Restaurant Social Media
WHAT'S ABOUT CREPES?
1994 “fresh from the boat”, I used to love brunch… until they served me some thick type of crepes named pancake. It was enough to have you suffocating in less than two second with one bite… So, I wonder why our French Crepes Suzettes were not on the American famous brunches? Slowly, they appeared. Probably because some french Bretons didn’t give up. Then some creperies (restaurant based on crepes menu) started to emerge. But it seamed like they were on a daily struggle to keep their business running. I got that if you have no competition, chances are you have no market either…. In the mean time I kept on making my own crepes at home and my kids are enjoying it as much as I did during my childhood.
2008, Creperies are emerging in NYC at many corners? Is it because there is more French now, or something changed in the American life style? I was downtown Manhattan few weeks ago and even spotted a tiny place with a counter and side tools with a shelf in the wall as table. They were making crepes to go… and at 9pm on a freezing night, the place was packed. So is creperie in? This is a great business. Cost of food is as little as it can get. Waste down to nothing… but is it profitable? Seams like businesses based on crepes are running special events around it…How many crepes do you need to sell to cover the cost, of the rent???… Bigger the offer doesn’t mean bigger demand… but is there a demand for crepes? How many restaurants have some type of crepes on their menu? What’s the respond? But for the joy of my own kids I wish there was more creperies, here and there and every where…
2008, Creperies are emerging in NYC at many corners? Is it because there is more French now, or something changed in the American life style? I was downtown Manhattan few weeks ago and even spotted a tiny place with a counter and side tools with a shelf in the wall as table. They were making crepes to go… and at 9pm on a freezing night, the place was packed. So is creperie in? This is a great business. Cost of food is as little as it can get. Waste down to nothing… but is it profitable? Seams like businesses based on crepes are running special events around it…How many crepes do you need to sell to cover the cost, of the rent???… Bigger the offer doesn’t mean bigger demand… but is there a demand for crepes? How many restaurants have some type of crepes on their menu? What’s the respond? But for the joy of my own kids I wish there was more creperies, here and there and every where…
- Attachments:
-
-
crepes_on_plate.jpg, 47 KB -
crepes-with-strawberry-jam.jpg, 19 KB
-
Crepe_Peach.jpg, 27 KB
-
Replies to This Discussion
-
Permalink Reply by Matt Urdan on -
There used to be a restaurant chain called the Magic Pan, which was all about crepes---entree crepes and dessert crepes. I loved that place--in Milwaukee, in Detroit, everywhere I visited sseemed to have one. I don't know what happened to them, other than perhaps they might have been too sophisticated for the average diner here in the US that just wants a good steak and baked potato.
Cheers!
-
Permalink Reply by Carol Ott on -
Two things that have made a comeback in American cuisine are crepes and fondue. Magic Pan, as Matt mentioned, was a chain that was really popular here - I was a child in the 70s, and I remember there being several Magic Pans in the DC area...and fondue was a hot item for at-home entertaining. Both are back, but I would bet they will again go out of style, as "retro" foods tend to do here in the US.
My feeling is that anything that pops up like toadstools after a rainstorm isn't something that will last.
With that said, I do love crepes and fondue. We eat fondue every year for Christmas Eve dinner....but I can't remember the last time I had a crepe.
-
Permalink Reply by Matt Urdan on
-
You're absolutely right, Carol. There were actually fondue restaurants in Detroit as well. The Dessert Fondues with chocolate made the entire meal. We used to eat fondue at home from time to time, but it was just a novelty. Way too much work. And the restaurants that were in Detroit lasted less than two years.
Cheers!
-
Permalink Reply by Carol Ott on
-
Cheese fondue from scratch is actually VERY easy and quick to make. It's very rich, though, which is why we tend to only eat it once a year. But it's honestly pretty simple. And it's so goooood. :)
Have you also noticed the craze over Pinkberry and other frozen yogurt chains? Remember TCBY in the 80s? Does it mean you're old when your childhood is trendy again?
You can also do a quick and simple fondue with shrimp and a light broth of your choice....take no longer than it takes to heat the broth, and it's a nice light supper when paired with a salad and crusty bread. Gads, I'm actually thinking of planning a fondue party now.
And sorry, Valerie, for hijacking your post -- to me, crepes and fondue go hand in hand. :)
-
Permalink Reply by Matt Urdan on
-
Yeah, there was another forum discussion regarding Pinkberry, and I actually just saw my first Pinkberry commercial. I really don't see the appeal. TCBY was cool for a little bit, but if I want stuff in my ice cream or frozen yogurt, every place offers those options now. And Ben & Jerry's Cinnamon Dough/Bun Pints are the bomb! They beat anything you can get at Coldstone Creamery or TCBY or anything like that.
Cheers!
-
Permalink Reply by Mark Michelson on -
I've always wondered why hand-held crepes, like they serve at crepe stands in France, have never caught on in the US. Seems they would be the perfect thing to serve at coffee shops - quick, easy to make, good for most any meal from breakfast to dinner. My gut instinct says American's either don't know what crepes are, or they relate them to the messy plated dish made popular by Magic Pan. But I really think there could be a terrific market for handheld crepes if they were packaged ad marketed properly. Anyone interested in taking this a step further, give me a shout.
Bon appetite,
Mark
-
Permalink Reply by Carol Ott on
-
The best crepes I ever had were from a small creperie on St. Mark's in NYC. It was across the street from a methadone clinic and a thrift store, so the view from the creperie was a daily-changing show...made all the better with a buttery crepe filled with Nutella. I don't know if the place is still there, but it's worth a visit.
I've thought about doing crepes here -- I simply don't have the counter space at the moment. If the trend is still going strong when I expand (in three years...knock on wood) -- I'll definitely consider doing them. We have a guy at our local farmer's market who sells them, and they're divine.
-
Permalink Reply by Valerie Vittu on -
Let's do it. I for it. It's a quick and great way to go. It's taste better than an hot dog, and less mess.
Let's talk.
email me.
Thanks
-
Permalink Reply by Mark Michelson on
-
Hi Valerie - don't know your email address, but here's mine:
mark@michelson.com
Cheers,
Mark
Advertisement
Industry News
Food + Tech
Restaurant Jobs
Events
Videos
Restaurant + Finance
Are you looking for growth and expansion capital? Private equity or debt capital? Need advisors?
We have direct connections that may be helpful.
Contact Michael@fohboh.com
© 2012 Created by FohBoh.
