Pub Food
I work in a really small bar in Providence Rhode Island. At this bar we sell classy cocktails, wine and beer. My bosses are looking to start selling food, which is where I come in to the picture. So far I have been selling cheese plates, vegetable panini, and nachos. The biggest hit are the nachos. Now my set back is that I only have room for a panini grill and convection oven. What kind of food should I sell because at this point ONLY the nachos are being sold???
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15 Comments:
Calzones
Flatbreads
izatryt at 12:55PM on 12/25/08
Make sure you know your audience and go from there. Maybe upscale quesadillas (on the panini grill), definitely flatbreads, spinach and artichoke dip, etc. If you do something fun with the paninis to make them into more of a bar snack, that could go over well.
tugttw at 1:21PM on 12/25/08
What is your definition of "classy" beer? Sounds like you're on the right track, just remember that beer is far more able to match food than wine can ever be. Belgian ales from Allagash Brewing in Maine will match nicely with the cheese plates. Sharp IPAs will match the nachos. How about a solid linguica grinder on the panini using local fresh rolls and some of those good cheeses with Smuttynose beers? Go get 'em!
beersnob at 2:01PM on 12/25/08
steak and kidney pie... individual servings made the night before and cooked in the convection. Toad in the hole. Cornish pasties. Go with traditional pub grub... stuff that is hearty and can be made the day before then warmed in the convection, you could do a twice baked cheese or curried potato to go with these. Maybe chicken tikki masala with rice warmed in the oven.... of course most of these could be done away with in lieu of lighter summer fare when summer hits.
Pavlov at 2:15PM on 12/25/08
When I hit a bar or pub, I'm usually sipping scotch, martini or an upscale beer. When I need to eat there, I throw all dietary concerns out the door. Thus I'll nibble on fried calamari as the only upscale thing I'll go for. Otherwise it's fried finger food, burgers or a small pizza. I doubt I'd order a cheese plate or veggie pannini.
So my advice is find a way to add a deep fryer and small convection oven. Then beef up the menu with good and greasy favorites.
Ribster at 2:39PM on 12/25/08
Some tapas type small plates could be practical. High quality olives, marinated roasted peppers, salume, pates that can be purchased from a quality vendor and kept refrigerated till plated. A local specialty bakery might supply bread sticks. They take up less space in the back than bread rolls.
kathyvegas at 8:39PM on 12/25/08
I worked at a bar this summer and we had some great stuff---some really creative paninis (reuben-like) and nachos kicked up a notch---grilled chicken or pulled pork (some liked it with both) are amazzzing on nachos, another big seller was the chicken caesar wrap (girls on diets love the idea of salad in bread....)
veggieout at 11:52PM on 12/25/08
Nachos probably work well because it's something that a group of people can share while they're having a few drinks. Along the same lines, you could do quesadillas or small pizzas. Maybe some kind of hot cheese dip that could go with the tortilla chips you already have.
You could do peel and eat shrimp, but that's a bit messy. Baked clams?
dbcurrie at 11:56PM on 12/25/08
Baked crab and artichole dip served with pit chips.
pjracz10 at 12:41AM on 12/26/08
I'm not sure it's the 'sharing' aspect that's limiting the sales of the other foods, given that people can share off of a cheese plate. If you're in Providence, there is likely a great many college students, or twenty-somethings. You might want to downscale the food, a bit, even if the image of the pub is upscale.
You're somewhat limited with your cooking apparatus, however, one 'gimmick' is having nachos a variety of ways, such as different cheeses, guacamoles, various salsas, and so forth.
In my overly long experience as a student, bars that served Buffalo wings in many ways, mozzarella sticks, quesadillas, potato skins, and Asian type rolls and dips were popular. Oh, and cheese fries. If you can get good ingredients for these things you could reheat.
I'd suggest giving some 'feedback' cards to customers, to see what they might like, and even if you don't use all of the suggestions, some of the input about what the palate of the average pubgoer might be helpful.
Another idea is a kind of tasty 'gimmick' to lure people in to buy more drinks or stay longer, like freshly popped popcorn on the tables. Actually, if priced right, fancy popcorn with freshly grated cheese, or fancy Chex mix might be another menu addition that you wouldn't need to cook.
HeartofGlass at 5:46AM on 12/26/08
Use the KISS approach-Keep It simple Stupid- use high quality ingredients(remebering that quality up =costs down). Do the reserch by all means but remember many a cafe/eating house has failed because it listened to the surveys and not to thier heart. In many ways the customer has to be told what they want to eat(Look at large scale advertising to see this in action)and making the food seem to be different from the rest is a winner.Also ask yourself constantly-What does my cafe/restruant do different to all the rest?However we did not forget the local dished either
Whatever food you decide on make it the best and do not skimp on quality and good pricing polices.
We made a small village cafe/takeaway into what is rated as the best in the county by following the "rules" above. However we did not forget the local dishes either-hence the research. But as in anything do not over do it-be it price or quantity(I am sure you understand that principle)
Good Luck
ossiealf at 6:27AM on 12/26/08
Goat cheese appetizer- Mix goat cheese with chopped sun dried tomatoes and chopped fresh basil. Wrap a 3 oz portion in a wilted romaine leaf. (you can make a batch and keep wrapped in a cooler.) Put one on the pannini grill and warm, only a couple minutes. Place on a plate atop a few mixed greens, drizzle with some balsamic reduction and serve with crackers or some toasted baguette slices. Easy for customers to eat sitting at a bar.
joanpieroni2 at 8:36AM on 12/26/08
I think made to order flatbreads are good to start. If you can afford the space and $ to keep a small stock but large variety of ingredients, some fairly perishable, like spinach, basil, tomatoes, mushrooms, as well as special cheeses (which you have already), pancetta, etc. it shouldn't be too bad. You can even serve other things combining the ingredients you have on-hand if you went that route, e.g., spinach artichoke dip, stuffed mushrooms.
Don't forget to have the owner check for zoning or licensing restrictions if you decide to go forward with some equipment additions, even portable. Some counties are finicky about portable fryers being added to the facility, as well as proper refrigeration, ventilation, etc.
What is nearby that could serve as competition? Is your place a destination or a place that people see when they pass from one place to another?
Cassaendra at 9:02AM on 12/26/08
I like the idea of spinach and artichoke dip. I also think you should convince your boss to get a food processor and make your own hummus. Roast garlic in the convection oven for whipping up fresh batches during the night. Toast pita chips or find good ones to serve along side it with veggies to dip or with pitas/toppings for a pita sandwich. Good olives and some goat cheese and you've got a hummus platter that makes for delicious yet fairly healthy bar grub, which is fairly hard to find. Plus, hummus is way cheaper to make than to buy, so that would probably make your boss happy :P
You can also get really good bread and toast it in the convection oven with a thick slice of goat cheese on top (an old roommate's favorite memory of bar food in England).
joyyy at 4:55PM on 12/26/08
@beersnob: sign me up for the linguica sub! I can't tell you how much I miss linguica. (Born and raised in MA, college in Providence) Might have to have mom send a care package.
@SpencerC: whatever the owners decide just make sure they don't go overboard trying to please every Tom, Dick, and Harriet. If yours is a small establishment you don't want to be attempting 3 course dinners with a panini press and convection oven on a counter. I agree with the "KISS" mandate. Simple and good!
SayWhat at 10:23PM on 01/03/09