Consider having breakfast tacos. Flour tortillas, made with pretty much the same ingredients as biscuits, are sublime when made by a talented cook. Anything you serve with a biscuit could be wrapped in a tortilla instead. Although the traditional breakfast taco is topped with salsa, yours could be topped with gravy.
You like the word “wicked” in relation to foodstuffs?
Not me, it makes me think of people sitting around eating in some hellish lunchroom while being supervised by horned devils holding pitchforks.
The New England connection just adds The Scarlet Letter to the mix, and would have me wondering if that filthy adulteress washed her hands before kneading the biscuit dough.
No thanks.
I used to have nightmares about that Underwood Deviled Ham mascot.
“Wicked good” is a stereotypical New England expression of approval.
there have been many good suggestions already, but have you considered delivery to nearby offices AFTER peak hours? I would have a limited area/time for this but might help the bottom line.
This may actually work. My company generally has certain morning meetings catered with coffee and scones, croissants, biscuits and other fingerbreakfast foods. We average1-2 catered morning meetings a day and only have about four vendors.
That would be fabulous - the Breakfast Taco Y’all the Way! Sadly, I doubt that homemade tortillas are going to be on the menu, since they’re so labor-intensive: They’d either have to be made in advance and reheated at service, adding a fair amount of prep time for a relatively low-return product; or fried up fresh with each order (yeah, it’s only 2 minutes per, but that could really cause a logjam during a breakfast rush.)
And yes, we’re looking at delivery service. In fact, that will probably be my dad’s number one duty, if only to keep us from killing him after yet another of his “helpful” hints! (Don’t get me wrong - he’s a great guy, and I love him to death. But he has a lovely habit of giving advice at exactly the wrong moment! My all-time favorite was the day that a neighbor and I were building a porch at my parents’ back door. It was ungodly hot, so Dad’s version of helping was to sit in the shade with a cold drink, telling me that I was digging the holes for the footers the wrong way… At least he was smart enough to move the festivities indoors when I offered to take a swing at him with the post hole digger!) It’s even more fun when the man with a four-dish cooking repertoire starts telling my mother how to cook! :smack:
Just a little update: I made my first round of breakfast soup (maybe it should be called the Hangover Special?) the other night. I thought that Boy 2.0 would make himself physically ill going back for thirds, fourths, and a midnight snack. It was simple, too, although the process needs to be streamlined:
Peel and chop 5# of potatoes. (I used redskinned, because that’s what I had. Russets or Yukon Golds would be even better.) Boil in salted water.
Brown 1# of spicy breakfast sausage and .5# of chopped bacon, along with a chopped Vidalia onion.
Use a portion of the drippings to make about a quart of cream gravy.
I then tempered four beaten eggs with the hot gravy, and added them to the gravy. They seemed to give the soup a very nice texture - rich and silky.
Use immersion blender to smoosh up the potatoes.
Dump everything into pot with potatoes.
Add cheese and a stick of butter (I used cheddar and Gouda.)
Serve with a dollop of sour cream and some chopped green onions or chives.
Yum. Not low-fat or -calorie, but yum. I’ll start working on variations after I buy groceries tomorrow.
Not that I expect you to seriously consider this, but I think Cat’s Head would be a great name for a biscuit place.
Fluffy’s
Some other revenue streams to consider:
- Ham biscuits. Dear God, ham biscuits.
- Tailgate catering. I don’t know how big your local school is with football though.
- Fraternity/Sorority meal deals. Again, I don’t know how big your local school is with greek life but at my school most frats/srats had a meal plan where they either hired a chef to cook X nights a week or had a deal in place with a local restaurant to bring over trays of food.
- Catering university events - both curricular and extracurricular. I would imagine a tray of biscuits with various jams, jellies, and honey would go over much better than a plate of bagels and schmeer in the South. Everything from President’s luncheons to the frisbee club.
- Weddings, graduations, and other momentous opportunities that often happen at an alma mater.
- BRUNCH. I’m not sure what type of restaurant you’re going for. It sounds relaxed and diner-esque but you might consider a more formal environment where people are inclined to sit down and drink multiple mimosa’s, bellini’s, and bloody mary’s.
I don’t know if I would suggest they go this route, but depending on their capacity, they might be able to supply biscuits to restaurants that are doing brunch or the like. That can be a good source of revenue for specialty places.
For a breakfast place that does lunch and not dinner, it’s a losing proposition. The license and additional insurance would likely be more than any extra revenue. The place is also in the southeast, which tends be a little patchwork with dry, damp and wet locales.