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Old 23.11.2014, 22:46
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

As far as I can tell the OP is asking about input on BBQ and seeking out English speaking customers. Not Bangers and Mash. Which, I find to be a total mistake. This is Switzerland, and the majority of the people walking past your storefront will always be Swiss.


Coming from someone that has lived in 4 different countries and opening places in each one(or for someone), a common huge mistake is that foreigners tend to deem the locals inadequate of their services, and this is always wrong. English speakers in general will always be coming and going. No matter how dedicated they are to you for the next few months.


The locals get the name of being local, because they are your permanent client base. I worked in a place that is in the countryside of Switzerland. The amount of locals that make that place successful, is enormous. Yes they get international guests, but only because Zurich on a rainy day isn't worth the bother.


I don't understand the comment made by Anthony about the staff. That's why I groaned him. Staff that is well respected normally will not steal nor waste product as much. If they feel part of the organization they will work as a team, and with great results. You want to sh*t on your staff, expect it in return. I am not saying that is what he did, but since working in gastronomy for over 20 years, I can tell you this is why it happens.


As per BBQ, I ran one of the most successful BBQ restaurants in the Midwest before I left it. So successful the slaughterhouses in Tennessee couldn't keep up with or orders for sides of pork. Made several places in Memphis, close shop and move up to Detroit to compete locally.


What you need to do is stop wasting time on public forums, from a customer base that is spread out over all of Switzerland, and establish a focus group within 5kms of your projected location. When anyone asks people that can be potentially living in Lausanne, what they want to see out of a place in Zurich it makes my mind boggle how people get money to open places in the first place, to only be closing 6 months later.


English speaking or English passport holders will not help you where you want to be. Everyone eats BBQ different. In America there are many different styles, and processes, as in the UK. The meat cuts are different in both places. And the meat cuts are different in Switzerland. And the Swiss expect their BBQ to be made like they do in Portugal, basically cooked direct, no pre cooking.


Point is, you need to know your customer first.


If you want advise pm me directly. A lot of these suggestions posted so far are all over the place and for the most part are totally useless for succeeding in Switzerland.


Have a nice day.
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  #42  
Old 23.11.2014, 23:11
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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Not much mentioned about entertainment, thus far, so I'll suggest belly dancers.
My favorite place for lunch in the US had 25c beers, and free strippers.

But only on Thursdays.

Invariably, I only went out for lunch on Thursdays.

Tom
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Old 23.11.2014, 23:12
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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I don't understand the comment made by Anthony about the staff. That's why I groaned him. Staff that is well respected normally will not steal nor waste product as much. If they feel part of the organization they will work as a team, and with great results. You want to sh*t on your staff, expect it in return. I am not saying that is what he did, but since working in gastronomy for over 20 years, I can tell you this is why it happens.



Have a nice day.
I feel I have to defend the point I made about staff.
And no I did not shit on them; They all cried when We decided this was not the place (with the landlord) for us. We all went out that night and believe me when I tell you they were upset. and still are as I am still in contact with most. I had 0 staff turnover by the way so that says something right; only some I decided were not part of that team.

What I am saying with it is that you will always have staff who are simply there for the job. People like you and me is different as we are and made careers out of this. For most staff (especially in the USA) this is a temp job for minimum wage while in school.) Some of them would always show up with stories as to why they were late/no show/ stealing etc. Stealing includes giving away drinks to friends. And they WILL do that.

All I was saying was to keep friends and business seperate. The business needs come first and thats that.
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  #44  
Old 23.11.2014, 23:24
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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I feel I have to defend the point I made about staff.
And no I did not shit on them; They all cried when We decided this was not the place (with the landlord) for us. We all went out that night and believe me when I tell you they were upset. and still are as I am still in contact with most. I had 0 staff turnover by the way so that says something right; only some I decided were not part of that team.

What I am saying with it is that you will always have staff who are simply there for the job. People like you and me is different as we are and made careers out of this. For most staff (especially in the USA) this is a temp job for minimum wage while in school.) Some of them would always show up with stories as to why they were late/no show/ stealing etc. Stealing includes giving away drinks to friends. And they WILL do that.

All I was saying was to keep friends and business seperate. The business needs come first and thats that.
Drinks to friends. You need to watch your closing bartender. He normally will give out a ton of shift drinks in the form of draft beer because it is virtually untraceable. And a good closing kitchen means better hours and tips for him. The main driver for why he/she is there.


Having better control on the POS systems is key. I know a server that figured out a "loophole" in the system at a place I worked at and managed to report only a few hundred in sales nightly, and pocket several thousand directly, for almost 2 years. They only found out far after the damage was done. Unfortunately for the restaurant, and that server, he died 2 days after being suspended on the way in to discuss what he had done.


POS has a lot of problems with it that benefits service.


