Report From A Northern Outpost

Another restaurateur wants to sing along and bitch:

For what it’s worth, I can join your group of operators in despair with what has become a daily struggle. Tax season was a bear; I can only look forward to a slow, hot, summer with hopes of economic improvement. These are tough times, and vendors quickly pass their added costs on, while it becomes nearly impossible for me to do the same. Do I sound like I’m whining? I really don’t mean it that way; think of it more as a report. I have accepted the reality of diminished profits. I just want to sustain. I, too, prefer anonymity, but only because I already bear the continual burden from some of my cut-throat competition extending falsehoods about my impending doom.

Dang, this is getting really depressing. I think I’ll change the subject.

Dallas Uncorked Teams with Bob’s for Winemaker Dinner

Call now, this will go fast. On June 26^, Bob’s Steak and Chop House (4300 Lemmon Ave) and Dallas Uncorked will co-host a wine dinner featuring wines from Napa Valley’s Peju Winery. Lisa Peju (pictured) will be on hand to discuss the wine. Mr. Sambol will serve a three-course dinner paired with the big, bold, and rich customers wines from California. The dinner will begin at 6:30PM with a wine reception. It’s an incredible deal at $85 per person (inclusive.) Reserve it here.

Where Will You Spend Your Rebate Check?

Ting, tang, walla-walla-bing-bang, I totally forgot to tell you this: A couple of weeks ago I was minding my own business (yes, RPW, I know that is difficult for you to believe) and watching some bubble-headed bleached blond on TV report on where consumers are likely to spend their ginormous economic stimulus checks. Numero uno on el listo? Cheesecake Factory. According to sophisticated market watchers, most Americans will pig out at Cheesecake Factory instead of bailing themselves out of credit card debt. Numero tres on el listo? Darden Restaurants (Red Lobster, Olive Garden, etc). I just came across the link to said report. I don’t know why this depresses me but it really does. I’d love to do an analysis on how many calories $300 will buy you at the Cheeseycake Factory, but they don’t list their prices on their website. Curious, isn’t it.

Update: BTW, this report doesn’t say Cheesecake is numero uno, I know that. BUT the TV reporter led off with “Cheesecake Factory is America’s number one choice…” IJS.

Why Not Prix Fix?

I love menus that offer tasting courses for a set price. I suggested this method of pricing to the restaurateurs I have spoken with over the last couple of days. It’s an easy way for the restaurants to control portion and price and a great way for a customer to sample fine cuisine at lower prices. Travis Henderson II, from Perry’s, is not one of the aforementioned chef/owners but he just sent this note:

Saw the blog on Dallas Restaurants Are Struggling To Stay Alive, Day Two. Just to let you know we still are offering our “Prix Fix” menu for $14.00.(I think he is referring to their lunch menu.)We “DO NOT” skimp on our product and it is #1 quality.

Sounds like a reasonable solution to high-end restaurant’s woes. You can still offer ala carte and stay glamorous. Make huge portions an option, not a standard.

Free Iced Coffee Day May 15

I haven’t tried Dunkin’ Donuts iced coffee yet, but I have a feeling I would like it. I like coffee, and I like milk and ice, and they’ve got all kinds of flavored ones, too (toasted almond, vanilla spice, coconut, berry berry). On Thursday, they’re giving away a free 16 oz. iced coffee to every person who walks in the door from 10am–10pm. Seems like a pretty reason to stop by, doncha think? Grab me a ackkkk Rachael Ray just started speaking to me while I was trying to find the kind of donut to mention!! Make it stop!!

Dallas Restaurants Are Struggling To Stay Alive, Day Two

Yesterday I ran a post about how many Dallas restaurants are struggling with the high cost of food. The comments were few but insightful. I also received one phone call and two e-mails from local operators who choose to remain off the record. Why? Because they are confused, even embarrassed by the current state of affairs and none of them are clear on how to adjust to the current economy. One mid-level price point chef was upset by the reader who complained about wine-by-the-glass markup. “People don’t bitch when clothing retailers mark their products up more than 50%,” he/she said. “If I marked up the cost of some of my food items by 50%, I wouldn’t sell a thing. I have to make it [profit] up somewhere.”

Another was scared of lowering prices for fear that customers would equate lower prices with lower quality of food. I understand that fear but, on the other hand, I see a chance to turn this scenario into a win-win situation. Like I said yesterday, you don’t HAVE to import pomegranates from Paraguay or nun-picked basil from Basil; there are more than enough less-expensive but fine local and regional products to choose from. Just cook them and cook them well. A restaurant is, or should be, a business first. If you are too concerned about “saving face” in this dismal economy by sticking to expensive ingredients, you will end up, if you are lucky, selling shoes at Neiman’s, which I’m sure are marked up more than 50%. Sure, many of the high-end restaurants with healthy backing–Fearing’s, Abacus, Craft–can “afford” to take more of a hit than our smaller chef-owned spots, but I don’t see any shame in these restaurants changing menus and lowering prices. Let the expense account diners keep the big boys in business and give us little people places to have a finer dining experience and less-than-finest dining prices.

Registration For Hot Dog Eating Contest Is Closed

Or maybe it was from the time I originally posted, I’m not sure. According to the initial info I received from a PR person, the Nathan’s Famous International Hot Dog Eating Championship, Nathan’s and Sam’s Club were “looking to see if someone in the Dallas area can top that [last year's record] in 2008…. we’re inviting everyone to try out”.  Apparently a lot of peeps got peeved when they could NOT register because the event was closed to new registrants. What. Ever. Do not get me started. Anywhoo, the show, and it will be a show, will go on from 11am to 1pm on Saturday, June 21 at Sam’s Club in Plano (1200 E. Spring Creek Parkway). They’re flying in “top eaters” Jason “The Erbivore” Erb and “Nasty Nathan” Biller for the event. If any of you managed a spot in the pig out, let me know. I’m gonna be there with a wide-angle lens and wearing my Nathan’s cap.