"ImStillMags" > wrote in message
...
>I have a question for this group.
>
> I'm asking because I have three separate business plans and three
> separate concepts done for restaurants. Most of you know I've been a
> restaurant owner. The food business is my first love.
>
> I'm interested to hear from you, fellow foodies, about your thoughts
> on what constitutes 'your favorite place'.
>
> What makes a restaurant most appealing to you.
> What is it that keeps you going back.
> What about the selection of dishes.
> Breakfast
> Lunch
> Dinner
> Bar
> Staff.....talk about the ideal restaurant staff, servers, bartenders,
> hostesses, etc.
> Decor
> Ambiance
> Location
> Surroundings
> Is it one particular cuisine or a selection of dishes?
>
> Really think about why you like a particular place and consider it
> your go-to place when you want to go out to eat.
>
> Any thoughts you have are most appreciated.

I'd personally like to know the difference here. I posted some things about
my website, and asked questions, and got beat to a pulp. ImStillMags writes
this, and everyone chimes in. I guess it's like everything else. It's not
what you know, it's who you know.

If you are in the restaurant business, and are still asking these basic
questions, maybe you should consider welding. You obviously don't know as
much as you think you do about restaurants. You are asking questions that
any first year business student, or even someone who has worked in a fast
food operation for a year knows the answers to.

No offense.

Steve

visit my blog at http://cabgbypasssurgery.com

Steve B > wrote:
>If you are in the restaurant business, and are still asking these basic
>questions, maybe you should consider welding. You obviously don't know as
>much as you think you do about restaurants. You are asking questions that
>any first year business student, or even someone who has worked in a fast
>food operation for a year knows the answers to.
>No offense.

I'm offended by proxy. These kinds of questions get asked on thousands of chain
restaurant surveys and form the bulk of most telemarketed survey material. Why
shouldn't an individual restaurateur derive similar benefits? At least, the
questions are being asked rather than our answers assumed.

Orlando

On Jul 30, 4:14*pm, "Steve B" > wrote:

>
> > Any thoughts you have are most appreciated.
>
> I'd personally like to know the difference here. *I posted some things about
> my website, and asked questions, and got beat to a pulp. *ImStillMags writes
> this, and everyone chimes in. *I guess it's like everything else. *It's not
> what you know, it's who you know.
>
> If you are in the restaurant business, and are still asking these basic
> questions, maybe you should consider welding. *You obviously don't know as
> much as you think you do about restaurants. *You are asking questions that
> any first year business student, or even someone who has worked in a fast
> food operation for a year knows the answers to.
>
> No offense.
>
> Steve

Well, Steve, depending on region, state, city, country, food fads,
etc.,he restaurant business changes constantly. I'm taking the pulse
of this group. It's called seeing what people like NOW. If you
have never been in the restaurant business you know that you must
constantly ask questions to find out how people feel about food,
restaurants and eating out.

When designing a concept, or concepts, it's good to have input. I
always find bits of information in every person I talk to about the
restaurant business.

And....don't put "no offense" at the end of a deliberately offensive
post, it's offensive.

"ImStillMags" > wrote in message
...
On Jul 30, 4:14 pm, "Steve B" > wrote:

>
> > Any thoughts you have are most appreciated.
>
> I'd personally like to know the difference here. I posted some things
> about
> my website, and asked questions, and got beat to a pulp. ImStillMags
> writes
> this, and everyone chimes in. I guess it's like everything else. It's not
> what you know, it's who you know.
>
> If you are in the restaurant business, and are still asking these basic
> questions, maybe you should consider welding. You obviously don't know as
> much as you think you do about restaurants. You are asking questions that
> any first year business student, or even someone who has worked in a fast
> food operation for a year knows the answers to.
>
> No offense.
>
> Steve

Well, Steve, depending on region, state, city, country, food fads,
etc.,he restaurant business changes constantly. I'm taking the pulse
of this group. It's called seeing what people like NOW. If you
have never been in the restaurant business you know that you must
constantly ask questions to find out how people feel about food,
restaurants and eating out.

