I usually use Rump Roast and Slice it.
In Large Pot, pour extra virgin olive oil, cover bottom of the pan. put in a few julienned onions,minced garlic from a jar is fine, i use alot. i like red onions. season with a quarter cup of red wine vinagar. oregano, rosemary, black pepper, and throw in about 10 beef bullion cubes. Slice up about 3 rump roasts. put in pan high heat at first. after the meat begins to render i pour in a bottle of marsalla wine.
I cook it a long time to get all the fat off the meat, but it stays " fall Apart tender" because of the wine and vinagar. You can have roasted red bell peppers and hot sport peppers or Giardineira on the side. A crisp crust bread toasted in the pizza oven with mozzerella .
3 roasts go a long way until you find out that everyone LOVES your beef sandwiches. 10 inch sandwich for $6.95 to $8.95 depending on location.
Bon apetite!!!!!

Although you told your friend that you were done with advice until he needs it again, here's my 2 cents.

I went to a state school in the middle of IL, not IN but I'm sure the environments are the same. Most places fell into a few different categories: a place you can take your parents to (they would pick up the tab), a place that you would splurge on (better than average food - maybe date place - Chili's or even Steak and Shake), big fast food franchise, or the local greasy spot with cheap food.

We had a pizza place that sold medium pizzas for $3.50 (absolutely horrible pizza), Burger King's $1 Whopper specials, and McD's 2 for $2. We also had a La Bamba and Jimmy Johns - which all did well. The key here is edible food for cheap.

If your friend is looking at a student population, I would steer clear of the beef sandwich for cost reasons and that it's not familiar enough to most. I can see hot dog with fries (ala Gene/Judes) working great, especially for $1.90 / each. If the fries are really good, like Gene/Judes, you could load them with cheese, mayo, sour cream, gravy, etc. for a moderate price. Burgers are also a good option but keep them cheap and pile on the extras. Or even have a "horseshoe" option (open faced smothered in fries and cheese). Nothing should cost more than $5 and should deliver.

I know it sounds disgusting but midwest college kids like meat/potatos, simple, cheap food with lots of calories. If it seems unique to their environment, they'll make it a must for their visiting friends. If you go too exotic or commit to a specific "style," you'll risk alienating or intimidating them.

Good luck. Keep it simple...

If its not too late to chime in...I went to a big 10 school and I think you guys are taking the price consideration a little too far. Most kids arent going to fret over spending $8-$10 on lunch/dinner. Unless a student wants to eat at McD's/BK value menu for breakfast lunch and dinner, there really isnt much thats cheaper. Even places like Jimmy John's, Potbelly's, Quizno's and la bamba (which failed miserably in Madison) and a value meal from any fast food burger joint is going to set you back $6-$8 dollars anyway. My whole point is if your more worried about the price and making sure its "dirt cheap" than the quality, your going to fail.

With the price of college these days, honestly most kids going there can afford a $10 lunch...you should see some of the bills at the bar when its time to sign out at the end of the night***. If they want to eat dirt cheap, they arent coming to your place anyway, they load up on cup o' noodles and chef boyardee pasta.

Madison has many restaurant choice's and the ones that have good food do well. The ones that had garbage food, well they came and went. College kids arent "gourmets" but they will go to Five Guy's burgers over McDonald's or New Orleans takeout (for po' boys) over subway. All big college campus's have the usual franchise spots but they also all have the legendary eateries/bar's that are famous for something, and they are locally owned and frequented day in and out. If you want to make lots of money and not worry about quality/price, open a white castle near campus.

If the combo is good...they will come.

***accept credit cards!

Bari Beef in south elgin is a great beef to use. Great beef taste, Competative in price, great beef gravey. Available at Restraunt Depot also. I used thier beef at my stand Dean'ers Wieners in Addison IL. I have sold the stand but continue to use thier beef at all functions I cater nowadays. Great people, great beef you will not be dissapointed. I used it in my philly steak sandwich along with gonnella bread and was told by Addisons Fire Department I had the best Philly Steak in Addison.
Now if your looking for Italian Sausage there is no other than Nottoli Sausage shop on 7652 W. Belmont. All I can say is unbelievable!!!! Good luck my Stand was my Dream! Catering is a money maker.

Bari has replaced Scala at Jewel's deli counters. We tried Bari for the first time last week and were not impressed.

