Foot's FrostyOne Blog

[zippyt]

So are ya going to call your Brew pub the Yard House ???
Oh and see if you can come up with a funky dark porter called Zips brew , i AM available for remote tastings !!!

[infinite monkey]

I'm available as employee!

[footfootfoot]

Well, there is such a thing as a yard of ale so maybe The Ale Yard would be a good name for the beer garden part. I already have a batch of dark mysterious brew with your name on it. And somewhere there is some Bourbon with Bruce's name on it...

So Infy, I was thinking the other day how I need someone to do some grass roots marketing, pub crawling, sample giving, smiling at customers... I'm not sure we could cover your relocation expenses, but there's plenty of room at the brewery. (or will be)

Next comes the actual number crunching, I did all the feasibility stuff and market analysis already. Now, I have to see what it's going to cost, find some investors, and put together my dream team. (Me, myself, and I)

[Undertoad]

We have to work on the non-beverage side of the menu. I'm building a set of comfort foods and appetizers. There will be the usual standards such as chicken pot pie and meatloaf with gravy. There will be a menu of cheeseburgers -- people require that. But then, I'm also imagining some unexpected charms, like maybe different tortellini made with fresh pasta and fillings.

And... something with fresh dill involved. I'm not sure how, but there has to be fresh dill.

The soups will be New England Clam Chowder with a 6oz paper cup of Pepperidge Farm Goldfish™ on the side; and your standard French Onion Soup, but done with good broth (never bouillon cubes!), properly caramelized onions, and NOT too salty.

But we also have to limit the menu carefully so there's enough profit margin. Don't have avocados just for the burgers. Use them elsewhere as well.


ETA: all this is once you expand, of course

[Sundae]

You need a cheese expert.
And someone with an English accent in order to describe everything as "lovely".
Who is willing to relocate and sleep on a cot in the corner.

Just saying.

[footfootfoot]

I was thinking about that too. I like the comfort food angle and the goldfish crackers instead of oyster crackers. I discovered the secret to great Freedom onion soup (nar nar) Save all the rinds from your pecorino romano cheese until you have a bunch of them, then toss them into the soup while it cooks. After a hour or so all the flavor comes out of the cheese and into the soup. Toss the rinds out, they have no flavor left.

One way of keeping menu costs down is taking a soup nazi approach, this is the burger we make, if you want it, fine. If you don't, go somewhere else. As long as it tastes good, people don't need 87 choices. One type of roll - grilled kaiser roll, one type of cheese, NY Cheddar, one extra, caramelized onions. One type of side could be seasonal. Take it or leave it. People don't really need 14 permutations of burger when the outcome is still either they'll like it or they won't. They may not get the burger of their dreams but that won't change whether they like the burger they get.

I'm hungry. Let's go get a taco.

[footfootfoot]

Originally Posted by Sundae

You need a cheese expert.
And someone with an English accent in order to describe everything as "lovely".
Who is willing to relocate and sleep on a cot in the corner.

Just saying.

And brilliant!

Maybe we can build a small block of flats on the brewery grounds.

[Undertoad]

goldfish crackers instead of oyster crackers

Yeah, exactly, people always say they like oyster crackers, but what's the deal with a big dense ball cracker? How is that a good thing?

But they're always secretly delighted with goldfish, and I imagine the goldfish are cheaper.

[glatt]

If you are starting small, just start with beer and goldfish crackers. There will be time to expand.

[Undertoad]

Wull I'm not going to have the crackers out of the same bowl that who knows how many drinkers have dipped their mitts in it. He washes the glasses, but that bowl hasn't seen detergent in months, I wager.

[footfootfoot]

I would dispense the gold fish in paper cups or some other hygienic something or other

[xoxoxoBruce]

Originally Posted by Undertoad

We have to work on the non-beverage side of the menu. I'm building a set of comfort foods and appetizers. There will be the usual standards such as chicken pot pie and meatloaf with gravy.

On the way back from Winterthur traffic got gnarly so I headed out dead reckoning through Wilmington. Well, between ghetto and school busses that took a long time so I whipped into a Boston Market on 13. Haven't had chicken pot pie in ages and it was wonderful. A+ comfort food.

[monster]

if there is a Cellar at a beer garden, does that make it a rooftop garden? You can charge extra for that.

At the Yard .....
Glatt can be your cooler
UT can help with alternative payments for those who can't footfootfoot the bill and offer goods instead. And if UT can't help with the goods, Griff can probably fence them.
And UT will be in the house band. With LJ and Limey.

I'm not all that hot on the menu so far. You should provide nuts. fargon? (I heard he has them spilling over) Lego Minifig gummies might go down well, but I feel Clod might be better employed dealing with the drunks who get philosophical rather than aggressive.

And what about Whine? oh wait, we have THAT covered.

You should probably hire tw as top management.