Poll of the Day > rate my menu

(+) Yeah! (+)

ive been given the opportunity of running a neighborhood kitchen to my liking
this is an actual dream come true for me
this is my first menu
any and all feedback is welcomed
cheers =)

https://1drv.ms/b/s!AuLyyJ-seCn9glDHMaFROVfhhd12?e=ptnmDP

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The name of this restaurant sounds a lot like it might belong to some family living in abject poverty.
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that looks really good man. a good mix of stuff

Eclectic

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LaggnFragnLarry posted...

that looks really good man. a good mix of stuff

yeah i tried to please every pallet while remaining familiar and cost effective

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That link looks like someone vomited after eating a bowl of alphabet soup.
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ParanoidObsessive posted...

That link looks like someone vomited after eating a bowl of alphabet soup.

lmao i was expecting this type of comment
its safe i assure you

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Id order so many of those dishes.

Are you sure you didnt break any NDAs by sharing this menu, by the way?

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Sarcasthma posted...

Id order so many of those dishes.

Are you sure you didnt break any NDAs by sharing this menu, by the way?

its a mom and pop shop
fuck the bureaucracy

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Speaking from experience in working in a restaurant, I'd hate to have so much diversity on a menu. Keep it simple, especially if you're a "mom and pop" restaurant. You don't want to have to keep so many different ingredients for a variety of dishes. You'll hemorrhage money if you do. Know the locals and the area. Review restaurants in the area and science the shit out it so you know what works and what type of food isn't being offered. Don't make it complicated.

Sarcasthma posted...

Are you sure you didnt break any NDAs by sharing this menu, by the way?

lol

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Quetzalcoatl posted...

Speaking from experience in working in a restaurant, I'd hate to have so much diversity on a menu. Keep it simple, especially if you're a "mom and pop" restaurant. You don't want to have to keep so many different ingredients for a variety of dishes. You'll hemorrhage money if you do. Know the locals and the area. Review restaurants in the area and science the shit out it so you know what works and what type of food isn't being offered. Don't make it complicated.

oh i did
and im mindfull of the "one ingredient, one use" taboo
which is why i try to spread them across the menu
eggplant is my biggest worry, but its cheap so.......

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You forgot an artisan pizza.
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Revelation34 posted...

You forgot an artisan pizza.

we dont have an appropriate oven

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biggity bump

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Calling sandwiches "Sammiches" feels really weird, not going to lie.

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Yea, way too many dishes for a mom and pop.


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shadowsword87 posted...

Calling sandwiches "Sammiches" feels really weird, not going to lie.

i was a little "iffy" about that too
its encouraging illiteracy
leaning towards changing that

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Just looking through the stuff made in-house:
Articoke Hearts with three different sauces
Hummice (kinda a nonissue, that's super easy if you know what you're doing)
Peanut Sauce for Pad Thai
Angels Sauce for pasta

Like, there's a *lot* of different stuff here, have you inventoried it all? That's a whole lot to keep stock on.

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SunWuKung420 posted...

Yea, way too many dishes for a mom and pop.

you think? alot of the ingredients are cross-utilized

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How many tables? What's your covid capacity? Outdoor seating? Number of take out orders? Delivery options?

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shadowsword87 posted...

Just looking through the stuff made in-house:
Articoke Hearts with three different sauces
Hummice (kinda a nonissue, that's super easy if you know what you're doing)
Peanut Sauce for Pad Thai
Angels Sauce for pasta

Like, there's a *lot* of different stuff here, have you inventoried it all? That's a whole lot to keep stock on.

like i just told sunwu, many of the ingredients are used in many places across the menu, theres very few ingredients that are "one use, one purpose"

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Voted 1 because I didnt see the menu. You can chalk me up for a six, though.

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SunWuKung420 posted...