The beef looked good - little fat, no gristle - but the flavor was mild, too mild. Same for the gravy.

Our experience was that preparing Scala's at home produced an IB that beat 80% of the beef found at stands in Chicago. Sorry, but I can't say that about Bari. It was OK, but nothing special.

By the way, Jewel has added a 49 cent upcharge for the Bari gravy unless you get a coupon at the deli counter. Previously with Scala all you had to do was to ask for the gravy.

I don't know why Jewel made the change, but I have this feeling it might have something to do with profit margins.

I'm not surprised. Jewel excels at finding sneaky ways to overcharge you.

If you would buy your Italian Beef over the counter at Jewel I feel sorry for your customers. You commented not as a proffessional restaurateur. Packaged at Bari sold at Restraunt Depot or hook up a deal with them for delivery. I do not know how Jewel does their product, but I am guessing not much care goes into it. I am not knocking Scalas. I never tried theirs. All I can tell you is I never got a complaint with over the tons of great bari beefs sold over my counter not only beefs but used in many other sandwich creations. ie. Philly Steaks, Combos, IB on foccacia,Sub sandwich, cheesy beefs only use whole milk mozzarella.part of a Dagwood sandwich. I swear by Gonnella bread (freezable with minamal loss of quality). Maryanne gave me a week free french bread I told them I will probably go back to Gonnella when done with week. I did. Bari their beef gravey is plenty fine with all the spices and taste your looking for. Bari packaged is the trick. Comes in a box two pacages of gravey to 5 lbs. Beef Throw beef gravey pacages in steamer one at a time wait till all the good spices and amount of gravey fat come together. Pour into your deep pan. Squeegee rest from gravey pacakage. Hmmm Flavor. Over a Jewel counter, give me a break! Or give Bari a break like when it's in the hands of a true restaurateur. I use them catering now and get great reviews.
Thanks Dean

What in George's post made you think that he's a restaurateur? I would think the "preparing Scala's at home" would have made it clear that he's not. It also seems a little silly to sing the praises of Bari and say he doesn't know what he's doing when you've never tasted Scala beef, but maybe that's just me.

What's the name of your catering company, so I can actively avoid it?

The Topic of this Forum! Professional Forum where professionals reply! I figured he was in the Industry.
I never said a harmful word about Scala's. I believe to each his own. Render to Caeser what is Ceasars

Thanks Gleam for pointing out that I was writing as an interested consumer and not as a restaurant operator.

While this forum is aimed at professionals, there is no restriction on others commenting. Looking at this thread and others, I see many comments by people who are not food professionals. Information can come from many sources.

Having been actively involved in the Beefathons (we went to more than 30 IB stands across the Chicago area), I stand by my original statement.

For home use -- repeat for HOME use -- the Scala I bought at Jewel's deli counter beat most beef stands; the Bari I bought at Jewel did not.

As discussed earlier on this thread (as well as elsewhere on this site), preparation is key for IB's. At many stands the beef becomes tough because it has been sitting in the gravy too long. At home one can easily control this.

The original person of this topic asked for comments on Italian Beef. I have a history with Bari. I said no harmful word on any other Beef products. My problem came to ( with my intention being the originator of this forum not a harmful chatroom person like yor comment on my ability to cater.) that if that person thinks that that representation by Jewel is as good as Bari Beef can get. He is far from being led to the truth about Bari or for that matter Scala's. This is a Professional Forum.

Now I am always interested in a good beef. Your Beefathons why are your findings only narrowed to Scala's beef at jewel compared to the thirty stands in the chicago area. Was Jewel's interpetation or representation of Scala's the best we can expect from Scala's. Was this a study rigged to only visit Non- Scala serving stands. Were the judges impartial. Something plays out wrong here on your study. Scala loosing a big account hurts. I realize that. Can I visit a website of your Beef Findings. Truely I cannot say for certain that I have tasted a Scala's Beef but I promise the next stand I go pass that advertizes Scala I will try it. Completely with a unbiased additude. I will take consideration for a bad day or that the stand has no clue. I respect the name Scala's it has been a Chicagoian institution for many years. I am a Chicagoian all my life. I always appreciate a good Italian Beef. Are you affiliated with Scala's in any way?

