Hot chocolate, cookies, cakes, bars, candy, crepes, etc.
Where are the traditional holiday treats for diabetics? I mean, sausages are great, but they don’t say “Christmas” because they can be eaten year round.
He didn’t say Christmas, just winter. And there are great sugar-free recipes for brownies, bars, and cookies.
I will (whatever)th the soup suggestion. When we’re at our cabin, it’s a 4 mile jaunt into town, so we go only when necessary; however, the little coffee place makes the best beef stew served with fresh nutty wheat bread. Makes it very worth the trip. They also make a pot roast sandwich straight from heaven. It’s the busiest little place in town during lunch time.
Fudge, vanilla fudge, chocolate fudge, pecan topped fudge, cut into bite size squares on a cookie sheet in plain sight with a sign “How many do you want”?
For the person at home to think about driving into town … I would have sign with a picture of a man eating a BLT and the caption “Best BLT in town” then advertise it in the local newspaper.
Next to the cash register I would sell little leather saddles on little saddle stands that say, “Montana”
Good luck and let us know how it works out for you 
I beg your pardon but Italian sausage on a hoagie with red and green peppers and white onions practically screams Merry Fucking Christmas.
I make it like QuickSilver does.
Crepes are tasty but labor intensive. You’ll need to make sure you don’t over diversify so that you have stock tons of different fresh ingredients that might not get used up.
Soup is great.
I like the idea of selling primarily ice cream in the summer and soup in the winter, with other things to go along such as cronuts and muffins etc.
Thanks for the vote of confidence everyone!
I think a restaurant selling a variety of handheld meat pies would be fun.
It may not sound so, but hot chocolate is really yummy with a shot of blended whiskey.
(Not intended as a “get in your car and drive” thing. More of a dessert. Just one, now!)
Actually, I think they’re a fairly bad idea as a takeaway item in an cold climate. They wont stay warm due to high surface area, and cold they’re pretty unappetizing. Also, unless you’re brilliant at making crepes, it’s a relatively time consuming item with a high chance of making a mistake and needing to start over. That’s pretty much the opposite of the type of product you want to sell in a takeaway stand.
I have a French bakery in my neighborhood that’s very busy and popular – they only sell crepes for special events (their anniversary party, etc) because it’s too much trouble for a regular business day.