Saturday, March 10, 2001
The impression our restroom makes will be almost as important as the impressions our kitchen and dining room make. We should ensure that the W.C. gets a little T.L.C.
Thursday, March 08, 2001
There are many, many, many reasons why I'd like to prohibit smoking. In theory, we'd be to appealing to a health-conscious clientele, and a CDC study says citywide bans don't affect sales, but some restaurateurs have found that not to be the case:
Mar. 6--The Duluth (Minn.) Grill is closing on March 19 largely because it canít be profitable under the cityís new restaurant smoking ban, its owner said Tuesday.
YACMI: Depending on our location, we should publish a weekly e-mail newsletter, full of neighborhood news and announcements: upcoming shows, meetings, bake sales and so forth, even if it means announcing events at rival restaurants (like the Macy's Kris Kringle recommending competitors). Not only would it would be a good service, but it would promote loyalty and accelerate our sense of belonging. Plus, free advertising, especially when people forward it to friends. Everybody wins.
Wednesday, March 07, 2001
If we can secure the right real estate, we should definitely have an outdoor terrace. There are few things I enjoy better with my meal than the ability to eat it outside. Besides being a treat for the diner, it's also an easy, free way to market your food to casual passers-by. And if we're able to become masters of good-smelling cuisine, then we'll have already satisfied two of a potentential customer's five senses before she even steps foot into the restaurant. (Four, if she ends up swiping a bite off the plate of an unsuspecting diner.)
Tuesday, March 06, 2001
The more of "SASR" I read, the more I realize our start-up capital may have to depend upon the Big Game after all. Insurance, payroll, utilities, health-code compliance, fees, rent, equipment, marketing, food costs, furniture, taxes, remodeling ... and on and on, all before the first dinner roll is served.
Monday, March 05, 2001
When I sent for information from Kendall College, there was a field that asked me to describe myself. I was a wise guy and said: "I am a Libra who likes Scrabble, jazz and long walks on the beach."
I took the liberty of making our first capital outlay: $7.07 for a used copy of "Starting a Small Restaurant: A Guide to Excellence in the Purveying of Public Victuals." Between this and our Amazon donation, we are now $6.37 in the red.
Sunday, March 04, 2001
Also, I'd like everything to be priced in whole or half dollars. $10, not $9.95. $1.50, not $1.49. I find it refreshingly honest when restaurants do this.
I'm often a "second-cheapest" kind of guy. I want to be cheap without looking cheap, to be a duck without quacking. Consequently, I own the second-cheapest suit, the second-cheapest stereo and the second-cheapest bicycle. This happens when I dine, too. If a restaurant's entrées are priced at $9, $10, $11, $13 and $15, I tend to choose one that costs $10.