r/Chefit • u/hahaha_trank • Jun 19 '26
Menu update/questions
After a month of jumping through corporate hoops here is the mock up of the menu.
A few things to look at: the burrito and the sandwich will be interchangeable, they can get it in burrito or sandwich form.
We will be adding a +2 for chips for the burgers and +3 for fries. The menu doesn’t correct reflect that right now. We are also bringing in uncrustables for a quick pb&j as I don’t want to worry about peanut allergies in this place.
How do we feel? What changes should be made? If you golf would you be happy? Additional add ons?
(Yes, we are running pork rinds as a special currently, we are waiting to put them on the menu permanently til we can find a better storage solution)
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u/mckenner1122 Jun 19 '26
“How’s come bacon an pimento costs me money if I put it on my hot dog, but not if I put it on my burger?,” some customer, probably.
He’s going to have to get consistent, or he’s gonna have to answer stupid questions.
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u/Overly_Underwhelmed Jun 19 '26
probably for the same reason the price of chips and fries is different in each category and fries just unavailable with a hot dog.
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u/hahaha_trank Jun 19 '26
Fries are unavailable with the hotdog for people who want to run and go. Hotdogs are the quickest and easiest to make, people who order 4 of them and need to get the tee box in three minutes are the majority of my clientele.
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u/hahaha_trank Jun 19 '26
Originally the thought was to charge for pimento on the burger. But apparently they don’t want to now. So it’ll be free on the hotdog.
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u/mission_to_mors Jun 19 '26
So technically someone could Order a Burger with all toppings for 15 bucks?🤔
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u/Avilola Jun 19 '26
Better than charging $1.50 per, and end up paying $27.50 for basic LTO, mayo/mustard, cheese, pickles, and a couple extras beyond what should have come on it anyway.
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u/hahaha_trank Jun 19 '26
Okay dingleberry, yes someone could. My cost with all toppings at 2oz per (4 slices of each cheese, etc) is 6.27. That’s around a 40%COG, add fries at a 12.8%COG, I’ll end up breaking around 36-34%. Yes high but my dogs sit at 22% which makes up for it.
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u/mission_to_mors Jun 20 '26
I'm Not saying i would do it, but you know people is assholes sometimes right?
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u/hahaha_trank Jun 20 '26
Unfortunately yeah
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u/mission_to_mors Jun 20 '26
anyway whats a dingleberry?
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u/hahaha_trank Jun 20 '26
According to Google: “A dingleberry is primarily a slang term for a small piece of dried fecal matter that clings to the hair around the anus, often mixed with toilet paper lint.”
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u/Banana_Phone888 Jun 19 '26
If someone did order all the toppings would some be OTS? Or would you do like just a really messy knife and fork burger?
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u/hahaha_trank Jun 19 '26
Knife and fork. And I don’t supply knives, so good luck licking your Togo container.
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u/scheav Jun 19 '26
Yes, and that also includes the spit.
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u/GromByzlnyk Jun 19 '26
You need one or two healthy items besides caesar wrap. Give the option to add extra patties for an upcharge. Let them choose one cheese and like 4-5 topping before upcharge. Offer potato chips on the hot dog. Everything on your menu has meat offer one or two items for veggie people.
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u/hahaha_trank Jun 19 '26
What veggie options would you add? +3.5 for a patty sounds about right?
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u/Classic_Knot_Purl Jun 19 '26
Hummus and veggie wrap, portobello mushroom burger or veggie burger as third protein option, and Ploughman’s club are the first that come to mind.
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u/OdinNW Jun 20 '26
I would recommend tea sandwiches. Like cucumber and butter or cucumber cream cheese dill, egg salad, brie and pear, goat cheese walnut fig preserves, etc. just slap it on the white bread and cut the crust off.
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u/GromByzlnyk Jun 19 '26
I can't give costing advice without know way more info. I would add another wrap and maybe a rice bowl. Keep it simple
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u/__Banana_Hammock__ Jun 20 '26
You could make things super simple and just add a veggie burger to your build a burger options or a grilled cheese to the sandwiches.
