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post #1 of 16
Thread Starter 

Please do not copy any menus created here for professional gain without contacting posters.

 

Got to show it to someone for feedback. I prefer the professional community. Comment?

 

Starters:

 

Jalapeno Poppers

 

Fried Mac and Cheese Bites

 

Breaded Fried String Beans

 

Baked Loaded Potato Skins

 

Melted Cheese Topped Bean Dip and Nachos

 

Waffle Fries

 

Mozzarella Fried Half Moons

 

12 Wings (Honey BBQ, Hot Sauce, Hot and Honey, Cajun Cream, Butter Sauce)

 

Teriyaki Grilled Chicken Strip App

 

Scallops wrapped in Bacon w/ Mango Sauce

 

 

 

Soups and Salads:

 

Signature Gazpacho Soup

 

Seasonal Soup – Guinness Vermont Cheddar “Cheese and Crackers” Soup

 

Daily Soup – (Veg w/ pasta du jour)

 

Strawberry Balsamic Dressed Spring Mix Salad w/ Carrots, Cucumber, Tomato

 

Iceberg Wedge Salad w/ Tomatoes, Walnuts, Carrots, Cucumber and Thousand Island

 

Endive Tangerine Apple Salad w/ Mango Poppy Seed Lime Dressing

 

Crab Avocado Corn Tomato Salad

 

Prosciutto Spring Greens Parmesan Salad Rolls w/ Basil Oil Dressing

 

 

 

 

 

Land:

 

“Sheppard’s Pie”

Seasoned Ground Beef, String Beans, Carrots & Potatoes

Cream Cheese Sauce

Broiled under Puff Pastry

 

“The Classic Italian”

Chicken Parmesan

over Pasta de Jour

w/ Fresh Garlic Bread

 

“The Ladies Choice”

Queen Cut Prime Rib w/ Balsamic Demi Sauce

Garlic “Blissful” Mashed Potatoes

String Beans or Seasonal Vegetables

 

“Fit for a King”

King Cut Prime Rib w/ Balsamic Demi Sauce

Garlic “Blissful” Mashed Potatoes

String Beans or Seasonal Vegetables

 

“Return Visit”

Filet Minion w/ Hunter Mushroom Sauce

Garlic “Blissful” Mashed Potatoes

String Beans or Seasonal Vegetables

 

Sea:

 

Signature Crispy Paella

Chorizo, Shrimp, Flounder, and Crabmeat

 

Seafood Filled Fried Pastry Puffs

Crabmeat, Flounder, and Shrimp

Seasonal Vegetables

 

Roasted Maple Pecan Salmon

Honey Mustard Cream Sauce

Garlic “Blissful” Mashed Potatoes

Seasonal Vegetables

 

 

 

 

 

 

 

 

Light Fare:

 

Italian Hoagie

Ham, Pepperoni, Salami, Prosciutto, Provolone

Shredded Lettuce, Tomato Slices, Red Onion

Oregano Basil Oil and Red Wine Vinegar

 

Meatball Sandwich

Fresh In-House made Meatballs

Marinara Sauce, Roasted Peppers, Mozzarella Cheese

 

Quesadilla

Chicken, Rib Steak, or Crab

Cheese Salsa, Sour Cream, Avocado Slice

 

Chipotle Bacon Cheese Burger

Potato Roll, Waffle Chips, Fried Pickle

 

“Holy Mole Chocolate Pepper ‘wich”

Grilled Chicken Sandwich

Lettuce, Salsa, Cheese

Potato Roll, Waffle Chips, Fried Pickle

 

BBQ Mole Pulled Jerked Pork Sandwich

Potato Roll, Waffle Chips, Fried Pickle

 

Grilled Chicken Bacon Wrap

BBQ or Ranch

Lettuce, Tomato, and Cheese

 

Philly Cheesesteak

Sautéed Mushrooms, Onions, and Peppers

Cheese Wiz, American, or Mozzarella

 

Fish and Chips Flounder and Waffle Fries Basket

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eight Inch Pizzas:

 

Margherita

 

Affertatti

 

BBQ Chicken

 

Scorpacciata

 

Vegetarian

 

House Special

(available at bar with purchase of a beverage)

 

 

Desserts:

 

Bananas Foster w/ Churros (+ ala mode)

 

Fried Cheesecake Balls

 

Fudge Brownies (+ ala mode)

 

Ice Cream

 

Frozen Fruit Ice Fancy Desserts

 

Well I may have an investor...

