Partial Saus team. It makes me realize we should take more pics!Wednesday, May 25, 2011
Sunday, May 15, 2011
Progress?
Our idea for this place started out as just pommes frites and homemade dipping sauces. In short, we wanted to open a fry shop.
Once the concept really got underway, we talked about several additional menu items. Obviously, waffles and poutine made it on to the opening menu. We decided to hold off on the rest of the menu items. 1- because we wanted to make sure we could do what we do really well and not take too much on. We are very aware of our novice status as business owners and restaurateurs. And 2- because we wanted to let our customers help decide the direction of the menu.
We are now at the point where we need to start making decisions about the direction we want to take. We can either be more general street food oriented (and add things more familiar to Americans) or add more authentically Belgian items. We have extensively discussed the pros and cons of both options. We have discussed how it would shape our brand, our reputation and our market. We priced out the cost associated with different menu items and how they would change our behind-the-counter-process.
We know that it ultimately comes down to WHAT DO THE PEOPLE WANT? We have gotten lots of feedback. People emailed in through the website with suggestions and questions, customers in the store have talked to us. Americans, Belgians... lots and lots of people.
Now that we have taken this all into consideration, we have to start playing with recipes. Stay tuned to see what makes it onto the menu.
Once the concept really got underway, we talked about several additional menu items. Obviously, waffles and poutine made it on to the opening menu. We decided to hold off on the rest of the menu items. 1- because we wanted to make sure we could do what we do really well and not take too much on. We are very aware of our novice status as business owners and restaurateurs. And 2- because we wanted to let our customers help decide the direction of the menu.
We are now at the point where we need to start making decisions about the direction we want to take. We can either be more general street food oriented (and add things more familiar to Americans) or add more authentically Belgian items. We have extensively discussed the pros and cons of both options. We have discussed how it would shape our brand, our reputation and our market. We priced out the cost associated with different menu items and how they would change our behind-the-counter-process.
We know that it ultimately comes down to WHAT DO THE PEOPLE WANT? We have gotten lots of feedback. People emailed in through the website with suggestions and questions, customers in the store have talked to us. Americans, Belgians... lots and lots of people.
Now that we have taken this all into consideration, we have to start playing with recipes. Stay tuned to see what makes it onto the menu.
Monday, May 2, 2011
Boston Bakes for Breast Cancer
May 2 to May 8 we are participating in Boston Bakes for Breast Cancer!
$5 pays for a waffle topped with our specially created pink sauce- strawberries and cream- and all proceeds go directly to the Dana Farber Cancer Institute.
The sauce, created by Shira Melen (who is the genius behind all of our waffle sauces), is a little unexpected. It's not you mamma's strawberries and cream! Shira added cardamom to kick it up a notch.
Help us support a great cause and enjoy some delish desserts!
$5 pays for a waffle topped with our specially created pink sauce- strawberries and cream- and all proceeds go directly to the Dana Farber Cancer Institute.
The sauce, created by Shira Melen (who is the genius behind all of our waffle sauces), is a little unexpected. It's not you mamma's strawberries and cream! Shira added cardamom to kick it up a notch.
Help us support a great cause and enjoy some delish desserts!
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