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pdk204

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About pdk204

  • Birthday 05/15/1986

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    http://thedcdish.wordpress.com/
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    Bethesda, MD

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  1. Thanks for all the input so far! I think I might have been a little unclear in my first post so I'll try to clear some things up here. I was thinking more of a communal seating situation than actual communal dining. The menu would be designed around small plates (not just tapas!) with a few large share plates. The idea I was going for is that people would have the chance to share food with people around them if they wanted to, but if not they can just keep their small plates to themselves. I'm also hoping to have a rather large selection of beers (from all over the world) as well as pairing dinners and tastings, so hopefully there will be drinking to relax people at the communal tables. To answer some of you who are concerned about comfort, there would be a handful of small tables in the main dining room, as well as a bar and lounge area with a decent amount of seating. If there is anything else I can clear up, please let me know because I found a lot of your comments incredibly useful. Here is a picture of the type of communal table that I had in mind Thanks again
  2. I'm working on a mock business plan for a restaurant in D.C. and part of my unique selling point is to have communal dining. I'm sure most of you know what that is, but in case anyone doesn't, I think the best way to describe it is where there are long, extended tables with a lot of chairs on both sides, and people who aren't necessarily in the same party end up sitting together. My concept is still casual fine-dining, so it wouldn't be like sitting at long picnic tables or anything. If you want an idea of the type of setting I had in mind, Buddakan has some good pictures of their communal table on their website.. I just wanted to hear everyone's opinion about communal dining (comfort levels, good idea/bad idea, etc.) and see if it might actually work in D.C. Thanks guys! - Peter
  3. Yeah, I wasn't sure how many options I could put in there so I tried to cover a decent range. I was hoping people would just put themselves in the closest category, but I see why that could miss out on a couple of groups of people. Thanks for looking at the survey and for the feedback.
  4. Thanks, i hadn't realized the question responded like that. This is my first time using this survey maker so I'll go back and fix that right now.
  5. I am currently a student at New England Culinary Institute and as part of the program, we are expected to create a restaurant concept and build a business plan for potential investors. To help me find demographics for my restaurant, I created a short (10 question) survey. I figured since I want to base the restaurant in D.C., there would be no better feed back than from the people who know the most about D.C. cuisine. If you could just take 5 minutes of your time to help me out, I would greatly appreciate. I'm also open to any and all feedback. Thanks a lot! http://www.surveymonkey.com/s.aspx?sm=H42r...8TEPcRmJw_3d_3d
  6. Hey everyone, I've worked in kitchens for the past 5 years of my life, both in D.C. and Pennsylvania, and am leaving for culinary school (New England Culinary Institute) in two weeks. Of course, it took me a trip out to Napa Valley to run into chef Nathan Anda from D.C. and have someone turn me on to this site, but better late than never. Lookin forward to reading all the great posts to keep me in touch while im in Vermont!
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