Foot's FrostyOne Blog

[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