Julia Altshuler wrote:

> sf wrote:
>
>> Bread crumbs are a good idea... but I think croutons would be a better
>> seller. You'd bake them in the oven like you were considering with
>> the crumbs.
>
>
>
> Thanks. I've printed out the ideas and will show them to Mr. Boss
> today. I'm liking the crouton idea too. It might solve the first
> problem I mentioned which is that many of our customers don't enjoy
> cooking from scratch. It's hard to characterize our entire clientele,
> but I'd say they make a salad and buy a fancy bottled dressing, not
> enjoy mixing up a dressing from a recipe. They'll get cheese and
> serve it plain on a cheese board with crackers they bought at the
> shop. I'd say most don't cook with cheese. I was surprised when
> high-priced envelopes of single-serving spice mixes sold so well.
> This is a product where you open the envelope, rub it on a steak, and
> grill the steak. It's nothing more than some herbs and spices, mostly
> salt, that's been pre-measured. That's why I have my doubts about
> bread crumbs. I can't imagine that our customers would know what to
> do with them. They're not exactly the casserole sort. But croutons.
> They might put croutons on a salad. I'll mention this to my boss
> today. Thanks to everyone who wrote.
>
>
> --Lia
>
Nobody ever went broke underestimating the ease with which fools and
their money are parted, certainly not in the food department. Have a
sign up with suggested uses. Sell the croutons as ideal for use in
caesar salad - at the supermarket here, I kid you not, you can get
caesar salad packs with the lettuce, the croutons and some sort of
dressing. Or rebadge them as sippets, puts the gourmet finishing touch
to cream soups.

Christine