It's a losing battle. I don't know why the new owners wouldn't start to make some serious effort in promoting banqueting and catering--good clean, easy money, or failing that, promoting their dining room a little more aggresivley.
Fecal matter falls in a downward motion. Chef walks out, staff is gone, Murphy's law kicks in and a tour co. or a function will crop up. 24 hrs to start from scratch. You can get the senior waitron to put out the cornflakes and make the coffee, but then what? Wouldn't want to be there or see who/what they hire.
So you see, you are in a bargaining position. If/once you go, they got diddly-squat for food. See what you can get out of them--it won't hurt one bit, because you know what your alternatives are. |