Archive for restaurants

The Numbers Are In

Those Zagat people, Nina, Tim, and their army of contributors, are at it again! Instead of an eponymous city guidebook, they asked over 6,000 people to rate their favorite fast food establishments: The Survey ranked 103 chains from surveyors who order fast food at least 11 times a month! Wendy’s was the overall Mega-Chain winner, and the West Coast’s popular In-N-Out Burger took top honors for a food chain with fewer than 5,000 outlets. Trust me, when you grab a burger at one of its locations in 4 states (CA, NV, UT, or AZ), you’ll understand what the fuss is about! They earned top honors for Best Burger, too.

Maybe Starbucks is the real winner of the survey as it grabbed top honors in the Quick Refreshment Category as the most popular spot, and the company earned major bragging rights for Best Coffee even though they have been attacked by every barista and quick coffee shop within its sights.

McDonald’s, which is working hard to earn a coffee title, managed top numbers for Best French Fries, Best breakfast, Best Drive-Thru, and Best Value. The latter category is doubly important this year at all levels of food purchasing–everyone is looking for value.

Were there surprises? Not necessarily, but in the full-service category, I love the fact that the International House of Pancakes, IHOP, top_store_1won Best Breakfast and Chuck E. Cheese still wins the Most Child-Friendly category.

The more things change; the more they stay the same!

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They Keep On Coming

mini_dessert_tnI love the promos that have a short time window. As if they know something no one else knows. Like we are just giving you a 2-week boost because we know things will be better in 3! Ha! Doesn’t work like that.

Yes, there is a little optimism in the air. You can see it with the increased crowds at neighborhood places. You can follow it with people taking an extra day for a long weekend. It is summer after all, and everyone seems to be enjoying the extra hours of daylight by being outside and doing more.

So in the promo world, let me entice you one more time. After all, Two-Buck Chuck may be more popular than expense account meals!

The half-off bottle wine promo for The Palm has been extended until the end of August. No surprise.

Denny’s had an amazingly successful breakfast promo this spring. Now for the month of June, it’s an all-day everyday value slam. Whaddya think–maybe longer?

Happy Hours have returned to their roots–not just lower priced drinks but many with respectable food choices. In Washington DC one of the better buys for an after-work respite is at Vidalia’s. Definitely worth the stop.

Consumer Reports just rated over 100 chain restaurants and listed the good deals and what to look for. There’s even some room for negotiation. Some of the restaurants rated highest for exceptional value include: Black-eyed Pea, Sonny’s Real Pit BBQ, Azteca Mexican Restaurant, Cheddar’s Casual Cafe, and First Watch. Buffalo Wild Wings Grill & Bar, Joe’s Crab Shack, and Friendly’s did not have such positive feedback!

Don’t forget the usual suspects that give out coupons; they’re still actively working for your restaurant dollars.

Opportunities exist. Take some time.

Help yourself and the economy through the bright lights of summer.

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Listen, I’m Talking

Some servers just don’t get it. Like the guy last night who got all huffy and puffy in the face as we continued our conversation and ignored the fact he was giving us the look. We were trying to find a place to pause our thoughts. He had the offended look a 2-year old quickly masters. He started over, and still nothing from us. It was his face. His attitude. The look that said: Stop talking right now, guests, I’m here I have important things to say. You are at MY table.

Wait a second, isn’t that part of the official name: wait person. Don’t make us stop just because you have the face that says–you stop; I want to talk. OK, what’s so important? You have specials to recite. You have a script to deliver when you arrive at the the table? It can all wait. We are not being rude. We have come for hospitality. To relax. To order and enjoy and not be bullied by your face and so-called hurt feelings. 

That was the dance last night as we settled in at our 2nd restaurant of the night for some coffee and dessert. When we arrived, we indicated we’d just be having dessert, and the host saw no problem with that process.

The waiter/server/wait person had a different view. His way. We were at his table. He was in charge.

No, not really. We did this face duet, through the ordering. through the incorrect delivery of the items, and through the coffee refills. He never got it. BTW, how hard is it to get 4 coffees to the table and two hot fudge sundaes without whipped cream? Nothing complicated. Hardly worth taking out the pen. dessert

(See the caloric whipped cream)!

It’s simple.

Lose the face; practice hospitality.

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It’s Simple–It’s Summer

IMG00360-1Let’s argue with the calendar: The summer mindset has kicked in. It’s as if everyone turned on his grill at the same time. Wonderful smells waft thru the neighborhoods and the stores are filled with an air of excitement–everyone’s asking what are you doing this weekend?

No, we are not forgetting that this is an important Holiday; patriotic spirit does fill the air, but it competes with the earthy smells of relaxation. There’s something soothing about the first foods of the season: Strawberries are so delicious at this time of the year–they make you question why you ever buy them out of season. Maybe we should take the winter frozen strawberry pledge–they have to be tastier than the plastic container version. Sign me up.

These jus’-picked beauties symbolize summer about as well as any other food. Sure, I’ve seen beautiful stalks of asparagus and great mushrooms, but strawberries say it so sweetly: It’s summer.

Maybe there are a few other signs besides the grills being fired up and the foods of the season emerging on every street corner. 

People are out on the streets again, in stores, looking like they are ready to rejoin the universe. All the gloom of winter has been peeled off. They’re ready to eat, to indulge.

I saw a small sandwich shop list its daily specials and include tuna sliders. They had me there–was it just the additional mayo that made them slide or was this little shop alot more creative and trend aware than I thought. Neither. They knew nothing about a national food trend that spoke of sliders. They knew what they had: Extra mini buns and a big batch of tuna: Ahoy mateys: tuna sliders. Think I’ll slide over to the beef aisle. 

