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Is Valentine's Day a big deal for your kitchen??

post #1 of 20
Thread Starter 
I have yet to book Valentine's Day:eek:

Last year it booked up right away...

So far in February, I have booked 6 dinners parties and 6 speaking engagement, BUT NO ONE for the love day:crazy:

Is Valentine's Day a big deal for your respective kitchen?
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
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post #2 of 20

lots of deuces...

I have always had busy nights on valentines, lots and lots of deuces. its always been the first busy day of the year. Thats been my experiences..
My life, my choice.....
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My life, my choice.....
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post #3 of 20
Really?
Bigger than mother's Day?
Wow.
"I gotta start being nicer to people... this karma thing really sucks..."
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"I gotta start being nicer to people... this karma thing really sucks..."
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post #4 of 20
I'm not sure which side to speak to in this very good line of inquiry.

I have been on both sides, both working on and enjoying Valentines's day.

I hope I don't piss off my fellow chefs and restauranteurs but to be honest, I have always felt that Valentines is an opportunity for restaurants to jack up prices and cash in.

Nevertheless, I offered my wife her choice of going out anywhere she wanted or me making her a romantic dinner at home. She opted for the latter.

Mark
Salad is the kind of food that real food eats.
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Salad is the kind of food that real food eats.
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post #5 of 20
Thread Starter 

I am with you MARKV

Why not enjoy it for once:):)

Last year since I had to work on Valentine's Day, I had to make up for it at home:) So, I gave my wife a piece of lingery everyday from Feb 1 to 14, she was happy! and she thank me for the rest of the year:):)
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
post #6 of 20
Very busy couple of days!
We go home. lite a fire, open a bottle of wine:beer:, send the kid out somewhere, We then slip into something warm, cozy, soft:cool: sheer. We chat:talk: , we laugh:lol: My wife of 20yrs and I make our way to the bed and, and,


count our holiday receipts:D
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #7 of 20
in my experience valentines day means as previously mentioned deuces, deuces, deuces, oh and more deuces. being in a suburb of DC we have alot of commuters and since the 14th is on a tuesday this year the saturday before and the saturday after will be slammed rather than the big day itself. wich also means my girlfreind will be happy because [I]MIGHT[I] be able to get the day off :D!!!! bottle of icewine some hawiian vintage chocolate a few candles and..... well you can do the math! but i will definately be wearin one of these :D the next day!
i pledge my professional knowladge and skill to the advancement of our profession and to pass it on to those that are to follow..... ACF pledge
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i pledge my professional knowladge and skill to the advancement of our profession and to pass it on to those that are to follow..... ACF pledge
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post #8 of 20
I think you misunderstood me, valentines day has always been the "First" busy day of the year.
My life, my choice.....
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My life, my choice.....
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post #9 of 20
It's not a BIG holiday for us but I can tell you the three things we will sale the most of that week - sweets, steaks and wine.
Bill
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Bill
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post #10 of 20
Valentine's day has always been an outlet for really cheesy looking heart shaped desserts. :)

We've always packed VD. Biggest I've ever done was close to 300 covers.
post #11 of 20
Thread Starter 

Steak!

Wow, Steak, that's interesting... do you cut them in heart shape? just kidding:):)
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
Martin Laprise
Author of "My daughter wants to Be a Chef!"
www.thechefinstead.ca

“A cook who invest a few bucks every week is a smart cook"
Reply
post #12 of 20
Don't worry Mark, I don't think you pissed anybody off, but you are right, many restaurants do jack up prices or, at the very least, offer a VD menu option that is pricier. And why not? All other markets work on a supply and demand basis. Why shouldn't the restaurant business do the same? It only makes good business sense. Ever try buying roses around VD? Thoughout most of the year you could buy 3-5 dozen roses for what it costs you around VD. I am not talking about soaking the guests by doubling or tripling your prices, but I think it would almost be irresponsible, from a business standpoint, not to, at least, offer a higher end menu that could bring in additional revenue, or maybe run a limited menu with prices bumped up a little bit. Again, it's all about supply and demand.
post #13 of 20
And my god, the demand is there.:cool:
My life, my choice.....
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My life, my choice.....
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post #14 of 20

2-14-2006

Here's what I wrote...

http://www.tatteredcover.com/NASApp/...st&page=274701

It's going to be fun to cook, and the price is great.
If no one will follow you, you can't be the leader.
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If no one will follow you, you can't be the leader.
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post #15 of 20
Dunno what the menu is yet, but we open on the 14th Feb after closing for a month to do ~100 covers. Prep starts on the 13th, it's one of our biggest days of the year.
Deal this year is €220 for two all inclusive - including a room in the hotel for the night.

--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
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--

Chris Ward
 
http://eatsleepcookschool.wordpress.com - The true story of the year I spent learning how to be a professional cook at catering school in Avignon, Provence, while working as a dishwasher.
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post #16 of 20
Take a 24 oz, ribeye and butterfly it so it looks like a heart ( Steak for 2 ) The smaller the eye of rib the better it turns out.:chef:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #17 of 20
Some of my restaurant customers will usually do a seperate all inclusive menu.
I think the day, the holiday falls on makes a difference. Mon.Tues,Wed. May not be the busiest, so when it fall on these days, it usually means an increase in revenue. If it falls on a night where business is usually full, Fri.Sat. it really does not translate into increased revenue, so some of the chefs will hike it up a little to cover the cost of extra items.
This year I will do well for the chefs are ordering special upscale desserts. When it falls on a Sat. the will just bump up what they already have. Charge a little more and maybe give a rose.
Just some thoughts.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #18 of 20

huge deal

We are almost full for Vday already!..we are a French restaurant, so naturally, we are going to be so busy...I know for desserts we will be doing chocolate creme brulee, the strawberry and champagne terrine from the French Laundry cookbook...except we are doing it in individual glasses for speed and presentation's sake, a take on strawberry shortcake, but with macerated mixed berries(any ideas for a flavored whipped cream for this?)..and this concoction the owner made up of strawberry syrup, meringue and white choco mousse...trying my darndest to make that as good as I can...wafer cookie or tuile with that maybe?..anyway, should be fun b/c I am making as much as I can ahead of time as I make the salad course too...mixed greens with a champagne-truffle vinegarette topped with a warm goat cheese medallion
post #19 of 20
Valentine's day is huge. We are nearly booked full already. Last year we did 150+ covers (not bad for a fine dining restaurant with only 50 seats). We're running a prix fixe menu - 3 apps, 3 mains and 2 dessert choices. No regular menu, only the prix fixe (it is more expensive, but we're also using many more expensive ingredients than normal - actually it's a pretty good deal).
post #20 of 20
well we are actually closed on valentines day... it is a tuesday and we are closed monday and tuesday until late march... however saturday night, the weekend before, we are booked solid... and offering three different menus... it should be fun... in the past when I worked in actual restaurants... it was always very busy numbers wise.... but it was always just a large series of 2 tops.... which is undoubtebly rather easy...
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