post #2 of 16
I see a lot of pre-fab in your appetizers that don't mesh with the rest of the menu.
Quote:
BBQ Mole Pulled Jerked Pork Sandwich
Lot going on there.
Also, I personally wouldn't use or list Cheez Whiz on a menu.
Edited by Just Jim - 8/27/13 at 10:13pm
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Reply
post #3 of 16

Not a fan of the "Blissful" between the mashed potatoes. Or the novelty names, reminds me of something they would do at Chile's. Your Light Fare isn't at all very light either. I would say skim it down a bit, but I will say there is a lot of things that sounds really good. I'm curious about the paella, I am familiar the socarrat on the bottom but that is just paella, is yours any different? Those mole sandwhiches sound amazing as well. 

post #4 of 16

Just something i noticed , thanks to my OCD , in your Sea section you have 2/3 dishes that have  shrimp , crabmeat , and flounder which give you 2 similiar taste profiles. To maybe change one of those up , or add in another ingreidant for wow factor.  

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 16
Thread Starter 
Thanks for feedback so far...
Prefab bed apps turn good profits
There are two types of paella stewed toppings and rice you find at crap places and a literal crispy rice pizza pie that you can slice and pick up.
The pizza is pizza with toppings ya know
I need alot of recipes for churros
post #6 of 16
just a few things I see, the majority of your apps look like they come from a tgi Fridays type place. You pan to run gazpacho every day I doubt it'll sell that well. Desserts are mismatched churros are already super sweet, so I would steer clear of caramel and banana with them. Your names are very gimmicky and I would be careful with that. Lastly the lot dare
post #7 of 16

Your appetizers arent very intersting ( no offense ) they are simple , and a few of them in my opinion seem to be pretty heavy ( Wings , Mac and cheese bites , mozzarella half moons , and nachos ). Also your scallops dont fit with the feel of the rest of your apps , the scallops are unique , a bit classic , more fine dining ( in my opinion ) while the rest of the apps are simple , homie , a bit heavy . I think either change the scallops for something else or elevate the rest of the apps. 

 

Also i noticed a huge use of cheese , in alot of the dishes. I wouldnt use so much of it considering some people are lactose intolerant and others just dont like cheese , i find a eating too much cheese or just using alot of it can be be abusing/sickening ( just my opinion ). Im not a huge fan of cheese and would not like to have it or see it in every dish ( just OCD of mine ). 


Edited by KaiqueKuisine - 8/28/13 at 12:02pm

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #8 of 16
Where are you located?
post #9 of 16

Dont say Brazil XD 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #10 of 16

I see a big bottle neck at the fryer and long ticket times, unless you are going to have a whole bank of fryers. Even then, you are overloading the person running the fryers. I also see a menu that isn't very female friendly. Though I see lots of stuff on there that I would like if I were in the mood for fried food, but I don't see many main dishes that are for lighter female appetites, and nothing in the appetizers that looks remotely healthy. Even your "lighter fare" are mostly fattening dishes. If you forget about the females, you can forget about the females. If you can't get the females in the door, you can't get the men in the door.

 

Also, its a pretty large menu. You're going to need 200 seats or more and a big kitchen to pull that off well. That makes your initial investment a lot bigger and your potential pool of investors a lot smaller.

 

When I work with restaurants, I usually suggest having a total of 10 starters (apps, soups and salads), 10 main dishes and 5 desserts. The more equipment and more chairs you have, the more items you can manage because you can afford more staff. Not all restaurants can cut their menus down to that size, but its a good target.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #11 of 16
It looks like an american bar menu. If so id say it's fine needing only description tweeks. Based on the use of 1000 island on the wedge I would say it's in the northern US. If it is a restaurant menu it needs help. I see available at bar which leads me to believe there are serviced tables.

In that case I would split this into two menus (bar, dinner) taking out half of the apps along with most of the hand held food ie. sandwichs and putting them in a bar menu.

The menu is all over the place but that's what American food is.

Absolutely don't take the words cheese whiz off, especially if you are up north. You can't do a PhiChzSTK without it.

As far as the wording. When you print this up for the dinners I would suggest:

1) Learning what light means. Meatballs are not light, but your teriyaki grilled chicken strip app could fit.

2) Menu wording and descriptions. It's "Teriyaki grilled chicken" no need to specify it's an app which is short for appetizer which is implied by the title 'Starters'

Format the menu with less cluter like this

Bacon wrapped scallop (in bold)
Mango suace (not bold)

Be less descriptive

* Prime rib
Balsamic au jus
10oz or 12oz

'Return visit'
* 8oz filet mignon
Hunter mushroom glaze
(spell correctly, minions are evil)

* served with your choice of two: Seasonal vegetables, Haricot vert (aka string beans),Garlic mashed potatoes, French fries

3) always offer french fries as a side in America.

