Lunch Items

Discussion in 'Professional Chefs' started by chef9375, Jan 24, 2012.

  1. chef9375

    chef9375

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    Hello All,

    I am currently working on a project to grow our lunch business and also create a "cookbook" of sorts for our chefs to utilize when developing lunch features. As I'm sure many of you know that lunch is a whole different animal than dinner business. So I wanted to ask for some advice on how to approach this.
    • We are looking at keeping it very value driven between $11-$15
    • Looking to utilize comfort food techniques like casseroles, grilling, stir-fries, etc.
    • Seafood is the main component of our menu.
    • Quick ticket time recipes/items
    If any Chefs out there have encountered this area before and have some insight on this topic, it would be greatly appreciated.

    Thank you!
     
  2. pirate-chef

    pirate-chef

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    Fish rillet with toast i guess call them crisps or croutons for starter or use the same meat on a salad of sorts? maybe tuna with balsamic sesame base or orange balsamic?