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ososlow
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Food - 06-25-2018, 02:28 PM

Do you think its necessary to have a full menu (burgers, sandwiches, wraps, etc..)If your poolroom has a full bar, frozen pizzas, some deep fried items? Or is it not worth the cost and payroll?

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Minimum - 07-03-2018, 05:09 PM

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Originally Posted by ososlow View Post
Do you think its necessary to have a full menu (burgers, sandwiches, wraps, etc..)If your poolroom has a full bar, frozen pizzas, some deep fried items? Or is it not worth the cost and payroll?

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Keep a streamlined menu that is fast and easy to serve.
  
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07-06-2018, 07:41 AM

Quote:
Originally Posted by ososlow View Post
Do you think its necessary to have a full menu (burgers, sandwiches, wraps, etc..)If your poolroom has a full bar, frozen pizzas, some deep fried items? Or is it not worth the cost and payroll?

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It all depends on who your target audience is. If it is pool players only, burger, wings, fries, etc. are sufficient. When our room reopened three years ago, that was pretty much all we served. A year ago we received our full liquor license. With that change, we also expanded our menu to include Chicken Alfredo, Spaghetti and meat balls, a variety of black angus burgers, greens and beans, a variety of grilled chicken breast plates, multiple soups and chili. All freshly prepared in house by our chef. As we are located in Rochester, NY, we also serve our version of what has become known nationally as a "garbage plate". Since the changeover, we now attract locals who stop in strictly for the food and drink. Don't be myopic!

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07-06-2018, 08:30 AM

Thanks for the feedback!

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07-08-2018, 09:17 AM

Only do what is profitable. Do it only if you have a market to sell food and turn a profit. If it can realistically lead to growth, then go for it.

We have a limited menu, but it is flexible. We have a core of menu items, lots of snacks, but also make specials. Here I cannot justify the added expense and effort involved in serving a full menu. We make better profit on pool, drinks and snacks which we sell a lot of. Out room is run by one employee and going bigger on food would not necessarily increase profits when you add another employee, equipment and food costs.

It really depends on your local market and the potential there is to grow.
  
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07-08-2018, 10:34 AM

Thank you!

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07-25-2018, 06:10 AM

Quote:
Originally Posted by ososlow View Post
Do you think its necessary to have a full menu (burgers, sandwiches, wraps, etc..)If your poolroom has a full bar, frozen pizzas, some deep fried items? Or is it not worth the cost and payroll?

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Keep the food simple. Try to avoid dealing with local health depts. if at all possible. Microwaveable stuff, chips, etc are the easiest. For tournaments get a local outfit to cater a buffet or bbq, etc.
  
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07-25-2018, 07:24 AM

Thank you!

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