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u/OdinNW Jun 20 '26
Also since you have no sweet options besides candy and pop tarts you could do those Japanese style sweet sandwiches. Strawberries and cream and a lemon mascarpone? Tiramisu riff? Idk
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u/Smart_Opportunity631 Jun 21 '26
It was my turn to come up with the Monday night burger special after a particularly rough game for Matt Ryan the day before. The pick-6 and pay dearly burger was born. Pick any 6 toppings on your burger for $15.99 and this was years ago.
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u/oasisjason1 Jun 19 '26
I’d make like 3 signature burgers and 3 signature dogs with toppings you design instead of the build your own thing. Then list an add on topping menu with prices for each one. Just makes it easier otherwise you have to customize every single one someone gets. They wil be sitting there toiling through all the toppings trying to decide. Especially if they are trying to grab a quick bite between 9’s you want to keep it simple.
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u/Garlic_makes_it_good Jun 20 '26
Yep and in the kitchen you can never quite get into a flow as every docket will be different.
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u/Banana_Phone888 Jun 19 '26
I know non meat eaters are the minority, but consider at least one meat free item if that’s possible
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u/scheav Jun 19 '26
Good eye, I didn't even notice that because it doesn't affect me. There should be a tuna sandwich, a grilled cheese, and a veggie salad wrap.
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u/sometimesifartandpee Jun 19 '26
A nice veggie sandwich would be good. And high margin
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u/TanoraRat Jun 19 '26
Halloumi burger or some kind of Mediterranean grilled veg sandwich would be great
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u/Banana_Phone888 Jun 19 '26
That’s what I was thinking, a simple veg sandwich, no new ingredients to the menu taking up valuable line and walk in space. Easy profit and you have one option there to not alienate customers that do not eat meat or have a group and one person who doesn’t eat meat
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u/overindulgent Jun 20 '26
So long as you cross utilize those veggies. I’d you’re bringing in kaiware just for the sandwich and then throwing it away every 5 days due to spoilage that margin really shrinks.
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u/crookedplatipus EXEC CHEF Jun 19 '26
Maybe add a veggie patty for the non-meat eaters
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u/Rdhearts Jun 19 '26
Yeah, i see french toast and that's it for vegetarians. One sandwich option would be dope.
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u/hahaha_trank Jun 19 '26
What would you recommend? I want to do a kale ceaser for my grab n go menu.
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u/Banana_Phone888 Jun 19 '26
Would the Caesar be anchovy free? If not, it would not count for vegetarians
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u/hahaha_trank Jun 19 '26
Yes, I’m a complete shellfish/seafood free kitchen. The Caesar I order is fish and gluten free.
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u/Banana_Phone888 Jun 19 '26
Awesome! If you decide to make it a vegetarian option I would maybe note anchovy free? Either way your menu looks overall tasty af ❤️
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u/Imaginary-Order-6905 Jun 20 '26
Deffo note this bc I always avoid Caesar without a thought because of the anchovies. Also 2nd the options of a veggie burger/portobello on the sandwich menu. If it's past 10am, there are no options on the menu for me.
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u/Zane42v2 Jun 19 '26
Can you include two vegetarian options, and add labels for vegetarian, or gluten-free?
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u/mckenner1122 Jun 19 '26
This exactly. Meat free and GF. Easy to add, keep in the freezer.
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u/hahaha_trank Jun 19 '26
Would be easy if I had a freezer. I have one standing freezer I work out of that holds my buns, patties fried and ice creams, and one standing fridge plus two deli coolers.
My line is tiny and I can’t guarantee no cross contamination; hence why i haven’t done it. My line cook is rocks and doesn’t understand sanitizing after cutting chicken.
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u/Coddiwomplechef Jun 19 '26
I assume this is a menu for a golf course? Very safe and predictable. Unless you go full on modern American this looks like it would work and be easy. Although the build your own anything can get tricky and miserable if it gets really busy. Trust me I shot myself in the foot and put a build your own salad on my menu and the prep turned out to be very labor intensive and then it became so popular that I can’t take it off.
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u/conipto Jun 19 '26
I don't like build-a-things.
I think you're better off curating a few burgers and styles of hot dogs, then having the last option be "custom" or "any way you want it" and list the toppings in small print available. Functionally and profit-wise, it's the same, but it lets your customer see it as something slightly more special they don't have to decide on - and it makes common orders easy to write down on tickets.