Ed in this business you have to roll up your sleeves in defending your product. I admire your love of Scala's. Makes me want to search their beef out now. I am sure its Great!
Two Polish Maxwell stands along the Dan Ryan just South Of Roosevelt Ave. on the frontage road. One Express Grill, the other Jimmys. Hands down Jimmy's Fries are top. Express grill serves what I believe is the better Polish. I searched out their Purveyor by some hints or tips if you will and who they used, I and served the same.
We all look for an edge. Peace

Dean, you seem to be seriously confused.

I haven't said Scala's is better or worse than Bari's italian beef. I've never had Bari's and the only Scala's beef I've had has been at commercial beef stands. George said that he preferred the Scala beef Jewel sells to the Bari beef Jewel sells, and your response was, essentially, "you or jewel must be doing it wrong" and "I've never tried Scala's product". I hope you understand how arrogant this makes you look.

With regards to the Beefathons, I don't understand why you think it was limited to Scala beef. A group of people went to 4-6 italian beef stands a day, tried their beef, and graded it. Then they repeated that process seven or eight times. Many of those stands use Scala beef, some probably use Vienna Beef product, and the best ones buy uncooked beef and season, roast, and slice it themselves (Johnnie's, for example, buys raw beef from Scala's and prepares it themselves). Feel free to search the forum for more on the Beefathons, they've been written up very extensively here, and you're surely welcome to tag along if another occurs, so your paranoia can be proven unjustified.

I agree with you completely on the fries and sausage at Express Grill vs Jim's, by the way.

I'm definitely not affiliated with Scala, and the moderators and members of this forum that I've met over the years surely have no doubt of that. To the best of my knowledge, neither is George R, or anyone else on this forum. I don't defend Scala's because of some hidden ties, I defend them because I think it's absurd for you to say "it's impossible for bari to be worse than scala's, you must be incompetent, and oh, by the way, i've never tasted scala's". You could substitute Vienna Beef for Scala and my reaction would be the same.

gleam wrote:Many of those stands use Scala beef, some probably use Vienna Beef product, and the best ones buy uncooked beef and season, roast, and slice it themselves (Johnnie's, for example, buys raw beef from Scala's and prepares it themselves).

Heck, even one of the mediocre stands seasons, roasts, and slices it themselves. (See: Roma's, Beefathon 3).

Best,
Michael

Dean Michna wrote:Now I am always interested in a good beef. Your Beefathons why are your findings only narrowed to Scala's beef at jewel compared to the thirty stands in the chicago area. Was Jewel's interpetation or representation of Scala's the best we can expect from Scala's. Was this a study rigged to only visit Non- Scala serving stands. Were the judges impartial. Something plays out wrong here on your study. Scala loosing a big account hurts. I realize that. Can I visit a website of your Beef Findings. Truely I cannot say for certain that I have tasted a Scala's Beef but I promise the next stand I go pass that advertizes Scala I will try it. Completely with a unbiased additude. I will take consideration for a bad day or that the stand has no clue. I respect the name Scala's it has been a Chicagoian institution for many years. I am a Chicagoian all my life. I always appreciate a good Italian Beef. Are you affiliated with Scala's in any way?

There are many threads about the Beefthons on this site; use the search function above. Here is a link to discussion of the final Beefathon: http://lthforum.com/bb/viewtopic.php?f=14&t=10751&hilit=beefathon

The selection of IB stands to visit was based on recommendations of posters to this site. The purveyor of beef to a particular stand was never a consideration.

I never said that the choice of stand depended on whether it used Scala beef. It has been mentioned elsewhere on this site that just because a stand has a Scala sign does not mean they are currently using Scala's beef.

As Gleam and EatChicago pointed out a some stands prepare their own. This did not affect the ratings which were based only on the IB's and accompaniments (peppers/gardiniera/fries).

The Beefathons were open to anyone who was interested. Thus the judges were IB fans.

I have no affiliation with anyone in the Italian beef business. I just like IB's and have been eating them for decades.

Finally, Jewel's deli was never part of a beefathon. My comments about Jewel were strictly personal observations for HOME consumption.

I hope this clears the air.

George wrote:Having been actively involved in the Beefathons (we went to more than 30 IB stands across the Chicago area), I stand by my original statement. “Our experience was that preparing Scala's at home produced an IB that beat 80% of the beef found at stands in Chicago. Sorry, but I can't say that about Bari. It was OK, but nothing special.

