Becoming A Restaurateur - Page 3

Becoming A Restaurateur

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This is a discussion on Becoming A Restaurateur within the Education & Career Talk forums, part of the Topics of Interest category; ...

  1. #21

    Quote Originally Posted by Zombie Devil Duckie View Post
    The "Grand Cafe" photos are really awesome, thanks !!

    I might be wrong, but it looks like the Cafe used to be part cafe and part bar It used to be common to serve breakfast and lunch, and after work hours, turn into a corner pub. The groceries were kept in the refrigerated cabinets in the front. Men could come in after work and get a beer at the counter while "picking up the groceries" before going home. Eggs, milk, pie, breads... all of the common stuff a restaurant would need to have anyway, but kept in stock up front to lure in the after-work/needing a beer type of customer.

    You might be right.

    It's a pretty old place. Apparently, it was built in the early 1900s.

    It's located in Northern California and is currently for sale. It is next door to a bar/restaurant/micro brewery that only serves adults for lunch and dinner.

    The Grand Café could be made available to families for breakfast, lunch, dinner and serve homemade meals and pies.
    Zombie Devil Duckie thanked this post.

  2. #22

    Quote Originally Posted by Bago View Post
    Over here in the UK, there are two big players who monopolise the sandwich market, and they are NOT soggy sandwiches.
    One is a traditional British brand called "Marks & Spencers". The other one is a cafe chain called "Pret a Manage". Both their sandwiches are really competitively priced, and actually very freshly made on the day. They have a team of people who makes them, and continue to make them during the day so it appears more fresh. Not just once in the morning and see how many can be sold. Cos when a sandwich has been in the warmer or the cold fridge, you can see how dry it becomes. It tastes horrible. They make once in the morning for the peak breakfast rush, and people also buy it for their lunches, and then around 11am again roughly for their next lunch rush. Then it slows down and topped up periodically depending if people are buying and staying to chit chat for casual food.

    So to drive a food truck and to create new sandwiches, you got to configure your process to be simple, and then deliver the sandwich without actually have the bread soaking with too much liquid or sauces. You have to think about your route as well. Whether it is morning rush or whether it is the lunch hour rush.

    Yes, if you are a foodie, you to think about which layer with which ingredients in order to preserve the freshness. Basically you shouldn't use a spread which is too liquidy and damage the bread, and then you should add a layer of lettuce or other to separate any other ingredients which are more wet. BUT... if you are a REAL foodie, you would consider the actual taste itself, and the amount of each ingredient so that when somebody bites into it, that moment of savouriness still exists in their mind.

    If you are making a sandwich, always try to go for ingredients with the clearest of taste. Meaning, not pre-processed ingredients. For example, I recently wanted to recreate a deli sandwich that I had many years ago. It was mainly tomato paste with mozzarella cheese. What i discovered is that different brands of tomato pastes are made from different percentages of sundried tomatoes, hence this spoils the taste when I was after that moorish souriness. I discovered the same for pestos. Some are purely manufactured with different added ingredients. Whereas the one I found is purely from basil leaves which gave its most yummiest taste ever. :)

    For even lovely sandwiches and toasties, consider warming the bread before spreads, therefore the butter "melts" into the soft bread, so that you have this crunchy and soft middle, and with delicious melty butter too. Mm...

    Oh, of course, do some market research first on what sells and what people prefers...

    The sandwiches will be toasted and not soggy.

    Similar to this: Royal Grinders - Fremont - Seattle, WA

    I already know what bread to use. I just need to find the meat and cheese.

  3. #23

    I didn’t read all posts, sorry if someone wrote same things.
    I speak from my experience. My mother open a restaurant, beautiful building from 1880. First of all - research who live in location of your restaurant. Old peoples, famililies, young adults? How far is the restaurant from center of city? What about competition in the area? How rich are peoples in the area?

    We closed the restaurant because of pond.. really, restaurant not far away of our is next to the pond so peoples can sit outside and watch water.. smelly pond with death fishes at summer.. great. We think a lot people come to our restaurant because of architecture, the charming atmosphere, but not. We tried all types of cuisine, modern, old, healthy, junk.. everything and we lost because of smelly pond.
    Old peoples shouldn’t come to far away restaurant, so if is location in spa and health resort city, the old wouldn’t come to you. Families are picky because of their children. Spoiled children annoy a lot clients without children, but when you isolate part of restaurant for families with kids it’s discrimination..
    First of all.. you can’t make everyone happy, it’s impossible and you destroy yourself in efford. Peoples doesn’t like big spaces (how we think) they like small closed spaces where they can sit like sardines in can.. which is very strange.
    You can try hire musician.. maybe it will work in your locality, but when we hire one, it just mean peoples with one lemonade sit there for hours and listening music, so you gain less money than without musician, because of peoples who drink three hours one coffee.

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