On Jul 30, 10:26*am, ImStillMags > wrote:
> 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.

Good consistent food. Not good one day, and lousy the next week.

> What is it that keeps you going back.
> What about the selection of dishes.

Selection isn't important to me.

> 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.

"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

>> And obviously a decent smoking section. If not, a restaurant won't ever
>> make it further than my 'let's find out what that place is like' list.
>>
>> -j

Won't even walk in if smoking is going on or on the premises. Smoking is
for selfish pigs. It's a medical thing with me, not personal. A few
smokers I know aren't selfish pigs. I have to wash my clothes after I've
been around smokers. No meal or restaurant is that good. Definitely a
reason never to go or never go back.

Steve

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

Arri London > wrote:
>Keep it simple, seasonal and freshly-cooked. No frozen or microwaved
>food.

I loved this Indonesian place in the Hague that microwaved menu combinations to
order; I learned to overlook the microwaving because it was a small, family run
place with excellent food that didn't seem to suffer texturally from
microwaving. But, I wouldn't expect microwaved food at a restaurant.

>Hire someone who actually can cook.

Definitely! Cooking is not just menu planning.

>Clean, well-trained, knowledgeable, polite/civilised, competent and I
>*never ever* want to know their first names.

Why not? Why does that bother so many people? It's easier and more polite to
call out someone's first name than "waiter!".

>No long recitations of 'specials' which are rarely all that special.

Most specials are chosen for popularity, seasonality or value. Plenty of diners
welcome such options.

>Chalkboard at the entrance
>is enough info. Menu/prices posted in the window, as in done in many
>parts of the world.

If that's the case, the staff should be trained in compassionate patience for
blind or illiterate customers who cannot read posted menus.

>None of this 'no one can ever get a reservation'
>there; that's just dumb.

Yeah, I don't believe most of those restaurants are actually booked for months
in advance at all times of day and night.

Orlando

Arri London > wrote:
>That's just bad training of the servers. Or else it's management policy
>to try to increase profits.
>You probably didn't give any signal at all.

In my ethical code, any unrequested food or drink brought to me is either on
the house or not my obligation to consume. I'm all for discrete refill signs,
but I think that waitress was trying to get me drunk.

Orlando

Steve B > wrote:
>Won't even walk in if smoking is going on or on the premises. Smoking is
>for selfish pigs. It's a medical thing with me, not personal. A few
>smokers I know aren't selfish pigs. I have to wash my clothes after I've
>been around smokers. No meal or restaurant is that good. Definitely a
>reason never to go or never go back.

You expose yourself to a host of undesirable elements by going out in public at
all; cigarette smoke is simply an easy, low-lying and obsessively popular
target. I occasionally smoke and especially enjoy it after eating, although I
don't expect restaurants to accommodate me indoors.

Orlando

On Jul 30, 6:49*pm, Andy > wrote:
> "jmcquown" > wrote:
> > Sorry Andy, but that's tacky! *More like an upscale burger joint.
>
> Jill,
>
> It wasn't tacky. It was smart. It could fit in a pocket or purse and
> would vibrate and blink if left on the bar, table, etc. It did away with
> broadcasting "Jones, party of 4, your table is ready. Jones, party of
> four." over the speaker system and annoying patrons already seated who
> could care less about the Jones party.
>
> They did everything they could to NOT inject noise into the experience.
>
What if you were working there, and were approached by a very
attractive lady who said, "I'm going to go into the ladies room, and
put this thing inside my panties. You just keep pushing that button,
alright?" I'm still thinking about that Steely Dan joke, aren't I?
>
> Best,
>
> Andy

--Bryan

>> 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

Arri wrote:

> No long recitations of 'specials' which are rarely all that special.
> Chalkboard at the entrance is enough info.

I don't like chalkboards at the entrance. Either you're reading the
chalkboard standing in the way of people going in and out, or you're hustled
past the chalkboard without having time to read it. I think a menu insert is
a much better way of handling it.

Bob

On Jul 30, 7:06*pm, Orlando Enrique Fiol > wrote:
[snip]
> Yeah, I don't believe most of those restaurants are actually booked for months
> in advance at all times of day and night.

