We had some hand selected victims, er, guests over a couple of weeks ago to taste and provide feedback on two types of Poor Boys I plan to serve on the cart: Roast Beef and Gravy, and Fried Shrimp.
Admittedly a friendly audience, all but a couple had never had a poor boy before. I actually put together a questionnaire to help guide the responses, and I've tabulated them below, in the unlikely event you're interested in scanning the whole thing.
I'd gone in wondering if the sandwiches would be both tasty and distinctive enough to bring people to the cart, and came away feeling that I received a convincing response that if people tried my sandwiches, they would love them, and that, based on my proposed pricing, they are an excellent value.
Particular points of interest were the positive response to the pickle slices, especially on the roast beef, and how much everyone liked my non-standard but delicious remoulade sauce on the Shrimp. In addition, the response was so strong I decided to streamline the menu further and focus entirely on Poor Boys, rather than adding other NOLA specialties with the exception of red beans and rice, which can work as a main dish or a side. Finally I decided that rather than offer 8" and 12" sandwiches, I would go to 6" and 8", since the 8" half RB/half shrimp was deemed to be more than filling. [Funny, but as I'm writing this I'm wondering if I shouldn't offer 6-8-12, if nothing else than maybe more people will order 8" as the middle of the road choice?]
BTW: I tried two recipes for Poor Boy loaves, to see if they seemed like a good starting point for working with Alessio Bakery. The first recipe was kind of a disaster. I used Saf yeast which I'd never tried before and because it rose twice as fast as the recipe indicated, it was far over-risen which, I believe, led to them not doing well in the final rising. The second recipe, from the New Orleans Cookbook, by Rima and Richard Collin, was much more promising. It was an extremely detailed recipe, which, since I'm not a baker, was very useful. According to Mario the flavor was right on, but the crust was too thick, and the crumb wasn't airy enough. When I made the recipe a second time to make a roast beef poor boy for Louise, it came closer, so I'm going to take it to Alessio, along with a now very stale loaf of Leidenheimer's that was graciously FedEx'd to us.
So, some next steps...Costing out menu items more carefully, meeting with Alessio, have preliminary discussions with a business lender or two, finalizing the first version of the business plan.
Questionnaire responses:
(6) Really good
(7) Didn’t notice the pickle until halfway through
(8) The pickle added islands of difference, but didn’t overpower (star). The lettuce fell out. The tomato will be hard to do in the winter, but is a tertiary component
(9) All my “okays” are a matter of wanting some counterbalance taste to the rich meatiness of the roast beef with something tart or spicy--maybe could come from creole mustard? Also in favor of more pickles. I liked that it stayed crunchy, which was good for texture. But that crunch will also come from crust when you get that right
(10) Especially with the potential of the sandwich falling apart (due to the delicious gravy and very good sized portions) possibly having the sandwich wrapped so the customer can peel away the wrapping as such. This way gravy can fully saturate bread but the sandwich doesn’t fall apart.
I'd gone in wondering if the sandwiches would be both tasty and distinctive enough to bring people to the cart, and came away feeling that I received a convincing response that if people tried my sandwiches, they would love them, and that, based on my proposed pricing, they are an excellent value.
Particular points of interest were the positive response to the pickle slices, especially on the roast beef, and how much everyone liked my non-standard but delicious remoulade sauce on the Shrimp. In addition, the response was so strong I decided to streamline the menu further and focus entirely on Poor Boys, rather than adding other NOLA specialties with the exception of red beans and rice, which can work as a main dish or a side. Finally I decided that rather than offer 8" and 12" sandwiches, I would go to 6" and 8", since the 8" half RB/half shrimp was deemed to be more than filling. [Funny, but as I'm writing this I'm wondering if I shouldn't offer 6-8-12, if nothing else than maybe more people will order 8" as the middle of the road choice?]
