/ck/ - Food & Cooking

[Anonymous No.19204192]

If you started your own restaurant what would you have on the menu?

[Anonymous No.19204201]

>>19204192
burgers.
no tomato or mayo allowed on premises.
anybody that complains gets shot.
anybody that brings their own tomatoes or mayo get shot until dead.

[Anonymous No.19204210]

>>19204201
Mayo is fucking based. It is literally the perfect condiment. You can flavour it with fuck loads of stuff, from mustard to chilli to garlic. So unless you're brown or black, mayo is great.

[Anonymous No.19204218]

>>19204210
>You can flavour it with fuck loads of stuff, from mustard to chilli to garlic
lose the mayo and retain the good flavors of those items, anon.

[Anonymous No.19204240]

>>19204192
I would open a whore house and serve frozen Jacks pizza and microwaved White Castle sliders in the lounge area. I would over charge for them and the drinks too, especially the bottled water and alcohol.

[Anonymous No.19204248]

Ideally my restaurant idea would be a combination laundromat/automat. Large variety of vending machine foods, drinks, and candies, and if you rushed out of your place and you forgot your detergent and dryer sheets there will be a vending machine for various laundry supply needs.

[Anonymous No.19204322]

Two giant copper cauldrons over a fire, one with a vegetarian soup like lentil or French onion, another with a meaty thing like lamb shanks or pot roast. Potatoes and bread any way you like them as sides, but fuck rice. Rice is gay.

[Anonymous No.19204360]

So I'm actually about to open one that is fairly unique.
It's in collaboration with a big fast food player that I can't name. It's going to be a genuine attempt at a fully automated restaurant. Minimum staffing.
There will not be any indoor seating, there will be outdoor water fountain and restroom to comply with applicable codes for intrastate use.
You bring your car through the drive-thru and go through a fairly rigorous ordering process that people may need to get accustomed to. This is to ensure accuracy without humans in the loop.
Going to serve basic burgs, hot dogs, chili. No chicken because of contamination issues.
There will be a "general manager" running the thing but other than that no staff. The ingredients are inventoried into the automated ports and the robotics handles the rest. No human is allowed inside the restaurant during operation.
The cleaning of the machine is done automatically with steam. The whole restaurant is basically an autoclave. Thing will run 22 hours straight with a 2 hour sterilization sequence.
The restrooms and exterior are maintained by contract workers.
It's going to revolutionize fast food. Expecting to get meals out at an average of $4. The labor savings is incredible. Can't wait to see it in operation, been working on it for 15 years now.

[Anonymous No.19204371]

>>19204360
Sounds like a drive-thru automat. That's a clever idea.

[Anonymous No.19204379]

[Anonymous No.19204401]

>>19204192
I'd like to have a seafood restaurant
huge shrimp cocktail, raw oysters for apps.
Clams casino, oysters rockefeller, shrimp scampi, fresh blackened tuna and mahi mahi, fresh Mako shark steaks
Full lobsters and tails

[Anonymous No.19204433]

>>19204360
>The cleaning of the machine is done automatically with steam
good luck with that one chief

[Anonymous No.19204442]

>>19204360
>No human is allowed inside the restaurant during operation.
>The cleaning of the machine is done automatically with steam. The whole restaurant is basically an autoclave.
What could go wrong

[Anonymous No.19204471]

>>19204360
fuck thats cool anon. What are some of the biggest hurdles you've faced developing it?

[Anonymous No.19204486]

>>19204471
Everything. Mostly concept, getting people who are used to the status quo to imagine what could be done with the tech instead of in the past. It's like when McDonalds brought assembly line methods to food, we are merely progressing with that idea with the available robots and AI. Remove the humans altogether.

[Anonymous No.19204490]

>>19204192
Classic diner fare

Eggs, bacon, hashbrowns, coffee, burgers, pies

[Anonymous No.19204507]

>>19204360
This sounds like an even dumber version of ghost kitchens already plaguing inner city areas. The idea of an automated ghost kitchen even further pushing out actual quality local places is hideous, but one I fully expect to happen within the next few years.