The French Laundry? Ever been? (I thought not.)

The Ranger

On Jul 30, 10:57*pm, "Bob Terwilliger" >
wrote:
> Arri wrote:
> > No long recitations of 'specials' which are rarely all that special.
> > Chalkboard at the entrance is enough info.
> >
> I don't like chalkboards at the entrance. Either you're reading the
> chalkboard standing in the way of people going in and out, or you're hustled
> past the chalkboard without having time to read it. I think a menu insert is
> a much better way of handling it.

I'm not a big fan of chalk boards or lists at the front of the
restaurant, either, but there are times when these "support" lists are
helpful. (I can only think of two times but there ya go.)

The Ranger

The Ranger > wrote:
>The French Laundry? Ever been? (I thought not.)

And your point is? I don't live on the west coast and probably could not afford
the French Laundry while still in grad school. Why taunt me with the prospect?

Orlando

In article
>,
The Ranger > wrote:

> On Jul 30, 7:06*pm, Orlando Enrique Fiol > wrote:
> [snip]
> > Yeah, I don't believe most of those restaurants are actually booked for
> > months
> > in advance at all times of day and night.
>
> The French Laundry? Ever been? (I thought not.)

Well, he did say "most". Perhaps there are some flaky restaurants, and
then there are restaurants that aren't open for extended hours and days,
and only have one seating for meals that they are open.

If you have a restaurant that is open 24X7, and you call for a
reservation for Tuesday at 5AM, and told they are booked then for the
next 17 months, you might be a little skeptical!

--
Dan Abel
Petaluma, California USA

On Jul 30, 8:15*am, Kalmia > wrote:

>
> Number one, good food, good menu selection./
> Two - service
> Three - price
> Four - atmos

This would be my list as well.

My favorite restaurant has great food, friendly people (family owned
with a few long time employees), prices are reasonable, and the
atmosphere is usually quiet even if when full and busy.

One of the worst restaurants I tried was a place with loud music,
whcih caused people to talk loud. The food was overseasoned, and a
little high on the price. We went because we had a gift card from a
friend. I have no interest of ever going back.

Orlando wrote:

>>The French Laundry? Ever been? (I thought not.)
>
> And your point is? I don't live on the west coast and probably could not
> afford
> the French Laundry while still in grad school. Why taunt me with the
> prospect?

Because YOU wrote, "I don't believe most of those restaurants are actually
booked for months in advance at all times of day and night." The French
Laundry is. In fact, many, many top-quality restaurants stay completely
booked like that.

Bob

In article
>,
ImStillMags > wrote:

> 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 sincerely wish you the best of luck in that field. :-)
>
> I'm interested to hear from you, fellow foodies, about your thoughts
> on what constitutes 'your favorite place'.

It varies.
>
> What makes a restaurant most appealing to you.

A good combination of reasonable prices and atmosphere!

> What is it that keeps you going back.

See above, and pleasant service.

> What about the selection of dishes.

Variable pricing. Sometimes I want to splurge, other days, I want to eat
light and dine on good appetizers.

> Breakfast

Basics, with available variations. Substitutions to the menu are a must.
Within reason of course.<g>

> Lunch

Soups, salads, light entree's under $10.00.

> Dinner

Variety!

> Bar

The usual. I'm not that picky about that.

> Staff.....talk about the ideal restaurant staff, servers, bartenders,

Personable.

> hostesses, etc.
> Decor
> Ambiance
> Location

Convenient to the central freeway.

> Surroundings
> Is it one particular cuisine or a selection of dishes?

Variety. American, Italian, Chinese,,,

fusion.

>
> 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.

Good food at a good price with personable servers and a decorative,
festive atmosphere.

NO LOUD MUSIC and most important, NO OVER SALTING!

