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(SFGate)   I hope you're happy, Fark: You've killed avocado toast   (sfgate.com) divider line
    More: Sad, Coffeehouse, San Francisco, San Francisco Chronicle, Breakfast, Coffee, Hearst Corporation, Owner Giulietta Carrelli, Trouble Coffee  
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682 clicks; posted to Food » on 04 Jul 2022 at 6:05 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



45 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-07-03 10:00:53 PM  
the even hell is "Texas toast-sized slices" - is it tex-ass toast, or is it not? this is important.
 
2022-07-03 10:27:50 PM  
I've never heard of this place.

But I eat avocado toast fairly often. I also own a house.
 
2022-07-03 10:38:38 PM  

make me some tea: I've never heard of this place.

But I eat avocado toast fairly often. I also own a house.


I've not attempted the stuff in yonks (because unlike ratspoopin, we have no glut of beyond-cheap aguacatls here)

but Dunkies across the street still does an entirely surprising wackamole toast. for a not-inexpensive $4 or whatever. on a really tasty crispetty cronchy multigrain (may even be partially rye/pumpernickel adjacent?) that you literally cannot sub on any of the rest of their menu. er, "menu" lol.

/I should really try sourcing that bread
 
2022-07-03 11:24:52 PM  
I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.

/ Everyone had a few trees if they had the land and we were farking loaded living in a huge mansion.
// I am now one step away from homelessness -- what a country.
 
2022-07-04 6:50:42 AM  
Carrelli always said that her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats.

Oh fark off you snobby coont
 
2022-07-04 7:04:08 AM  

make me some tea: But I eat avocado toast fairly often. I also own a house.


As a millennial, this statement confuses me.
 
2022-07-04 8:19:48 AM  
Carrelli always said that her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats.

Fark user imageView Full Size
 
2022-07-04 8:30:53 AM  

CrazyCurt: I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.


Grew up in San Diego, didn't eat an avocado until I was in my 20s.  When I cut into my first one my reaction was "so that's what we stuck toothpicks in and stuck over a glass of water in elementary school".

For me what killed avocado toast is the price of avocados.  They've pretty much doubled in the past few months.
 
2022-07-04 9:35:39 AM  

Aar1012: make me some tea: But I eat avocado toast fairly often. I also own a house.

As a millennial, this statement confuses me.


GenX-speak is baffling to younger generations.
 
2022-07-04 9:46:41 AM  
So the wheel of commerce continues to roll.

Again, I note: most restaurants close their doors within five years. Most of those in the first year or two. Some are pump and dump schemes to get a huge investor pool, and then make that money back, squirrel away as much cheddar into your cheeks as possible, and get out before anyone notices how badly you've been ripping off your competition. Some of them a genuinely poor management or poorly thought out concepts. Some are just bad luck. But most restaurants go under. That's the nature of the beast. And generally speaking, the folks who ran the place, already have their next gig already lined up.

The Pandemic killed a lot of restaurants early in their cycle. They were doing OK, but didn't have the padding to lose months of revenue, and they folded. Some weathered through, but again, that war chest wasn't enough to get them through the decrease in business AFTER folks came back to work.

The next year or two, we're going to see the post Pandemic generation of restaurants spinning up, taking over spaces that others were in for a while, and most of those will fail too. Not because the climate is too harsh, but because dumb people get into this industry and get ushered aside, or folks who've been here a while recognize when the getting is good and sell early enough to preserve their investment. Restaurants that last past five years are likely to make ten or even twenty, because they've got dedicated owners, deep enough pockets, a solid market, and a solid business plan that is both proactive and reactive to current market conditions.
 
2022-07-04 9:51:06 AM  
artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.


CrazyCurt: I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.

/ Everyone had a few trees if they had the land and we were farking loaded living in a huge mansion.
// I am now one step away from homelessness -- what a country.


One of my mom's favorite quick breakfasts/snack was avocado toast... in the 1970s. Usually a slice of whole wheat bread (gasp), a toaster (oh my), and an avocado (nooooo) led to slaughter was involved.
The fact that this "became a thing" was just a sign of how useless a lot of (young) people are.
Sure, every generation thinks they invented sex, drugs and rock-n-roll... fine. But smearing stuff on toast in a new miracle?
Please! Move along...

