Jeannette

Iowa Dee is right on with the explanation on letting' flavors bond" to perfection. When you have a lot of menu items it's so important to make sure things are fresh! Having a few reliable noses and taste buds can be a very BIG help. It's too easy for a lazy person to just rotate and stick it back in the case. All it takes is one customer to complain about something not being fresh and word will spread. Opening and closing managers/shift leaders can really prevent that. If your staff is afraid to taste or smell they shouldn't be in the business in the first place. Baking - we all know your life span on these items is short lived-maybe you shouldn't offer so many! Sometimes being known for a few specialties can bring in the masses too. I'm always leery of a menu with too many items! Why put yourself or your employees in that position of having to explain? Some things taste better a day-old- for sure... If no, don't try to produce and prepare too many of those items. I say avoid uncomfortable communication with your customers the business is tough enough. .

Restaurant Lighting is very important! You will definitely need varying levels of lighting in your restaurant. What kind of meal times will you offer at your restaurant and the concept have a lot to do with your lighting. If it’s too dark customers can't see and enjoy the Chef’s beautiful creations there’s something to be said for “if it looks good it most likely will taste good!” A dark lit dining room can make it difficult reading your menus. Also, you need to have enough light so that your staff and customers don't trip or fall. Breakfast: lots of light is needed many customers want to read the morning newspapers while enjoying their coffee and breakfast. Lunch: If you are a fast food restaurant, a moderate level of light will help to create a fast turnover of customers, especially needed for lunch rushes for those who only get 30 minutes to an hour! Dinner: The dinner hour requires a low intensity of light to create an intimate and leisurely atmosphere. Fast Food Dining - Bright lights attract customers and signify a place buzzing with activity and very fast service. Family Dining - well lit to give the impression of fast service with decorative fixtures and walls to create a homey atmosphere. Fine Dining - requires a low intensity of light to create an intimate and leisurely atmosphere and imply a high quality meal. Low levels of lighting are generally associated with higher prices and a high quality of service. Now that lighting has been discussed how about the other atmosphere creating sense SOUND! Second Most Important Item On The Menu? It's The Music Selection

Hello Deli Dog Specialist Jeannette here! I have many years of delicatessen (pretty word for deli) experience. As I'm sure you know once you get known for making a great sandwich you're in like Flynn... Since you are already in a gas station - go with a filling station concept I would definitely play off that theme! Are you feeding blue collar or is your target market a mix of customers. Your market will determine the quality of your meats and cheeses. As I've seen in the forum, advice on making sure your sub rolls-hoagie rolls- hero's- whateva BREAD is the BEST! Portion control portion control portion control! Top notch slicer and digital scale are a must ! You don't need to include a deli salad-chips work and the pickle is a great touch!. If you want to include a salad make it a house specialty-if you have a family recipe that your grandmother or some other family member made that everyone drools over you may want to promote it - Aunt Jenny's Rev-It -Up Potato Salad or Spicy Spark Plug Pasta Salad perhaps! Hope I helped a little! Good luck , Chef Jeannette Goldman