Im opening a steak sandwich shop in nyc and need your help. Does this looks more appealing to you all? Wanna make it as good looking as possible (the steak is cooked with garlic butter and garnished with mustard and chili oil)
by Putrid-Eye-421
25 Comments
aeronacht
Certainly looks way better to me
md222
Looks good. What kind of steak?
whatev3691
Honestly it doesn’t look good at least from this angle. Bread looks thin and hard, can’t see what’s on the steak. Can’t see how steak is cooked.
If this is Portuguese style steak sandwich, it looks great. Admittedly, I have a soft spot for them that you can buy on a corner shop with a 2 € small draft of beer
BartBeachGuy
I agree that it doesn’t look good. It looks very plain. I think you need to add some color to it in the form of herbs or something else. That may not be traditional but no one is going to know that. We eat as much with our eyes as we do with our mouths.
GDswamp
I think it looks great. But some of the negative comments illustrate the hurdle you’ll have to clear: most people even jn NYC haven’t had a Portuguese-style prego, and it won’t look like what they imagine as an ideal steak sandwich. So I’d think about how to photograph it to emphasize that it’s something new and different and to highlight the Portuguese context.
NinersInBklyn
Just tell me where to be and I will gladly eat it. The rest of these posts don’t seem to get it. This is your dream, do it your way.
smarty-0601
I want to eat my francesinha with knife and fork!
Scorned_Beef
Had a few of these in Lisbon. It’s a simple sandwich that is not gonna wow people by photos, but super tasty when made well. Maybe get some real time feedback from people and adjust as needed? I’d try it in a heartbeat, specially with that cold super bock you got there.
becksftw
Looks delicious, please carry super bock too.
killerasp
bifana?
swankyoctopus
If you are marketing a Prego, maybe play up the fact that you are “nail”ing the steak with garlic.
A Prego is not a pretty sandwich, it’s a delicious one.
I wouldn’t try to sell it like a cold cut sandwich, if you want it to look prettier in pictures get a good hard sear on the steak, show a fluffy bread with a crispy crust, and add color with a bright piri-piri.
I think you’d get more attention putting the fact that this is a classic snack served with a beer and a little shock factor by smashing garlic into steaks behind the counter.
0Sam
I’ve got a request if you’re opening a Portuguese spot – any chance you can carry pao com chourico?
EyeIslet
Just serve up something quality and I’m sure influencers can make it look good with lighting, camera angles and facial expressions
Millions0fDeadCops
That steak was cooked with a heated conversation
killerasp
IMO, you should not be opening a portugese sandwich shop in NYC right away. why? no one knows what this is. you are going to spend so much money on rent, build out, and then marketing sandwiches that barely anyone in NYC has heard of.
you best bet is to do pop-ups to build traction and get feedback from customers. its lower cost of entry and doesnt require you to sign a huge chunk of money away to open a store.
they been around for awhile now, doing alot of pop-ups, queens night market and many other things. they had a brick and mortar for awhile (partnership with a bar) but i think they left that spot and are working on a new permanent location. do people love sausages? yeah. do people know what a sausage sandwich is? sure. do many people know what to choripan is? no. and there are way more latin american people in NYC than there is portuguese and farrrrrrr less people know what a prego, bifana or a francesinha is.
yeah, a prego, bifana and Francesinha are amazing, but you are going to an uphill battle educating the public on what they are (eg: pork sandiwch, steak sandwich) to make people want to try it.
TLDR: do pop-ups to figure out the market. figure out american tastes. what taste great to people in portgual might not translate here. educate customers. build a good following of customers. then maybe in 24 months, think about opening a brick and mortar.
streetsworth
Whereee
tychus-findlay
Looks pretty good to me but it’s really going to come down to texture I think, like how tender is that meat and texture of the bread
EducationalReply6493
As far as social media goes a video of the preparation would be more effective than just a picture.
scarredMontana
This looks like something I’d make while high so not (visually) appealing at all.
emmakobs
As a former food pro who has helped open a few concepts across NYC in the 20teens, I think emphasizing the fact that it’s Portuguese, and that it’s something special/different will go WAY further than just photos. People want to be on trend if not ahead of the curve, so get them in the door that way. Once they’re in, if you’re serving something delicious at a decent price, they’ll be back.
Your biggest hurdle will be education “what’s a prego?” while making it appealing/exclusive “oh man, you don’t know?? get them at (location)” while demonstrating use case “not like those huge/heavy Italian ones” “perfect for summer with a beer” “breakfast, lunch, or dinner”
ForDepth
Big improvement from yesterday. Cooking temp still an issue though. Flat piece of meat yet uneven cooking across with no apparent sear on left end and cooked more right side. If I knew this was garlic butter steak I’d certainly give it a try.
