Each person in the restaurant had their tools that they brought to work with them. The chefs had their own knives. Any restaurant owner will tell you not to invest big bucks in kitchen cutlery since it would disappear out the back door. Better for chefs to bring their own. That's why communism doesn't work. If you don't own it you don't care about it. We had several hispanic kitchen workers and they brought some of their own ingredients from home to add to staff meals. They'd cook a traditional Italian pasta dish but add jalapenos and some corn tortillas on the side.
Servers made sure they had a corkscrew and plenty of pens. One young server had several pens he got from a pharmaceutical dinner advertising a vaginal estrogen tablet, Vagifem. He enjoyed asking customers to sign their credit card receipt with a Vagifem pen. Another server who was prone to spilling had all the latest portable spot removers. He was like a walking washing machine.
Me? I always had another pair of shoes in the office to vary the sore spots on my feet and during the December holidays I also kept a pair of slippers on hand.
Friday, September 18, 2009
Should I Stay or Should I Go Now
Ever walk into a restaurant for the first time and wonder if you made a mistake? Some things can tip you off and some things are pointless to ruminate on.
Pointless stuff would be the dining room population. If the place is empty that doesn't necessarily mean it's not good. Maybe you're having lunch at 2 and you've missed the rush. Maybe it's the final of American Idol and the usual diners can't wait for the Tivo'd version.
Stuff you should pay attention to are glassware. Are the glasses unpolished...especially wine glasses in a place with a good list.
What's the letter grade from the Health Dept? You don't have to be perfect to get an A so if it's anything less I'd walk out. Although to be fair to fellow restauranteurs you can get less than an A if you're obnoxious to the inspector. Did you know you can ask to see the most current Health Dept report? My husband says C stands for Chinese. Still...if it's less than an A I'd go elsewhere.
Take a look at the bathroom. Is it stocked with supplies like soap, paper towels, toilet paper, seat covers, etc. and what's the general cleanliness? If it's Christmas week and things are a little messy cut them some slack but if it's a disaster...guess what...so is the kitchen and take your business elsewhere.
Were you greeted at the door and did someone ask for your drink order within a reasonable amount of time. Still waiting after 15 min? Unless you're in the mood for a 3 hr. meal take your business elsewhere.
If all the preliminary signs look good you can't really predict whether you'll like the food. You'll just have to try it.
Pointless stuff would be the dining room population. If the place is empty that doesn't necessarily mean it's not good. Maybe you're having lunch at 2 and you've missed the rush. Maybe it's the final of American Idol and the usual diners can't wait for the Tivo'd version.
Stuff you should pay attention to are glassware. Are the glasses unpolished...especially wine glasses in a place with a good list.
What's the letter grade from the Health Dept? You don't have to be perfect to get an A so if it's anything less I'd walk out. Although to be fair to fellow restauranteurs you can get less than an A if you're obnoxious to the inspector. Did you know you can ask to see the most current Health Dept report? My husband says C stands for Chinese. Still...if it's less than an A I'd go elsewhere.
Take a look at the bathroom. Is it stocked with supplies like soap, paper towels, toilet paper, seat covers, etc. and what's the general cleanliness? If it's Christmas week and things are a little messy cut them some slack but if it's a disaster...guess what...so is the kitchen and take your business elsewhere.
Were you greeted at the door and did someone ask for your drink order within a reasonable amount of time. Still waiting after 15 min? Unless you're in the mood for a 3 hr. meal take your business elsewhere.
If all the preliminary signs look good you can't really predict whether you'll like the food. You'll just have to try it.
It's been grand
Earlier this year we closed our doors and became another restaurant statistic. I run through the woulda coulda shouldas and don't see anything major we could have done differently. Minor tweaking but nothing that would have made a positive cash flow. We were located in an aging downtown that was in the process of being revitalized but not fast enough to keep us alive. And then the recession hit. A double whammy. We closed in February and our rent was going to go up 20% in March.
It's a relief to be out. My feet don't hurt anymore and although we lost beaucoup bucks the hemorrhaging has stopped.
