I just joined and I am looking forward to helping and seeking advice from fellow foodies. I am starting off with a question I recently took a job running a seasonal lakeside band shell, and the equipment is lacking but I have come up with some ideas. I was wondering if anyone has held a position with limited equipment and has some ideas for menu items. I don't need specific recipes necessarily, just some suggestions and I can take it there and tailor it to the demographics and concept.
The equipment is two flattop griddles, and two deep fryers. Its a small space and I will have off site commissary for bulk prep and deliveries, three 6' reach in coolers. There is sandwich build station on the hot side and a cold side for salads and sandwiches. I'm interested in some ideas that I can build into $10+ items, but all ideas are welcome.
Its quick service 5-8 minutes on a lake in a well to do area. Already have a farmer for hamburger so I can get whatever cuts from him I need, local produce vendors, fish vendors, poultry farmers, dairy farmers, and ice cream makers.
Appreciate the help and look forward to being a member!