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My restaurant - my rules? - Page 2

post #31 of 39

Being a restaurant owner is a wonderful thing if you don't have to earn a living at it.

 

The guest want what they want. The owner wants what he wants. Quite a conundrum. Success is found on the thin line of the middle ground.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #32 of 39
http://www.ebay.com/itm/like/181977891174?ul_noapp=true&ul_ref=http%253A%252F%252Frover.ebay.com%252Frover%252F1%252F711-117182-37290-0%252F2%253Fmtid%253D1588%2526kwid%253D1%2526crlp%253D53601919689_324272%2526itemid%253D181977891174%2526targetid%253D147252553209%2526rpc%253D0.16%2526rpc_upld_id%253D61959%2526device%253Dt%2526mpre%253Dhttp%25253A%25252F%25252Fwww.ebay.com%25252Fulk%25252Fitm%25252Flike%25252F181977891174%25253Flpid%25253D82%252526chn%25253Dps%2526adtype%253Dpla%2526googleloc%253D9012646%2526poi%253D%2526campaignid%253D239125209%2526adgroupid%253D14978428809%2526rlsatarget%253Dpla-147252553209%2526gclid%253DCOb846WUmMoCFQGTaQodU-cE1g%2526srcrot%253D711-117182-37290-0%2526rvr_id%253D963162099265&chn=ps&lpid=82


This is guaranteed to stop raging drunks, combine that air raid airen with bright bright fluorescent lights at the same time. And do this about five minutes after last call. I haven't read other peoples posts an i apologize if i have copied hat anyone has said, gotta run and babysitting adults doing prep work. Dont let your emotions get to you! Its business.


This is my only statement to the original situation, im not going to debate view points about it, not in that sort of mood today
Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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post #33 of 39
Quote:
Originally Posted by cheflayne View Post

Being a restaurant owner is a wonderful thing if you don't have to earn a living at it.

The guest want what they want. The owner wants what he wants. Quite a conundrum. Success is found on the thin line of the middle ground.
rare words of true wisdom
Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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Never judge a man until you walk a mile in his shoes, because by then he'll be a mile away and barefoot
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post #34 of 39

It depends on local factors.  Some restaurants can do whatever they want and still be packed all the time.  Others chase after every last customer.  Having butts in the seat is vital but those butts have to be spending money.  It's a complicated dance to be sure, and fraught with unintended consequences.  I recall some places that added free wifi to draw in customers only to find leeches sitting there for hours nursing a cup of coffee and surfing the net, taking up a table that could have hosted a paying customer.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #35 of 39
Thread Starter 
Quote:
Originally Posted by Phaedrus View Post
 

It depends on local factors.  Some restaurants can do whatever they want and still be packed all the time.  Others chase after every last customer.  Having butts in the seat is vital but those butts have to be spending money.  It's a complicated dance to be sure, and fraught with unintended consequences.  I recall some places that added free wifi to draw in customers only to find leeches sitting there for hours nursing a cup of coffee and surfing the net, taking up a table that could have hosted a paying customer.


I second that wholeheartedly. And it also depends on whether the restaurant concept is a good one to start with or not. I see lots of restaurants in the area hanging on by the skin of their teeth (many have already gone belly up), because their menus have been carved in stone since the 1970s - an orgy of cheap, pre-fabricated rubbish, cooked to lowest common denominator standards. They must think that this is what the customer wants, or they would change.

 

Cheers,

Recky

post #36 of 39
Pre wifi, many years ago we would get the lone business travelers that would occupy a duce while reading a newspaper (remember those) after spending their per diem. Thank goodness for good hosting from the front end.
post #37 of 39
Where I live some of the better restaurants have a two course per person policy on their busiest sessions. This is made clear on the menu, on the phone when making reservations, and by the host when seating.
post #38 of 39
Thread Starter 

Interestingly, I was in Spain last month and had dinner at a couple of restaurants that had no fixed, written menu, but the same "compulsory" five-course menu for everybody (special requirements could be accommodated). The courses change every day, reflecting what was good and affordable at the local market. The food quality and presentation were top-notch; prices were incredibly affordable.

 

I loved that concept - wish I could do it here!!!!

 

Cheers,

Recky

post #39 of 39
We have some of these as well, but the concern can be that word of mouth is great,but when you recommend it to friends, the dishes they receive will be completely different from the ones you rave about.
Your issues seem to be about campers,and that is a more difficult problem. I agree with what others have said, adding another area and having it serve in a bar style and coffee shop with small meals which support your vision for the formal restaurant- create interest for the campers to come back and try the full menu next time.

Good luck
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