I see you guys uniformly agree that breakfast shouldn't involve courses, and for that I thank you for your opinions.
So now I have another question, I'm interested in choosing a name for my restaurant that will be easily remembered, simple, written easily, read easily, and spelled simply.
I want the name of the restaurant to be based on the main menu item that will be sold there -- which is going to be Meatloaf, and I want it to be named something with that name in the title. What do you think would be good names for the restaurant?
Some names I've thought of already are Meatloaf Haven, Meatloaf Mix, Meatloaf Mecca, Meatloaf Man, Meatloaf Loaf, Meatloaf Loaves, Meaty Meatloaf, Meatloaf House, Meatloaf Menu, Meatloaf Recipes, Meatloaf for sale, Meatloaf Manor, Meatloaf Dinner, and Meatloaf Diner
Do any of them sound adequate? Would you recommend any of them as a name? Should I use any of them?
Baguette Out Of Hell?
Paradise By The Meatloaf Light??
Baguette Out Of Hell
If I ever open a Patisserie I am totally stealing this, lol.
Yours for the taking!
I will expect a lifetime supply of fresh bread😃
Bread is the food of the devil - all those carbs - but who can resist?
I once read that the pyramids were built on a diet of "beer and bread".
Whoever wrote that is my new favourite author.
I've adopted that diet; it works, lol.
I think you seem to be going in all different directions. Anything with the word meatloaf in it sounds down home, casual, unpretentious, yet you were considering breakfast with courses. Very confusing. As much as I like meatloaf, it is not universally loved, especially by younger, more health conscious people.
Determine your demographic before going forward, but honestly I don't like any of your suggestions. Sorry
Also - are you really serious about this or simply daydreaming???? Do you have any experience in the restaurant business? If you don't, this probably isn't a path you should be going down.
I'm sorry I should have been more descriptive. What I'm planning to open is a casual dining place that serves meatloaf has his primary menu item, and prides itself on serving various variations of it.
But the reason why I was asking about breakfast is because I want the restaurant to be open for breakfast hours until dinner hours, and while I was sure that I would be serving meatloaf items during lunch and during dinner -- during breakfast I was trying to figure out what type of items should I sell, how should I sell them, how many should I sell, and how should I arrange them on the menu, and that's why I asked about courses.
Courses are traditionally found on lunch menus and dinner menus at a lot of restaurants, and I was wondering if I should organize my breakfast menu in that way as well, then maybe have some items on there that would have been meatloaf as well -- the things would be appropriate for breakfast -- but I didn't mention that before. I hope that clarifies things a little bit.
Again I ask if you have experience in the restaurant business? What kind of research have you done for this type of restaurant?
I have family who owns fast food franchises and I know how difficult the business is.
Breaking even in the restaurant business was incredibly difficult even before the pandemic, do your research and form a serious business plan before you do anything else!
And read Anthony Bourdain's "Kitchen Confidential", his memoir and tell-all about his years working in the restaurant industry. There are probably better books, of course, and ones that tell you more about the business end of things, but "KC" is an entertaining and highly informative book, which every person considering a food-related career change should read.
Meatloaf doesn’t sound to breakfastee. Best advice I could give you coming from 25 plus years of experience is keep it simple stupid. Especially the menu! Big menu means bigger food orders. Lots of the times on big menus half the items never get ordered. So either food is being thrown out or froze which will decline the quality of service. Either way will cost you money. It aslo takes the customer longer to order. If you want high turnover you gotta get em in get em out.
Also hospitality is so fucking key. Try to hire servers that are always happy and energetic. Never let the BOH mingle to much with FOH. BOH a tendency to piss off FOH. Here’s why that can cost you. Lets say server goes to the kitchen and ask the grill guy a question. The grill guy could be in the weeds and tempers are flaring. Line cook could answer in a way that pisses off the server and now that server is going back to the table with bitch face. That server may now give the customer attitude which you have to worry about these days because of yelp. I always tell the FOH if they have any questions try and ask the chef or kitchen management as they are more trained to handle stressful situations.
If you want to do courses do courses. You can do whatever you want if you’re the owner and customers are happy. People love new concepts and originality, except this idea isn’t new. All that being said if you make good food it should sell. Good luck to you!