Montauket
Is this supposed to emulate the famous one in Villa Novia de Gaia? The one with the red lingusa ?!
If so shut up and take my money. When do you open?
25 Comments
Certainly looks way better to me
Looks good. What kind of steak?
Honestly it doesn’t look good at least from this angle. Bread looks thin and hard, can’t see what’s on the steak. Can’t see how steak is cooked.
I’m not Portuguese, but this is the steak to bread ratio I’m more accustomed to seeing: https://www.tasteatlas.com/cervejaria-ramiro/prego
If this is Portuguese style steak sandwich, it looks great. Admittedly, I have a soft spot for them that you can buy on a corner shop with a 2 € small draft of beer
I agree that it doesn’t look good. It looks very plain. I think you need to add some color to it in the form of herbs or something else. That may not be traditional but no one is going to know that. We eat as much with our eyes as we do with our mouths.
I think it looks great. But some of the negative comments illustrate the hurdle you’ll have to clear: most people even jn NYC haven’t had a Portuguese-style prego, and it won’t look like what they imagine as an ideal steak sandwich. So I’d think about how to photograph it to emphasize that it’s something new and different and to highlight the Portuguese context.
Just tell me where to be and I will gladly eat it. The rest of these posts don’t seem to get it. This is your dream, do it your way.
I want to eat my francesinha with knife and fork!
Had a few of these in Lisbon. It’s a simple sandwich that is not gonna wow people by photos, but super tasty when made well. Maybe get some real time feedback from people and adjust as needed? I’d try it in a heartbeat, specially with that cold super bock you got there.
Looks delicious, please carry super bock too.
bifana?
If you are marketing a Prego, maybe play up the fact that you are “nail”ing the steak with garlic.
A Prego is not a pretty sandwich, it’s a delicious one.
I wouldn’t try to sell it like a cold cut sandwich, if you want it to look prettier in pictures get a good hard sear on the steak, show a fluffy bread with a crispy crust, and add color with a bright piri-piri.
I think you’d get more attention putting the fact that this is a classic snack served with a beer and a little shock factor by smashing garlic into steaks behind the counter.
I’ve got a request if you’re opening a Portuguese spot – any chance you can carry pao com chourico?
Just serve up something quality and I’m sure influencers can make it look good with lighting, camera angles and facial expressions
That steak was cooked with a heated conversation
IMO, you should not be opening a portugese sandwich shop in NYC right away. why? no one knows what this is. you are going to spend so much money on rent, build out, and then marketing sandwiches that barely anyone in NYC has heard of.
you best bet is to do pop-ups to build traction and get feedback from customers. its lower cost of entry and doesnt require you to sign a huge chunk of money away to open a store.
a good example of what you are trying to do is: [https://www.instagram.com/superchoriny/](https://www.instagram.com/superchoriny/)
they been around for awhile now, doing alot of pop-ups, queens night market and many other things. they had a brick and mortar for awhile (partnership with a bar) but i think they left that spot and are working on a new permanent location. do people love sausages? yeah. do people know what a sausage sandwich is? sure. do many people know what to choripan is? no. and there are way more latin american people in NYC than there is portuguese and farrrrrrr less people know what a prego, bifana or a francesinha is.
yeah, a prego, bifana and Francesinha are amazing, but you are going to an uphill battle educating the public on what they are (eg: pork sandiwch, steak sandwich) to make people want to try it.
TLDR: do pop-ups to figure out the market. figure out american tastes. what taste great to people in portgual might not translate here. educate customers. build a good following of customers. then maybe in 24 months, think about opening a brick and mortar.
Whereee
Looks pretty good to me but it’s really going to come down to texture I think, like how tender is that meat and texture of the bread
As far as social media goes a video of the preparation would be more effective than just a picture.
This looks like something I’d make while high so not (visually) appealing at all.
As a former food pro who has helped open a few concepts across NYC in the 20teens, I think emphasizing the fact that it’s Portuguese, and that it’s something special/different will go WAY further than just photos. People want to be on trend if not ahead of the curve, so get them in the door that way. Once they’re in, if you’re serving something delicious at a decent price, they’ll be back.
Your biggest hurdle will be education “what’s a prego?” while making it appealing/exclusive “oh man, you don’t know?? get them at (location)” while demonstrating use case “not like those huge/heavy Italian ones” “perfect for summer with a beer” “breakfast, lunch, or dinner”
Big improvement from yesterday. Cooking temp still an issue though. Flat piece of meat yet uneven cooking across with no apparent sear on left end and cooked more right side. If I knew this was garlic butter steak I’d certainly give it a try.
Is this supposed to emulate the famous one in Villa Novia de Gaia? The one with the red lingusa ?!
If so shut up and take my money. When do you open?
NYC needs more Portuguese food, THANK YOU