The income demographics of our regular customers are outstanding. We knew that when we bought the restaurant.
How can you fail when you are one of just 4 restaurants on the south end, outside of the resorts, and have an average resident net worth of $3 million and an average annual income over $100,00?
Problem is, they are almost all elderly, retired and Republicans. It doesn’t help that our liberal political leanings are pretty obvious. The real killer though is they tend to spend their days when they are not in the restaurant watching Fox News. They are all convinced that this country is going to hell in a hand basked, carried by, oh my gosh, a black president.
As a result they have their purses clamped shut. These people live in million dollar homes, decorated like Versailles, drive hundred thousand dollar cars, but won’t spend ten bucks on lunch.
There is just no way we can be viable offering full table service of fresh made to order food when they are going to split a sandwich and drink water.
For what the average customer spends in our restaurant they couldn’t get a burger microwaved and thrown at them through a window while they drive by.
This is one of the two days all year that we close the restaurant. So, I teed off thinking I will finally get a round of golf in with my son without the distraction of incessant text messages and phone calls.
Until the group “Happy Thanksgiving” text messages started, and all the replies.
If the boss puts a lunch order in for himself, should you,
a) Over portion and impress him with your generosity?
b) Under portion and impress him with your frugality?
c) Correctly portion and keep your job?
Apparently 9 chefs out of 10 will pick (a).
(b) is obviously wrong. You save a few bucks maybe, but loose a customer forever.
(a) is almost as bad. You actually fuck yourself 3 times when you over portion just once. First, you increase your expenses significantly. The next time the customer comes back he is going to remember the generous portion and suggest to his companion that they split the meal, since it’s big enough for 2. Now you’ve cut your revenue in half. Then, when the customer receives the correctly portioned meal (or half of it) he’s going to be pissed off and you’ve probably lost that customer as well.
Correctly and consistently portion every time, dumbass.
I announced to the staff that we will begin drug testing.
<wide eyes of panic>
To find out who’s not sharing.
I want to thank caboose—1 and Jason for making the drive out all the way from JAX to visit my restaurant last night. Unfortunately I was catering a wedding, so I didn’t get must time to spend with them.
It was a challenging night all around. My garde manger quit, by email, about 3 hours before dinner service started. I told the servers not to seat any walkins if the tickets got backed up. Nope, I race back from the catering to greet Irina and the place is packed.
Oh well, we survived. Now to figure out how we do a weekend brunch with only one chef that has experience with that menu.