Spark Latest Ideas

sweston
  • 31
  • 31

This would be a tasty form of cracker that would be totally new to the baking space: crackers made with sourdough discard. I use it all the time because I have a sourdough starter used to make bread, and this is my favorite way to get rid of discard. The only other ingredients are herbs, butter, and flour, so this is a really efficient way to get rid of product. All my friends find it extremely tasty. I am now thinking of selling these crackers and have heard from friends that they would buy these. Here are the pros and cons of starting this business as I see it: Pros:  First to market Consumer appeal Efficient and sustainable Cheap ingredients Cons: Lots of work and labor involved Hard hours ...Read more

This would be a tasty form of cracker that would be totally new to the baking space: crackers made with sourdough discard. I use it all the time because I have a sourdough starter used to make bread, and this is my favorite way to get rid of discard. The only other ingredients are herbs, butter, and flour, so this is a really efficient way to get rid of product. All my friends find it extremely tasty.

I am now thinking of selling these crackers and have heard from friends that they would buy these. Here are the pros and cons of starting this business as I see it:

Pros: 

  • First to market
  • Consumer appeal
  • Efficient and sustainable
  • Cheap ingredients

Cons:

  • Lots of work and labor involved
  • Hard hours as a baker
  • Seems like a lot of work from a marketing/sales perspective
  • It would be hard to maintain a consistent recipe if I’m making in larger batches

I am looking for advice on:

  • Financial viability, especially from home baking to more commercial baking
  • What would be a reasonable timeline to scale baking?
  • Advice with renting commercial kitchen space
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millieb
  • 28
  • 28

I am considering opening an artisanal gelato shop in my neighborhood and want to know: is this the type of place where you would consider becoming a customer? Why or why not? Here is more information about myself, my idea, and my neighborhood: Making artisanal gelato is in my blood. My grandparents owned a gelato shop in their town in Italy, and my grandmother taught me how to make gelato when I was a child. Our family specialty is Italian herb gelato: flavors like basil, rosemary, thyme, etc. I have never opened a restaurant or gelato shop before, but I’m a hard worker, and I am excited to give my all into making this work My shop would include Italian herb gelato flavors, ...Read more

I am considering opening an artisanal gelato shop in my neighborhood and want to know: is this the type of place where you would consider becoming a customer? Why or why not? Here is more information about myself, my idea, and my neighborhood:

  • Making artisanal gelato is in my blood. My grandparents owned a gelato shop in their town in Italy, and my grandmother taught me how to make gelato when I was a child. Our family specialty is Italian herb gelato: flavors like basil, rosemary, thyme, etc.
  • I have never opened a restaurant or gelato shop before, but I’m a hard worker, and I am excited to give my all into making this work
  • My shop would include Italian herb gelato flavors, as well as traditional flavors like vanilla and chocolate
  • I would plan to price my gelato a bit more expensive than neighboring ice cream shops, as my ingredients would be more premium and more expensive. In my neighborhood, one scoop of ice cream on a cone goes for about $4, and I would price mine around $4.50-5.50
  • I live in Brooklyn, NYC in a heavily-populated, family-friendly neighborhood. The area has been rapidly gentrifying, and the population tends towards millennials/Gen-X and their families

What do you think? Should I open this gelato shop?

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ericstephan
  • 33
  • 33

What’s more disappointing than sitting down to eat at a restaurant you’ve been waiting some time to try out, ordering a dish, and the dish not meeting your expectations? Regardless of fine or casual dining, having a disappointing meal just sucks. You could have just stayed home and ate leftovers. What if there were a way to find new restaurants and dishes you enjoy based on your previous likes and dislikes? My idea is to create a restaurant recommendation engine fueled by the flavors and food aspects you enjoy. If you’re someone who loves umami flavor, hates apples, and goes for crunchy textures, we’ll find the perfect spot for you. By inputting dishes and restaurants you’ve previously ...Read more

What’s more disappointing than sitting down to eat at a restaurant you’ve been waiting some time to try out, ordering a dish, and the dish not meeting your expectations? Regardless of fine or casual dining, having a disappointing meal just sucks. You could have just stayed home and ate leftovers.

What if there were a way to find new restaurants and dishes you enjoy based on your previous likes and dislikes? My idea is to create a restaurant recommendation engine fueled by the flavors and food aspects you enjoy. If you’re someone who loves umami flavor, hates apples, and goes for crunchy textures, we’ll find the perfect spot for you. By inputting dishes and restaurants you’ve previously liked and disliked, you’ll arrive at a set of custom recommendations suited to your specific tastebuds and preferences. Super-tasters and picky eaters: rejoice!

Would you use this recommendation engine? What am I not thinking about that I should be considering?

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