Although a safe option, I think dim sum is the way to go to compete with Tim Hortons. Not where we are, but in downtown Toronto, there is this restaurant called “Yin Ji Chang Fen (Cheung Fun)”, and they base their menu on two key items: cheung fun (steam rice rolls) and congee. In particular, cheung fun should work because there is nothing like it around here, and it’s very delicious yet filling. There’s not too much ‘wow’ factor in cheung fun – after all, its toppings are covered – but this is okay for a family oriented neighborhood, unlike say a mall. Cheung fun is also made to order, unlike other dim sum items (eg. bao) which may have to be tossed if unsold.
Next step is learning how to make good cheung fun. I think the best strategy is try a wide range of recipes. Pictures from some recipes don’t look great, but that’s okay, I’ll still try them. There are many variations, all of which are valid, so it’s good to try many recipes to get one that I’m satisfied will sell in a restaurant context.
Some alternative ideas, which were discarded:
-“Affordable gourmet” (as a juxtaposition). This would be incredibly hard to pull off due to my beginner culinary skills.
-Cheaper alternative to a family brunch spot across the street (ie. copying). Sure, this is possible, but the spot across the street is well established, and I don’t find creative stimulation in copying a cuisine that’s already in the neighborhood.
A
University to small business 
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