Seriously Contemplating a Restaurant

[luxflairguy]

How about a recipe to start you out!

Have I got a biscuit recipe for you! From the old Garden Court dining room in the Fairmont Hotel in S.F. Mostly butter and heavy cream!

6 1/2 C cake flour
4 Tbl sugar
3 Tbl & 1 tsp baking powder
1 tsp salt
1/2# butter-cold
4 1/2C heavy cream
1 C grated parmesan cheese
1/4 C dried basil

MIx together dry ingredients and cut butter in using a wire whisk until the size of small peas. Add cream and mix until just forms. It will be sticky. Knead gently on a floured board until butter is combined and smooth to tough.
Roll out to 1/2 inch thickness and cut into rounds.
Brush with egg wash ( 1 egg beaten with 1 T milk and pinch of salt).

Bake at 400 for 12-18 minutes or until top is lightly browned.

I know I had a hit on my hands when I was asked by the Episcopal Bishop of Western to cater the diocese wide Altar Guild luncheon. 250 ladies went wild for these and I couldn't quite keep up. They even chanted "we want more'! I think by the time we were done we made 1100 biscuits! Talk about tired but happy!

 

[simpsomatic]

So here is how it goes in Palm Springs...and no doubt the re

As you come into town you stop at the visitors center, there you open a trust account and deposit half of your colateral. You then continue to town and find a possible venue (generally an already defunct restaurant space)you submit plans to the city who make you replace all the cooking equipment and at the same time have the health department rules and regs conflicting with the cities requirements. Then there is staffing and labor laws to be complied with. Summer months are dead and winter (season) is inundated with cheap tourists so matter what your fare you have to sling a lot of hash just to pay the rent. Not only that, you need to be on site every minute the establishment is open....if you do not man the jewish steinway yourself the staff will steal from it. Yes, opening a restaurant seems like such a dream to the entrepreneur within us. Now, remember when you came into town and made that deposit back at the visitors center, well after you realize that this was not such a good idea after all and you have lost your ass, high tail it back to the visitors center and withdraw your security deposit, count your blessings and run for your life. So ya still wanna open a restaurant? The alternative is that you have so much money and do not know what to do with it then who cares?

 

[ironrite]

Another Book

Lawrence, that is a great cookbook! I had suggested that one to Michael over on the other website. My copy is very well worn and I've made a lot of the dishes in it. The Sterns have many cookbooks that feature regional recipes. Another of their books, A Taste of America also has some tearoom recipes.

The other cookbook that has some unique dishes is called Dinner in the Diner, which is a collection recipes from railroads. Pre Amtrack days, though I've had some good meals on Amtrack.

 

[58limited]

Don't forget, you can find used copies of these old out of print books on amazon.com too.

 

Good luck with the restaurant. Its a big job and will be very hard.

 

[mixfinder]

The Public is Our Enemy

If there is reincanation, I want to come back as the public.  Walk in a restaurant and for some reason there is a license to treat restaurant employees like dirt, expect a lot for nothing and be a moving target when it comes to finding what they want.  The hours are grueling, breakfast doesn't make any money and a slow night can be a killer.  My advice is to open an operation where you can see every seat in the establisment from the pick up window.  Choose one or two slow days and close so you only have one staff of A string players.  Have enough money in reserve to pay all your personal living expenses for one year.  Have enough cash on hand to operate the restaurant for 6 months.  If you make any profit in opening months,  begin to bank roll it until you hit the rythm and cycle of customers and cash flow.  Usually guest flow is down on the days you're off because no one will have the heart for the business like you and connect with the clientele the same way.  You'll make more on a small business where you table touch and have a finger in each pie.  I think the concept is ripe, new and exciting.  Even better if you find a location close to a department store or downtown business flow.  Let me know how I can help.

Kelly

 

[sudsmaster]

Ever watch "Kitchen Nightmares"?

Maybe the thing to do is to bring in Gordon Ramsey (or someone quite like him) to help you plan the thing from the get-go. He might even like your concept, you never know.

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