Help! Need Recipes!!

 If you serve all vegetarian food, your new cafe will fail.

I read your other posts as well - and I am very excited for you!  I truly hope your cafe is a success.  It would be VERY helpful if you make a post/comment listing all of the resources/tools/space that is available to you.  I read that your family owns another restaurant - hopefully this won't cause hard feelings if you take away any of their patrons!

do you have walk-in fridge/freezer?
lowboys?
ovens? steamers? cooktop? broiler? grill? hotboxes?
do you have a farmer's market nearby?
do you have a bulk grocery (sam's club, costco, bj's)?
will you be using sysco/sygma?
do you have a local fish purveyor?
local butcher?
custom bakery, or will you be making your own bread?

and the most difficult question... what culinary palate are you trying to reach?
is your dream to make five star food? or to have healthy sandwiches for 4 dollars?
do you want a menu with 10 choices or a menu like www.bernssteakhouse.com/BottomMenu/Menu/DinnerMenu/tabid/78/Default.aspx
how many employees will you have? what level of skill do they have?
how long do you expect your customer to wait for their food? 4 minutes? 30 minutes?
what is more important to you - presentation or big taste?
creativity or the "homemade" quality of the food?

now that I have interrogated you...
here is my all-time favorite vegetarian recipe
turn grill/broiler on high, slice globe eggplant 3/4 in thick.  brush eggplant slices with olive oil (or extra virgin olive oil if you're into that)
slice tomatoes 1/2 in thick, and brush with il, and salt both veggies.  grill one side of eggplant, then flip eggplant, add shredded parmesan while still on the heat and add tomatoes to grill.  wait 1 or 2 minutes, flip tomatoes, wait 1 min. and put a cibatta asiago baugette on the grill.  if you timed that right, everything should come off when the bread is just starting to toast...
so take the bread slices off, then put them on the service platter, top with eggplant, then tomato slice, fresh ground pepper, then 2 or 3 fresh basil leaves then another slice of bread (offset). side item optional depending on plate design.

SUPER easy and simple and depending on the quality of the ingredients (namely the bread) you can charge a very wide price range.

 

 If you serve all vegetarian food, your new cafe will fail.

I read your other posts as well - and I am very excited for you!  I truly hope your cafe is a success.  It would be VERY helpful if you make a post/comment listing all of the resources/tools/space that is available to you.  I read that your family owns another restaurant - hopefully this won't cause hard feelings if you take away any of their patrons!

do you have walk-in fridge/freezer?
lowboys?
ovens? steamers? cooktop? broiler? grill? hotboxes?
do you have a farmer's market nearby?
do you have a bulk grocery (sam's club, costco, bj's)?
will you be using sysco/sygma?
do you have a local fish purveyor?
local butcher?
custom bakery, or will you be making your own bread?

and the most difficult question... what culinary palate are you trying to reach?
is your dream to make five star food? or to have healthy sandwiches for 4 dollars?
do you want a menu with 10 choices or a menu like www.bernssteakhouse.com/BottomMenu/Menu/DinnerMenu/tabid/78/Default.aspx
how many employees will you have? what level of skill do they have?
how long do you expect your customer to wait for their food? 4 minutes? 30 minutes?
what is more important to you - presentation or big taste?
creativity or the "homemade" quality of the food?

now that I have interrogated you...
here is my all-time favorite vegetarian recipe
turn grill/broiler on high, slice globe eggplant 3/4 in thick.  brush eggplant slices with olive oil (or extra virgin olive oil if you're into that)
slice tomatoes 1/2 in thick, and brush with il, and salt both veggies.  grill one side of eggplant, then flip eggplant, add shredded parmesan while still on the heat and add tomatoes to grill.  wait 1 or 2 minutes, flip tomatoes, wait 1 min. and put a cibatta asiago baugette on the grill.  if you timed that right, everything should come off when the bread is just starting to toast...
so take the bread slices off, then put them on the service platter, top with eggplant, then tomato slice, fresh ground pepper, then 2 or 3 fresh basil leaves then another slice of bread (offset)

SUPER easy and simple and depending on the quality of the ingredients (namely the bread) you can charge a very wide price range.

 

If you allow eggs and dairy that certainly expands your options.  You don't mention what area your area might be.  You could go the pescatarian route and forego pork, beef and chicken and just highlight some sustainable fish dishes along with vegetable based quiches, curries, soups and stir fry dishes.

mjb.

 

No, it won't.

Sage's Cafe here in Salt Lake city has been thriving for years, an obvious example of an all vegetarian place succeeding.  I do wonder, however, if they got much of a boost from Moby, that sort of strange rock star.  In an issue of Bon Appetit a while back, he was the person featured on the back.   Asked what some of the favorite foods he's had during his musical tours around the world, he  mentioned a place in London, a place in Tokyo, a place in Paris, and "Anything from Sage's Cafe in Salt Lake"

mjb.

 

Oh, another place I was going to mention here in Salt Lake is the Long Life Veggie House, down on 33rd South about 13th East.  I've not eaten there in quite some time, though, so I can't comment on its current condition.  They had the best ever eggplant in spicy brown garlic sauce - what a treat.

The last time we were there, though, the food was good but the place really needed to be cleaned and spruced up.  It just wasn't living up to my past memories.  I may have to pop in for lunch this week and see how things are going.  I'd hate to see a vegetarian only place kiss the turf due to issues other than the food.

mjb.

 

hi yo

man look > all killerbnny914 questions  r correct and fall under the project feasibility study, and you have  to run  your business through the feasibility study, and I do not think the idea of the restaurant will fail if you can study the market around you well and, more importantly, that you can use all the means of propaganda and advertising.
For me, what determines the success of any restaurant is a new advertising + quality of service provided by you+ uniqueness
Try to search deeper .. And everyone will help you... and then  w'll get into da amazing recipes
all da best fo u

 

hi yo man look > all killerbnny914 questions r correct and fall under the project feasibility study, and you have to run your business through the feasibility study, and I do not think the idea of the restaurant will fail if you can study the market around you well and, more importantly, that you can use all the means of propaganda and advertising. For me, what determines the success of any restaurant is a new advertising + quality of service provided by you+ uniqueness Try to search deeper .. And everyone will help you... and then w'll get into da amazing recipes all da best fo u