Drinks per glass is another problem. More profitable for the house, but can be easily manipulated if you are not using automated systems that analyze a per glass pour and not doing nightly inventory, which can easily be done. Which sounds time consuming. But considering how much liquids make up of sales, necessary.


Product loss is a multi leveled thing. Which would take a while to explain.


I just find your comments about the staff to be demeaning. I have led kitchens with massive food cost reductions and profitability. If people feel on the same level as you, then they do well. People who steal are either doing it because they feel they are being cheated or they are broke.


Take care of your staff and they take care of you. Sorry, it is true.
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  #45  
Old 23.11.2014, 23:26
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

Yes, know your customer is key.

- Check out any mid size companies / offices in the area. What are their needs? Can you advertise directly to them? Is there one that is looking for a partner restaurant where their employees could get meals subsidized by the company? My employer has that, unfortunately, with the worst restaurant in town so that no one goes there.
- Consider joining the lunch check system. I do not know how that works, though.
- One thing that amazes me is that everyone seems to try to lose weight, but hardly any restaurants offer a really light meal. When you ask the waiter for a recommendation, they usually point to the salad - which is not light if it is drowning in sauce, nor is it something I would go to a specific restaurant for unless it is in some way special. So, I think this is a real niche, which would go nicely with the BBQ concept.

Good luck!
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Old 23.11.2014, 23:33
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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Yes, know your customer is key.

- Check out any mid size companies / offices in the area. What are their needs? Can you advertise directly to them? Is there one that is looking for a partner restaurant where their employees could get meals subsidized by the company? My employer has that, unfortunately, with the worst restaurant in town so that no one goes there.
- Consider joining the lunch check system. I do not know how that works, though.
- One thing that amazes me is that everyone seems to try to lose weight, but hardly any restaurants offer a really light meal. When you ask the waiter for a recommendation, they usually point to the salad - which is not light if it is drowning in sauce, nor is it something I would go to a specific restaurant for unless it is in some way special. So, I think this is a real niche, which would go nicely with the BBQ concept.

Good luck!
The reason mittagsmenus are not offering fat free food is because people want something in the 15 to 20 CHF range only. And what that is, is fattening food. Try to sell a Fitnessteller, and you will sell a few, and then you will sell 60 Hornli or Pasta Arriabata(or whatever it is called), or something coated in rahm. People do not want to pay for a piece of steak at 35 CHF unless you are a high end place and which point, you will probably be slow at lunch.


Lunch is for the masses. Healthy food is not cheap here. I can imagine some things that could be possible, but people want filling, fast(scoop and serve), and cheap.

Last edited by Confloozed; 24.11.2014 at 00:22.
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  #47  
Old 24.11.2014, 04:28
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

Allergy awareness.

As a person who suffers from severe food allergies I need to know what I am eating.

I don't expect the waitress or waiter to know this but I do expect them to go to the manager and check with the chef.

Over the years what I have learned is that if products are ordered in and not prepared on site from scratch, it may not always be clear what the ingredients are. This can be very dangerous for someone with allergies.

I have walked out of restaurants where I have been told that my allergies cannot be taken into consideration. I would rather be told this than end up at the hospital. The last time this happened a guest dining at the next table who obviously overheard the conversation said she was appalled that the restaurant could not manage to meet my requirements. She made more of a fuss than we did. We just left.
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Old 24.11.2014, 08:59
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

The other thing I would like to see is a restaurant that doesn't bother with a separate kid's menu. Instead just offer smaller portions of whatever is on the regular menu.

I hate seeing these kid's menus with unidentifiable frying objects - mostly we give nickatbaseljnr a share of what we're having. But now he's getting bigger, he actually needs a more substantial portion of whatever.

Cheers,
Nick
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Old 24.11.2014, 09:32
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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The other thing I would like to see is a restaurant that doesn't bother with a separate kid's menu. Instead just offer smaller portions of whatever is on the regular menu.

I hate seeing these kid's menus with unidentifiable frying objects - mostly we give nickatbaseljnr a share of what we're having. But now he's getting bigger, he actually needs a more substantial portion of whatever.

Cheers,
Nick
Faster than me.
Children menu. I do not have Kids but when I go to a Restaurant , I am curious to see what is the Kids menu and usually they have French fries with chicken Nuggets!
There are a lot of healthy dishes for the children but I guess it is easier to just fry some chicken Nuggets and some fries than preparing some healthy meals.
I do understand that some Kids are fussy, they won't eathing certain meals so this is why it is better to have few dishes that the parents present to their children. Depending on their age, some children would eat what the parents have on their plate because they see what is there and they decide if they like it and they are happy with the parent's meal instead of what is on the menu so some parents order a smaller plate of what they are eating.

Oh and of course high chairs for Kids.

Believe me, ''child friendly'' restaurant can bring you more costumers .