Over-salting of dishes is what deters me from eating out more than
anything else!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Orlando Enrique Fiol > wrote:

> Nancy Young > wrote:
> >Welcoming staff that doesn't hover, yet notices you need a
> >refill without being hunted down.
>
> For me, the best staff is flexible to each situation and doesn't behave the
> same way toward everyone in a formulaic way. If I'm out with friends or
> family,
> I like chatting with the staff. If I'm obviously out on a date and being
> visibly romantic with my partner, I prefer less intrusion. But I don't
> automatically detest weight staff for trying to make conversation. Depending
> on
> who I'm dining with, I might want or need more help choosing food, especially
> if my co-diner is awkward about reading me the menu.
>
> Orlando

That is something she might consider.
Menus in Braille! Aren't there typewriters for that?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Andy" > wrote in message ...
> "jmcquown" > wrote:
>
>> Sorry Andy, but that's tacky! More like an upscale burger joint.
>
>
> Jill,
>
> It wasn't tacky. It was smart. It could fit in a pocket or purse and
> would vibrate and blink if left on the bar, table, etc. It did away with
> broadcasting "Jones, party of 4, your table is ready. Jones, party of
> four." over the speaker system and annoying patrons already seated who
> could care less about the Jones party.
>
> They did everything they could to NOT inject noise into the experience.
>
> Here's their website. http://www.ironhillbrewery.com/media/ Get back to
> me if you still think it's an upscale burger jointt!
>
> Best,
>
> Andy



Looks like a nice place, Andy. I wasn't actually comparing it to 'Round the
Corner', just pointing out another "innovation" that really isn't necessary.
The places I've worked only broadcast "Jones, party of 4" in the waiting
area and outside (where there were benches), not in the dining room(s). The
patrons made more noise than any announcement. There are very few places
where I'd be willing to wait 30+ minutes to be seated.

Jill

Andy Mc Quown wrote:
>
>> in the dining room(s). The patrons made more noise than any
>> announcement. There are very few places where I'd be willing to wait
>> 30+ minutes to be seated.
>
>Jill,
>
>Right! Of course there would be no need to announce into the dining
>room.
>
>The waiting area is virtually non-existent inside or out on the
>sidewalk. Announcements to the outside patrons and to the pedestrians
>walking by doesn't seem very polite.

Any restaurant that announces names on a Public Address System is
garbage... a hot dog cart vender exhibits a higher degree of
discretion. In fact no restaurant needs to know my name. From now on
whenever I make reservations over the phone I'll give my name as Andy
Mc Quown

jmcquown wrote:

> Looks like a nice place, Andy. I wasn't actually comparing it to
> 'Round the Corner', just pointing out another "innovation" that
> really isn't necessary. The places I've worked only broadcast "Jones,
> party of 4" in the waiting area and outside (where there were
> benches), not in the dining room(s). The patrons made more noise
> than any announcement. There are very few places where I'd be
> willing to wait 30+ minutes to be seated.

It has to be a special circumstance for me to wait to be seated
in a restaurant. If a place consistantly has a wait, even to the point
of handing out beepers, frankly it's not going to be my favorite
restaurant.

nancy

Omelet > wrote:
>Over-salting of dishes is what deters me from eating out more than
>anything else!

I concur. Any other spice can be liberally used without complaint from me.

Orlando

Omelet > wrote:
>That is something she might consider.
>Menus in Braille! Aren't there typewriters for that?

Better yet, there are Braille printers, but they cost a fortune. It would
probably be better to pay a printing service to produce fifty or a hundred
menus that would be kept on premises for the rare blind patron or matron.

Orlando

>> It wasn't tacky. It was smart. It could fit in a pocket or purse and
>> would vibrate and blink if left on the bar, table, etc. It did away with
>> broadcasting "Jones, party of 4, your table is ready. Jones, party of
>> four." over the speaker system and annoying patrons already seated who
>> could care less about the Jones party.
>>
>> They did everything they could to NOT inject noise into the experience.
>>
>> Here's their website. http://www.ironhillbrewery.com/media/ Get back to
>> me if you still think it's an upscale burger jointt!
>>
>> Best,
>>
>> Andy

Sometimes, people, for one reason or another don't want their name broadcast
all over the place. Working in Las Vegas, I was standing next to a couple
who were waiting for their car.

Man to woman: "Hey, there's Fred Flintstone over there in the cab line."
Woman to man: "Omigawd, that's not Wilma with him, that's his secretary."