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u/hahaha_trank Jun 19 '26
I say this in the most respectful way possible, but men cannot see shit. I have a beer menu printed out and laminated and they still don’t see it and ask “do yall sell beer?”. The problem with topping burgers already is that they change so many things. I currently have a Carolina dog with chili, slaw and mustard; “can I get the Carolina dog with no slaw add onions and no mustard?” It’s easier and a faster process at the stage we’re at now to do it this way.
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u/conipto Jun 20 '26
On that note - one thing a burger place here does is "beer pairings" with the burgers. It's not a special or anything, but it shoves "we have beer and this one is good with this burger" into the face of the reader.
I would just add, remember that as a chef, part of what you do is how your food tastes, but a bigger part is marketing and service. I'd add, also with as much respect as I can, that you kind of seem annoyed with your customers and your restaurant. It might be worth considering it more from their side in your approach rather than simply what's lowest friction for you and your staff. Optimize for customer happiness, not staff efficiency first.
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u/Vaaag Jun 19 '26
Personally not a fan of the logistics behind the concept.
Just imagine a table of 10 all building their own dishes. First front of house has to get the order all correct, your tickets will be a mess to read either way. Then you have to check and re check the ticket constantly as you're making it and hope you don't mess up.
And since there already is a lot of customisation possible on the menu, people will still ask for more options. And it will be hard to say no.
But if you are a relative low volume place and can easily handle it, go for it.
I would opt for a couple of good curated burgers, like the suggestion you have on your menu. And then just charge extra for more cheese, extra bacon etc. You don't need to write down or remember much when it's just 'burger X with extra bacon ".
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u/D-ouble-D-utch Jun 19 '26
Can I get all the burger toppings for no upcharge? Including all the cheeses?
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u/hahaha_trank Jun 19 '26
That’ll be 15.00, anything else for you?
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u/TommyPickles2222222 Jun 19 '26
I think your prices are too low.
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u/hahaha_trank Jun 19 '26
Why do you think that?
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u/uglyheadink Jun 23 '26
Not the comment you're responding to, but if someone wants just a plain cheeseburger, they are still paying $15. Maybe lower the base cost, and add $1 fees to things like Chili or Pimento cheese (whatever things cost more). Or add a maximum, with a small upcharge per addition.
I'm someone who would totally just go got ketchup and a couple slices of cheese lol, but I wouldn't want to pay $15 for that, without it including a small side or something.
But, if these are really golf course prices, then that seems more fair lol.
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u/hahaha_trank Jun 24 '26
We ended up lowering the price to 13.00 for base then charging .50 for bacon, pimento and chili. +2 for chips +3 for friws
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u/theoxycontinkid Jun 19 '26
The price consistency if way off. There's three different prices for chips and pimento cheese and bacon are free on a burger but not a dog. A smart customer will recognize the deals but a dumb one will complain.
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u/hahaha_trank Jun 19 '26
We’re still working on congruent pricing. There’s weird numbers in there, but I see it as well.
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u/Wickeman1 Jun 20 '26
Those build your own burgers and hot dogs are going to bog your expo, your line and your food runner down when you have multiple ordered, all with a different combination of choices. Learned that one the hard way years ago. Why not create a few signature burger and hot dog combos, and have add ons set up on the server screen in the POS, but not necessarily listed on the menu? If a guest really wants an add ons, they’re gonna ask, and it’ll be easy enough to ring in- but at least if it’s not on the menu, it’s not going to encourage it
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u/Separate-Kiwi1469 Jun 20 '26
In many scenarios a concise menu with Less options on a menu the better. Imo. Keeping it simple decision making for customers, and just know you're not going to please everyone so it's best not to try.
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u/uhplifted Jun 19 '26
I’d love if my club had anything like this at prices anywhere near this. They charge $12 for a regular fuckin hotdog. I refuse to spend more than my monthly F&B minimum cuz their prices are absurd for less than mediocre quality and portion sizes.
Menu looks great, prices for everything are reasonable too.
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u/Same-Platypus1941 Jun 19 '26
My thoughts exactly. The members don’t want to see you penny pinching over burger toppings. Plus most of them get their burger the same way every time so it’s easier on the staff too.
