Logo (again)

brickoven-11-more-bricks-thick (26k image)

I can fatten the one up a bit if it makes a difference. Let me know if this is better or if we just want the other. Keep in mind that embroidered shirts become more complicated with teh more detail we add.


  1. La said:

    Not trying to pop anyone’s bubbles or to lose the excitement (its all cool)and I’m sure Nana & Poppy love all the ideas.

    June 4, 2008
  2. Erin said:

    If the family doesn’t want to share the cookbook with anyone, then maybe we should take it off the web because right now anyone can download it for free.

    June 4, 2008
  3. Erin said:

    I wouldn’t sell the whole cookbook. The ones that we use in the restaurant and ones we like to keep we wouldn’t share, but to pick 20-or-so favs that we would want could sell later on (maybe even ones not in our cookbook) after the place makes a name for itself. And the nice thing about the resource I have is that you can order in small quantities and on demand, so you get 10 and see how they do (they cost $12.95 for 40 pages for softcover, and 10% discount if you order more). If nothing, then you don’t do anymore. It was just a suggestion for a money maker to bring in more profits for poppy. Beth and I have people tell us all the time that they live by our cookbook (only a few have copies)… just thought maybe others would agree and might spend the money.

    Anyway, these are just merely suggestions. I wasn’t sure if some of these are decisions for the manager or the owner (Poppy). We just wanted to put the thoughts out there.

    June 4, 2008
  4. La said:

    Will the brickoven even sell alcohol (need special license) and I’m not sure I’d sell our cookbook- sorry her girls but that’s our familes and it’s special because my mon gave it to me and I don’t want to share. Making one of recipes from the brickoven maybe but until it’s popular- it’s kinda jumping the gun.
    On the logo- anyone think of the "the" and "of" in small letters too?
    I am a hugh supported of local growers and sustainability but I think that is up to the person running this place and it won’t be us so not to be a bugger but we maight have to wait and see on some of this stuff.

    June 4, 2008
  5. Erin said:

    Oh yeah, I didn’t even think about the tour guides… good idea basie! And yes, I created the logo in Illustrator… proud of your sis, huh? I’m really starting to know the program and I know that logos especially need to be created in it.

    June 4, 2008
  6. Beth said:

    I agree E, this would not embroider at all. But it would screen print. Depends on what shirts they wanted to put it on. I know a great shirt vendor in Auburn. (Erin, please tell me you are working with this in Illustrator, because you’ll have to redrawn it in vector for putting it on shirts and merchandise.)

    I also know a great company that does promotional materials if you wanted to put the logo on anything else to sell.

    All your other ideas are great Erin. I love selling our cookbook too! I’m sure I could find some good places to print the book too, after all, I do work for a publishing company now. I’m sure I could get some good advise!

    From all the Tourism meetings/conferences I used to go to, selling and advertising that you sell and support local farms, produce and wineries is a HUGE way to get attention. There are special sections in these guides that highlight it. Travelers to the area love it!

    You should also get yourself in the Wayne county travel guide, if not the Finger Lakes one. I know it’s an expense, but it’s a great way to get your name out there. I know all the people to get in touch with for that (they were our clients), they used to love me, so you should get good attention (I hope).

    I know the wineries big time! I could def help pick out some good sellers… we might just have to do a wine tour! Or come to wine festival… 75+ wineries attend and with the owners. This would be a great time to talk and get which distributor they use, I’m not sure they sell directly. My favorites (and from opinions from my wine tour clients) on Cayuga Lake are Lucas, Americana, and King Ferry. I have great contacts at all three of these places. I also love Bellwether Cider if you want to serve something a little different. It would actually be great if you had wine feature nights. Many of the high scale restaurants in the area do this. Actually, we should talk more about marketing. I worked for 4.5 years for a company that did just that for area tourism. I can also build you a website as well. I also know sign making companies and local printers. We should also talk about how you wanted to print your menus, especially if you are going to have a changing menu. Reprints get expensive, but we could come up with creative ways to switch things up.

    June 4, 2008
  7. Erin said:

    Speaking of strawberries, La’s strawberry salad would be great when strawberries are available and I once had a dessert that was wonderful that was 2 buscuits (like shortcake), vanilla ice cream, and mashed strawberries over one and blueberries or something over the other. I don’t know about the blueberries, but strawberries would be wonderful! I think you could always have your salad, soup, and dessert menu change with the seasons… that way using local produce makes sense and you change them when teh avaiablilty no longer exists and something else comes into season.

    Also, promoting the local wineries would be a wonderful addition. Beth could help you there, as she knows most of the wineries. I love Glenora, Kelly loves, Vinturi, my mom and dad like the one in Montezuma, and Beth has several I think.

    Ooh, another thought… it you do chocolat epie or somethign similar… even a brownie and ice cream, you sould call it Montezuma Mud Pie or Montezuma something… And isn’t Savannah known for taters? Maybe something could be for Savannah…? Serious Savannah Spuds or something as a side.

    June 3, 2008
  8. Erin said:

    Oh, and if he had an espresso machine it would be great for people to get coffee since there is no starbucks in a 30-50 mile radius. People in Clyde need a great place to get coffee and strudels, bagels, muffins, etc. If you didn’t want to cater to a big breakfast crowd, you could only do brunch on the weekends with eggs, pancakes, etc., and during the week offer coffee and stuff like I metioned above (strudels, scones, etc.)from a display case in front (like Starbucks does). That way during the day you would not need a full-time cook and wait-staff on… just someone to bake during certain days and someone to run a register and coffee machines.

    Can you tell that I am excited about this? I’m a nut. I keep getting all these crazy ideas and I don’t know where they are coming from.

    June 3, 2008
  9. Erin said:

    Something else to consider once we are rolling is the cookbook. Now, obviously not the whole darn thing, but minus whatever is sold in the restaurant, we could make one that is specific to the restaraunt with some of our favs and sell it. I have a great resource online that we can get hard-cover ones with like 30 or so pages for around $10 a piece (I think). We can make the cover specific to the restaurant and sell them for $20+ and everyone LOVES our food. Although, we may have to hide our freebie cookbook online where only we know how to get to it. Just another thought and a way to make some money.

    Also, during the fall it would be awesome to have my mom’s pumpkin roll, pumpkin crisp (I think my mom has a recipe for this too), and maybe Beth’s ice cream pumpkin pie… as well as apple traditionals. Tailored menus for the seasons are great!

    And if you can buy your produce locally (at least when it is in season), which will save you due to gas, and promote it, many people love to know that you support your own community. Our grocery store down here does that and says which stuff are local produce. Speaking of that, Strawberries from DaPolitoes (SP?) would be great for shortcake! I love when I can find that in a restaurant.

    June 3, 2008

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