When designing a concept, or concepts, it's good to have input. I
always find bits of information in every person I talk to about the
restaurant business.

And....don't put "no offense" at the end of a deliberately offensive
post, it's offensive.

reply: Take it for what it's worth. You seem to find reality offensive. I
do not. In your opening sentences, you say you have all this restaurant
experience, and then ask the most basic questions in restauranting. What
happened with your first venture(s)? If they were so good, why didn't you
franchise them, or expand to other locations? Why did you close? If the
practices were so sound that they succeeded and made you money, what are you
doing here asking about such an ABC question as "location". Why aren't they
still open? Sold it/them? Okay, what did you learn?

The other categories you inquire about are just about as lame. "Ideal
restaurant staff"? That's easy. Those who will show up every night.
"Surroundings"? Well, away from swamps, airports, els, sewage treatment
plants, hoods, etc. Decor? I have an idea. How about Da Bears motif in
Green Bay? *** venues are big today.

In all this, you business genius, I have not heard one word said about the
market or the competition. Have you assessed either? The market is soft
right now, with lots of restaurants failing, and more people eating at
cheaper restaurants. And is there a glut of restaurants in the area you
want to build in? Smart business men research these two things FIRST.

Sorry if reality leaves an unPollyannish taste in your mouth.

Steve

On Jul 30, 6:20*pm, "Steve B" > wrote:

>
> reply: *Take it for what it's worth. *You seem to find reality offensive. *I
> do not. *In your opening sentences, you say you have all this restaurant
> experience, and then ask the most basic questions in restauranting. *What
> happened with your first venture(s)? *If they were so good, why didn't you
> franchise them, or expand to other locations? *Why did you close? *If the
> practices were so sound that they succeeded and made you money, what are you
> doing here asking about such an ABC question as "location". *Why aren't they
> still open? *Sold it/them? *Okay, what did you learn?
>
> The other categories you inquire about are just about as lame. *"Ideal
> restaurant staff"? *That's easy. *Those who will show up every night.
> "Surroundings"? *Well, away from swamps, airports, els, sewage treatment
> plants, hoods, etc. *Decor? *I have an idea. *How about Da Bears motif in
> Green Bay? *Gay venues are big today.
>
> In all this, you business genius, I have not heard one word said about the
> market or the competition. *Have you assessed either? *The market is soft
> right now, with lots of restaurants failing, and more people eating at
> cheaper restaurants. *And is there a glut of restaurants in the area you
> want to build in? *Smart business men research these two things FIRST.
>
> Sorry if reality leaves an unPollyannish taste in your mouth.
>
> Steve

-----------------

What is amazing to me is someone who admittedly knows NOTHING about
me, my history, my business, etc. thinks he has all the answers and
has the automatic right to tell me what I know and don't know and is
able to magically deduce all that from a simple list of questions
asked to a group of people who have definite opinions about food, food
preparation and places to eat.

You are amazingly judgmental based on no information at all.

"ImStillMags" > wrote in message
...
On Jul 30, 6:20 pm, "Steve B" > wrote:

>
> reply: Take it for what it's worth. You seem to find reality offensive. I
> do not. In your opening sentences, you say you have all this restaurant
> experience, and then ask the most basic questions in restauranting. What
> happened with your first venture(s)? If they were so good, why didn't you
> franchise them, or expand to other locations? Why did you close? If the
> practices were so sound that they succeeded and made you money, what are
> you
> doing here asking about such an ABC question as "location". Why aren't
> they
> still open? Sold it/them? Okay, what did you learn?
>
> The other categories you inquire about are just about as lame. "Ideal
> restaurant staff"? That's easy. Those who will show up every night.
> "Surroundings"? Well, away from swamps, airports, els, sewage treatment
> plants, hoods, etc. Decor? I have an idea. How about Da Bears motif in
> Green Bay? *** venues are big today.
>
> In all this, you business genius, I have not heard one word said about the
> market or the competition. Have you assessed either? The market is soft
> right now, with lots of restaurants failing, and more people eating at
> cheaper restaurants. And is there a glut of restaurants in the area you
> want to build in? Smart business men research these two things FIRST.
>
> Sorry if reality leaves an unPollyannish taste in your mouth.
>
> Steve