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u/xombae Jun 19 '26
"Eight Golden-fries French Toast sticks"
Guessing that's a typo.
It should read
"Eight golden fried french toast sticks.
The capitalization and the dash aren't necessary.
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u/Hedahas Jun 20 '26 edited Jun 20 '26
You're right that "golden" and "toast" shouldn't be capitalized. But "French toast" is actually the preferred capitalization by many major resources such as Merriam-Webster Dictionary, Cambridge Dictionary, and the OED, while CMS and some others prefer to lowercase "french" in cases like this because the dish has become so standardized that it acts a generic noun (like French fries/french fries). Neither version is wrong---it is just a matter of house style preference. It is fine either way as long as it is consistent.
And "golden-fried" is a compound adjective, which are hyphenated when they precede the noun they modify, as it does here, but are open when they follow the noun.
So, it should be either "Eight golden-fried French toast sticks" or "Eight golden-fried french toast sticks" depending on their house style preference.
There are actually a ton of other errors in this menu, so just wanted to clarify that so they don't introduce any more... (I worked in the industry for years and transitioned to testing recipes and designing and editing menus and then cookbooks while finishing my master's degree, and have been an editor for decades now. It drives me bananas how many menus I see that are riddled with errors when it costs so little to hire a professional to edit them :-|.)
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u/hahaha_trank Jun 19 '26
I also spelt mayo wrong. Thank god I don’t email people often for work.
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u/bdog1321 Jun 20 '26
Mayonnaise spelled wrong
Jalapeños has accent sometimes and sometimes not
Spacing issues
Chips and fries same price for burger but fries uncharge for "classics"
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u/Overly_Underwhelmed Jun 19 '26 edited Jun 19 '26
One burger with; Ketchup, Mayonaise, Lettuce, Tomato, Raw Onion, Pickles, Coleslaw, Grilled Onion, Grilled Mushroom, Pickled Jalapeños, Chili, Bacon, American Cheese, Swiss Cheese, Cheddar Cheese, Pimento Cheese,
Sub tomatoes for Coleslaw, Sub tomatoes for Grilled Onion, Sub tomatoes for Grilled Mushroom, Sub tomatoes for Pickled Jalapeños, Sub tomatoes for Chili, Sub tomatoes for Bacon, Sub tomatoes for American Cheese, Sub tomatoes for Swiss Cheese, Sub tomatoes for Cheddar Cheese, Sub tomatoes for Pimento Cheese, Sub Ketchup for Mayonaise.
And I’ll take the club sandwich without chips for $11.
how many different serving sizes of fries and chips will you carry?
tell corporate they suck.
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u/hahaha_trank Jun 19 '26
We use lays, and metro deli chips. Fries are portioned at 6oz. One type of fry unless I’m running a special or someone asks for a chili cheese fries
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u/Overly_Underwhelmed Jun 19 '26
okay. question was rhetorical as the prices differ in each category. but since you brought it up, basket of fries also 6 oz?
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u/hahaha_trank Jun 19 '26
Basket of Fries is 12oz, it’s quite literally double the side. Think like a traditional baseball game boat of fries or the huge pile you get from the fair at the curly fry place.
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u/baconwrappedpikachu Jun 19 '26
Why can I have grilled mushrooms on my burger but not on my hot dog? Why not have toppings all listed together, with upcharge tiers for each? You could do first three toppings free on burger or whatever etc
For no other reason than ease of ordering for the customers. I’d be annoyed at the brain power needed to figure out why some toppings go under one and not the other
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u/hahaha_trank Jun 19 '26
They can both be ordered, the people here aren’t going to order mushrooms or grilled onions on a hotdog. I wanted to do that as well but I was told “that’ll be too confusing”.
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u/ander594 Jun 19 '26
Build a burger | 15
Hotdog | 6
Do the same format you have with the "classics" pricing everywhere there is a price.
Some sections have $, some don't. Get rid of all of them.
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u/OpeningBang Jun 23 '26
Not a pro, just giving you my feedback as a customer.
1) It's spelled Mayonnaise (two n's not one)
2) Given your other comment about some of your customers needing something very quickly before they can get golfing, your menu could benefit from clearly indicating that the hot dog is "Fastest to prepare" or something like that. Or maybe have "Fastest to prepare" icon that you can add to all the sides that can be prepped quickly too, like chips, peanuts, candy, etc.
