After dinner treats
Discussion
Depends on what kind of place it is. Place we have offers home made tiffin, chocolates (i know you said not chocolate but were not talking elizabeth shaw here), marshmallows etc. As said all homemade and very nice but then your looking at £18-30 per main so the margins are there for this.
We always used to do a choc. truffle with coffee so maybe look at something more local? A Whisky based accompaniment to coffee?
We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after
We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after
21TonyK said:
We always used to do a choc. truffle with coffee so maybe look at something more local? A Whisky based accompaniment to coffee?
We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after :roll eyes:
We also did cafe gourmand, much work for little reward.We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after :roll eyes:
I see you mentioned a whisky based 'treat' but I have sold my place in Scotland and now have a restaurant in Spain
21TonyK said:
We always used to do a choc. truffle with coffee so maybe look at something more local? A Whisky based accompaniment to coffee?
We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after :roll eyes:
We also did cafe gourmand, much work for little reward.We also did a proper café gourmand, maybe a couple of mini deserts.
PITA in terms of storage, waste etc etc but maybe when the volume is there.
Or... frozen that you can pull out before service.
Or... is there a need? We had regular locals, ie. dinner 2-3 nights a week.
They needed looking after :roll eyes:
I see you mentioned a whisky based 'treat' but I have sold my place in Scotland and now have a restaurant in Spain
dazco said:
Thanks for all your ideas, we settled on some individually wrapped cherries covered in chocolate and filled with brandy, just 6 euros a kilo at Aldi.
Although we are working on the idea of a small fruit platter, it sounds lovely.
If your customers spot that the offering is from Aldi (and cheap too) what is it that they are going to be impressed about? I know you only wanted ideas about an alternative to chocs but there is a downside to what you are suggesting. Hardly special is it.Although we are working on the idea of a small fruit platter, it sounds lovely.
Make it special by being a great host during the meal, not at the end. Maybe take a few samples of local food for them to try. Just to make sure they are being taken care of and are important to you. My love of food came back on our holidays in the south of France in the early 70's. The hotel owner would pop over to join us, bringing a plate of local fare to try such as fougasse, pizzaladiere or a bowl of anchoiade and some toast. All these things were memorable to me and made me want to trust him and try more stuff!
I don't know what your restaurant serves but the most successful places here in UK now tend to specialise in just a very few dishes. Make them well and people will come, in their droves. Spanish food is amongst the best in Europe. San Sebastian is actually meant to be European food central! Who'd a think?!
Johnniem said:
If your customers spot that the offering is from Aldi (and cheap too) what is it that they are going to be impressed about? I know you only wanted ideas about an alternative to chocs but there is a downside to what you are suggesting. Hardly special is it.
Make it special by being a great host during the meal, not at the end. Maybe take a few samples of local food for them to try. Just to make sure they are being taken care of and are important to you. My love of food came back on our holidays in the south of France in the early 70's. The hotel owner would pop over to join us, bringing a plate of local fare to try such as fougasse, pizzaladiere or a bowl of anchoiade and some toast. All these things were memorable to me and made me want to trust him and try more stuff!
I don't know what your restaurant serves but the most successful places here in UK now tend to specialise in just a very few dishes. Make them well and people will come, in their droves. Spanish food is amongst the best in Europe. San Sebastian is actually meant to be European food central! Who'd a think?!
Nothing wrong with Aldi stuff, things all have to be bought from somewhere.Make it special by being a great host during the meal, not at the end. Maybe take a few samples of local food for them to try. Just to make sure they are being taken care of and are important to you. My love of food came back on our holidays in the south of France in the early 70's. The hotel owner would pop over to join us, bringing a plate of local fare to try such as fougasse, pizzaladiere or a bowl of anchoiade and some toast. All these things were memorable to me and made me want to trust him and try more stuff!
I don't know what your restaurant serves but the most successful places here in UK now tend to specialise in just a very few dishes. Make them well and people will come, in their droves. Spanish food is amongst the best in Europe. San Sebastian is actually meant to be European food central! Who'd a think?!
All the other things you mention are taken care of.
dazco said:
I see you mentioned a whisky based 'treat' but I have sold my place in Scotland and now have a restaurant in Spain
Hell. missed that one!I'm in Spain a lot, mainly Cataluña and Mallorca but have native and ex-pat family all over so travel about a bit.
What's the new place about?
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff