Post #495837 by Wayfarer on Thu, Nov 26, 2009 8:28 AM

Thanks, now I see what you meant. That's actually the part I know I'm best at- putting it all together. I'm working on a menu design now, even if it's never used in my job it's good portfolio fodder. Presentation was my purpose in life for a spell.

I read up on Tiki Ti last week and thought about the same thing you said about going small.

Foodwise I was thinking small things you can eat while drinking and a few Filipino dessert items I can pick up for cheap. Normal bar food and a few interesting things I think will go nicely with sweet tropical drinks. (If you've ever eaten Filipino fare you know what I mean) That and a Tiki Burger.

Did anyone you talked to have thoughts on open mic nights? Or is that something to stay away from in a smaller place.

Also what about non-tiki or tropical drinks on demand? Y'know not on the menu but if you request it and I know how to make it should I type situations. I'm not the world's best bartender but I know a few drinks well and have several books for the rest. I also have a few semi-unqiue drinks I'll be bringing back from the island with me.

Tiki Ti as I recall makes 86 drinks, is it better to boast the large collection on your menu or a smaller core set of drinks with space to describe them and a notation that I can make more?

Thanks for your help in this Swanky. I figure if I start planning this far out I may be able to get it right.