I have an unpronounceable last name. It's aggravating enough just to have
the hostess write it down correctly, let alone say it right. So, I just use
Steve. And then, they're ADHD, as they usually call us in less than five
minutes, and we're standing there, never having left their sight. I guess
that's why they're hostessing and not taking orders or some other job where
you have to remember anything for more than five minutes.

And they turn those PA systems up loud on purpose. And don't get me started
on that screaming popular today music that sounds like one three foot loop
run continuously through an 8 track player at loud volumes.

I have hearing aids, and like to hear the conversation, not some dumb rock
garage band. Easy music, classical, instrumentals, even MUZAK is fine. The
music is there as a background, not an 800 # gorilla on your table.

For anyone who cares or who is looking for ideas in their future restaurant.

Steve

visit my blog at http://cabgbypasssurgery.com

"Orlando Enrique Fiol" > wrote in message
. ..
> Omelet > wrote:
>>That is something she might consider.
>>Menus in Braille! Aren't there typewriters for that?
>
> Better yet, there are Braille printers, but they cost a fortune. It would
> probably be better to pay a printing service to produce fifty or a hundred
> menus that would be kept on premises for the rare blind patron or matron.
>
> Orlando

We have a blind friend, and we just read the menu to her. They would have
difficulty, and costs in inputting the daily specials would bump the cost up
for operations. My blind friend prefers to be told the specials of the day,
or for us to read if she wants some particular type of entree. But then,
she has a bear trap memory, and has most menus memorized anyway.

Steve

visit my blog at http://cabgbypasssurgery.com

Steve wrote on Sat, 31 Jul 2010 10:35:00 -0700:


>>> It wasn't tacky. It was smart. It could fit in a pocket or
>>> purse and would vibrate and blink if left on the bar, table,
>>> etc. It did away with broadcasting "Jones, party of 4, your table is
>>> ready. Jones, party of four." over the speaker
>>> system and annoying patrons already seated who could care
>>> less about the Jones party.
>>>
>>> They did everything they could to NOT inject noise into the
>>> experience.
>>>
>>> Here's their website. http://www.ironhillbrewery.com/media/ Get back
>>> to
>>> me if you still think it's an upscale burger jointt!
>>>
>>> Best,
>>>
>>> Andy

> Sometimes, people, for one reason or another don't want their name
> broadcast all over the place. Working in Las Vegas, I
> was standing next to a couple who were waiting for their car.

> Man to woman: "Hey, there's Fred Flintstone over there in the cab
> line." Woman to man: "Omigawd, that's not Wilma with him, that's
> his secretary."

> I have an unpronounceable last name. It's aggravating enough just to
> have the hostess write it down correctly, let alone
> say it right. So, I just use Steve. And then, they're ADHD, as they
> usually call us in less than five minutes, and we're
> standing there, never having left their sight. I guess that's
> why they're hostessing and not taking orders or some other job
> where you have to remember anything for more than five
> minutes.

> And they turn those PA systems up loud on purpose. And don't get me
> started on that screaming popular today music that
> sounds like one three foot loop run continuously through an 8 track
> player at loud volumes.

> I have hearing aids, and like to hear the conversation, not
> some dumb rock garage band. Easy music, classical,
> instrumentals, even MUZAK is fine. The music is there as a
> background, not an 800 # gorilla on your table.

> For anyone who cares or who is looking for ideas in their
> future restaurant.

I am reminded of a story where someone suggested an announcement as
follows:

"Donner party of six", then "Donner party of five" and then "Donner
party of four".



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Orlando Enrique Fiol" > wrote in message
. ..
> jmcquown > wrote:
>>Please, not an overwhelming menu. It shouldn't take 20 minutes to figure
>>out what you serve. And stop with the fusion stuff. I don't want
>>Thai-Greek (or Texas-Korean BBQ on Tortillas, sorry!)
>
> I agree, but for a different reason. Unless the chef has an extensive
> background in those fusions, chances are good that shortcuts and
> stereotypical
> seasonings will be used. I'd rather eat authentic food, regardless of
> where
> it's from.
>
>>Something light, like a cup of soup and a sandwich.
>
> I can have that at home and don't want to pay retail for such simple food.
>
Despite my rep as the Soup Queen, I don't always have fresh soup on the
stove For lunch, a cup of soup and a toasted or grilled sandwich is
enough for me.