What's next? They discover that cream cheese and smoked fish goes great on bagels?
Wait until they figure out what oatmeal is! *rolleyes*

As for "loaded and living in a huge mansion", perhaps "loaded and living in a modest manner" would have been better?
 
2022-07-04 9:58:21 AM  

make me some tea: I've never heard of this place.

But I eat avocado toast fairly often. I also own a house.


Ah, you must have cancelled your Netflix subscription instead.
 
2022-07-04 10:50:41 AM  
"Carrelli always said that her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats"


lmao
 
2022-07-04 11:01:40 AM  

tintar: the even hell is "Texas toast-sized slices" - is it tex-ass toast, or is it not? this is important.


https://www.walmart.com/ip/Great-Value-Thick-Sliced-Texas-Toast-20-oz/185701051
 
2022-07-04 11:19:25 AM  
Fark user imageView Full Size


SOON...
 
2022-07-04 1:51:04 PM  

Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.


CrazyCurt: I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.

/ Everyone had a few trees if they had the land and we were farking loaded living in a huge mansion.
// I am now one step away from homelessness -- what a country.

One of my mom's favorite quick breakfasts/snack was avocado toast... in the 1970s. Usually a slice of whole wheat bread (gasp), a toaster (oh my), and an avocado (nooooo) led to slaughter was involved.
The fact that this "became a thing" was just a sign of how useless a lot of (young) people are.
Sure, every generation thinks they invented sex, drugs and rock-n-roll... fine. But smearing stuff on toast in a new miracle?
Please! Move along...

What's next? They discover that cream cheese and smoked fish goes great on bagels?
Wait until they figure out what oatmeal is! *rolleyes*

As for "loaded and living in a huge mansion", perhaps "loaded and living in a modest manner" would have been better?


The only thing I took from that is that now I want a lox bagel.
 
2022-07-04 1:52:16 PM  
So apparently this place invented cinnamon toast also....
 
2022-07-04 1:52:54 PM  
There's a nice piece of salmon in the freezer.  I could cook some an make the rest into gravlax.
 
2022-07-04 1:54:44 PM  

johnny_vegas: So apparently this place invented cinnamon toast also....


I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.
 
2022-07-04 1:59:22 PM  

rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.


both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.
 
2022-07-04 2:18:34 PM  

rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.


too funny, the wife was asking just yesterday do we ever see it at the market anymore. like, the usual national chain supermarches will have such as marble rye in their "bakery" but for a real pumpernickel I think we need only venture to the Eastern European place, lucky us.

also then she can buy a brazillion stuffed grape leaves and I'll snag some of that aforementioned salmon (smoked both cold and hot, mmm) and likely some bloaters too! and... oooooh! that foinfing place has for-real actual Quark (or, they call it tvorog, but whatvs)

and then some khachapuri and of course the vegulon kovbasa, mmm.
 
2022-07-04 2:18:52 PM  

Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.


The term artisanal seems to strike a cord with many people, and I get it, far too often it's tossed around by hipster types to make something basic seem somehow better. But if you think "artisanal" toast is spreading some avocado on a slice of toasted Wonder bread then you've missed the point.

Is it worth the hype? Maybe not, but I've seen some that look pretty damn tasty. When you get right down to it anything you get at a restaurant can be made yourself at home, if that's your criteria then you've missed the point yet again.
 
2022-07-04 2:19:43 PM  

alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.


Oh I don't care if people find out I'm in Flagstaff.  If they can track me down I guess we'll have lunch or something. I would encourage them to bring beer.

I'll try Sprouts. I should also just learn how to make pumpernickel.
 
2022-07-04 2:25:14 PM  

ReapTheChaos: Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.

The term artisanal seems to strike a cord with many people, and I get it, far too often it's tossed around by hipster types to make something basic seem somehow better. But if you think "artisanal" toast is spreading some avocado on a slice of toasted Wonder bread then you've missed the point.

