Thanks Mike I did that research before posting, found a few tips about the Nutella but that's about it ...
Here are a few suggestions on some of your questions.
I hope this helps you but I must add this. Your chef should know this, all of it and you should not be opening up this business if you have to find out on an internet forum how to do this. I personally would question whether you have the right chef for the job. They may be someone who knows how to make tasty crepes but what you are looking for is so much more. (My chef is more than great I'm just extra cautious, and I'm being a bit of a control freak but I have no doubt regarding her abilities)
- Great thing you tested this out before going public (thanks I will definitely make a few more tests before starting)
- As for testing the surface temp of your griddle I suggest an infrared laser there are inexpensive and highly accurate. (Oh really good tip, that will surely help me !)
- If you are using this griddle outside is your area heated? If not you will need to heat your area (obviously in the cold months only). I have a similar problem roasting coffee outside the temp of the roaster does not stay consistent in the colder months. Also, keep in mind that each time you introduce product to the surface it will cool the griddle. I would try prepping a crepe and start out by testing the temp of the griddle before, after and then how long it takes to heat back up to that temp. Unfortunately I will not have access to any source of power in the market so this isn't an option ...
- You should have your griddle raised on a heat resistant surface preferably a stainless steel for sanitation purposes. (is it something that I have to buy ? if yes how do they call it please ? I had a look on amazon but no luck so far)
- For the nutella keeping it warm keep get a small baine marie (steam table) or hot plate and place this in one stainless steel container in another with hot water. Does that make senses? (It does make perfect sense and a bain marie would have been my 1st option but I do not have any mean to heat the water and if possible I didn't want to overload the table as I may be getting a second griddle if things are going good, I've read something about mixing it with a bit of whipped cream I may try that & see how it works ... )
- As for pre-making your crepes you should be able to we used to do this for desserts but, you do lose some of the charm of having the crepe prepared in front of you. (I completely agree, this is not my 1st intention I just thought about it in case I can't cope with the rush with 1griddle at the beginning ...)
- As for your food cost you MUST figure this out before you even get started. This is a pretty straight forward process of coming up with a recipe and making 10 crepes and costing out the ingredients and coming up with what you need to make a profit. Don't forget overhead (electricity, gas, labor). (My food cost is pretty much done, I do have to add some stuff like the gas but most of it is done, maybe I didn't explain properly what I need I'll do another post about that)
Many thanks for your help !
Yes I clearly see the limitation ! however I'm hoping that crepes will be more attracting than burgers, and hopefully the cakes etc will make up for it. We have a few more try planned then we'll start so I'll keep y'all posted !Not quite.
Let me put it you another way...
Most commercial crepe griddles are around 15-16" in dia, and let's say you have three of them.
Let's say you sell a savoury crepe, say chicken & mushroom for $9.00, or maybe a dessert crepe for $7.00
You can only do three crepes in a 10 min period, say $27.00
However you could fit 4 burger patties per griddle, say you sold your burger for $7.00
12 burgers @ $7.00 = $84.00
PER ten minute period
Granted, you can jazz your savoury crepe up with a salad or some whizz-bang sauce and increase the cheque average, but you can still only do 3 crepes per 10 minute period.
Do you see where I'm getting at?