[Anonymous No.19204532]

>>19204379
The I'll kill U platter is the best deal.

[Anonymous No.19204544]

>>19204507
We are meeting the demands of "on-the-go" customers who typically get food on their way to or from work. They don't have time to sit in a formal restaurant.
We aim to provide high quality, extremely competitive dining options to those who are focused on speed and efficiency rather than experience.

[Anonymous No.19204550]

>>19204192
BEANS BEANS
GOOD FOR YOUR HEART
THE MORE YOU EAT
THE MORE YOU FART
THE MORE YOU FART
THE BETTER YOU FEEL
SO EAT SOME BEANS WITH EVERY MEAL

[Anonymous No.19204560]

>>19204192
my city doesnt have much variety for food, so maybe some type of latin american or mediterranean / mideast joint

[Anonymous No.19204568]

>>19204560
Seems pretty creepy, like weird islamic / muslim shit trying to force people to wear turbans.

[Anonymous No.19204575]

>>19204560
Creeps trying to force me to wear a turban are going to get the sixgun then a shotgun then the rope.

[Anonymous No.19204589]

>>19204560
i'd probably open a sub joint selling hoagies, cheesesteaks and shit like that because subway is the only competition we have

make it kinda like a deli vibe with condiments and pickled food they can buy but then slice the deli meats in front of them when making the sub and be more generous with servings than subway

probably be more expensive but the quality of the ingredients would be where the cost is coming from

probably fail because people are cheap and inflation and shit like that

my other idea is like a late night (till 3am) burger joint in one of our night spots because the only competition is macca's

make it the size of say a kebab shop so you come in order something and then eat on the go

burgers would just be like the basics aka cheeseburger, burger with salad stuff like that but you can add toppings or patties

again gunna be more expensive than macca's but people are drunk so they'll pay whatever to get food and if its closer to bars, clubs etc.. than macca's in the city

if i didn't have to compromise i'd sell alcohol as well but that means seating, toilets which means bigger space more rent and getting it through racing gaming and liquor, the police and local government etc... is a complete pain the ass and takes too long too much of a head ache

i think this would actually work and i'd actually franchise that shit don't steal my idea ausfags i just don't have the money to get it started

[Anonymous No.19204612]

>>19204589
sorry meant for >>19204192

[Anonymous No.19204636]

>>19204240

place some xbox in the common areas and a billard table, have the bitches double as waitress as well
profitt

[Anonymous No.19204707]

>>19204192
>If you started your own restaurant what would you have on the menu?
A clone of the sausage egg mcmuffin with cheese, with crispy bacon. Cooked in bacon and sausage grease.
Salty mashed potatoes with beef gravy.
Toast with unsalted butter.
Coffee.
Maybe Pepsi.

[Anonymous No.19204716]

>>19204636
That's easier than it sounds, they'll need licenses and bouncers and this and that. Political payoffs too.

[Anonymous No.19204718]

beef brisket marinated in virgin boy pee.

[Anonymous No.19204721]

>>19204192
tacos stand deep in the australian outback as long as I was guaranteed a steady supply chain of authentic ingredients and sufficient locally sourced replacements of sufficient quality to pull the job off

[Anonymous No.19204725]

>>19204721
>tacos stand deep in the australian outback as long as I was guaranteed a steady supply chain of authentic ingredients
You would serve your customers breakfast burritos made with ant eggs?
Are you a member of the World Economic Forum? "Eat ze bugs!"

[Anonymous No.19204726]

>>19204718
GET THE FUCK OUTTA DODGE WITH THAT

[Anonymous No.19204730]

>>19204721
"sufficient quality"
Yeah right, lots of luck if its h1b cunts.

[Anonymous No.19204737]

>>19204490
The problem with that is that the covid shit killed most if not all classic diners off.

[Anonymous No.19204739]

>>19204707
I wish most menus were this simple.
Imagine munching on this crap before getting on an airplane or taking a train, or after a long day of work, and then taking a well deserved nap.

