The Bar-Food thread

[Jehovahsman]

I recently started a new business venture because my health has seriously declined over the past 2 years. I'm mystified by that since I spent most of my life body-building at a fairly high level. I started pumping iron while in the USMC in 1974, and continued until 2006. I thought I'd be able to work at my craft until i was at least 65; But now, i get tired cutting the grass.

My new business venture is all about having fun. I started a "No Risk" business consulting company. I specialize in bars and restaurants. I call it "No Risk" because I don't get paid unless the business owner wants to pay me AFTER i deliver my report and suggestions. I usually go into the bar or restaurant, experience it, study it, and prepare a report with suggestions on how to improve the bottom line. If the report has merit and the owner decides to implement the suggestions; I get paid. If not; I don't get paid. I have a knack for the gig and it is a lot of fun.

My first client was an Irish pub. I made suggestions like painting the interior in emerald green and gold tones. Having irish stew available the entire time the restaurant was open, adding shepherd pie to the menu, and a few other changes like irish memorabilia and landscapes hanging to the wall. Basically, he just had an irish name and a big shamrock on his front.

My last client was a bar-b-q pit. He had great bar-b-q for sure. But he had terrible sides - like fried sweet potato fries, fried okra, and some other lousy stuff. I suggested he replace the sweet potato fries with potato cakes, and the okra with fried sweet-corn nuggets. When I met with him, he said that his sauce came about after 3 kitchen fistfights, a divorce, and a lot of experimentation. He said his bar-b-q sauce was his "reason for breathin". I suggested he use all that for his radio advertising campaign.

My new client needs a food menu. He has none but frozen pizza and sandwiches. I need to create a bar food menu for him. He never had a pierogie, and most folks out here never even heard of them. He wants to expand his kitchen and do what he has to do to grow his business. I'm working on a great bar food menu, SO, I WAS WONDERING WHAT FOLKS HERE LIKE TO EAT IN A BAR, AND WHAT THEY WOULD LIKE TO FIND IN A GREAT BAR MENU. So far, I got pierogies, taco pizza, seafood pizza, subs, and a few other things. I'm also working on a unique interior motif. He is even willing to change the name of his place. I'm considering "The Buffalo Roam". And focus on buffalo burgers. Any food suggestions around here?

[yoyo]

Whiskey you're the Devil

[WDVE]

How Bout some Meatloaf

[WDVE]

...or Goulash

[yoyo]

round and firm and fully packed....

[WDVE]

I guess every bar offers hamburgers?

[WDVE]

and don't forget the pickle

[Alfred E. Neuman]

...that irishman u helped out must've been jewish.....

[Alfred E. Neuman]

...sausage platter..5 kinds of sausage, some nice cheese...honey based dip...crackers...

[Wiener]

Potato wedgies do well in bars, as do about anything that is fried and comes to the table/bar quickly.  I have cooked in bars so cheese sticks, jalapeno poppers, zucchini and cauliflower breaded and fried. You have to have some good breading with a lot of flavor to keep a bar crowd happy.  Gravy fries, cheese fries, chili fries all do well too.   Burgers or dogs with lots of toppings it seems the messier the better most of the time.   Wings was the best seller of all time in any bar I cooked at though, the always did good and make sure to have a variety of flavor.  Hot, hot ranch, garlic butter, sweet bar b que, hot bar b que, and plain breaded with some of that good flavorful breading, make sure they are cooked well but not over cooked.

[Alfred E. Neuman]

  I have cooked in bars so

.......i bet u have sweet cheeks, i bet u have.................... .... .........i have found only a few places that actually have a grilled wing...........these are great.........throw those baby's on the grill for a few minutes, boy are they good...........Fat Heads in the South Side (PGH) offer them this way...........

[Wiener]

.......i bet u have sweet cheeks, i bet u have.................... .... .........i have found only a few places that actually have a grilled wing...........these are great.........throw those baby's on the grill for a few minutes, boy are they good...........Fat Heads in the South Side (PGH) offer them this way...........

I have grilled them at home on our grilled but never met a restaurant owner that wished to have them prepared that way.  I may have to make a stop at this place you mention to try them and thank the owner for thinking outside the box.

[Cowboyblue]

multi flavored wings and quick deep fried sides...IE: cheese sticks, mushrooms,cauliflower rand burgers would work also.start small,don't jump all in and build from there.

[A Local]

Maybe expand on the Buffalo idea and feature a few other non-cow burgers, too.   

[Alfred E. Neuman]

...home.made soups, maybe a signature chili...add a fried egg to any sandwich for .10¢....toasted bun for all burgers......a grilled ham & swiss sandwich...sliced tomato (not chunks) as pizza topping.....homemade blu cheese dressing...