I have a presentation TOMORROW! I need grand opening ideas for a soup and dessert restaurant. Any ideas?

Question

The is not yet built... It is going to be in the down town Naperville, IL Area, across from the riverwalk.

Answer 1

More recently I have seen a number of innovative crisps and dried meringue-like products on dishes, menus and the like. I believe these sightings are what sparked me to revisit our old friend foam. Here is a link to whipped prickly pear which we then sauteed in a pan to crisp the outside and have the inside set. It is kind of like a pancake to the extreme although in reality it is not a pancake at all. It is a whipped product which we were able to saute. The problem was the consistency. It was really neat cutting through the outside, yet the temperature and the moisture in the inside made the texture a bit rough on the palate. In fact, the prickly pear base before it was whipped resembled something off the set of Ghostbusters.

Back to yesterday. The rain was coming down and my mind was wandering. I was thinking about our upcoming trip to Napa and sifting through the many ideas which we conceptualized and never carried through to completion. One of those was the sauteed foam. Then the two thoughts finally came together, the cross referencing the foam and the meringue-like crisps which had piqued my fancy. If the foam could take the heat like a whipped egg white, then it could be baked in the oven, and if we did it slowly enough to remove the moisture, theoretically I would be left with a lofty flavored crisp.

And so into the kitchen I went. I made a base flavored with mastic, whipped it and then spread it on a silpat and baked it in a 200 degree oven. After several hours of baking the result was a light, crispy, delicately flavored product that actually melted on the tongue. Really it almost has the texture of something freeze dried. Imagine the way that those dried, crunchy fruits and vegetables rehydrate and then seem to collapse in your mouth, the crisp had that same type of effect. However, in actuality all we did was dry out flavored water. It was a good first step, now we wanted something just a little bit more. What if we used a passionfruit base or bacon or truffle or ginger or onion or...? You get my point. And then I wondered about using a thicker medium? What if we blended in yogurt and dried that? And if yogurt works, what other fatty, creamy mediums could then be used: foie gras, lemon curd, clam chowder, hot chocolate? And since the final result is such an airy, fragile product which can be shattered and ground with relative ease, does that now allow us to make an infinite number of powders with flavors ranging from vinegar to maple syrup?

Answer 2

The way to market a restaurant is to have a central theme that you can work off to attract a steady flow of clientele. Think about the words Soup and Sienfeld....you already know what I'm referring to just by the association.

Brainstorm for the idea for the theme and the rest will flow. When do you like soup? I like it in the winter when it's cold. Who would like soup? I've heard that people that diet like soup because of the low calorie and fat count in some soups.

Dessert is an entirely different story. When I think of dessert I think of guilty pleasure. Throw out every random thought you can think of, and you'll find one you can use.

Answer 3

Make small rolls to serve with the soup. Inside a few of the rolls put a small piece of paper that says " you have won a free dessert ".
Call it; Grand Opening free dessert Hunt.

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

Offer freebies of some sort. Maybe free coupons for your next visit, for buy one get one half off. People cannot resist freebies. Have a senior night on one of your slow nights, usually in the middle of week, for 20% off. Have a kids night, where under the age of 12 they eat free with adult purchase.
These things work. Have a radio station there giving out free coupons for free desserts or drinks.

Answer 6

Free dessert with soup (large or bowl?) and drink purchase (in restaurant only).
Kitchen tours every hour on the hour.
Meet the chef.
Radio remote.
Invite city officials like the mayor/state reps, etc.

Answer 7

I've had soups served in shot glasses, which works very well, without the need for cutlery.

Mini pastries or chocolate-covered almonds are easily handled for dessert. (The latter, especially good on short notice!)

I wish you luck!

Answer 8

Come for free dessert; stay for the soup!

Buy regular soup, get dessert free

or

"To taste us is to love us" - free samples, limited time.

Answer 9

ur a business people u can market ur products and make effective customers with vivid and vital product's banners & slogans
see this website it helps to market with banners
its very low cost and possible to take the print of ur banners
logon to http://www.vividads.com.au/

Answer 10

Make a HUGE pot of soup and charge people once for all they can eat!!!