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Dear friend’s of ChefsOpinion :
I would like to share this with all of you in order to :
a) Help my friend Daryl to get more opinions about his new project.
b) Find out how popular traditional diners are?
c) Find out what attracts today’s customers to a traditional diner?
Please, instead of commenting on the individual group pages, go to “ChefsOpinion”
and post all your comments directly in the comment box and / or participate in the poll.
Thank you all :-)
Image Source: Alta CollectiblesVintage Reproduction
Hello Hans,
I like to hear what your followers think about American Diners.
My next location is an all stainless-steel diner built in 1950 in Elizabeth, NJ by the O’Mahoney company. It’ll be attached to new-construction that will house the kitchen and a second dining room. The menu will be built on New England and American cookery with a high comfort-factor, but, leaning on contemporary taste and sensibilities for quality and flavor.
My question is in two parts:
1. Location – This is a question asked as work on this project progressed: how does the location of a vintage diner impact or limit the curb-appeal of the restaurant. In our opinion, traditional pre-fab diners are deeply perceived by the public as stand-alone operations. With this in mind, a vintage diner can be positioned in a strip-mall/plaza development in such a way connects it to be connected to the new construction and allows the vintage diner to stand proud of the new construction, giving it the appearance of a stand-alone.
2. Menu – Diners, in their time, offered food that was highly contemporary. Their ingredients and methods were of the essence of their age and, in the process, a style was born. The strength of diner’s cookery style heritage is so strong that to open a diner without including some of that style is commercially risky. So, if you had a vintage diner on your hands, what would you do to bring the classic dinner menu into the 21st centaury to meet the expectations of today’s guests?
I’d also like the leave open the topic of “Diners” in general. I’ve been working on this project for about 8-eight months and I have yet to talk to anyone, another professional or a novice, who does have a reaction to the idea of a Diner. So, let me know your thoughts!
Thanks!
Daryl
D.T. Mc Gann
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