Well posted, you did miss racism, choice of font and other nit picks. Hope business does well and anyone who posted negatives tries it and adds comments based on experience.
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Wow, now I feel a bit bad for pointing out that the cartoon mole was a copy of a Czech character. As someone working in the creative business I just thought they should perhaps credit the artist… Didn’t expect the poor place to get so much criticism on here. As I said before I think there are some tasty sounding items on the menu and I’d give it a go! Good luck to them!
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I think most of the comments were well meaning and trying to be helpful. Market research and testing is key in the success of a business, as is being responsive to feedback from customers or potential customers. If a business isn’t going to respond well to feedback or at least have a thick skin about it, then they are unlikely to be long in business anyway.
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I personally think the food is the sort of thing that would do well in the area, but agree the way it’s laid out on the menu is a little confusing (and some weird typos). So I think a little rejiggle of the layout and a little less quirkiness would go a long way.
My big question is will it be more comfortable? Before the furniture was always a little weird and it always felt a bit bare and empty.
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Also, will they welcome or discourage people with kids?
Hello everyone,
I would like to thank everyone for showing an interest in my concept.
your comments have been very beneficial to me as i am spontaneous and somewhat impulsive, i do recognize logo and menu format was a bit gobblygoop and im working on toning it down without the corny puns, people who know me i do like a pun mind.
on a serious note i have been wanting to go a new direction for a while, i did tapas for 11 years which i accept some of you will miss, but i wanted a change before i get older and greyer and do something different.
Please dont take offence if i dont engage and respond often, i’m just not great at all this social media stuff…but appreciate every comment even more so the negative ones…
I just say hello and thank you.
kind regards
Jason
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Welcome to the forum, Jason 
It’s really good to hear you appreciate the feedback and took the comments in the light-hearted way (I’m sure) they were intended.
I wish you every success with the new restaurant and hope you’ll be comfortable using this forum to scope out the concept and get feedback that will help in your success on the high street under a new brand.
Let me know if I can help with any forum-related questions.
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Thanks for coming on here Jason.
If only more owners did!!
I wish you all the best in the new venture, I am sure the food will be great, as you say 11 years is a long time on what is effectively the same product, appreciate you are interested in feedback, always room for corny puns so don’t change!
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Thanks again everyone for your feedback hopefully this menu is alot clearer to read and understand what im trying to do
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Looks good!
Can you give us an idea on how many different beers / what beers and ales you will stock? Will there be a rotation of beers on tap?
Much improved IMHO!
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Lovely response, thanks Jason. Only thing that really jumps out at me now is that there’s not much for veggies/peskies - any chance of a couple more tasty veg things? Thanks!
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Yes im working on a veggie sausage and burger recipe next week…will also look at introducing new veggie alternatives when we bed in after a week or 2…
Will be introducing a compressive choice of craft and premuim beers with a guest draught rotating regularly… other things to look forward to are gins, non alcholic beers and cocktails…
As a dad of 2 boys i do want to create a family environment where the little people can enjoy a smaller version from the adult menu,but to be transparent and clear i feel a fair time to make the venue adult only will be 8pm tho…its a very delicate decision this but i want to strike the right balance for all…it would most valuable to me hear your thoughts as i want to get this right.
Kind regards
Jason TCM
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All sounds good Jason
Very sensible to have a cut-off. I wish they’d do the same in other local restaurants like Mamma Dough
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Menu looks great! We were fans of Donde and will be checking out your new venture at the earliest opportunity.
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The chocolate fondant will be enough to make me give it a try 
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Very pleased the aubergine bake is still on the menu. My favourite!
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Let us know what gin you have on offer and we’ll add you to our website. hello@foresthillginclub.com
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