I have been the owner of a small neighborhood bar and restaurant for about a year and a half, and I am slowly but surely building the food sales. (Was always more of a bar than a restaurant and the previous owner could care less and only offered enough food to satisfy the LCB requirements.)
Anyhow, I am having some issues with being able to afford knowledgable staff since our food sales volume hasn't grown enough to budget more for it yet, and there are only so many hours in the day (It is nice to also get to see my husband and kids on occasion, right?!).
A year from now I see this being less of an issue as we continue to grow, but in the meantime I would like to try to get some plans together to step up our food game with Lent. I already plan on doing some of the typical Pittsburgh-ish Lent sides such as Mac n cheese, haluski, pierogies, fries, Cole slaw, clam chowder and so on. (And most of my food specials beyond the regular "bar-food" items are always made from scratch.)
Many years ago in one of my several restaurant gigs we did beer battered fish from scratch, and I remember it being very messy and chaotic, but it was a huge seller and drew a crowd. My question to you is have any of you found a good decent pre-battered product at the Depot or is this some sort of culinary crime and I should just resign myself to 18 hour work-days on Fridays during lent?
Keep in mind that we are a bit of a "dive-bar" type place in a semi-depressed neighborhood so the customer expectations won't be as high is they might be in other areas, but I also don't want to alienate potential new repeat customers that currently travel out of the neighborhood to eat by using a lousy product.
Your input and experience in this is greatly appreciated!