Comments on: Totally Baked http://www.foodmayhem.com/2008/03/totally-baked_31.html A weblog making food a little less chaotic. Thu, 18 Mar 2010 03:14:46 +0000 hourly 1 By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/03/totally-baked_31.html/comment-page-1#comment-824 Jessica@Foodmayhem Sun, 30 Mar 2008 08:40:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/totally-baked.html#comment-824 Specialty stores with just one type of product are very popular in NYC. Examples of ones that do well: Bear Papa's (cream puffs), Doughnut Plant, The Original Soupman. Totally Baked does have salads and two soups on their menu.<br /><br />The ratio of failed restaurants here is probably higher just because rents are ridiculous. Specialty stores with just one type of product are very popular in NYC. Examples of ones that do well: Bear Papa’s (cream puffs), Doughnut Plant, The Original Soupman. Totally Baked does have salads and two soups on their menu.

The ratio of failed restaurants here is probably higher just because rents are ridiculous.

]]> By: TroyBoy http://www.foodmayhem.com/2008/03/totally-baked_31.html/comment-page-1#comment-825 TroyBoy Sun, 30 Mar 2008 08:14:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/03/totally-baked.html#comment-825 The toppings sound very inventive but I wonder if limiting the product base to only baked taters (i.e. no pasta option) is a good idea - it sounds a bit limited. Let us know if they survive.<br /><br />Do you have any speculation as to if the ratio of failed reataurant starts is higher or lower in NYC compared to other cities? The toppings sound very inventive but I wonder if limiting the product base to only baked taters (i.e. no pasta option) is a good idea – it sounds a bit limited. Let us know if they survive.

Do you have any speculation as to if the ratio of failed reataurant starts is higher or lower in NYC compared to other cities?

]]>