How many tables? What's your covid capacity? Outdoor seating? Number of take out orders?

its looking like 20 tables, 100 covers at a time
they're gonna expand the outdoor seating
its a local hotspot, so we're probably gonna be busting ass as soon as we open

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Cobalt_Wasps posted...

we're probably gonna be busting ass as soon as we open

You aren't even open? A brand new place with no social media presence? Or revamped place due to covid looking to reopen? What's your neighborhood demographic like?

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SunWuKung420 posted...

You aren't even open? A brand new place with no social media presence? Or revamped place due to covid looking to reopen? What's your neighborhood demographic like?

well....
lockdown was in march
they decided to use that time to remodel the place
remodel started in may, gonna be done within 6 weeks, we hope
its not brand new, its been in oceanside for years, its a local favorite
i live in a beach town, and the people here LOVE their local shit

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I'd say it's a great menu. 10/10.

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Cobalt_Wasps posted...

well....
lockdown was in march
they decided to use that time to remodel the place
remodel started in may, gonna be done within 6 weeks, we hope
its not brand new, its been in oceanside for years, its a local favorite
i live in a beach town, and the people here LOVE their local shit

Oceanside is known more for seafood places though. At least when I use to live in San Diego years ago.
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Oceanside, CA?

I hope your restart goes swimmingly. I'd seriously recommend reducing that menu though but if they want to spend that money during questionable times, I'm not in charge.


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Maybe I'm mistaken, but, this seems like a clown honk:
https://imgur.com/xVZkdlK

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shadowsword87 posted...

Maybe I'm mistaken, but, this seems like a clown honk:
https://imgur.com/xVZkdlK

youre not the first person to point this out
what exactly is odd about it?


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SunWuKung420 posted...

Oceanside, CA?

I hope your restart goes swimmingly. I'd seriously recommend reducing that menu though but if they want to spend that money during questionable times, I'm not in charge.

yeah CA
i thought it was too big also, but after talking with the owner, she liked everything and i feel confident making everything so.....everything it is!

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As a brewery, we are doing a small menu of staple pizzas with specialty pies and seasonal small plates and apps.

Simple, freshly foods so people who want to drink at a brewery, don't feel the need to have dinner.

I'll need to work on small desserts soon.

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SunWuKung420 posted...

As a brewery, we are doing a small menu of staple pizzas with specialty pies and seasonal small plates and apps.

Simple, freshly foods so people who want to drink at a brewery, don't feel the need to have dinner.

I'll need to work on small desserts soon.

lol the owner had a completely different take
she said "we want people to treat the food like a cover charge, if youre not eating wtf are you doing here?"
i totally disagree with that mentality but hey im also not in hundreds of thousands of dollars in debt

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Cobalt_Wasps posted...

youre not the first person to point this out
what exactly is odd about it?

Unless I'm horrifically mistaken, this just is the wrong description of what a deviled egg is.

Deviled eggs are hardboiled eggs, cut in half, yolk scooped out, yolk mixed with mayo+mustard+stuff, and then the mix is mixed and scooped back onto the hardboiled egg, then dusted with paprika.

The seems to be describing a salad, with berries and scallions? That could be good or not, but, it's not a deviled egg, like, not even slightly.

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We are coming from different angles though. But still that is a hard menu to sustain in a reduced occupancy covid environment.

I have no knowledge of CA covid rules.

We are at 25% indoors and limited outdoor seating.

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shadowsword87 posted...

Unless I'm horrifically mistaken, this just is the wrong description of what a deviled egg is.

Deviled eggs are hardboiled eggs, cut in half, yolk scooped out, yolk mixed with mayo+mustard+stuff, and then the mix is mixed and scooped back onto the hardboiled egg, then dusted with paprika.

The seems to be describing a salad, with berries and scallions? That could be good or not, but, it's not a deviled egg, like, not even slightly.

i need to re-word it then
because what i have in mind is 5 deviled eggs, as you know them, around the plate with a little salad in the center

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SunWuKung420 posted...

We are coming from different angles though. But still that is a hard menu to sustain in a reduced occupancy covid environment.

I have no knowledge of CA covid rules.

