My next restaurant…
This is a bad sign. I have dreamed up a new restaurant concept. I can’t imagine pursuing it anytime soon but, nonetheless, I think it has appeal.
(1) We make our own cheese. Daily, fresh cheese. And, on a longer cycle a small variety of other cheeses (like blue). I imagine there to be four cheeses only.
(2) We have a small daily menu that features one dish based on each of the cheeses. The menu is VERY small. Four dishes only. At least one of which would be a vegetarian selection.
Small number of seats. Fine dining. Excellent wines. And, of course, a small retail cheese business.
I like the appeal of being completely unique. Since we make our own cheese, we cannot be duplicated.
OK… back to work. I have to get The Flying Banzini going first.
Dave
Cheeseboards are a big hit in scotland. Many eateries have a cheesebiard option rather than a sweet desert. Variety of cheeses, crackers and usually some grapes or seasonal berries… I prefer this to a sweet desert
Dave:
The concept would likely work for awhile, until the novelty of the 4 cheeses wore off.
It might be better to have 4 cheeses + 1 “Cheese of the month” to keep interest. A spin-off internet business could be to sell cheese platters via the net.
Finally, nothing like baguette (French bread) to accompany cheese.