Speaking of hemorrhaging.... Someone else has taken over the restaurant with a different concept. Less expensive menu and a busy catering business on the side. I have a good friend who owns a business across the street and she tells me she has known she has esp since she was a child. When we owned the restaurant she told me she sometimes saw a spirit in the dining room who was dressed as a banker. (We were located in a former bank) She said he seemed benign and was monitoring the premises. Now that the new owners are in whatever spirits are present are disturbed and she sees the restaurant's windows covered in blood.
It's a relief to be out. My feet don't hurt anymore and although we lost beaucoup bucks the hemorrhaging has stopped.
Speaking of hemorrhaging.... Someone else has taken over the restaurant with a different concept. Less expensive menu and a busy catering business on the side. I have a good friend who owns a business across the street and she tells me she has known she has esp since she was a child. When we owned the restaurant she told me she sometimes saw a spirit in the dining room who was dressed as a banker. (We were located in a former bank) She said he seemed benign and was monitoring the premises. Now that the new owners are in whatever spirits are present are disturbed and she sees the restaurant's windows covered in blood.
Wednesday, September 24, 2008
The things people say
A couple who own a local jewelry store were in with their daughter and son-in- law. The husband, "Jeff", left the table to talk to me. He and his wife always drink wine and I noticed that his daughter and her husband were not indulging. I remarked on it and he said oh my kids don't drink and they don't do dope either. Now keep in mind this man is definitely over 60 maybe even close to 70 and has a very well-heeled clientele.
He then proceeded to tell me that he especially enjoys a little dope when he's feeling amorous and find it makes for a delightful evening. I asked him if he finds pot works better than Viagra. With a straight face. Oh yes he said it really mellows and relaxes both of us.
Nothing I said would have led him to confide his aphrodisiac use of an illegal substance. Maybe the wine lowered his inhibitions. You know, in vino veritas and all that.
He then proceeded to tell me that he especially enjoys a little dope when he's feeling amorous and find it makes for a delightful evening. I asked him if he finds pot works better than Viagra. With a straight face. Oh yes he said it really mellows and relaxes both of us.
Nothing I said would have led him to confide his aphrodisiac use of an illegal substance. Maybe the wine lowered his inhibitions. You know, in vino veritas and all that.
Certainly, sir
This is a service business and we aim to please. Not to educate. Customers will come in with some odd requests and if the server wants his tip he'll try to accomodate them. Even if the chef throws a pan at his head. One table of educated but uncultured people ordered fettucine alfredo (a heart attack on a noodle that's not actually from Italy) and requested crab cakes served on top. The server said yes, the chef said *^%$##@ and finally said he would make the two items seperately and if she wanted to combine them she could but he didn't want to see it.
Not that all the oddball requests come from the patrons. A new server placed a pasta order in the computer and the chef rushed out of the kitchen, yelling "What the f***!!!" The customer wanted pasta with tomato sauce. The server order pasta bolognese (tomato with meat sauce) and memoed the kitchen to hold the meat. I guess he thought they could just strain it out.
Not that all the oddball requests come from the patrons. A new server placed a pasta order in the computer and the chef rushed out of the kitchen, yelling "What the f***!!!" The customer wanted pasta with tomato sauce. The server order pasta bolognese (tomato with meat sauce) and memoed the kitchen to hold the meat. I guess he thought they could just strain it out.
Friday, September 19, 2008
Sanity check
Who in their right mind would start a restaurant? That's what your friends will tell you when you confide your goal--especially if they've worked in one. Other friends who are constantly watching the Food Channel will be envious and fantasize about the restaurant life.
You need several things to succeed. The right location, the right lease, the right timing, good food at the right price, a welcoming host in the dining room. Good health (cause health insurance is an expense you can't afford) and no life because the restaurant will consume you.