[Anonymous No.19204746]

>>19204730
AI neuroimplant hybrid kangaroo chefs and servers little compensation necassary

[Anonymous No.19204750]

>>19204192
I've always wanted to start a burger or fried chicken joint. It's not hard to do those right so I think it would have a chance

[Anonymous No.19204769]

>>19204750
>I've always wanted to start a burger or fried chicken joint. It's not hard to do those right so I think it would have a chance
I'll probably get flamed for saying this, but make sure the final product is moist. There's nothing worse than a dry burger or fried chicken.

[Anonymous No.19204774]

>>19204725
>made with ant eggs
don't they make ant egg tacos in remote mountainous villages of mexico? I always remember it that way. worthy addition to the menu if there are local indigenous ant farmers in the australian outback nearby so I can sustainably source according to wef guidelines

[Anonymous No.19204780]

>>19204774
All I'm going to say about that is that it better taste good, and they'd better not hatch in my mouth.

[Anonymous No.19204790]

>>19204192
Why would I tell you and be public about it?

[Anonymous No.19204796]

>>19204780
>hatch in my mouth
What the heck is hatching in your mouth?

[Anonymous No.19204804]

>>19204774
>wef guidelines
What the fuck is a wef guideline?
Where do you people come with that bizzaroworld stuff, is that un shit?

[Anonymous No.19204815]

>>19204796
>What the heck is hatching in your mouth?
We're talking about EGGS.
Do you not know what the things in eggs do after a certain point?
Do they not teach you these things in whatever fourth world country you are posting from?

[Anonymous No.19204816]

>>19204815
enjoy your maggots hatching in your mouth

[Anonymous No.19204819]

>>19204816
>enjoy your maggots hatching in your mouth
LOL. What is it like being retarded?
Do you get frustrated when people discuss complex topics like "what is one plus one?"

[Anonymous No.19204831]

>>19204819
"complex topics" is that euro shit that you make up out of nowhere?

[Anonymous No.19204846]

>>19204433
the heat of the steam cleans the automated restaurant

[Anonymous No.19204889]

>>19204769
Appreciate the feedback. I think the key is using "medium" ground beef and pre-salting or brining the chicken.

[Anonymous No.19204940]

Analingus

[Anonymous No.19205125]

>>19204379
I'll get an egg & beer queer if I'm in a hurry

[Anonymous No.19205179]

frozen deep fried food only. teach the cooks how to change the oil as needed, the small menu combined with most items being cooked at the same temperature at different amounts of time eases their load.

[Anonymous No.19205197]

I’m going to create a theme restaurant called “Black”. The gimmick is that I will only serve food that is literally black. I figure I’ll just add activated charcoal to normal foods. Black water, black mashed potatoes, black vanilla ice cream, everything just straight black. I will serve French cuisine and call it "Noir." I could also shorten it to just "N" to attract the N-words.

[Anonymous No.19207098]

>>19204192
affordable, high-protein vegan food. the menu would be varied, breakfast would be like
>breakfast sausages
>tofu egg scrambles
>giant loaded tofu omelettes
>sausage and gravy biscuits
>hashbrowns, etc.
for lunch i'd do
>big ass burgers
>hotdogs
>tacos
>burritos
>cajun boils with spicy sausage, etc.
would want some really good house sauces to go with it too.

[Anonymous No.19207108]

>>19207098
i forgot the
>sandwiches
would want to do a lot of home deli meats, maybe even sell the meats just themselves for taking home, try to beat competitor prices. similar with sausages, burgers, etc.

[Anonymous No.19207109]

>>19207108
>home deli meats
house* deli meats

[Anonymous No.19207138]

>>19204192
Depends on where I'm opening it. Where I live, we have literally no Italian restaurants here somehow that aren't pizza places (not including Olive Garden), so would probably just a small but affordable handmade pasta menu. Just the basic stuff done fresh. Maybe a gnocchi dish on the menu. Just stuff that's easy to make so I don't have to work hard, but cheap so that my markups are easy. And cheesecake. Lots of cheesecake. They would be the real moneymaker.

