I like the substitutions idea -- on a relatively small, easy-to-manage menu hopefully it wouldn't be very difficult to keep track of such options.
Or! Ira! What if we had something like -- have you ever been to one of those restaurants with, like, a pad of paper, and you get to pick, say, what kind of pasta and what 3 toppings and what sauce and whether you want to add meat and you just check off boxes and hand it in and soon afterwards your food comes out? Depending on how the place develops, that might be an option. Like if we end up doing mostly sandwich-type stuff (to integrate the bakery) it would be really easy to just include all of our gluten-free, nut-free, glycemic-index-appropriate, whatever options with easy little symbols, just to be checked off on a pad and handed in at the bar, to be made in the kitchen and brought out fresh to eat.
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Or! Ira! What if we had something like -- have you ever been to one of those restaurants with, like, a pad of paper, and you get to pick, say, what kind of pasta and what 3 toppings and what sauce and whether you want to add meat and you just check off boxes and hand it in and soon afterwards your food comes out? Depending on how the place develops, that might be an option. Like if we end up doing mostly sandwich-type stuff (to integrate the bakery) it would be really easy to just include all of our gluten-free, nut-free, glycemic-index-appropriate, whatever options with easy little symbols, just to be checked off on a pad and handed in at the bar, to be made in the kitchen and brought out fresh to eat.