Is it worth the hype? Maybe not, but I've seen some that look pretty damn tasty. When you get right down to it anything you get at a restaurant can be made yourself at home, if that's your criteria then you've missed the point yet again.


unless they really are wankers, I have to ass-ume that "artisanal toast" simply means a really good bread, toasted. which, I find the wording annoying and stupid, but as mentioned above I truly find even Dunkies' specific unidentified bread to be surprisingly tasty.

as opposed to some dude with a beard spending a precise 17.3 minutes lovingly hovering over your order in a retro contraption he soldered together himself out of vintage radio tubes, and heating elements his friend scavenged from a decommissioned 1970s russian icebreaker.
 
2022-07-04 2:29:59 PM  

rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.


I just had awesome homemade pumpernickel with my Wiener schnitzel at a German restaurant in Fredericksburg Virginia
/yum!
 
2022-07-04 3:51:04 PM  

alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.


The number of people who have no idea you can special order anything a store sells if you talk to the right department is staggering
 
2022-07-04 4:19:30 PM  

Concrete Donkey: alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.

The number of people who have no idea you can special order anything a store sells if you talk to the right department is staggering


You must have better grocery stores where you're from than we do around here. I don't know a single one that handles special orders. in fact, I've been complaining to my local grocer about a brand of soda they carry that they're sold out of nearly every time I shop there. It's not due to a supply issue, they just don't stock enough so every time they get it in it sells out quickly. Their response is that they have no control over how much they stock, the vendor that handles that brand is only allowed so many of each flavor on the shelf, this despite the clear fact that it outsells every other flavor 10 to 1.
 
2022-07-04 4:44:46 PM  
All this talk of specialty breads makes me want to scour the grocery stores for the canned brown bread of my youth:

Fark user imageView Full Size
 
2022-07-04 4:45:43 PM  

Concrete Donkey: alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.

The number of people who have no idea you can special order anything a store sells if you talk to the right department is staggering


Yeah.  I'm not gonna plan a week in advance to eat pumpernickel.
 
2022-07-04 4:46:49 PM  
Although I would spend that week learning how to make it.
 
2022-07-04 4:49:51 PM  

Concrete Donkey: Carrelli always said that her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats.

Oh fark off you snobby coont


*Schizophrenic woman launches small business that is half source of income, half source of stability and continuity between or even during the occasional schizophrenic episode, helping to keep her grounded*

Edgy Farker: "Man, what a biatch. She should go fark herself."
 
2022-07-04 5:11:52 PM  

ReapTheChaos: Concrete Donkey: alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.

The number of people who have no idea you can special order anything a store sells if you talk to the right department is staggering

You must have better grocery stores where you're from than we do around here. I don't know a single one that handles special orders. in fact, I've been complaining to my local grocer about a brand of soda they carry that they're sold out of nearly every time I shop there. It's not due to a supply issue, they just don't stock enough so every time they get it in it sells out quickly. Their response is that they have no control over how much they stock, the vendor that handles that brand is only allowed so many of each flavor on the shelf, this despite the clear fact that it outsells every other flavor 10 to 1.


Depending on the company, some stores do have some control over quantities their vendors bring in. They could be trying to force customers to buy the other flavors? It could also be that that particular vendor rep isn't aware that they need more of that variety. In my experience, vendor reps are hit and miss.
If the store manager isn't any help, you may need to go to the company website and get in touch with a customer service rep. If corporate knows a manager isn't helping someone with a request that is reasonable and fulfillable, then they will usually get involved. I usually tried to fill special requests where I could because it's easy work for repeat business.
 
2022-07-04 5:31:48 PM  

Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.


CrazyCurt: I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.

/ Everyone had a few trees if they had the land and we were farking loaded living in a huge mansion.
// I am now one step away from homelessness -- what a country.

One of my mom's favorite quick breakfasts/snack was avocado toast... in the 1970s. Usually a slice of whole wheat bread (gasp), a toaster (oh my), and an avocado (nooooo) led to slaughter was involved.
The fact that this "became a thing" was just a sign of how useless a lot of (young) people are.
Sure, every generation thinks they invented sex, drugs and rock-n-roll... fine. But smearing stuff on toast in a new miracle?
Please! Move along...

What's next? They discover that cream cheese and smoked fish goes great on bagels?
Wait until they figure out what oatmeal is! *rolleyes*

As for "loaded and living in a huge mansion", perhaps "loaded and living in a modest manner" would have been better?


