Great! I never got a chance to taste pizza from this shop in San Francisco but heard a lot about it from my friends. Going to try this on my next visit to San Francisco.
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Ellen Routson, via FACEBOOK says:
That is why Polka Happy Hour is such a great success at the Happy Dog Saloon in Cleveland. DJ Kishka truly increases the value of the guest experience! EEE-I EEE-I EEE-I OH!!! Get down and polka!
I was hoping for comments like Jeff's on this blog...I tend to agree. Discounts don't work long term. While I'm sure some folks have great results at first, most customers will simply wait for the "deal" to arrive again. Consistent value is the key, I agree. A lower price bait tells me the product wasn't worth the original price. I've been at Happy hours that stop at 7pm, and watched the bar empty at 7:01. You just gave away free booze and got very few real add-on dollars. Thanks, Jeff
Jeffrey Summers, President of RestaurantWorx, via Facebook says: Happy Hours won't solve anything since they are as much a commodity as the overall guest experience from which they are born. Lower prices and gimmicks are not the answer. Increasing value in the guest experience is.
In the Big Apple, some places are back to the taco bar and extensive (but cheap) hors d'oeuvre table during Happy Hour(s). I have a couple of nieces that have a free dinner with a couple of pops and love it.
Joe-
Thanks for the article. I regret not having an action plan when I was in the business to cater better to the needs of kids in the restaurant. After kids, everything changes.
You hit a nerve. Flippin' love calamari. My mom stuffs it with seasoned bread crumbs and bakes it in tomato sauce. I've had calamari stew--incredible--served in a tomato based sauce with potatoes. In my adult life I've only seen calamari menued sans the deep fryer in the Cleveland market twice. Once in Little Italy, sauteed with peppers and onions, and once at the old Lockkeepers, stuffed like Ma makes it. But, but this is a cookie cutter calamari market--deep fried.
Hi Jim: you seem to be missing lemon juice, onion powder, worchestishire (Sp?), dry mustard. I've seen horseradish and celery salt used also. Hate when I see ranch dressing used as a base and cut with crumbly blue.
As I understand it, scratch blue cheese is made from sour cream, mayo, crumbly blue, buttermilk, garlic powder, white pepper, salt, and this is the first I've read of achovy paste? What am I missing?
I use Ken's as a base. I've used it since 78. Tried to swap it out several times and got deluged by customer complaints. I just don't understand this foil thing. I ask other guys what that pack costs them and they don't know. How can you run a business like this?
What the hell is this?! A blog about French onion soup? If you're a restaurant serving French onion soup, you can probably hear the two customers eating it and the echoing of the soup spoon hitting the bowl. The sound waves will gently drift across your empty dinging room and fly out the window scaring the bats away. Maybe most screw up the recipe because it's boring! There are about 3.2 billion new soup recipes out there--and some are really good--so please, try something new.
My secret fantasy Italian restaurant: #1 Serve prosciutto di Parma, Ohio. #2 When in doubt, add sauce; melt cheese. #3 Pasta portion is 12 ounces. #4 Always say your food is Authentic because no one will ever know the difference #5 Say "Gavadill" instead of Cavatelli. #6 Gabagool. #7, My favorite, "Riggot." No kidding! Travel to Youngstown and point to the word Ricotta and they will say "Riggot." #8 Prazoot. Wait! This isn't my fantasy--It's my nightmare: the average Italian restaurant in Ohio.
I'd be curious to know what the price fluxuation is compared to the ability to get a consistent product is. If I add this to the menu, I want t make sure AI can maintain a good margin.
Problemo #1: Most, sorry, every restaurant in town considers its servers "Servers." Or "Waiters." "Let me take your order." "Order-Takers." The object is to "sell." Why not train them to sell instead of training them to serve, or wait or just take orders?! You're not a Server, you're a Salesperson. If you think you're a Turnip, then you will act like a turnip. I asked a girl the other day, "What do you do?" She said, "I'm a server." I say give them quotas and watch the check ave go up.
Anything different and unique is always intriguing.
Black garlic was recently one of the ingredients on Iron Chef (battle redfish).
Charlie Trotter also mentioned black garlic as on of his top food finds in Dec 08.
I personally don't think Starbucks should try getting into the food business at all. Sure offer the scones and muffins, but other than that, concentrate on the coffee! That's what Starbucks is originally known for. Not their donuts or breakfast items!! If they want to start with food, then let's put giant ovens in all the stores and train the baristas how to bake! No frozen foods please!
Mirassou Pinot Noir 2006 is a nice pour. Certainly not the greatest but a couple can split a bottle at The Place for $15.95!! Also, whoever trained the staff at Shango did a GREAT job. They have a fine wine selection and their staff is well trained in presentation and pouring. Very impressive. I understand Mrs Gaurino (sp?) is the motivating factor with the wines. Am I right Mike Borgisi?
Wiechec's - WOW, I just mentioned that in my blog. Phil and Mike from what I see would have been in grammar school then! I remember the bartender telling me to move over a stool because I was in "Stanley's" seat. When the factory whistle blew, the shots and beers were lined up and "Katie bar the door." Just don't sit in Stan's seat.
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