[Phil] Geez, Phil, are you running a pub or trying to make your eatery some sort of 'up-market' restaurant with fancy names for ordinary dishes? Surely a panino is just a bread roll into which, like a couple of bread slices, you can insert anything you damn well like? What's wrong with marketing a 'Salad Roll' or an 'Egg and Bacon Roll'?

[Dujon] In order: Yes and no; yes; and nothing. I just found the article interesting
I'm revamping my menu, with an eye on relaunching the food side of the business to create some lunchtime trade in the area. Everyone's feedback has been very useful. We already do sandwiches and toasted sandwiches, but I've found that people charge a bit more for something that doesn't come in traditional English white or brown bread; more importantly, people seem willing to pay a bit more, for something that doesn't really cost any extra to produce if it's in, say, ciabatta rather than two slices of fantastic, locally baked bread.

[Phil] Sorry if I sounded a bit abrupt.
I do understand your viewpoint and, if that's what your customers want and are prepared to pay for, then I wish you all the best. You wouldn't be a businessman if you didn't explore all avenues in order to satisfy your clients. I like your comment on locally baked bread. Around my neck of the woods we have a plethora of bread varieties marketed in bulk to those of us who see bread as a staple. It's probably a couple of decades ago now, but at that time I noticed a severe decline in the quality of bread on offer. After testing just about every 'brand' available I gave up on bread for a goodly time (they all tasted 'plasticy' to me). I'm a slow learner and not very observant at times, Phil, but then I realised that there is a small local bakery in our small local shopping area which is a mere 400 metres from Maison Dujon. My bread now comes exclusively from that wee shop.
I suppose I'm saying that fresh is good. Do you intend to bake your own stock - or can you coerce one of your local bakeries into doing so? Ullage is always a problem when it comes to perishables so I'd guess you'd have to build in a wastage factor when pricing each product.

Between them, Greggs and Tesco have all but killed the traditional baker in the UK, so loaves that actually taste of something are now 'premium products' with price tags to match. See, for example, this place that opened round the corner from the flat we just moved out of.