I was ages 0-3. I didn't have a lot of say in the matter.

/ Your opinion has been noted and shown to be idiotic.
 
2022-07-04 5:45:30 PM  

rosekolodny: There's a nice piece of salmon in the freezer.  I could cook some an make the rest into gravlax.


That happens a lot around here.

1/2 cup kosher salt
1/4 cup chopped fresh dill
2 tablespoons grated lemon zest
2 tablespoons grated orange zest
2 tablespoons grated lime zest
1/4 cup Absolut Citron Vodka
3 tablespoons sugar
1 (2 pound) piece of fresh salmon fillet, skin on, pin bones
removed and rinsed under cold water

In a mixing bowl, combine the salt, dill, zest's, vodka and
sugar together. Place the salmon, skin side down, on several
large sheets of plastic wrap. Cover the entire salmon
with the curing mixture, packing the cure into the salmon.
Wrap the salmon completely and tightly in the plastic wrap
and place the salmon, skin side down on a half sheet pan.
Place something heavy, like a skillet, weights or a brick
(which needs to be wrapped in plastic wrap) on top of the
wrapped salmon. This will help infuse the salmon into the
mixture. Refrigerate the salmon for 24 hours. Remove the
salmon from the refrigerator and wipe off the salt mixture.
Rinse the salmon under cold water, removing all of the cure.
Using a sharp knife, slice the salmon diagonally, paper thin
and set aside.

or Lomi Lomi salmon

For the Salmon:
1 cup kosher salt
1/2 cup sugar
1/2 bunch fresh cilantro
1 pound wild salmon fillet (skin removed), rinsed and patted dry

For the Salad:
1/4 cup chopped fresh cilantro
2 plum tomatoes, seeded and diced
4 scallions, thinly sliced
1 jalapeno or serrano pepper, seeded and diced
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Juice of 1 lime
Chopped macadamia nuts, for garnish (optional)

Directions
Cure the salmon: Mix the salt and sugar in a bowl. Place 2 long pieces of
plastic wrap on a work surface, overlapping them to form a cross. Put half
of the cilantro sprigs in the middle of the plastic wrap and top with half
of the salt-sugar mixture. Press the salmon into the mixture, making sure
the bottom of the fish is covered with salt and sugar. Sprinkle the salmon
with the remaining salt-sugar mixture and rub it in, then place the rest of
the cilantro on top. Wrap tightly in the plastic and refrigerate for 24 hours.
The next day, unwrap the salmon, rinse off the salt and pat dry. Cut into
1/4-to-1/2-inch cubes.

Make the salad: Toss the salmon, cilantro, tomatoes, scallions, jalapeno,
vegetable and sesame oils and lime juice in a bowl. (Traditionally, the cured
salmon is flaked and "massaged" with the other ingredients by hand.)
Garnish the salad with chopped macadamia nuts, if desired.
 
2022-07-04 5:48:43 PM  

CrazyCurt: Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.


CrazyCurt: I've been eating avocados, toast or not, since the late 1960s shortly after I was born. Since I was born in San Diego I likely had mashed avocados as baby food.

/ Everyone had a few trees if they had the land and we were farking loaded living in a huge mansion.
// I am now one step away from homelessness -- what a country.

One of my mom's favorite quick breakfasts/snack was avocado toast... in the 1970s. Usually a slice of whole wheat bread (gasp), a toaster (oh my), and an avocado (nooooo) led to slaughter was involved.
The fact that this "became a thing" was just a sign of how useless a lot of (young) people are.
Sure, every generation thinks they invented sex, drugs and rock-n-roll... fine. But smearing stuff on toast in a new miracle?
Please! Move along...

What's next? They discover that cream cheese and smoked fish goes great on bagels?
Wait until they figure out what oatmeal is! *rolleyes*

As for "loaded and living in a huge mansion", perhaps "loaded and living in a modest manner" would have been better?

I was ages 0-3. I didn't have a lot of say in the matter.

/ Your opinion has been noted and shown to be idiotic.


Somebody named CRAZYCurt mentioned living in a huge mansion AND almost being homeless in the SAME 4 sentence post in a thread about avocado toast, and my bit of snark is the issue.
Yeah... got it.
 
