I have been working on this for a few days now. And while the menu has at times ballooned up on me I have pretty manageable now. That was due to my constant refrain “keep it tight, keep it easy’.
In theory this plan will work out, but in practice well . . . . Hopefully it won’t go completely pear shaped-as the Brits say.
For breakfast I plan to do mostly burritos-similar to the ones El Burrito Loco in Gresham, OR serves. They are massive affairs-I would be stuffed after eating half. I continued to until nothing was left because-it was the awesome. I miss those burritos. In addition I am thinking of biscuits and gravy. At least come October they will be added. There will also be a secret menu-ala In & Out Burger-of biscuit sandwiches.
Come lunch time will be the usual suspects of burgers and brats. And there will be chicken wraps and a salad of two. But the secret here will be the rubs and BBQ sauces I make.
There might be some problems transitioning from breakfast to lunch but happens in stand alone restaurants.
I went to the Health Dept today and they told me what was required and they said they would work with me to on what was possible. The guy told me he visited farmers markets around the midwest and wondered how long until Quincy got food stands in its market. Well here is hoping to this year.
I can’t wait.
For the last two days I have been working on a business plan to open a food cart and a food stand. I even played hooky from work. I feel a little guilty about that, but not enough to go to confession.
The plan calls for a food cart to be set up semi-permanent through the week and then have a stand at the Farmers Market on Saturday. Apparently this will be the 30th season. Way to go Quincy Farmer’s Market.
I have been working on a menu for the last three or four hours. It has not been easy balancing taste with what is possible to do in outdoor conditions. Then there is considering how to much to pack into the park and how to get it out of there.
My mantra has been ‘keep the menu tight’. I have a tendency to cook up all kinds of wild dishes with exotic tastes. But I am in small town Midwest and so I have to tone it done. I can’t be Spinal Tap and turn it up to 11-though that would be so awesome.
For the lunch menu there are burgers and brats and chicken salad wraps. But I still want to jazz them up. The menu isn’t too broad and I am considering salads.
The breakfast menu is small, only breakfast burritos and biscuits and gravy. I am not sure how the biscuits and gravy will sell. On cold days I am sure they will fly out of the stand, but warm days . . . . I guess I could use them for skeet shooting once they get really hard. I think the burritos will sell no matter the weather. But we shall soon see. Maybe I could do breakfast biscuits. That could work.
All I know is that I finally feel alive again. Since leaving the cafe I have felt sad and numb. And working in the pizza place hasn’t been the most rewarding experience. The only reason I have stayed this long is because of my father. The only plus to the place is I get to spend time with my dad. I work mostly nights so I can see him in the morning and have a cup of coffee and talk about the world, or books, or movies, or nothing. But as for any satisfaction beyond that, there is none. I have felt it was time to leave and do something else almost from the moment I walked back into the place. I feel so old some days working with people so young. And they seem so disconnected from the reality in front of them. Not all of them, of course, but a great many.
So I am looking forward to telling the boss that I have a new venture. I can’t wait to explore the possibilities. Besides the kitchen at the pizza place reaches 120 degrees plus. I won’t miss that.