Menus

It's difficult to know how many people have been to see us since we opened. As I've said to many of you, on our first weekend the total was zero, save for some family and friends who showed up on the Saturday. It really started to go in the right direction in early December, when, one Saturday, we had more paying clients we didn't know, than paying friends that we did. This meant that our first couple of menus did not sell that well. In fact the first menu was sold only to family and friends and we've introduced one or two of the dishes from those menus recently.

On the next menu we'll be doing the same, re-introducing a dish, the falafels (apologies for spelling, I do it differently every time) that we thought were really nice but that only a few people tasted. This is likely to be something that we do from time-to-time, if only because it reduces the first-Thursday pressure.What we would really like to know is, what dishes would you like to see come back? In order to allow for this feedback, you can now click on the past menus page and tell us what dishes worked for you. In the kitchen we can get a feel, but it's a noisy signal. For example, take the last weekend. On Thursday we sold about twenty portions of the cassoulet but does this mean that those customers want to see it return sometime? I liked it but is that how we should develop every menu? Incidentally on Friday the Buddha's delight was best seller, Saturday it could have been the beef (it wasn't but you get the idea). One of the pitfalls of the frequently changing menu is that it is infrequent to have customers return to order the same thing twice.

It did happen to the webmaster but on that occasion it was a waiting error (we made him pay). So did the cassoulet work, or did the majority of the twenty conclude that they'd never eat it again?