Nadine’s
If the breakfast soup* takes off, you’re not going to be stuck with a biscuit theme in the name.
- huh?
In my wildest dreams I never thought such a magical creature could exist.
I like Ma’s Biscuits. I’d eat at a place like that.
Flakey’s
Another vote for The Biscuit Basket
The hot breakfast soup thing . . .on a cruise I remember a Chinese(?) breakfast soup with rice, maybe??
I’m leaning more and more toward “Ma’s.” And regarding the breakfast soup? I was just cogitating last night, and thinking “well, most of the world has the option of soup for breakfast, and I love soup, so why can’t I serve soup for breakfast? If it has potatoes and milk and cheese and some type of pork product, it’s pretty breakfast-ish in the land of Waffle House and Cracker Barrel, right?” I doubt it will be a particularly healthy breakfast alternative, but it sure would hit the spot after a night of drinking, or on a cold morning before work or school.
The soup should be named Bisque Quick.
No, the corn biscuits are on the dessert menu.
If it’s not taken yet… 
i’ll give yaMa’s Hangtown Fry?
It ticks me off that the greatest name in the world for a breakfast place was already used in the movie Who Is Killing The Great Chefs Of Europe?-“H. Dumpty’s”
One question. Are you going to have food suitable for lunch and dinner or just breakfast foods? Are you even going to open for dinner; in some office parks there are little sandwich shops that only serve breakfast and lunch to the office crowd.
New restaurant?:dubious:
Why not cut to the end and call it “Chapter 11”?
Ma’s Biscuit Barrel.
Expand your menu a bit and call it “True Grits”. Or maybe “The Biscuit Tree” (biscuitry, get it?). Gotta have sausage gravy on the menu, too, but not that gluey crap. My own version is very savory (fennel, sage, sausage, bacon, butter, cream, milk) compared to Southern style, which is pretty much just sausage, salt, pepper and milk; I find it to be too bland. I’ve also had it made with chorizo, which was very good. You could have a couple of variations to offer.
Not in that order, I hope!:eek:
Are you thinking of congee?
As for the restaurant name, how about something like Flakey’s?
Ha! Cut up bacon and saute. Remove and drain off most of the bacon fat. Saute sausage with ground fennel and sage. Remove part of the rendered fat and add some buttah. Add some pepper and salt and enough flour and make a roux. Add some half & half and some milk and stir till it starts to thicken. Add the sausage and bacon back in. More milk, if needed. Add a couple tablespoons of butter at the end for that silky texture. Spice quantities are per your own tastes. Like I said, I like it savory. Serve over good butter biscuits and top with a fried egg.
I went googling for breakfast soups and I didn’t see much out there but these two look and sound great.
Apple spice breakfast soup.
Bacon and egg soup.
http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-and-egg-soup-recipe.html
Also tomato soup. I could eat that any time of the day. And with this breakfast thing in my brain next time I have some I’m throwing some bacon in.
Have you considered a food truck rather than a restaurant?
Biscuits and #Hash
At this stage, we’re looking at breakfast and lunch, and probably late-night breakfast during the three busy bar nights here (Thursday, Friday, Saturday.) Probably Midnight until two in the afternoon on those days, five a.m. until 2 p.m. the rest of the week.
Ma and I both have extensive catering experience as well. If we offer a catering menu (biscuits instead of bagels or doughnuts for morning meetings - woohoo!) that would free up the kitchen for enough hours to make catering feasible. The locations we’re looking at are two blocks from the main entrance to the university, and the lease is “cheap” enough that we don’t have to open every single hour possible to make a modest living (we hope!)
And Dr Deth, I get what you’re saying. Really. We aren’t pie-in-the-sky dreamers who think that knowing how to cook automatically translates to restaurant success - which is why we’re doing our due diligence before we even look at properties or set a menu. One thing that we think helps our future - a long-time local favorite breakfast and lunch restaurant closed recently. It was located about two blocks from the locations we’re scouting, and no one has opened anything even remotely similar since then. That restaurant closed not because it wasn’t popular or profitable, but because the original owners died, the son had been running it for the 20 years since, and Bruce was ready to retire. His kids didn’t want to run it, and a business developer came along and offered a good price for the property at the right moment.
Dewey, we’ve investigated a truck, but local regulations are so byzantine that we’re not even sure whether it’s allowed under current law. Given the start-up costs, plus fuel, food, commercial vehicle insurance, and maintenance, plus whatever we’d have to pay to lease both parking/selling space and commercial kitchen space, a brick and mortar location makes more sense. If things go well, we can add a mobile location later if we can make sense of the county’s codes. For now, though, there are two really good locations available, already equipped with modern kitchens, for a small enough price that leasing makes sense. If we can get it, we’ll go with the one that already has a drive-thru window, but either would work for our “vision.”