>>Varied menu. A couple of soups, salad for those who like salad. Steak &
>>baked potato. Sometimes grilled chicken or a seafood dish. It's
>>difficult
>>to say.
>
> This too seems excessively ordinary to warrant my hard earned dollars.
>
Sometimes you can't be at home. You still have to eat. I don't want to go
to Burger King. You still have to eat. I want a comfortable place with
familiar dishes.

>>If I want one particular cuisine I'll go to a restaurant that specializes
>>in
>>it. If I go to an Italian restaurant I don't expect to see "french fries"
>>on the menu, not even if there is a kids menu.
>
> I tend to favor restaurants specializing in one cuisine or a related group
> of
> cuisines, since I know the cooks won't have the ingredients or knowledge
> to
> prepare many cuisines well.
>
> Orlando

I agree... don't mix cuisines unless you really know what you're doing and
can make it work.

Jill

On Sat, 31 Jul 2010 10:12:56 -0400, brooklyn1 wrote:

> Andy Mc Quown wrote:
>>
>>> in the dining room(s). The patrons made more noise than any
>>> announcement. There are very few places where I'd be willing to wait
>>> 30+ minutes to be seated.
>>
>>Jill,
>>
>>Right! Of course there would be no need to announce into the dining
>>room.
>>
>>The waiting area is virtually non-existent inside or out on the
>>sidewalk. Announcements to the outside patrons and to the pedestrians
>>walking by doesn't seem very polite.
>
> Any restaurant that announces names on a Public Address System is
> garbage... a hot dog cart vender exhibits a higher degree of
> discretion. In fact no restaurant needs to know my name. From now on
> whenever I make reservations over the phone I'll give my name as Andy
> Mc Quown

good luck with your rampant paranoia.

blake

Orlando Enrique Fiol wrote:
>
> Omelet > wrote:
> >Over-salting of dishes is what deters me from eating out more than
> >anything else!
>
> I concur. Any other spice can be liberally used without complaint from me.

There is a restaurant on the pier in Monterey
which uses WAY too much sage in everything. It's
about the first decent-looking restaurant on the
pier. I don't remember the name. I do remember
it has two floors. If I ever go there again,
I'll eat at the restaurant at the end of the pier.

In article >,
James Silverton > wrote:

>I am reminded of a story where someone suggested an announcement as
>follows:
>
>"Donner party of six", then "Donner party of five" and then "Donner
>party of four".

I am told that a lot of people waiting for tables in Truckee (near Donner
Pass) use "Donner" as a call name.

One hostess quipped, "Well, I guess you won't need the menu, then."

Charlotte
--

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

I think pride is contagious in a restaurant. The owner down to the bus boys are hard-working proud people in my favorite places. The problem is that some chefs/owners seem to be unable to swallow some pride when their big idea doesn't work out.

Pride

Flexibility

Humility with confidence

Appearance (I hate slovenly waitstaff:look sharp/work sharp)

I agree with the folks' comments on music. I hate that loud crap. I've got headphones at home. I'm out with friends/family I would like to have some banter with people who came for the same.

Little things. Give me crappy bread and I'm not expecting much from the kitchen. Again pride leads to good appearance and mental sharpness from the workers. Cleanliness, customer enjoyment and the little things are EVERYONE's job.

I don't envy you. I wouldn't know where to start. Just commenting on things I've observed.

Orlando Enrique Fiol wrote:
>
> Arri London > wrote:
> >That's just bad training of the servers. Or else it's management policy
> >to try to increase profits.
> >You probably didn't give any signal at all.
>
> In my ethical code, any unrequested food or drink brought to me is either on
> the house or not my obligation to consume. I'm all for discrete refill signs,
> but I think that waitress was trying to get me drunk.
>
> Orlando

Yes there is that too!

I have been given plenty of food on the house. Often it's after
expressing interest in some side dish or pickled something or another. A
second dish of same shows up. In one Korean restaurant in London,
another tray full of kim chee pickled vegetables appeared after I said I
liked the first portion.