We are at 25% indoors and limited outdoor seating.

thats the same deal here
other places that have been closed for months, who have just re-opened are busier than theyve EVER been
and we're not know for our food, so its gonna be hard to judge what business will be like
but i feel its gonna pop off real quick

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Cobalt_Wasps posted...

i need to re-word it then
because what i have in mind is 5 deviled eggs, as you know them, around the plate with a little salad in the center

Will they be expected to put the salad on the deviled eggs? Also what is devils honey?
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Revelation34 posted...

Will they be expected to put the salad on the deviled eggs? Also what is devils honey?

maybe potato chips instead?
honey and cayenne and chile oil

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The food items themselves look great and I would like to try multiple items. Is this sheet going to be printed out and that will be the menu? I voted 8 under that assumption. I can't quite put my finger on it, but the overall layout seems very basic to me. Granted the restaurant is called the Pour House, so if that was intentional for branding go for it and ignore me. That's literally me nit picking and trying to provide constructive criticism.

Also, quick question. How many oz will your burgers be?

IronBornCorps posted...

The food items themselves look great and I would like to try multiple items. Is this sheet going to be printed out and that will be the menu? I voted 8 under that assumption. I can't quite put my finger on it, but the overall layout seems very basic to me. Granted the restaurant is called the Pour House, so if that was intentional for branding go for it and ignore me. That's literally me nit picking and trying to provide constructive criticism.

Also, quick question. How many oz will your burgers be?

probably 8oz

and i would like the menu to have some kind of style or flavor to it, but im not good with that type of thing
i can also respect a plainjane looking one

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Cobalt_Wasps posted...

maybe potato chips instead?
honey and cayenne and chile oil

Nah it sounds good. Except the arugula but that's just a personal preference since I don't really like it. I'm just not sure how you expect it to be eaten. It might work to mix the capers inside the deviled egg instead.
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Revelation34 posted...

Nah it sounds good. Except the arugula but that's just a personal preference since I don't really like it. I'm just not sure how you expect it to be eaten. It might work to mix the capers inside the deviled egg instead.

thats a good point, it doesnt eat very easily
that one might get cut entirely

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Cobalt_Wasps posted...

thats a good point, it doesnt eat very easily
that one might get cut entirely

It still sounds good. I never thought about adding capers to deviled eggs before. I might try it one day when I have time.
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Cobalt_Wasps posted...

probably 8oz

and i would like the menu to have some kind of style or flavor to it, but im not good with that type of thing
i can also respect a plainjane looking one

Tell me a little bit about the restaurant and what sort of vision you have for the branding. I can maybe play around with something in the next couple days. I'm no pro, but I do a lot of front-end design for websites.

*edit*
Vision can be anything from overall theme to colors

IronBornCorps posted...

Tell me a little bit about the restaurant and what sort of vision you have for the branding. I can maybe play around with something in the next couple days. I'm no pro, but I do a lot of front-end design for websites.

well its a bar first, the food has been unnoticed for some years, im trying to change that
theres a stage, we used to have live music 5 nights a week, but now theres rules against that
pool table, they just built a patio, its a local divey bar in a surfer beach town
not corporate, no frills, no fluff

if you wanna play with it, that'd be super neat

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SunWuKung420 posted...

As a brewery, we are doing a small menu of staple pizzas with specialty pies and seasonal small plates and apps.

Simple, freshly foods so people who want to drink at a brewery, don't feel the need to have dinner.

I'll need to work on small desserts soon.

bar cook to brewery cook... lateral move
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Cobalt_Wasps posted...

well its a bar first, the food has been unnoticed for some years, im trying to change that
theres a stage, we used to have live music 5 nights a week, but now theres rules against that
pool table, they just built a patio, its a local divey bar in a surfer beach town
not corporate, no frills, no fluff

if you wanna play with it, that'd be super neat

I can work with that. If the bar has a logo, could I possibly get it in a .png?

IronBornCorps posted...

I can work with that. If the bar has a logo, could I possibly get it in a .png?

i think i heard the owner talking about logos with someone
we dont really have one currently

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