And lots of money!! Don't expect to break even for a few years...and the average life span of a restaurant is 5 years. Customers don't understand how you are not raking in the dough if chicken breast sells for $2.50 at the supermarket and you're charging 19.99 for an entree, there has to be lots of profit, right? Factor in rent, triple net, workers' comp, liability insurance, health dept permits, alcoholic beverage permits, tobacco permits, fire inspections, business license, breakage, spoilage, theft, bookeeping and accountant fees, legal fees and it's a wonder anyone makes it past their first year.
But if you're still determined to do it...here are some things I wish I had done from the beginning. Spend the money on a killer website. More and more consumers these days will find you not through advertising but through the web. Thoroughly research your locale. Even if you get a great deal on a lease, if the location's not right, you'll lose your shirt. What kind of vehicular traffic is there? What kind of foot traffic at noontime, evenings and weekends? Is there parking? If you've got a good lease and a good location, you can always change or tweak the menu, make staffing changes, etc. But if the lease is too high or the location not right, nothing else will matter and you should walk away.
You need several things to succeed. The right location, the right lease, the right timing, good food at the right price, a welcoming host in the dining room. Good health (cause health insurance is an expense you can't afford) and no life because the restaurant will consume you.
And lots of money!! Don't expect to break even for a few years...and the average life span of a restaurant is 5 years. Customers don't understand how you are not raking in the dough if chicken breast sells for $2.50 at the supermarket and you're charging 19.99 for an entree, there has to be lots of profit, right? Factor in rent, triple net, workers' comp, liability insurance, health dept permits, alcoholic beverage permits, tobacco permits, fire inspections, business license, breakage, spoilage, theft, bookeeping and accountant fees, legal fees and it's a wonder anyone makes it past their first year.
But if you're still determined to do it...here are some things I wish I had done from the beginning. Spend the money on a killer website. More and more consumers these days will find you not through advertising but through the web. Thoroughly research your locale. Even if you get a great deal on a lease, if the location's not right, you'll lose your shirt. What kind of vehicular traffic is there? What kind of foot traffic at noontime, evenings and weekends? Is there parking? If you've got a good lease and a good location, you can always change or tweak the menu, make staffing changes, etc. But if the lease is too high or the location not right, nothing else will matter and you should walk away.
Thursday, September 18, 2008
Just Say Yes
I don't know if it's peculiar to our area, but a significant portion of our dinner business is driven by pharmaceutical companies. Drugs pay my bills. Pharmaceutical reps book speakers to tout the benefits of their products. The physicians show up to receive continuing education credits, hear about new research, have a great meal that's free, (although not without strings, I'm sure), and get free pens!
One physician in particular really abuses the situation. He immediately orders one of our dessert wines at $65 and drinks it with every course, including his appetizer. He shops our cigar selection and takes several for friends, asking us to put it on the bill as miscellaneous food. He requests cioppino to go and several desserts for his wife, kids, dog, etc. The reps tolerate him because he writes prescriptions galore.
As with any banquet, we ask the reps to guarantee a head count and they often have many no-shows. One doc told me if he wants to go out to dinner he can find someone to pay for it 7 days a week. I was told that the most courteous doctors are pediatricians. If they rsvp they keep their word. Someone recently corrected that and said no, the most courteous are podiatrists because they never get invited to anything.
So contrary to what Nancy Reagan may have told you, when the drug companies call, I just say yes.
One physician in particular really abuses the situation. He immediately orders one of our dessert wines at $65 and drinks it with every course, including his appetizer. He shops our cigar selection and takes several for friends, asking us to put it on the bill as miscellaneous food. He requests cioppino to go and several desserts for his wife, kids, dog, etc. The reps tolerate him because he writes prescriptions galore.
As with any banquet, we ask the reps to guarantee a head count and they often have many no-shows. One doc told me if he wants to go out to dinner he can find someone to pay for it 7 days a week. I was told that the most courteous doctors are pediatricians. If they rsvp they keep their word. Someone recently corrected that and said no, the most courteous are podiatrists because they never get invited to anything.
So contrary to what Nancy Reagan may have told you, when the drug companies call, I just say yes.
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