ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › No menu, No prices; Pay what is fair
New Posts  All Forums:Forum Nav:

No menu, No prices; Pay what is fair

post #1 of 9
12/25/03 at 11:42am
Thread Starter 
A local restaurant has made a success of the above method.

http://deseretnews.com/dn/view/0,1249,575039244,00.html

My friend likes the place but I haven't been there yet. An interesting way to run the business.

Phil
Reply
post #2 of 9
1/2/04 at 1:50pm
I went to a place similar to this in London, near Swiss Cottage. It's called, "Just Around the Corner". There are no prices on the menu. It's a VERY nice place. Can't remember much of what I nor my two friends had. One friend and I shared a bottle of wine. WE each had a nice appetizer, entree and a nice dessert.

The owner came over to talk to us and gave us ladies (2 ladies, one gentleman) each a really long stemmed gorgeous rose.

We left 20 pounds each and felt guilty it wasn't enough. the food was very well prepared, very attractive. I do remember one friend had an appetizer with some kind of cheese, my friend had blueberry blintzes for his dessert and I had a seafood profiterole for my appetizer.

My London friend had taken a group of friends there for one friend's birthday, there were about 20 people. My American friend had been back since I was there, he said it was just as nice as we remember it.

susan
Reply
post #3 of 9
1/3/04 at 5:16am
Years ago in Memphis a good friend and her artist husband had open Wed. where you preferably called in and ate at their home, they took donations and made a bang out macrobiotic meal for around 20-30 guests. I took some classes from thenm and the food was great!!! the pecan pie with whole wheat crust was exceptional.
I had an event this past year that was 7 course, $75 including wine but not tax nor tip....the majority ofthe guests were farmers that had never experienced a meal like this....I gave them a 50% discount. But they tipped on that. I don't think everyone understands the value of that is normally accepted. Suggested prices....???? I love the idea that this is a successful business for her....sounds very Berkeley esque.
* My children have recently decided I'm a Hippy.:D
Reply
post #4 of 9
1/4/04 at 6:28am
That's Cool!

I guess I've seen too many cheapies leave 10 percent tips to trust them. I bet I'd think differently if I wasn't in such a tourism driven area.
Reply
post #5 of 9
1/4/04 at 7:46am
I heard about this place on NPR last week. She said she's making more money this way than she was with set prices. I particularly like the fact that diners can choose their portion sizes!
Reply
post #6 of 9
8/25/04 at 11:57am
Thread Starter 
An update on her place.

She had an organic garden donated to grow her produce.

http://www.sltrib.com/food/ci_2399241

It's an interesting project.

And I still haven't made it in to eat there yet. I've actually eaten out very little of late now that I think about it. Mostly I've been cooking for others: family, friends, Scouts and such.

Phil
Reply
post #7 of 9
8/25/04 at 9:00pm
I wonder how she deals w/ stae regulation . Here in California , we got regulations up to the walls . you know : taxes , workman comp , etc.... ?
Reply
post #8 of 9
3/9/06 at 7:43am
Thread Starter 
An update.

She has 10 employees, is turning a profit and is trying to start a foundation to create more of these restaurants in big cities. New York is the first target.

http://www.sltrib.com/food/ci_3579448

article includes three recipes from the cafe

Phil
Reply
post #9 of 9
3/9/06 at 8:56am
Phil,
You have to be in the right location. Heck, my local customers take advantage of the .25 coffee to the point of, I'm going backwards.
I admire her for taking the risk. I hope it's a huge sucess.

I can't stop thinking that the voice from above was the IRS.:D
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › No menu, No prices; Pay what is fair