George wrote:Having been actively involved in the Beefathons (we went to more than 30 IB stands across the Chicago area), I stand by my original statement.For home use -- repeat for HOME use -- the Scala I bought at Jewel's deli counter beat most beef stands; the Bari I bought at Jewel did not.

George what was that the determination of your beefathons study. To see whose beef was king. Who’s Was? All the writing from you study it seems like a showdown between two beefs rather than whose’s Who of best beefs. My paranoia that Gleam seems to think I have in your study is how you word your findings. It appears lopsided in Scala’s favor. And that your only goal was favor in Scala’s side.
Again this is where I have problems with your study.

George wrote:For home use -- repeat for HOME use -- the Scala I bought at Jewel's deli counter beat most beef stands; the Bari I bought at Jewel did not.

Two different studies? Was this your finding in your beefathon? I believe not. Or was this the opinion of a few. Was your study fair?

George wrote:But I can’t say that about Bari’s.

Did Bari users represent Bari? I believe your study and findings to be a hoax. Restaurant quality is the whole ball of wax here as far as I am concerned. Because the person moving to Indiana hoping to open up a stand deserves to get Bari’s legitimate restaurant quality beef or Scala’s. I understand you are trying to determine Jewel Scala’s beef or now Jewel Bari’s beef. Nothing that I am sure compared to Scala's provided or Bari's beef if they hook up directly to the source. The person asking for help was asking for rating commercial quality of beef. I am sure if he goes with Scala’s at his stand he will have great beef.
George what happen in your study when Scala’s went head to head with Scala’s?
Dean

Gleam wrote:What in George's post made you think that he's a restaurateur? I would think the "preparing Scala's at home" would have made it clear that he's not. It also seems a little silly to sing the praises of Bari and say he doesn't know what he's doing when you've never tasted Scala beef, but maybe that's just me.

(Gleam I believe you read things and interpret writings not the way they were meant, Were is your accusation in my writing?)
Gleam I recognize your personality now.

Gleam wrote:I don't defend Scala's because of some hidden ties, I defend them because I think it's absurd for you to say "it's impossible for bari to be worse than scala's, you must be incompetent, and oh, by the way, i've never tasted scala's". You could substitute Vienna Beef for Scala and my reaction would be the same.

WHAT???Gleam you sound like an interesting person. I stand by my word you read only what you want to read and interpret things only in the special way you interpret them.
Thanks Dean

[Moderator edit to make it easier to read]

It boggles the mind. I'm out.

Very classy, Ed.

Just out of curiosity- did the restaurant ever make it in Bloomington, and if so, what's the name of it since I'm moving there next week

Dean Michna wrote:George what was that the determination of your beefathons study.

Dean, you should probably read the several links about the beefathons as linked from Mike G's index. You'll see that it's not the kind of thing that ended up in "a determination."

Dean, I suggest you carefully reread what both George and Ed wrote before posting again. It's obvious that you've either neglected to take the time to read what they've written, or you're willfully ignoring it. Either way, continuing this argument on that basis accomplishes nothing.

gleam wrote:It boggles the mind. I'm out.

Way to go Gleam.

Germuska said:

Dean, you should probably read the several links about the beefathons as linked from Mike G's index.

Dean, that is excellent advice. Please, please take it to heart.

Now I will follow Gleam's example. I, too, am out of it.

beef yes
dont foget the juice or gravey
i say check out johnnies for gravey

dont forget the passion commitment team professionalism planning marketing
cash... did i say cash
have him talk to the best people he knows, family, friends, industry peers and professionals to get their idea as well as his own , get educated on line and at other locations study the competion see what they do well and what you would like to improve upon
it is a very big commitment time money and stress on the family
the most important thing of all

dreams and passion if you have that you have half a chance
with out that back to the drawing board

best of luck and listen to some of the excellent advice others have given



restarauntowner.com has great infor for startups

or as my brother the chef said when he was 15
there is more to a salad than lettuce and tomato

Dear Dean its just my opinion but I think you oughta get your head examined!
Dean

Sell soakers to get them hooked. Buns in beef juice for $.50 or $1.00 - fits the budget, won't cost you much and it'll give them the taste for the full product. Had a place near our high school growing up that had these and they did a land office business in soakers and fries.