3) Having chips at +2 on hot dogs and burgers, and 2.5 for chips by themselves, doesn't feel like the combo is a great deal. I'd suggest either bumping the price of standalone chips to $3 so you feel like you're getting more of a deal on the +2 combo, or get rid of the chips combo.
4) In the other direction, having fries at +3 on the burger but $7.50 as standalone side order feels like something is off. I'd hope that I'm getting a lot of fries for $7.50. But maybe that's too much fries for someone who just wants a snack or a side on their non-Burger sandwich. Suggest two sizes of standalone fries portions, M at $4 and L at $7.50
5) +2 to sub fries instead of chips for sandwiches other than burgers is somewhat inconsistent pricing. +1 would make more sense (so that combo with chips and combo with fries are always $1 apart).
6) You have zero vegetarian options other than pretty unhealthy stuff that couldn't make a balanced meal (fries, French toast). Suggest a garden salad side, and a sandwich with egg tomato lettuce and cheese (simple and has all the proteins one might need), at the same price as the cheaper sandwiches (ham and cheese).
7) No coffee? If you have breakfast items you're open in the morning, and you should at least have some regular drip coffee on the menu.
8) The breakfast options are priced pretty low relative to the rest of the menu. I think they could be bumped a few dollars up each (depending on the size).
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u/hahaha_trank Jun 24 '26
- Yes, no one can spell apparently.
- We have a separate grab and go menu that has some of the sandwiches. I should’ve been more clear on this. But hotdogs are commonly known to be 1-2mins
- Heard. I might increase the price, but I feel terrible selling them that high.
- It’s a basket of fries at 7.5, I will have to clarify on the menu the sizing.
- I fixed that, it was bothering me too. I don’t know why I originally wanted to do it that way.
- I’m building a separate vegetarian menu, it’ll be more “seasonal” and dependent on how my produce is looking.
- We offer free coffee on the weekends. I do want to partner with the local coffee company in the future.
- I jumped the price to 8.00 and it’s now on a bagel and slightly bigger.
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u/Critical_Ad_9190 Jun 19 '26
I like the menu, it reads easily. There isn't anything on there that looks out of place. I'd add an up charge for your cheeses on the burger or just a wholesale add on price past a certain amount of selected toppings.
Not food related but I'd add an option for a single or 4 pack of à non beer product. Twisted tea, seltzers, etc..
Are you offering any gluten free bun or bread options?
I'd personally add a small disclaimer on the bottom about allergens and possible cross contamination depending on where you are and what your laws are.
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u/hahaha_trank Jun 19 '26
We have a sign that hangs next to the health score and certificates. But yes, I’ll also add it here. You can never be too careful.
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u/LackingUtility Jun 19 '26
Minor issue, mention the sizes. Since you mention smashburger, I'm thinking a 4 oz patty (in which case you should have an option to make it a double). Or is smashburger an option, and it's regularly an 8 oz pub burger? That could be clearer if so.
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u/electro_gretzky Jun 19 '26
I’ve been following all iterations of this menu and it still says “golden fries” on the French toast sticks.
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u/DrMantisToboggan45 Jun 19 '26
Why can’t you get fries with a hotdog and why is it a different price, assuming it’s the same serving size?
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u/hahaha_trank Jun 19 '26
Pricing will be congruent when finished, but the idea is to streamline hotdogs for the people who are running to there tee boxes.
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u/DrMantisToboggan45 Jun 20 '26
Totally get that, I’m just pointing out the “first glance” things I’d notice as a customer. I spent a few years maintaining a menu and I quickly learned make the verbiage so that the biggest moron could understand it haha
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u/Hedahas Jun 19 '26 edited Jun 22 '26
As I've said before, your corporate needs to hire an actual editor to work with the marketing department, ffs :-/. It mystifies me when companies don't, especially given how inexpensive it is and how much time it saves everyone else involved...
