Present: Alex, Shannon, Eda, Bryony, Charlotte.
I'll make the first point that we're getting rid of the display fridge. It has served us well, but come with many problems.
In it's place we need to build a counter top, and get more beer fridges or get a tall thin clear glass all round display fridge.
We would have big chalkboards on the back wall (I say as well as menus) with painted info for regulars and chalk space for specials.
The general feeling was to make the menu more of a mezze style which can be sufficient, easily workable and good to share with friends (Eda says the continentals are all into it, like.)
Also, keeping on filling specials but broadening our horizons.
Also, and I now a lot of you won't like this, we decided to take away falafel and burrito meals. This would save a lot of time in the kitchen, freeing us up to work more efficiently. By removing the need for salsa YEARS of time is already saved.
Also, proper standardisation and recepies of the foods we will make, to ehance regularity and also make it easier to teach/for people to learn how to make fine foods.
(Hmmm...we should really get a box of cooking wine.)
So, it's a pic 'n' mix of culinary delights.
The menu will be [x] main areas.
We would keep a selection of (I reckon 3) cereals in airtight containers. People like ceral at all times of the day - when was the last time you had your organic cornflakes outside the comfort of your own home!? Excited? I am.
We discussed putting them on the ounter in mornings for self service. Then we remembered that some men don't wash their hands after they pee.
These would be two per day. Standardised recepies and their variants of...
-Stews (maybe, can be a bit funny on undefrosting).
We also discussed to rotate these dishes in general. People often think it's the same Satay that's been laying in the pot for three days, when in fact we defrost them from batches that get lifted consecutively.
Taking the burrito and falafel off would also mean no more boring green salad. We would have a recipe book of 5/6 (I think this can go up infinitely as long as they are tired and tested) salads on rotation.
Also, this doesn't mean the salads would have to be vegan so, Chris, look forward to being able to enjoy a nice greek salad in the Forest sometime soon.
People pick from
-Toasted brown bread
-(We'll keep an eye out for other breads etc. that may do well with this)
Then they can pick mixtures of
-spicey peanut dip
-guacamole (raise your hands in the air!)
-sun dried tomatoes
-falafel (as in per ball, not a burger)
We could get bagels back and make up sandwiches for people from the ingredients listed above.
Super nice things!!!
When possible Dolmade and Sushi (raise yo hands in the air once mo!)
They are really cheap to make but are slightly fiddly and need the right expert ease.
Cheese and Beans
I don't know what happened. I blacked out. All of a sudden my mouth started moving and I began to defend the cheese and beans on toast. Agh!
Well, we always should have one really cheap filling thing. We're keeping it until anyone can think of anything else that costs less than 67p to make.
Cakes and sweets
At the moment we're getting a lot of cakes from Roweena. They give smaller slices with less profit (unless you take into account the drink too) but are so, so, so tasty. People caome back for seconds now and again. But is it financially viable? We didn't really come to an answer for this one yet. We can still get them from Strombolli, and do now and again.
A friend of....someone....likes to make vegan sweets. She's going to drop in some samples sometime.
Fjacks and brownies, we didn't discuss but I assume keeing them. But in covered trays rather than a display fridge.
Bryony, Jamie and I need to get together to see how this can work and prices, with the help of anyone else's experienced brain. And if we can get it in place before the festival.
(or is it just the beginning...?)