4) be more descriptive

'Margarita'
Mozzarella, tomato, basil

You have all these descriptions ,but not on your pizzas. Just because you're Italian doesn't mean ALL you customers will be. Or is that how it works?

5) redundancy. "Holy mole" choco something something. Mole uses cocoa and peppers, yes ,choose one name. Not everything needs two names.

It's either

"Holy Mole!"
Mole style chicken on a potato bun lettuce ect. ect.
Or

Cocoa pepper chicken sandwich.
ect. ect.

(Get rid of the fries and pickle put it in a wrap (tortilla) to put this on you lighter side menu.)

5) don't confuse your guest
Roasted maple pecan salmon. What is that?
You mean pecan crusted salmon?

Any way all and all I believe you could make this menu work. Just take things off if they don't sell. And for heavens sake have a professional write the menu you will hand to the customers. This one may be fine for investors that don't know the industry.

Oh and I apologize for portraying you as a hefty Italian from the north. I don't know you and mean no offense

Good luck!
post #12 of 16

my concern is your LIGHTER SIDE menu. most items are very high in calories, and high in sodium. You should use grilled, poached and steam entrees to eliminate some of the fats in the food and substitute platters for sandwiches to cut down on the carbs. Bread of course is filing and  enjoyable. however, you may choose a back bean sauce which is high in fiber with little or no carbs which could just as filling as the bread.

post #13 of 16

I agree with most of what has been said here. Also, Shepard's pie is made with lamb, not beef, and it would be topped with mashed potatoes, not puff pastry. The term for beef pie is a "cottage pie." We don't shepard cows, do we? 

 

What kind of place is this? No offense, but the menu looks very generic and derivative. What is different about your menu or skills that would make people want to eat there? I don't know if buying frozen jalapeno poppers (and other stuff) and dropping them in the fryer is going to bring the people in. 

 

Your wedge salad and green salad have the same toppings? 

post #14 of 16
Thread Starter 

Ok love the feedback thanks

So far.

You need to know more about the restaurant to know.

The restaurant is for a nice 60 seat brick restaurant with a big bar in the good district of camden, nj

The apps are mostly for the bar, people want them and they are easy enough

The gazpacho is because the campbell soup factory is across the street and i want options for tomato that last the longest batch making

I feel having small things like fried pickles, waffle fries, some signature sauces, alot of cheesy names, and using the upscale ingredients make people come back for the food as long as the service and atmosphere is there.

The menu is bi polar i know, its set up for order a drink and a app or sit there with a bottle of wine and get a nice steak dinner.

The salad toppings need work, not my specialty but it is a work in progress

I like overkill, if you are gonna put sugar on bananas with some cinnamon throw some churro chunks in it too so i can say thats not a banana when i bite in

The sheppards pie will be changed thank you.

I never use sodium unless necessary and the light far isn't light in calories you get less.

 

So let's do some supply and demand.

Day one, you just watched a baseball game in camden on your visit into philadelphia as you are leaving the stadium you see a nice brick pizza house bar.

You stop in and the atmosphere is upscale minimilistic modern american muted colors, the smell of good coffee floats through the air as a nice waitress takes you upstairs to a balcony view small dining table for two. The bar seems like less favorable people are enjoying hot fried foods and draft craft beers.

You look at the menu...

What prices do you see?

Assuming cost was no option and I wanted to charge for atmosphere and choice of what is on the menu... what would you expect ot pay and what would you order?

Thanks for helping, when I open I'll send out e-coupons!

post #15 of 16
That's minor league. I would expect at least six types of beer on tap. With beer specials daily. Happy hour pre game. That's half off all apps in the 3 hours prior to game time. You will be selling many of the same things as the park so you want them there first.

Perhaps even a free dessert with entree purchase with game ticket stub on days the home team wins.

Based on your menu I would keep portions small and prices low.

You need to research your local market and do food cost calculations to set your prices.

Fast service and high volume is what I would expect to see there. Quick lunches and pre gaming. Intimate setting will not work if your menu is not totally committed to that alone. Keep it casual and quick.
post #16 of 16
The menu is way too big for a sixty seat restaurant. Plus many of the items are very dated. Camden is close enough to Philly that you ABSOLUTELY NEED to have a quality craft beer list.
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