2022-07-04 5:51:47 PM  
I've got some beets growing and the greens are awesome.  Never grown them before, but now they're going to be a staple just because of those loverly greens.

I wish the sorrel had sprouted.  I'm picturing a sorrel and beet-green chiffonade.  Noms.
 
2022-07-04 5:55:14 PM  

Percise1: Lomi Lomi salmon


That sounds great.

I have new roommates and they actually use the kitchen, so it's time for me to start eating the freezer foods I've been hoarding.  Maybe I'll do the Lomi Lomi with the /other/ chunk of salmon in the freezer.
 
2022-07-04 5:59:00 PM  

ReapTheChaos: Percise1: artisanal toast

Oh fark right off wanker. About the only thing more basic cooking than "toast" is "boiled egg". If you can't handle that yourself, you are probably just a trendy douche who likes wasting money to get attention.

The term artisanal seems to strike a cord with many people, and I get it, far too often it's tossed around by hipster types to make something basic seem somehow better. But if you think "artisanal" toast is spreading some avocado on a slice of toasted Wonder bread then you've missed the point.

Is it worth the hype? Maybe not, but I've seen some that look pretty damn tasty. When you get right down to it anything you get at a restaurant can be made yourself at home, if that's your criteria then you've missed the point yet again.


And that is really what my point is.
And no, I rarely eat out, because I can usually make better food at a fraction of the cost. I hate to pay premium for something and be disappointed... happens too often.


tintar: unless they really are wankers, I have to ass-ume that "artisanal toast" simply means a really good bread, toasted. which, I find the wording annoying and stupid, but as mentioned above I truly find even Dunkies' specific unidentified bread to be surprisingly tasty.

as opposed to some dude with a beard spending a precise 17.3 minutes lovingly hovering over your order in a retro contraption he soldered together himself out of vintage radio tubes, and heating elements his friend scavenged from a decommissioned 1970s russian icebreaker.


I see you have met who I'm talking aboot. Look... I live in the SF Bay Area... possibly the only place with more hipster douches per capita would be the PNW. I've had my fill, thanks.

Look at this: The anti-establishment coffee house... her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats.

Does that sound like your Dunkies, or some chick with a beard?
 
2022-07-04 6:05:34 PM  

Percise1: I can usually make better food at a fraction of the cost


I like going out for things that require a lot of prep or special techniques.  This includes anything deep fried - I'm super unlikely to bust out that much oil at one time.
 
2022-07-04 6:07:46 PM  

hubiestubert: So the wheel of commerce continues to roll.

Again, I note: most restaurants close their doors within five years. Most of those in the first year or two. Some are pump and dump schemes to get a huge investor pool, and then make that money back, squirrel away as much cheddar into your cheeks as possible, and get out before anyone notices how badly you've been ripping off your competition. Some of them a genuinely poor management or poorly thought out concepts. Some are just bad luck. But most restaurants go under. That's the nature of the beast. And generally speaking, the folks who ran the place, already have their next gig already lined up.

The Pandemic killed a lot of restaurants early in their cycle. They were doing OK, but didn't have the padding to lose months of revenue, and they folded. Some weathered through, but again, that war chest wasn't enough to get them through the decrease in business AFTER folks came back to work.

The next year or two, we're going to see the post Pandemic generation of restaurants spinning up, taking over spaces that others were in for a while, and most of those will fail too. Not because the climate is too harsh, but because dumb people get into this industry and get ushered aside, or folks who've been here a while recognize when the getting is good and sell early enough to preserve their investment. Restaurants that last past five years are likely to make ten or even twenty, because they've got dedicated owners, deep enough pockets, a solid market, and a solid business plan that is both proactive and reactive to current market conditions.


I have plans on opening a fast-casual place in March of next year.  Think Panera but with food that isn't hot garbage.  I want to use breakfast as the main meal with a solid coffee offering, since that's good profit.  What are you main points of advice to be one of those places that last longer than 5 years?
 
2022-07-04 7:08:30 PM  

rosekolodny: I've got some beets growing and the greens are awesome.  Never grown them before, but now they're going to be a staple just because of those loverly greens.

