps in Sask it's like Man., where the rule is only double.
Hi Ang, here is a similar recipe from our T & T section: Proscuitto & Gruyere Pinwheels
You can vary the fillings - these are good and easy. You could roll into palmiere/elephant ear shapes for Valentine's Day.
http://www.finerkitchens.com/swap/forum2/75_PROSCIUTTO_AND_GRUYERE_PINWHEELS
You can vary the fillings - these are good and easy. You could roll into palmiere/elephant ear shapes for Valentine's Day.
http://www.finerkitchens.com/swap/forum2/75_PROSCIUTTO_AND_GRUYERE_PINWHEELS
You beat me to it, Lisa. These are great, have made quite a few times. The
elephant ears are also known as palmiers, Ang, and as Lisa said you can use many different types of fillings. The filling I use most often is pesto or sundried tomato pesto. Palmiers and pinwheels are great because they can be made ahead of time and kept frozen til ready to slice and bake. A quick and easy appetizer.
elephant ears are also known as palmiers, Ang, and as Lisa said you can use many different types of fillings. The filling I use most often is pesto or sundried tomato pesto. Palmiers and pinwheels are great because they can be made ahead of time and kept frozen til ready to slice and bake. A quick and easy appetizer.
Your Valentine's menu sounds lovely, Michelle. And I think you have a good handle on your...
catering demographic. Nice as Saskatoon is, the pocketbooks there just aren't as deep as other more cosmopolitan areas. Continued success in your business!
P.S. Be sure to keep warm - so tragic about the recent freezing deaths there in the last couple of days. Cuddle up closer to us in Alberta - the weather's starting to warm up a bit here (and Manitoba is just drawing your heat away, it appears).
catering demographic. Nice as Saskatoon is, the pocketbooks there just aren't as deep as other more cosmopolitan areas. Continued success in your business!
P.S. Be sure to keep warm - so tragic about the recent freezing deaths there in the last couple of days. Cuddle up closer to us in Alberta - the weather's starting to warm up a bit here (and Manitoba is just drawing your heat away, it appears).