Whew

[snousle]

Eight pounds of ravioli, two pounds each of four kinds, done. I think I've got it nailed.



Actually, it's arguably agnolotti, but nobody knows what that is. And an actual Italian would probably quibble with the technique. I use a food processor and a roller, then do the shaping by hand, but mine are somewhat larger than the traditional version.

If I were making it for a client, that would give a margin of about a hundred bucks in four hours, which meets my $25/hr threshold for something being "worthwhile". I bet I can bring that time down a lot, too. Hard work, though, you really gotta move it.

As it happens, it's a "shopwarming" gift for the owner at the faboo new Westside Renaissance market, which is a very interesting shop that will only be open a few hours a day but will provide gourmet products to Ukiah's wealthiest neighborhood. Grand opening is tonight. I hope they make it, I can see lots of co-marketing opportunities here. The owner has already asked me about distributing ready-made dinners to his customers. Could be very lucrative!

Comments

[danthered.livejournal.com]

Damn, that looks fine. I'd happily eat it.

[danthered.livejournal.com]

OBTB, apropos your earlier post and resultant discussion of pricing, this may be of interest.

[snousle.livejournal.com]

Interesting. Although I hate the little games marketers play to obfuscate prices (prices like $19.95 rather than $20, say), I hate them for their visual and cognitive clutter rather than their effectiveness at making people spend. To simply put "20" on a menu is both graceful and tasteful - it communicates the cost without the unnecessary vulgarity of the dollar sign. Can't complain about that.

Maybe people spend more because it makes them feel respected? I think there's something going on where the lack of dollar signs says "money means nothing to you" and the customers respond accordingly.

I really wonder if I'm making a big mistake being open about my pricing on sample menus. It does seem people shy away from spending when they are made aware of it.

(BTW - $46 for rack of lamb? Ouch.)

Marketing

[ursine1.livejournal.com]

When Spaniards travel to the US they complain that the prices posted don't include tax or tip. They don't like to pay 25% more than what they expected.

Here it is clear if the IVA is included or not and you don't tip unless the service is exceptional. And you certainly don't give a bartender a buck for handing you a beer. Also, they are used to "fixed-price" meals (menú del día), which are rare in the US.

Prices in menus tend to be rounded to the nearest euro. Sometimes you'll find a list of prices (like for pizzas) that vary just a small amount as if it reflects the cost of ingredients.

Chuck

[(Anonymous)]

I always wanted to give homemade ravioli as Christmas presents for some odd reason, but with me it remained a pipe dream.

[h0gwash.livejournal.com]

Fuck. That was me.

[bikerbearmark.livejournal.com]

Beautiful. My mouth is ready to be ravished.

[beastbriskett.livejournal.com]

I won't argue -- just gobble.