I wish the sorrel had sprouted.  I'm picturing a sorrel and beet-green chiffonade.  Noms.


Beet risotto is awesome
 
2022-07-04 8:15:57 PM  

Tarl3k: hubiestubert: So the wheel of commerce continues to roll.

Again, I note: most restaurants close their doors within five years. Most of those in the first year or two. Some are pump and dump schemes to get a huge investor pool, and then make that money back, squirrel away as much cheddar into your cheeks as possible, and get out before anyone notices how badly you've been ripping off your competition. Some of them a genuinely poor management or poorly thought out concepts. Some are just bad luck. But most restaurants go under. That's the nature of the beast. And generally speaking, the folks who ran the place, already have their next gig already lined up.

The Pandemic killed a lot of restaurants early in their cycle. They were doing OK, but didn't have the padding to lose months of revenue, and they folded. Some weathered through, but again, that war chest wasn't enough to get them through the decrease in business AFTER folks came back to work.

The next year or two, we're going to see the post Pandemic generation of restaurants spinning up, taking over spaces that others were in for a while, and most of those will fail too. Not because the climate is too harsh, but because dumb people get into this industry and get ushered aside, or folks who've been here a while recognize when the getting is good and sell early enough to preserve their investment. Restaurants that last past five years are likely to make ten or even twenty, because they've got dedicated owners, deep enough pockets, a solid market, and a solid business plan that is both proactive and reactive to current market conditions.

I have plans on opening a fast-casual place in March of next year.  Think Panera but with food that isn't hot garbage.  I want to use breakfast as the main meal with a solid coffee offering, since that's good profit.  What are you main points of advice to be one of those places that last longer than 5 years?


Well. That is going to be an interesting and. stark filled fact response. hubiestubert won't bs you. Well , not on that. And rosekolodny, I have many folks actuals but try to keep them private. There's too many creepy folks. I know the general area where you live , that's why I gave 2 major chains who claim to carry said bread. I didn't drill down further. For all I should know, you are close to them or it's a bit of a schlep. I still have pictures from Fark parties someplace that I promised to never post. Even though those folks haven't been seen in over 10 years here. I'm a big fan of privacy, is what I am trying to convey.
 
2022-07-04 9:57:32 PM  

rosekolodny: Percise1: I can usually make better food at a fraction of the cost

I like going out for things that require a lot of prep or special techniques.  This includes anything deep fried - I'm super unlikely to bust out that much oil at one time.


Agreed. If I eat out I try to get something that I can't/won't make at home. I have been known to order something, like it and the next day try to make it at home. Sometimes I nail it, sometimes it isn't worth the effort.
Standard fare though, why pay 3-4x for inferior stuff?
To each their own... *shrug*
 
2022-07-05 11:09:13 AM  

drumhellar: Concrete Donkey: Carrelli always said that her coffee shops were not cafes at all - they were art installations that happened to sell great espresso and treats.

Oh fark off you snobby coont

*Schizophrenic woman launches small business that is half source of income, half source of stability and continuity between or even during the occasional schizophrenic episode, helping to keep her grounded*

Edgy Farker: "Man, what a biatch. She should go fark herself."


The concept is pretentious as hell, and I say this as someone with a PhD in a creative art.

Her being schizophrenic doesn't make her statement any less pretentious.
 
2022-07-05 12:26:13 PM  

rosekolodny: Concrete Donkey: alienated: rosekolodny: johnny_vegas: So apparently this place invented cinnamon toast also....

I'm not reading the article. Obviously. But you know it's good and I haven't had since forever? Raisin bread toast with cream cheese on it. Is it cinnamon raisin bread? Probably.

I also really dig Pumpernickel with some cream cheese. I don't even know if my store has pumpernickel.

both sprouts and safeway allgedly do. Unsure about your *precise* area , and I'm not going to ask. I know down here, Ralph's ( kroger )  does , but its a hit or miss thing , as they only bring in 3 loaves per week ,or so they told me.

The number of people who have no idea you can special order anything a store sells if you talk to the right department is staggering

Yeah.  I'm not gonna plan a week in advance to eat pumpernickel.


You lose the right to complain about something if you cant be bothered to do something as simple as a phone call to fix it
 
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