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This is purely speculative right now, but I was wondering how much you all think opening and stocking a purely primal restaurant would cost. Moreover, let's build a menu! I'll start:
Appetizer:
Loaded sweet potato fries: bacon, melted and shredded cheese on top
Entree:
Steak with veggies(classic)
Dessert:
Dark chocolate coconut mousse
I've always thought it would be a fun venture. Part of me wanted to do it but not market it as Primal, just have it BE Primal, and so good that customers wouldn't even realize what was missing.
Also, the menu would change according to season. :)
Appetizer: [url=http://wildernesschilde.blogspot.com/2010/10/sweet-savory-prosciutto-peppers.html]The Wilderness Childe: Sweet & Savory Prosciutto Peppers[/url] or Raw oysters
Entree: Almond-crusted lamb chops, honey roasted root vegetables, and a kale salad
Dessert: Pomegranate mint sorbet
Oh and...bacon-wrapped shrimp with garlic butter dip
Not strictly primal but dang close and worth checking if you get to Manhattan: [url]http://www.marksdailyapple.com/forum/thread72060.html[/url]
Don't 50% of the restaurants fail in the first year? A niche restaurant like that, with high quality ingredients just doesn't stand a chance imo. Mark-up is just too hard to achieve as well as the turn around. Basically it is a steakhouse without the cheap sides. Cheap and bulk, soups and stews might have a bit more luck. Still, I believe that a food joint is too much of a dream for too many of people to bother even trying. It's neither easy, nor glamorous, nor you are 'your own woman' or all the other BS they put in the motherhood and apple pie books. My 2 cents.
i think about this all the time (particularly because i like the idea of a chair-less eat in restaurant).
it would have to be pretty expensive if really sticking to primal foods, meaning they are all grass fed/pastured/organic/etc.
appetizer: deviled egg sampler (at least 6 different fillings)
entree: grilled salmon with crispy skin, balsamic sauteed veggies, and a big portabella stuffed with goat cheese and other good stuff
dessert: mixed berry coconut milk iced cream
It would cost a fortune to do properly.
Restaurants are insanely expensive in the first place. Do you have experience with this? The menu is honestly the *last* place you want to start planning from.
One can daydream, can't they?
What about a food truck? If you're going to do this without a partner who already has restaurant experience, this might be the way to learn the ins and outs.
Dream!
[QUOTE=JoanieL;1023341]What about a food truck? If you're going to do this without a partner who already has restaurant experience, this might be the way to learn the ins and outs.
Dream![/QUOTE]
I've always thought food trucks were awesome, especially when it comes to serving the late-night bar crowd. Fatty, meaty goodness is where it's at! Plus drunk people are easily swayed and spendy. ;)
I'm thinking, for a food truck, whatever it is has to be delicious but not TOO messy. The ultimate appeal is that you have one, two, maybe 3 things that you serve, and you do those few things extremely well. :D