[cashflyer]

My biggest concerns with items like the B&G is prep time and leftovers.
I prefer to serve only fresh items for best flavor, but the B&G has a prep time of over 1 hour. This means that I come in early and cook up a big mess of B&G, hope that people order it, and throw away the remainder at a loss. Sure, I could refrigerate the leftovers... but you can almost always tell when you're served a reheated stew - the beef gets "chewy". (Maybe I'm making too much of this, but I've had some really lousy beef and Guiness stew at places.)

Shepherds pie keeps better since the meat is minced. Would you make it with lamb (traditional) or with ground beef? I suspect the beef would be more suited to American tastes.

Bangers n mash, fish n chips, corned beef and cabbage... all definitely on the list!

She wants some hot sandwiches, such as Reuben, Pastrami on Rye, roast beef au jus, and grilled chicken.

One of my vegetarian friends insists that Salads should be on the menu.

And I suspect I will also have at least one menu item that reads:
"Spam bacon sausage and spam"

Again, though... pub, not restaurant. I want to keep the menu attractive, but simple. Keep prep time minimal to keep patrons happy, serve fresh food that's cooked well, and keep waste to a minimum.