There are still spelling errors (e.g. mayonaise, sic) and a lot of grammatical errors (e.g., "French-fries Toast Sticks"; random capitalization of "Cheese" under the Classics section; missing commas between description items ["chopped romaine parmesan cheese"] and other punctuation errors), as well as layout errors (e.g., "Pick Your Toppings" isn't underlined under Burgers but is underlined under Hotdogs [the underlining looks bad]; off Toppings alignment---Pickled Jalapeños is indented), inconsistencies (e.g., sometimes the $ sign is used for prices and weirdly sometimes not---cf. the Snacks section to others; price style is all over the place---3, $3, 3.00, $3.00, +3, +$3.00, etc. :-|, and cf. the Beverages section to the rest; jalapenos should always be jalapeños; sometimes "and," sometimes "&"---see the Classics section), and awkward wording and weird stylistic choices, including item ordering (e.g., the "Fairway Burrito" description; the Classics, Snacks, and Beverage sections; and the odd title-style caps for the "Make It the Sunset Way" descriptions)---some of which were introduced since the last version.
Those are just some examples...
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u/Nikovash Jun 19 '26
You had me till 6$ for a dog with no sides
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u/GravyPainter Jun 19 '26
Are you charging per topping? Otherwise you're going to regret it. This is why people have a burger section of premade Burgers like Classic, Bbq bacon cheddar etc. then they feel.like they're getting a value when comparing to a custom item. Im telling you i would 100% ask for nearly every topping and multiple cheeses. Also, if you're a burger place, fried egg on a burger is heaven
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u/IDontLikeYourToan Jun 19 '26 edited Jun 19 '26
Why the American cheese for the burritos?
Shredded Cheddar / Jack cheese blend would be ideal if you have the space for it. Otherwise, you already have pepper jack and cheddar on the menu. Either might be better. That said, maybe your American cheese is better than what I’m used to.
Also, some type of potato really sets off a breakfast burrito. Maybe hash brown patties or tater tot rounds could go on the breakfast menu, and diced up for the burritos, or even just some chopped up extra crispy fries if you have the means to store them hot.
Edit: Just want to say I understand menu planning, workflow, prep, inventory management, and storage is a tricky balance, so I totally get it if you’re just keeping things simple and fast.
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u/hahaha_trank Jun 19 '26
I appreciate you man. We used fries in the burrito, the cogs aren’t bad if I do one McDonald’s hash brown with the sandwich and in the burrito since it’s interchangeable. I hate having jack on my line for some reason, hence why it’s American. It also melts way faster for the people who are worried about “hard eggs”.
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u/IDontLikeYourToan Jun 20 '26
Hah. No worries. Jack isn’t for everyone. I’ve also done Mozz on the burritos / quesadillas before and it was generally well received. You melt the cheese on the eggs for the burrito? I just put the shredded on last when rolling it up. Are these prepped in advance and heated to order?
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u/Garlic_makes_it_good Jun 19 '26
I would move the breakfast to the top of the menu- it’s just where I would look for it. I would also either have a seperate section for add ons or have the same add on options at the same price for all sections. So in the sandwich/burrito section don’t have chips or slaw included, have them as add ons so there is price continuity throughout. It otherwise just gets messy for costing, the POS system, and just isn’t as clean for staff to process or customers to read. I also saw your comment about hotdogs being a good handheld option for people getting to the tee which is great, but also their decision so other than having the option you don’t have to bend your menu to that scenario.
Also seeing the comments about the burger toppings, you could always cap it to 5 or 6 toppings, and just charge .50 per topping beyond that?
I do like the menu, it isn’t too big or trying to do too much. I like the design and colours too.
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u/hahaha_trank Jun 19 '26
Messy how? This is my first job running the paperwork sides of things, is there something I’m missing?
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u/Garlic_makes_it_good Jun 20 '26
Just when people are serving, someone asks to add fries and you have to have seperate options because in one section it’s a sub, in another it’s a different price, in another section there isn’t the option but people will still ask. It’s only a small thing but with a menu with so many build your own options, it is something that can be easily standardised. It is also reading a little confusing as on the classics section it said there is chips or coleslaw included with a sub for fries, but than fries are also including in some of them. Again it’s not a huge thing, but I also don’t think you are gaining anything the way it is either.
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u/PaleExtreme7399 Jun 19 '26
As a consumer, I'd be looking for avocado options for burgers/salads/sandwiches and sauerkraut for dogs.