BTW: I tried two recipes for Poor Boy loaves, to see if they seemed like a good starting point for working with Alessio Bakery. The first recipe was kind of a disaster. I used Saf yeast which I'd never tried before and because it rose twice as fast as the recipe indicated, it was far over-risen which, I believe, led to them not doing well in the final rising. The second recipe, from the New Orleans Cookbook, by Rima and Richard Collin, was much more promising. It was an extremely detailed recipe, which, since I'm not a baker, was very useful. According to Mario the flavor was right on, but the crust was too thick, and the crumb wasn't airy enough. When I made the recipe a second time to make a roast beef poor boy for Louise, it came closer, so I'm going to take it to Alessio, along with a now very stale loaf of Leidenheimer's that was graciously FedEx'd to us.
So, some next steps...Costing out menu items more carefully, meeting with Alessio, have preliminary discussions with a business lender or two, finalizing the first version of the business plan.
Roast Beef and Gravy Poor Boy
Needs work
|
OK
|
Good
|
Great!
|
No vote
|
Comments
| |
Overall
|
9
|
1
|
(3) Needs a little more salt, pickles added great flavor
(4) Just a little hard to manage
(7) Super tasty
(8) I’d be quite pleased to have paid for such quality.
| |||
Components:
|
(7) Yummy
(8) The first few bite experience sold it! Then I got to eat more.
| |||||
Roast Beef (overall)
|
1
|
9
|
1
| |||
Flavor
|
1
|
8
|
1
|
(7) Divine
| ||
Tenderness
|
1
|
9
| ||||
Texture
|
2
|
8
|
(1) A little bigger chunks to help the meat stand out more
(7) Nice--I hate it when it’s stringy and you have to gnash your teeth to get a bite
| |||
Amount
|
2
|
7
|
1
|
(4) Too generous for this edition of the bread
(7) I could eat more
(8) If this is a half, I’d be quite happy
| ||
Gravy (overall)
|
2
|
2
|
6
|
(7) Wow!
| ||
Flavor
|
1
|
8
| ||||
Consistency
|
2
|
8
|
(1) A little runny but in a good way
(2) Thicker please
| |||
Amount
|
2
|
2
|
5
|
2
|
(5) Not so much next time
(7) Perfect
| |
Bread (overall)
|
1
|
4
|
5
|
(4) I don’t know from authentic poor boy bread
(7) Yummy! Not too soft and not too hard
(8) I liked the chewy top. The soggy juncture distracted but served in a sleeve--that’d be fine
(9) I recognize that I don’t know what a poor boy tastes like
(10) I liked the bottom being thinner, and thus soggier and the top being not as saturated. Loved the absorbancy.
| ||
Flavor
|
1
|
2
|
7
|
(7) Very good
| ||
Crust
|
4
|
1
|
4
|
1
|
(1) A little too crunchy for my liking
(3) Got a little soggy w/ RB
(7) Nice. MIne maintained its integrity well
(10) A little crunchier
| |
Crumb
|
3
|
1
|
5
|
2
|
(7) Fine
|
How was your sandwich dressed?
lettuce
|
tomato
|
mayo
|
mustard
(c or y)
|
pickles
|
remoulade
|
x
|
x
|
x
|
x
|
Comments or suggestions on how to improve the sandwich or its components?
(1) If there is a way to make the pickles a bit more “fancy” or more spiced; I feel that could compliment the flavor of the meat. Tomatoes were perfect
(5) REally good sandwich! Comfort food--good for the soul(6) Really good
(7) Didn’t notice the pickle until halfway through
(8) The pickle added islands of difference, but didn’t overpower (star). The lettuce fell out. The tomato will be hard to do in the winter, but is a tertiary component
(9) All my “okays” are a matter of wanting some counterbalance taste to the rich meatiness of the roast beef with something tart or spicy--maybe could come from creole mustard? Also in favor of more pickles. I liked that it stayed crunchy, which was good for texture. But that crunch will also come from crust when you get that right
(10) Especially with the potential of the sandwich falling apart (due to the delicious gravy and very good sized portions) possibly having the sandwich wrapped so the customer can peel away the wrapping as such. This way gravy can fully saturate bread but the sandwich doesn’t fall apart.
