Nov 052005
Lance writes from St Louis…
The wife and I have been raman junkies for years. We rented a small nice outfitted location. We have some time to get things right, but we will be open soon. Looking at offering a Raman eatery. Sit down for 40 folks and to go orders. We have made many a great dish with ramen. We are out fitted with foutain soda and water.
- Best way to offer menu. We have the house recipes, but look to have a flier type paper with boxes for the folks to check. You want beef you check beef you want fresh peas you check that and so on. You get the point. You also would be able to check the sauses and other “chemicals” you would like. Like Curry, soy, garlic salt, fresh gInger and so on. Boiled, fried or deep fried noodle available. Then check to go or eat in.
- Looking at have a set price. Very simple. Lunch in is 4.20 take out or delivery is 5.20. Comes with soda or water. Dinner would be a little more because we would have fresh hot tea and offer free desert.
- Any help I can get for pricing on Fresh Raman. We are looking at using dried, but still want to find very good quality fresh.
Any ideas or comments, please post. Also if you frequent other fresh ramen eateries, please share your thoughts on prices…
13 Responses to “Ramen Eatery?”
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Just a side note. The shop we rented is in a large commercial area with no other eatteries. Not even pizza companies deliver down here.
This is a great place. It is the industrial, trucking and rail hub of St Louis.
Lots of hungry folks 24/7. They also need the food fast.
Just a quick question: me and my friend want to know what the decorations on Ramen are, and what they’re called (we saw a picture of some Pokemon ramen with small Pikachus on the top, and I normally see ramen with small swirly circle on the top), and what they’re made of. Plus, does Ramen taste really good? I know it will, but I’m scared to try it! (I’m a bit picky, hee hee)
Thanks
Morgan and Sam
hey I love this site by the way, I love reading the ramen reviews. I have never heard of a ramen eatery around here. I live in pennsylvania so I’m not sure if there is any around here, but I am very interested. I enjoy ramen almost everyday and if I had the chance I would so eat at your eatery. Not sure about a “set” price if you’re offering different courses, but they mainly all involve ramen and seasonings and so, so I say the best of luck to you and you’re wife, and keep you’re true love for ramen strong!
Jim
I’m from st louis and was wondering the actual location of your restaurant! i’d definitely check it out…
Hope you guys hit it big and expand into NY. We need a Ramen shop around here. Probably can make good money if you’re near a college campus lol
The “small swirly circle” is a compressed fish cake. They are made into rolls, and then a slice or two of the roll is cut off and put in each ramen.
Our location is in North St Louis by Hall street. It is the industrial area of our city. Mostly trucking companies and chemical manufacturs.
We have not opened yet. Liek I said our idea at first was a deli like we had at one time or a pizza delivery unit. Just this would seem to fit very well here.
The only other real place to Eat is Hardees. They are supper slow. I have ordered food there 4 times. I have NEVER eatten there. That is how long it takes.
We have Vin’s Chinease cook shop. They stay pretty busy. They make some very low quality food, but do a ton of biz. People got to eat. Their Lou mein is not very good.
ohh, am i late? doesn’t matter. ^^
menu format: i think the sushi-style order forms (i have no idea what to call them, sorry) are a great idea. very inituive, hehe. i mean, most non-Japanese would want to eat seaweed, i think. set combos might make serving time faster though.
prices: nice, nice prices. i would go to your shop everyday. ^_^ however, and average bowl of ramen goes to about $6-$8 in southern california (me). if you have beefy guys who want seconds or extra pork or… anything SUBSTANTIAL and BIG, you should probably charge more. this is where the different variants of ramen come into play. i’m sure wikipedia.com will have some kind of article on regional ramen styles, which could affect price and menu offerings and clientel etc etc.
fresh noodles: if you make your own noodles… good luck because that takes learning. if you purchase dried mein (it’s straight and not fried in oil like instant noodles), things might become easier. it’s about authenticity, really. if you go to tokyo and use maruchan cup ramen, that might not work. but if you go to st. louis and serve storebought stuff mixed together, it should work out just fine.
living with a japanese girlfriend has taught me a thing or two on the subject of ramen. first off i’m not sure if this is right but i’m pretty sure fresh italian pasta is very similiar to fresh ramen according to the ingrediants. also fresh thin “shanghai” noodles works REALLY well. I know you can buy in bulk (super cheap). in NYC since there are noodle and wheat suppliers dispersed across brooklyn and queens.
also you can probably experiment with making your own noodles. I know one of the tricks that udon noodle makers in tokyo do is they rest the dough overnight (in the fridge) to make the noodles chewier kinda like bread making i guess.
prices in NYC for “authentic” ramen noodles goes for $6 to $10 USD. in tokyo though its pretty cheap and really good. cheap like $4 USD and its not a small portion either. good luck anyway.
We DO NOT want to make our own noodles. The wife makes every type for our pleasure. Way to much work for the volume.
I have talked to a few suppliers of dried and fresh packed. I really do not like the fresh packed.
I can get the type and size of noodle we want in dry. We can cook them in 1 pound bricks.
Over all dollar cost adver we are looking very fine with the pricing. We are still looking at a 400% markup.
Using the pricing from our wholesaler. It would be pretty hard to make a bowl that cost over .90 cents. Reason being. The amount of ingrediants dosn’t effect the portion size. You want 3 types of meat. You get 1/3 of each type. The veggies are measured, but still flow pretty freely for beauty.
Over all it has to be a well displayed and enjoyable meal.
Have you opened your restaurant? If so, exactly where is it? I live in st. louis and would love to go!!
Yes, are you open? I have been dying for some real ramen ever since returning from Japan and this would just be so amazing! Please let me know where you are and when you open!
The same as what Becky has said. Could you let me know where you are? we’re dying for some Ramen. Just as Becky we’ve recently come back from Japan and miss ramen so much.