I own a restaurant that specializes in comfort food. I counted 20 above-mentioned foods on my menu. I am continually looking for ways to put more comfort food on the menu. As pointed out, a lot of comfort food takes a long time to prepare, making it difficult to keep lsbor costs in line. Also, a lot of comfort food does not hold up well over the day.
My successes & failures:
SUCCESSES
Meatloaf: we make individual loaves, bake, cool, & microwave per order.
Chili: we make 5 gallons every day & hold in crockpots for service.
Fried chicken: pan-fried chicken special every Wednesday. An hour to prepare but it holds nicely in my holding oven.
Homemade soups: small batches made every day.
Swiss steak: Thursday special: holds well.
Hot beef: slow-roasted beef, real mashed potatoes & real gravy made from stock using my beef trimmings.
Homemade pies: Sour cream raisin is our most popular but we can only make onae a day because the meringue looks funky by day 2.
FAILURES
Pot roast: I can make a fantastic pot roast but if I hold it on the steamtable it breaks down into shreds. Fantastic taste, appearance sucks.
Macaroni & cheese: Great when first made, but again appearance sucks after a while.