Shrimp Poor Boy
Needs work
|
OK
|
Good
|
Great!
|
No vote
|
Comments
| |
Overall
|
2
|
7
|
1
|
(5) Solid sandwich!
(7) Wow!
| ||
Components
|
(7) Oh, boy--not Poor Boy!
| |||||
Shrimp (overall)
|
1
|
3
|
6
|
(3) More salt
(4) Just right!
(7) Oh my God!
| ||
Flavor
|
1
|
7
|
2
|
(1) Could have been a tad spicier
(7) Great!
| ||
Breading
|
1
|
2
|
6
|
1
|
(7) So not obtrusive
(8) Smooth, or rather not lumpy (still crusty). Could be experimented with to assert something.
| |
Amount
|
9
|
1
|
(7) Amazing!
(8) 7? When 5 would do? You’re not from California, are you?
(10) Perfect!
|
How was your sandwich dressed?
lettuce
|
tomato
|
mayo
|
mustard
(c or y)
|
pickles
|
remoulade
|
x
|
x
|
x
|
x
|
x
|
Comments or suggestions on how to improve the sandwich or its components?
(1) Remoulade was yummy! Same comments about the pickles as with the beef
(3) Great flavor in the remoulade. Shrimp cooked well--more remoulade under the shrimp.
(4) Remoulade is super!
(7) Bread couldn’t compete with the shrimp (a good thing). How was it the last bite was the best?
(8) Not something I’ve had, but now I would order this
(9) I would do remoulade on both sides--I loved the tang! It’s what I wanted from the roast beef.
Would it be sacrilege to think about a crunchy cabbage instead of lettuce? Again...looking for crunch in the roast beef.
(10) Remoulade has such a nice flavor, definitely adds to the sandwich without overwhelming the shrimp! Main comment is to make sure you’re handing out napkins and have easily accessible more napkins!
Price
Overall Value
|
Overpriced
|
OK
|
Excellent
|
RB&G PB $7 / 8”
|
3
|
4
| |
Shrimp PB $9 / 8”
|
3
|
4
|
What do you think is a fair price?
(1) for an 8” this is a perfect range
(3) (this was based on thinking it was price for sandwich served--4”) $6 RB, $8 Shrimp, max [Update: great price for 8”]
(5) (this was based on thinking it was price for sandwich served--4”) I would start at $6 for RB, not sure on shrimp PB, $7.50-8? [Update: great price for 8”]
(7) Amazing!
(9) Def!
(10) Underpriced! At least $10 for RB, would definitely pay $15 for shrimp
(11) I feel like 8” may be all that I could handle. Also this might be underpriced (Also, I would include a visual aid for how large the sandwiches are)
Additional comments re: Bread
(1) Preferred bread with shrimp--seemed less crunchy, which I liked
(3) preferred bread with roast beef
(4) Bread with shrimp was a little less crunchy and heavier
(6) Prefered the bread with the shrimp
(8) A little too crusty--hard on the roof of the mouth
(9) Bread was really good in this round (with shrimp), ‘cause I could taste it separate from the gravy.
(10) Bread responded very well with with shrimp. Was good! It’s hard to critique the bread because I tasted it more with the RB. But with the shrimp I was much focused on the shrimp & flavors, and squeezing the lemon (which is very satisfying). I would be happy to have purchased either bread, but now I realize the bread wasn’t different, so Shhhhh!
I am salivating as I read this. I am definitely going to stop by BG tonight after Augie's soccer practice and pick up sandwiches for dinner, get my card punched on my way toward some mad swag and . . . oh, wait, it doesn't exist yet? Shit. Okay, but Ima ready!
ReplyDelete