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sh_kayam

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  1. What is it about your dream job that makes it "dreamy" to you? Does it usually have something to do with being challenged? Or challenged only in a very specific ways that you like to be challenged in... and if so, what are those things? If it's a specific restaurant, what exactly is it about the restaurant that would make it your dream job?
  2. So what would your dream job be in this business? Dream job, meaning... it doesn't have to be founded in reality or limited by real-life constraints. And assume that you'd magically get gobs of money from it, whatever it is... =)
  3. I've made gnocchi for passover before (not this year), and it's been very convincing, almost makes me feel like I'm cheating. Various recipes... using mashed potato, potato starch, matzah meal, and egg... sometimes butternut squash instead of potato. Tonight I'm going to make hot-pot for some friends, and planning throw konnyaku "noodles" into the broth.
  4. Why did you end up in this business? Passion for making food? sharing food with others? self-expression? publicity? money?
  5. I was assuming folks to reply publicly in the thread, but either way is fine. Later on, when I get to the prototype, some one-on-one, back-and-forth discussion over PM could be really useful, if anyone is interested enough in providing that kind of feedback. But for now, just collecting some background info... =)
  6. Hello! I'm doing a user study for an academic research project here - and this might be an interesting discussion anyway. It would be very helpful if you could respond to some/all the questions I have below, or... go on tangents, discuss, etc... Thanks! I have a more interesting idea I can share here later, and maybe a link to a prototype to get feedback on, but need to collect some un-biased data first... ;-) What are your professional culinary interests, goals? What are your thoughts on small-scale food businesses (excluding dine-in restaurants):Your interest? In order to achieve this kind of business... (you can pick something specific: mobile catering, specialty, etc.)Culinary-related needs? Non-culinary-related needs? [*]Pros of this business? [*]Cons of this business? [*]If you could be given complete flexibility on the operations regarding the amount of meals to provide, the variety to provide, and the days/times you would provide them without any negative impact on the business – would you feel differently about this kind of business? How would it change your responses above? What would be your preferences on the amount and type of meals you’d prefer to prepare and the schedule during which you would offer them? [*]What kind of information would you be able to provide potential customers with regarding the food you are offering? Ingredients, nutritional information, price, specific day/time, pickup-location? Other information you can think of providing, that they you want to customers to know? [*]If there was a system you could use in order to advertise/broadcast information about your food services, what kind of technology would you prefer using? Web browser on computer? Mobile device?Text messaging Application on a smartphone (iPhone, Blackberry) [*]Other
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