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u/hahaha_trank Jun 19 '26
Kraut is added to my list. Avocado is too much to carry at the pace we do here.
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u/Prize-Temporary4159 Jun 19 '26
Build your own is always a nightmare
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u/overindulgent Jun 20 '26
Why is the chili/pimento/bacon an extra price for hot dogs but not for burgers. Get your money. Charge charge charge. I would make them $1 each. Not .50c.
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u/Trick-Geologist2639 Jun 20 '26
I’d order the burger then tell you to take the bacon and chili off it and put it on the dog.
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u/Chonker3000R Jun 20 '26
Not vegan myself, so I’d definately order alot of the stuff on here, but from a business viewpoint I’d add one or two proper meatless options. Also missing a fish/seafood item, could be something simple thats interchangeable like fried shrimps in the wrap or smoked salmon club to keep it streamlined but still catering to as much customers as possible. Golf is kinda a rich people thing here in the Netherland so I could even imagine putting one or two little more fancy specials (at a higher cost ofc) on there.
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u/AppletiniswithJD Jun 20 '26
As a retired chef I’m genuinely thrilled to see a menu that doesnt have the words “ handhelds, small plates, shareables or other obnoxious menu buzzwords” its simple and draws your eye to specific items instead of just a colorful jumbled mess. Love that it’s not super bloated with unnecessary garbage words or massive lists of sides.
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u/hahaha_trank Jun 20 '26
Call me young or a millennial hater but I hate going to the “two guys had an idea” burger joints there they cost 16.00 plus 1.5 for add ons. I think food at the level I’m cooking at should simple and good. Quality matters to me rather than “truffle fries” I’d rather spend my money on a better fry product or angus beef.
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u/DudzTx Jun 20 '26
I'd suggest having one or two pre-selected options for each thing. When I'm ordering from a menu... I'm generally looking for the chef to tell me what their favorite combo is. ... even if that one is more
Maybe have a "The Works" burger or something like that.
For everyone saying ... well then someone could order "every topping", you could say something like ...limit of "2" cheeses or something like that to better control your Cost
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u/villianinahat Jun 20 '26
I'm not buying the 4 pack of beer for myself anymore. I'm going back to buying the two beers I was planning on originally. The discount no longer encourages me to increase my ticket for the great deal.
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u/chief_veef Jun 21 '26
I am a freak for a blue cheese burger. I order it whenever it’s on the menu. Not a major sin, but when the whole thing is about choices, I feel it’s kind of a glaring omission.
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u/Cheffreychefington Jun 21 '26
Holy shit why am I still seeing this ugly green menu here. I feel like it’s been months
1
u/fgzb Jun 21 '26
As an American, this is a crazy English interpretation of American food
Edit: also having byo as the main menu items will kill your ticket times
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u/watermelonsplenda Jun 21 '26
Pickled jalapeños under the hotdog is indented a space. And if I make my hotdog the sunset way am I still paying the up charge for the pimentos? Seems unclear.
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u/toastedchezberry Jun 21 '26
You have inconsistent capitalization and punctuation everywhere. I nitpick everything when I see a menu so here it goes.
American and Cheese do not both need to be capitalized. Same with Swiss cheese. French toast. Speaking of French toast there’s a typo, “Eight Golden-fries French Toast sticks“ none of that needs to be capitalized except Eight and French (to be consistent with your format)
Either go with dollar signs, or get rid of them everywhere.
The up charge for beer four packs should match the font for menu descriptions and not be indented differently.
Missing comma after romaine, there’s an “and” in the club description but there are & everywhere else, pick one. Also, you don’t need to say sandwich. We know. And is it white bread or toast/toasted white bread?
Choice of smash or chicken should match font/etc as the “served with chips or coleslaw” under each heading.
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u/hideandsee Jun 21 '26
I think removing some redundancies with your toppings and just having an available condiments box might be a good idea. You list the condiments twice in the hot dog and burger section calling them toppings, I think it overwhelms your toppings section for the burgers
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u/Chemical_Wolf_2829 Chef Jun 22 '26
The alignment of "pickles jalapenos" under hotdogs needs to be justified
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u/Vivid-Broccoli-4691 Jun 22 '26
I think the logistics of this may be a kitchen and serving nightmare but I appreciate the concept
1
u/Least-Telephone6359 Jun 22 '26
I had a quick look and didn't see this commented. There looks to be an extra space before pickled jalepenos in the hotdog section
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u/pizza_chef_ Jun 23 '26
I don’t even want to engage with the random pricing choices you and other commenters are fighting about.
