[the_seraphim]

ok so we all know that not everything you want to do is possible, plausible or workable


but lets imagine, theres nothing you cant do, theres nothing you cant get how would you do it

menu, layout, style... why not, its your dream... lets hear it!

[link138]

That would be quite the challenge, there is a lot to consider

[rat]

I work in my dream restaurant, got to design my pastry station and all.
Too bad the GM makes it my nightmare LOL!!

[Psycho Chef]

My dream restaurant would be called Solara and use only the sun to cook with. Huge glass ceiling with everything prepared tableside with magnifying glasses. Almost like a raw food concept with a little cooking thrown in. Food seared on hot rocks heated by magnified sunlight. Plus, only being open on sunny days from 11am to 3pm would give me more time off! Of course, this wouldn't work in Seattle but San Diego might be a good place to start.
In the deserts of western china this is actually a common way to cook. No electric, very little wood but plenty of sunlight. Better than a dung fire if you ask me.

[foodpump]

I'm in it now. Small little bakery/handmade chocolate shop. We took a raw space and made it into what is is now, opened in late July. You can pm me for the website.

[oldschool1982]

I've given up on the "Dream Restaurant" thing. Between licensing, permits, labor issues, overhead, idiosyncrasies of people etc........ I've changed my "Dream Restaurant" to a "Dream Food Shop". Nothing large, so I'm definitely not looking to take on Dean and DeLuca or anything like that. Just a place to showcase some things that folks can't get in the local grocery, etc and we can make a modest living at. Unfortunately things are on indefinite hold at the moment.

Although it almost came to fruition once. But while we were in negotiations for a building, the town we lived in made it onto the cover of Forbes as one of the hotest destinations in the country to retire and the property owner pulled the property. It was relisted one week later for 40,000.00 more that the original asking price.

[Blueicus]

A place where customers get to man the stoves, do their own prep and have me standing behind them and berating them for being slow/burning things/undercooking things/not washing their hands/washing their hands too often/dropping food on the floor/wasting food/incorrectly cooking their order/overseasoning/underseasoning/not communicating with the other customer-cooks/injuring themselves on line... you get the jist. Oh, and then be pestered by the waitstaff as well.

I think it would be fun.

[Montelago]

Any place where food and beverage directors do not exist. It is a funny title, because few of them know anything about food, slightly more about beverages and they don't have a clue how to direct.

[Mahavishnu Nath]

I would buy and take over a place like I saw in Virginia, like Paris VA, when I lived back that way. (Or simular location, rolling hills, big sky, reasonable drive from a metropolis....Harpers Ferry???) remodel the old mansion and put in a kitchen in to serve the stay overs, 6 - 8 rooms, and a few more, seat 30, to make some money.
French windows, wood floor, grand piano, Vegetable/herb garden, cure my own meats, offer cooking class to stay overs for extra $$ Farm fresh eggs, Euro Continental for in house guests, Fresh everything, reservations only, dinner only, wine country boxed lunches, closed Mondays, create a daily menu, utilize local celebrity chefs for visits and comp thier stayovers, word of mouth only, landing strip a mile or two away...(and then I woke up)
I usually would usually charge for this brainstorming!! I am submitting this under the strictest secrecy.
Nate the great

[AllanMcPherson]

I'd open a place that's menu changed every month, with the items selected randomly from the latest issues of Gourmet and Bon Appetite. I'd call it "Label Whore."

--Al

[cajun cook]

I have read what Thomas Keller has said about this subject and agree - to be able to treat every customer as a guest in your home and be able to communicate with them enough to find out exactly what they expect from their time with you and to have the resources to make that happen - and still make money doing it.

[RAS1187]

My dream restaurant begins with each employee being able to show up on time and doing what is expected of them without taking 500 smoke breaks.

Once I accomplish this impossibility, we can move onto greater things.