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Post Ur Pictars Thread VI (pg. 1810)
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| Renzo |
I would totally go to your new place, Kevin, but I hate you. So that gets in the way.
Seriously though, congrats - I wouldn't mind taking a drive up there one of these days. Have some booze on ice waiting for me. And whores. Whores, as well. I like my girls on ice. I'm weird like that. |
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| Omega_Blue |
| quote: | Originally posted by The17sss
Kryp: I'm definitely down. This bar is going to franchise soon in the central FL area; 2 more coming next year. Side note- I still haven't forgotten about our last discussion... don't worry, I'll get back to you soon; got a lot on the perverbial plate right now.
Ben: Worry not... there'll be better options than the Goose :D
I will post that as soon as the website is complete. It is probably a little different now, but this is the rough draft of the menu from back in August: |
dude, that menu looks ing fantastic. the lobster grilled cheese sounds amazing. and the powerhouse sandwich, so long as they sub out the corned beef with something else (not a big fan of corned beef)
edit: ok now i actually read through the thread- you're going to be co-owning that restaurant? that's awesome man, hope it becomes a hit. the interior looks pretty swanky and clean. who came up with the ideas for the menu items? |
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| Schadenfreude |
| it does look decent, that being said your prices are way too low. if you keep them like that you will be an ale house with better food and not win. |
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| Schadenfreude |
| also serve aaa angus before wagyu...the american version is not very good and AAA will taste better and make you more money:) |
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| Omega_Blue |
| quote: | Originally posted by Schadenfreude
it does look decent, that being said your prices are way to low. if you keep them like that you will be an ale house with better food and not win. |
i see where you're coming from but i would probably leave it as is for the first month or so and just feel it out with the customer's feedback and actions and then adjust as necessary. i think the prices are pretty average (but then again i'm kind of a cheap ass). then again i'm not a business major, nor do i have any real-life experience of owning a successful business, so i wouldn't take my advice, i guess. lol
btw jay, not to be the nagging spam-whore, but did you check out my mix yet? |
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| Schadenfreude |
| pps i remeber midnite pizza...given the location + more on raise the prices. |
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| Fledz |
Yea but you run the risk of pissing of your instant regulars if you do that. If you increase prices after a few months they may look at it as a money grab.
If you have solid prices from the start, they may comment that it's a tad expensive but if the food is good and the place is nice, they will adapt to it.
Working with food is a tough business, probably the hardest to start out in. I don't envy 17 at all. |
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| Schadenfreude |
| quote: | Originally posted by Omega_Blue
i see where you're coming from but i would probably leave it as is for the first month or so and just feel it out with the customer's feedback and actions and then adjust as necessary. i think the prices are pretty average (but then again i'm kind of a cheap ass). then again i'm not a business major, nor do i have any real-life experience of owning a successful business, so i wouldn't take my advice, i guess. lol
btw jay, not to be the nagging spam-whore, but did you check out my mix yet? |
we are talking 1 to 2 dollars more here.
it is nothing to the customer, but a big difference to the owners;)
i actually know that location because i saw the midnite pizza sign and used to live in orlando. It was a hole before, but it has been a long time.
17ssss give charles shwabb employess ( and why not EA sports as well:p) discounts and i'll bring you some people for 5%:p |
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| Omega_Blue |
| i suppose- $1-$2 really isn't that big of a difference, i agree. both your guys' logic is sound |
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| Schadenfreude |
i don't own a resto, but i do know it is better to start high and work your way down if needed, than to start low and work your way up and piss off the customers.
those prices are ridiculously low for canada, even if our dollar is worth less;)
you don't attract people for being a dollar less, and those that you do attract for that reason are not the people who will make you real money.
quality food > cheap prices.
ask chef ramsay.
yes?
:p |
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| Omega_Blue |
| quote: | Originally posted by Schadenfreude
i don't own a resto, but i do know it is better to start high and work your way down if needed, than to start low and work your way up and piss off the customers.
those prices are ridiculously low for canada, even if our dollar is worth less;)
you don't attract people for being a dollar less, and those that you do attract for that reason are not the people who will make you real money.
quality food > cheap prices.
ask chef ramsay.
yes?
:p |
totally, good call. BUT, those prices are really typical around the area that i live in for a typical restaurant/bar food.. maybe slightly cheaper (by like, a buck) in regards to certain items. i think the wing prices are way, way too much though. a buck and some change for a wing is outrageous. |
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| Schadenfreude |
| i guess they just charge more here because i dont live in a ty city.:p |
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