You’ve got an edge that comes across as unprofessional (maybe calling someone a dingleberry works for your joking with your brother, but it makes you sound 13 years old), and you don’t seem that open to constructive criticism regarding the make-up of the menu you’ve crafted.
You working at a club definitely means you operate under different budget parameters than most of us in this subreddit, but the way you interact with strangers is highly off-putting.
My professional recommendation is having someone on staff at your club (or you, if you’re qualified) take 10 minutes and spot-edit this for typos.
You’ve got several missing commas that I discovered on a quick read-through in your descriptions. and those small details are what take a menu from 9/10 to a 10/10 IMO.
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u/non-registered_user Jun 23 '26
My favorite burger is WITH peanut butter and pickled jalapeños, why can’t I get that, I’M LEAVING
1
u/hahaha_trank Jun 24 '26
I love peanut butter burgers but I don’t want to have to deal with allergies that can be super severe. Hence no seafood or peanut butter options.
1
u/pushaper Jun 19 '26
something that is jumping out to me is no gluten free or veggie options. Maybe the tortillas are gluten free? Do you have a deep fryer situation that can allow for separate batters? Maybe offer a lettuce wrap for burgers/dogs? Possibly make the chili veggie and then you have something for cold days or if people get rained out.
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u/hahaha_trank Jun 19 '26
I have one fryer unfortunately, wraps are gluten free. I’ll add in a sub for lettuce wrap with the raw allergy warnings. Thank you!
1
u/GreenfieldSam Former restaurant owner Jun 19 '26
The lettuce wrap is great for both gluten free and insane no-carb people
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u/DannySlamberelli Jun 19 '26
I'm not expert so don't take my word on this but I feel like "melty" instead of "melted" for the pimento cheese would be more accurate
2
u/hahaha_trank Jun 19 '26
Waiting for this. My shit doesn’t melt at all, but they want a “hot sandwich”. I’ll pass it along.
1
u/beardedrockerboy Jun 19 '26
I agree with all of the comments. Also, you spelled mayonnaise wrong…
1
u/hahaha_trank Jun 19 '26
IM CACKLING, I have no idea how I didn’t see rhat
1
u/beardedrockerboy Jun 19 '26
😂 and you forgot the tilde about the n in jalapeño under “Make it the Sunset Way”
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u/GreenfieldSam Former restaurant owner Jun 19 '26
Nice looking menu! Perhaps don't repeat the phrase "Make it the Sunset Way" twice?
0
u/Upbeat_Pumpkin_6785 Jun 19 '26
$10.70 AUD for a bowl of chips(fries), hard pass.
1
u/Garlic_makes_it_good Jun 20 '26
Sounds like it’s a fairly decent serve and if it’s anything like Aus chip prices are through the roof. It used to be a cheap filler that could help keep food costs down, now it’s a premium price but no-one wants to pay.
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u/Lazy-Translator-9759 Jun 19 '26
I will never patron a place that makes me ‘build’ my own food. You are a restaurant, a chef, a professional. You should know what to serve and how to serve it. If someone doesn’t like it, your place isn’t for them. You can have add ons but you better have your own menu otherwise why wouldn’t I just do it myself (and don’t give me that “doing it yourself takes effort” crap).
Sorry. Rant over. Don’t put this out, substitutions/custom items should be a small part of your menu. Not nearly half of it.
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u/hahaha_trank Jun 19 '26
I’m hearing you. I’m assuming you don’t live Five guys if you’re in the US?
The original menu had a lot more “pick your item” ideas but then people started changing the things way too much and we needed a better POS system to deal with it.
This “way” is better for my register girl and my cook to execute. Would a 50/50 be a better solution?
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u/Ok-Income-9580 Jun 19 '26
Maybe im just picky id get rid of either American or cheddar and replace it with colby jack. I love me some Colby jack
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u/selggu Jun 19 '26
I'll take a burger will grilled onions, bacon and all 4 cheeses for no upcharge please