Orlando Enrique Fiol wrote:
>
> Arri London > wrote:
> >Keep it simple, seasonal and freshly-cooked. No frozen or microwaved
> >food.
>
> I loved this Indonesian place in the Hague that microwaved menu combinations to
> order; I learned to overlook the microwaving because it was a small, family run
> place with excellent food that didn't seem to suffer texturally from
> microwaving. But, I wouldn't expect microwaved food at a restaurant.

A small place like that can get away with it, but it's not optimal. It's
also not really very Dutch Indonesian to do that.

>
> >Hire someone who actually can cook.
>
> Definitely! Cooking is not just menu planning.

Exactly. The root of any restaurant should be the food.

>
> >Clean, well-trained, knowledgeable, polite/civilised, competent and I
> >*never ever* want to know their first names.
>
> Why not? Why does that bother so many people? It's easier and more polite to
> call out someone's first name than "waiter!".

LOL I will be snobbish here now. Good service means I don't need to call
out any name at all. Being observant is part of being trained well. A
nametag will suffice instead of a lengthy introduction.
>
> >No long recitations of 'specials' which are rarely all that special.
>
> Most specials are chosen for popularity, seasonality or value. Plenty of diners
> welcome such options.

True but I don't.

>
> >Chalkboard at the entrance
> >is enough info. Menu/prices posted in the window, as in done in many
> >parts of the world.
>
> If that's the case, the staff should be trained in compassionate patience for
> blind or illiterate customers who cannot read posted menus.

That is a separate issue. It is also part of well trained staff. As is
giving an appropriate table to someone in a wheelchair or handing out
the baby high chairs without asking.

>
> >None of this 'no one can ever get a reservation'
> >there; that's just dumb.
>
> Yeah, I don't believe most of those restaurants are actually booked for months
> in advance at all times of day and night.
>
> Orlando

Not only that. The idea that only the right people can get in at all.
All of you can just line up outside the door like the rest of us. Not
that I ever willingly stand in a queue for any restaurant, mind you. But
have been dragged along to someone else's favourite place to wait it
out. The food was never worth the wait though.

The Ranger wrote:
>
> On Jul 30, 10:57 pm, "Bob Terwilliger" >
> wrote:
> > Arri wrote:
> > > No long recitations of 'specials' which are rarely all that special.
> > > Chalkboard at the entrance is enough info.
> > >
> > I don't like chalkboards at the entrance. Either you're reading the
> > chalkboard standing in the way of people going in and out, or you're hustled
> > past the chalkboard without having time to read it. I think a menu insert is
> > a much better way of handling it.

A well-placed chalkboard never ever blocks the entrance. That's just
stupid. Any restaurant that hustles potential customers past anything
isn't providing good service. Menu inserts cost more and can imply that
the menu doesn't change very often.

>
> I'm not a big fan of chalk boards or lists at the front of the
> restaurant, either, but there are times when these "support" lists are
> helpful. (I can only think of two times but there ya go.)
>
> The Ranger

It's the best way to gauge whether or not one should choose to eat
somewhere different. If the specials are drab or mundane, what does that
say for the rest of the menu?

"Gorio" > wrote in message
...
>
> I think pride is contagious in a restaurant. The owner down to the bus
> boys are hard-working proud people in my favorite places. The problem is
> that some chefs/owners seem to be unable to swallow some pride when
> there big idea doesn't work out.
>

> Gorio

The world is full of people who can't cook as well as they think they can.

Just look around.

Steve

visit my blog at http://cabgbypasssurgery.com

Jill wrote:

> Sometimes you can't be at home. You still have to eat. I don't want to go
> to Burger King. You still have to eat. I want a comfortable place with
> familiar dishes.

In the situation you describe, you're eating out because of NECESSITY, as if
eating at home is not an option, for some reason. I think Sitara is asking
about places you'd go to eat just because you WANTED to go out to eat.

Bob

Gorio wrote:

> Little things. Give me crappy bread and I'm not expecting much from the
> kitchen.

You probably didn't mean that as sweepingly as it came out: Crappy white
bread is the standard with barbecue, and some amazingly good barbecue can be
had with it.

Bob