-----------------

What is amazing to me is someone who admittedly knows NOTHING about
me, my history, my business, etc. thinks he has all the answers and
has the automatic right to tell me what I know and don't know and is
able to magically deduce all that from a simple list of questions
asked to a group of people who have definite opinions about food, food
preparation and places to eat.

You are amazingly judgmental based on no information at all.

reply: You're welcome. I only based my comments on a history of yours.

Steve

On Sat, 31 Jul 2010 13:03:39 -0700 (PDT), ImStillMags wrote:

> On Jul 30, 6:20*pm, "Steve B" > wrote:
>
>>
>> reply: *Take it for what it's worth. *You seem to find reality offensive. *I
>> do not. *In your opening sentences, you say you have all this restaurant
>> experience, and then ask the most basic questions in restauranting. *What
>> happened with your first venture(s)? *If they were so good, why didn't you
>> franchise them, or expand to other locations? *Why did you close? *If the
>> practices were so sound that they succeeded and made you money, what are you
>> doing here asking about such an ABC question as "location". *Why aren't they
>> still open? *Sold it/them? *Okay, what did you learn?
>>
>> The other categories you inquire about are just about as lame. *"Ideal
>> restaurant staff"? *That's easy. *Those who will show up every night.
>> "Surroundings"? *Well, away from swamps, airports, els, sewage treatment
>> plants, hoods, etc. *Decor? *I have an idea. *How about Da Bears motif in
>> Green Bay? *Gay venues are big today.
>>
>> In all this, you business genius, I have not heard one word said about the
>> market or the competition. *Have you assessed either? *The market is soft
>> right now, with lots of restaurants failing, and more people eating at
>> cheaper restaurants. *And is there a glut of restaurants in the area you
>> want to build in? *Smart business men research these two things FIRST.
>>
>> Sorry if reality leaves an unPollyannish taste in your mouth.
>>
>> Steve
>
> -----------------
>
> What is amazing to me is someone who admittedly knows NOTHING about
> me, my history, my business, etc. thinks he has all the answers and
> has the automatic right to tell me what I know and don't know and is
> able to magically deduce all that from a simple list of questions
> asked to a group of people who have definite opinions about food, food
> preparation and places to eat.
>
> You are amazingly judgmental based on no information at all.

eh, it's a living.

your pal,
blake

ImStillMags > wrote:
>And....don't put "no offense" at the end of a deliberately offensive
>post, it's offensive.

I entirely agree. The time to evaluate offense level is before sending an
offensive post. Apologizing for it afterwards, claiming that no offense was
intended, seems disingenuous. On the other hand, how many people would bravely
amend their post with proof of deliberate intent to offend?

Orlando

>> What makes a restaurant most appealing to you.
>> What is it that keeps you going back.

>> Decor
>> Ambiance

I did not mention this before. Space. I know you have to get $$ per square
foot to make a profit, but be reasonable. Make the tables large enough to
hold what a typical diner needs for a meal. Dishes, break basket, wine
bottle, etc. Make the seat comfortable enough. Make the space between
tables wide enough that I can walk to the restroom without hitting the backs
of other's chairs. Waiters don't have to hold a tray above my head while
unloading.

Steve wrote:

> I'd personally like to know the difference here. I posted some things
> about my website, and asked questions, and got beat to a pulp.
> ImStillMags writes this, and everyone chimes in. I guess it's like
> everything else. It's not what you know, it's who you know.

You're exactly right.

<plonk>

No offense!

Bob