In a bigger city that didn't purge all it's Italians, I'd probably do fried chicken and tacos. Small menu, the chicken would be just one seasoned breading sold with your choice of 2 sauces (or no sauce), tacos I'd only have 2 staples + 1 seasonal variant. The smaller cuts of chicken that you normally don't fry I would still use for a fried chicken taco that's off menu. Only sides are home fries, guac, and pico. I also sell churros. I thought about pies, but good pies are a lot of work. Churros are easier to prep.

I don't have the capacity to do a high end place. I think if I absolutely had to it would be easiest to come up with a unique menu if I did a mostly vegan lineup, but everything would be so much work that I would hate my life and wish I were still working at my old place with the 5 menu items.

[Anonymous No.19207319]

>>19204737
Nah, they’re like weeds, shitty diners will always pop up through the cracks. Tradies will always want a quick breakfast before heading off to work.

[Anonymous No.19207948]

>>19204737
I hate China so Goddamn much

[Anonymous No.19208645]

>>19204192
How is this thread still alive? Do you want more of my ideas or should you just try to make money? Simple question because I've got the answers

[Anonymous No.19208653]

I'd call it SoyBoy's Vegan Eatery.

[Anonymous No.19208655]

I think it would be cool to have a restaurant that makes historical medieval foods, but there's probably not much if a market for that.
Probably a small place that sells biscuits/grits/other basic breakfast stuff like that in the morning and soups/sandwiches/potato salad type sides in the afternoon.

[Anonymous No.19208662]

>>19208655
only an orange fool would make such a business plan

[Anonymous No.19208666]

>>19204192
I would open a simple diner with blue plate specials and a soda shop. Want a bowl of soup made from scratch? Here ya go. A burger? Sure. Oh you want the blue plate special pot roast? Here ya go. Just a Coke float? Enjoy. You want a slice of pie you see at the counter? Here ya go.

[Anonymous No.19208679]

>>19208666
I don't trust you Satan doesn't sound like a viable business plan

[Anonymous No.19208939]

>>19208662
Fuck you I'm not orange

[Anonymous No.19208950]

>>19204192
home made noodels, and bread.
home made yogurt and sauerkraut
fresh veg, either fried or stewed.
nuts and seeds and beans are the major sources of protien.

[Anonymous No.19208961]

>>19208950
so you're saying a strictly vegetarian non vegan kind of joint? would try

[Anonymous No.19209008]

There's a reason that gourmet burger places pop up like mushrooms after the rain; the ingredients are dirt cheap; don't require any particular skill to prepare and aren't regionally locked. If there is a local wholesale butcher, you can get daily deliveries of high quality freshly minced beef for VERY cheap. Make your patties big, dress them up with loads of sauce, cheese and toppings options and sell handcut topped fries on the side. "Gourmet" hotdog places are also quite popular in Europe with this same business model.

If I were to run a restaurant out of passion though I would do a sitdown restaurant leasing the kitchen from a pub that has a vacant one. This was a plan I pitched with a couple friends in a touristy European town where the only food joints were fast food slop or $$$ Michelin Star restaurants.
My menu would be something like:
>Homemade soup/stew of the day (depends on weather/season) with freshly baked bread for quite cheap. Would be an option for people who want a fast and cheap meal that's not deep fried garbage.
>A choice between two daily set menus: one with a meat main dish and another vegetarian/pescatarian. Finally a choice of dessert and an included coffee/tea. This would cost only slightly more than a meal at an independent fast food joint; if it costs like 15 to get a burger & fries or pizza the menu will be 18-20. Emphasis in on roasted/grilled proteins, kind of homecooked but with better ingredients and preparation.
>Choice of sharing plates. Prepped stuff that can be frozen and whipped up to order ideally for people in for drinks who feel like having a bit of food, or for tourists who want to try a bunch of stuff. Cod or cheese croquettes, fried calamari, sliced black pudding etc.
>Roll of the day: would sell halved baguettes cut in half and filled with a choice of proteins (would almost certainly sell breaded chicken and grilled sausage) but also whatever we have in surplus from the set menu. Roast beef sandwiches etc.