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Old 24.11.2014, 10:31
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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Faster than me.
Children menu. I do not have Kids but when I go to a Restaurant , I am curious to see what is the Kids menu and usually they have French fries with chicken Nuggets!
There are a lot of healthy dishes for the children but I guess it is easier to just fry some chicken Nuggets and some fries than preparing some healthy meals.
I do understand that some Kids are fussy, they won't eathing certain meals so this is why it is better to have few dishes that the parents present to their children. Depending on their age, some children would eat what the parents have on their plate because they see what is there and they decide if they like it and they are happy with the parent's meal instead of what is on the menu so some parents order a smaller plate of what they are eating.

Oh and of course high chairs for Kids.

Believe me, ''child friendly'' restaurant can bring you more costumers .
Depends on what the OP is aiming for. If their menu is at all pricey, then people who spend good money on a meal won't like a McDonald's/Flunch type of atmosphere. As in it's hard to relax with lots of noisy children.
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Old 24.11.2014, 10:44
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

Cost lunch times correctly!


Lunches are not always profitable. (What's the size or max seating of the new place). How many lunches are realistically possible?. For lunches you're there from 9 in the morning till at least 2.30. Staff, setting up etc, from about 10ish till also 2.30ish, so, wages(how many staff or hours needed. Price of menu/win, (excluding drinks, different ratio).


Out of main towns, you need about 22 sets/lunches just to break even.


The other side to consider in the reasoning for lunches, is "people in the door", that's free word of mouth advertising. That's the best available!


PM me privately if you want some more info on background costs etc.


From what I've seen here on the EF, Grumpy and Confloosed have a lot of past experiences, so PM them, and pick their brains. (No offence intended to others).


again... Good luck with everything


GREG
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Old 24.11.2014, 11:23
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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From what I've seen here on the EF, Grumpy and Confloosed have a lot of past experiences, so PM them, and pick their brains. (No offence intended to others).


GREG
No offence taken.

We're not a big enough sample size to make our answers meaningful.

And the OP does not know the demographics of the forum members apart from the fact that they speak English.
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Old 24.11.2014, 11:28
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

Would you please, please, buy a carton of rice milk with almond puree and offer it as a Latte milk substitute? The rice milk makes the perfect Latte and it's dairy-free.
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Old 24.11.2014, 11:37
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Would you please, please, buy a carton of rice milk with almond puree and offer it as a Latte milk substitute? The rice milk makes the perfect Latte and it's dairy-free.
And how much should the OP charge for that?
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Old 24.11.2014, 11:48
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And how much should the OP charge for that?
I'd charge the same price but I haven't done the math.
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Old 24.11.2014, 11:49
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

Vegan and gluten-free options. And not just freakin' tofu .....
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Old 24.11.2014, 11:56
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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I'd charge the same price but I haven't done the math.
My point is, is how many people are going to have that request? How much product will you be throwing away of that stuff at the end of the week? I used to drink that more, but I can tell you the taste goes off after being open very quickly, and when you mix it with a coffee it not only tastes bad in itself and it ruins the coffee.


And if the OP charges a lot more for this product, customers will think he/she is being too expensive.


And to answer Assassin...not that I agree or disagree, but it depends on what crowd you are aiming at. I worked at this one place, here in CH, that had a meat heavy menu. It was in almost everything. They added like 2 vegetarian dishes. When a vegan spoke with the Chef one day that he NEEDED to provide more vegan options he was very clear, he would remove those two dishes if he could.


Why? It was a steakhouse, advertised as such. Big whopping bloody cuts of meat on the advertisements. He told that vegan if they wanted vegan food they should go elsewhere. Now, I think that is the wrong approach, but, I don't go into a Mosque and ask them to do some of the service from the New Testament.


Vegan BBQ options? I have seen it before. How much of that work will just end up as a food waste? That is the most important factor.
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Old 24.11.2014, 11:57
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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Vegan and gluten-free options. And not just freakin' tofu .....
A vegan menu at a BBQ joint? I'm not sure you've thought this through...
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Old 24.11.2014, 11:59
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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Vegan and gluten-free options. And not just freakin' tofu .....
Definitely - there aren't enough good Vegan places in Zurich.

You might also want to serve steak to avoid limiting your clientale. And small portions for children. Definitely have a smoking zone so you don't lose a big part of the market.

Lots of people like fries - so ensure you offer that with each meal - and bread rolls - people love free bread rolls - with butter - don't forget free butter.

You'll need to do Brunch - because EVERYONE wants to have brunch, every weekend - and it should be a totally excessive buffet - with 8 different types of egg - proper UK back bacon, rashers of Swiss bacon cooked lightly and also crispy.

And as said, that has to all be vegan and gluten free - except for the steak.
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Old 24.11.2014, 12:00
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Re: We are opening a restaurant in Zurich! Any suggestions on our menu and entertainm

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A vegan menu at a BBQ joint? I'm not sure you've thought this through...
Grilled vegetables and baked potatoes come to mind....
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