On Jul 30, 9:26*am, ImStillMags > wrote:
> I have a question for this group.
>
> I'm asking because I have three separate business plans and three
> separate concepts done for restaurants. * Most of you know I've been a
> restaurant owner. * The food business is my first love.
>
> *I'm interested to hear from *you, fellow foodies, about your thoughts
> on what constitutes 'your favorite place'.
>
> What makes a restaurant most appealing to you.
> What is it that keeps you going back.
> What about the selection of dishes.
> Breakfast

Jumbo eggs, cooked any style. That includes basted in bacon fat.

Very high standards for fried potatoes.

Offer avocado slices as an alternative to potatoes.

Fresh squeezed juices at market price whenever fruit prices are not
outrageous.

> Lunch

Home made mayo for any sandwiches. Fresh pickles.

> Bar

Again, fresh juices for top shelf drinks. At least not from
concentrate OJ, real lime juice, etc. for folks who are willing to pay
for a drink that's not made with crap that's essentially Kool-Aid.

During late Summer, there's even the potential for fresh tomato
juice. Folks I know are willing to shell out real cash for a great
bloody mary, and some will even order them with breakfast if
available.

>
> Really think about why you like a particular place and consider it
> your go-to place when you want to go out to eat.
>
I go for food taste, and never return if I feel like the portions were
too small.

Obviously, no hydrogenated oils at all.

Creme fraiche. is a good thing.

--Bryan