Thanks for sharing.

Is the menu limited and does she periodically change it? It sounds wonderful.

But it turns out they're suggestions. About 2/3 they way through our dinner, the chef/owner came out to speak to each table. When she stopped at ours, it was obvious from her thick German accent she was the real deal. Unlike some chefs or owners who just ask how you are, she engaged in a real conversation with each table. She was genuinely interested in how we felt, what we liked, what we didn't. We asked if she would cook a menu of her choosing for a party we wanted to bring and she says she does it often, for $15.00 per person. There would be one meat entree and one vegetarian. None would be menu regulars. We were intrigued and on that basis booked for next week.

Her menu construct is not at all unusual. She has a set menu and daily specials. She varies things about once a month. Right now she is serving an Oktoberfest menu that has been on for two weeks and goes to mid November, so that is about a 6 week cycle.

The restaurant business is exhausting, as anyone who has ever been in it will tell you. This sounds like an approach that will allow a proprietor some time for a life. With a more balanced life, a person can do a better job.


Cher

was just asking myself WHY anyone wants to do this? They come and go so quickly here. A BBQ place just closed its door with less than a year open. I had eaten there a few times and thought it was a little pricey but good. I tried to take my son there a month ago or so and they weren't open. No sign on the door or anything and this was a Saturday at lunch time.

They had a catering business prior to this so maybe they are keeping that part of the business and not the restaurant.

It seems like it would be such a difficult business to run.

One of them is a very highly rated pizza place that has a totally different barbeque outfit in several nights a week. The bbq guys also run a food cart on the weekends. I've only gotten into this resto twice -- the lines are way too long.

Mmmm German food. I just saw a German cookbook at the thrift store; guess I'll go back and pick it up. There are authentic German restaurants in Portland, but the cuisine also lends itself well to home cooking in the winter. I've used the Craig Claiborne NYT recipe for sauerbraten in the past.

I guess they've worked something out.

in the restaurant business, because startup on a food biz is daunting.

This is a win win for all involved as long as everyone keeps to agreements and the kitchen is throughly cleaned for the next crew.

It's all in the chemistry they have between them, right?

By the way, I love this concept for reasons you guys have stated in the thread. The majority of restaurants fail, so when you have some time off, you can concentrate on a better "business plan", rather than run yourself ragged!