Another sign of innovative marketing is a new hot dog stand that sits in front of a restaurant better known for afternoon cocktails and dinner. They bought a shiny stainless steel cart and have a more diverse menu than the basic dog. Condiments such as mango relish and mustard creme fraiche accompany the sandwich possibilities that include  lamb sausage, bratwurst, and crab cakes and some of the biggest chocolate chip cookies you’ve ever seen. Really, they’re about the size of a dinner plate!

It’s marketing, folks,whether we’re talking strawberries, the new grill we’re trying to put together, or the hot peanuts at the farm market. Everybody’s got an angle, and we are ready with the napkins.

Bon appetit, summer.

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My Kind of Town: Memphis

centralcorkysInterstate

OK, I know it’s a total rip from Chicago’s tune, but I went to Memphis this past weekend, and it gets the accolades today. 

It is truly an eating town. Yes, it’s BBQ (for purposes of ease and not to offend anyone, this blog will short spell the food as BBQ). A weekend devoted to BBQ, part of the Memphis in May Festival takes over the downtown corridor, but you can BBQ your way around town with a rental car and a good ole fashioned nose sniffer as so much smokin’ is going on. 

Get off the beaten track and find some of the lesser known places, many of which have multiple locations to help with the feeding frenzy. Actually you never have to leave the airport: Both Interstate and Corky’s make traveling a lot more tasty with their airport locations. So much BBQ, so little time–not enough napkins in the world for this excursion!

The Beale Street corridor is a beginner’s stop with a trip down an alley to Rendezvous, a popular, always-packed spot.

Or get into the neighborhoods. Take Central for instance. It’s on a funky little strip lined with more antique second-hand shops than BBQ but worth the sniff test. Even the customers are friendly here and have all kinds of advice: Try the chicken nachos. We did and got pulled chicken in a nacho messy plate deal. Not bad. Could go for a better chip but the chicken–first rate. 

Everyone loved the ribs and the only real complaint was the beef–if it was brisket, someone needs a slicing lesson as this was tough and not well trimmed.

No problem.

On to the next stop.

Although exploring places was part of the goal, and we did, no trip should end without returning to a FedEx friend: Corky’s. Lots of places now ship out their food, but Corky’s has championed this for what seems like forever! 

Why settle for delivery when you can visit one of their 3 restaurants? Nothing gets in the way of server and staff training. Not just the food but the friendliness takes over, and by the way, don’t forget to add chicken drummies and seasoned fries. I do laugh when you order drummies and they tell you it will take 15 minutes. Makes it sound like everything else is ready to come on out. It is. Smokin’ is not 15-minute exercise. You don’t get that wonderful aromatic without a continual process.

Wet or dry–those are the key questions you’ll have to address no matter where you saddle yourself. Each so-called BBQ capital has its own style–Memphis for ribs; Kansas City for brisket. We’re talking spices, secret sauces, and rubs–lots of questions to answer.

Take advantage of airline and hotel deals and make your own personalized BBQ fest.

Why not?

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Drink Up: It’s Spring

With the high price of everything, it is not hard to give up bottled water. That is unless you go to Costco. A 35-bottle case of 1/2-liter Deer Park will keep you hydrated for under $6. That’s pretty hard to pass up especially as we move to the hot days of summer when carrying a bottle of chilled water is in itself comforting. Their Kirkland waters cost even less. 

Then we have angst about damage to the planet. So what is one to do? Buying reusable containers are OK as long as they are free of harmful plastics-they have to be BPA-free (bisphenol A). That often means you will be making a major investment in a storage container. They move from OK to disgusting when they lie around and wait for someone to clean them out. Yuck. Disgusting.

Brita and Pur water filters are fine for at-home consumption, but they make it more difficult to carry out the pledge to drink gallons of water daily. Or the filtered water gets put into the BPA-free container and never gets washed out. You get the picture.

Then there are the dining-out dilemmas. For years restaurants did well charging astronomical prices for bottled waters. No one seemed to know how many bottles ever got poured, but the bill reflected fountains flowing with expensive water. Now restaurants seem to have figured out that the consumer is not as gullible as he might have been when the world was more flush nor is the international water brand that all-important. In all my dining out lately, I have heard very little about expensive water. No one seems to hover and say with a tone of disgust, TAP? Yes, pour it. Bring it on.

Then there are the new specialty water systems such as Natura that restaurants have installed. They rent the equipment and purify tap water to offer guests still or sparkling. Bottles are reusable so there is little waste, and most restaurants that use the service charge customers a minimal fee for unlimited purified water. Stay tuned, a home version is due out soon.

So the point is: it’s spring, we’re thirsty.

Drink water. Make wise choices. bottle_sparklingnaturastill

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I Love It

saltWe have spoken. They have listened. Times ARE tough, but we want to eat out. Give us a good deal, and we’re there.

The $8 hamburger in a sit-down restaurant known for its hand-cut steaks, IS a good deal. When it comes with grilled mushrooms or grilled onions and a few faux tater tots, we’re on board. 

The best one-week restaurant deal has turned into a multi-week experience in a number of cities. The single week traffic encouraged restaurateurs to expand the promotion.  Those are the specially priced 3-course lunch and dinner restaurant week menus. What started many years ago in New York as a simple winter promotion has blossomed into a full-fledged activity that has marched across the country. New York  just announced that the early February promotion will continue into the middle of March. Why Not?

Check with Open Table on your city’s promotions page to see what restaurant specials are continuing into the spring. Annapolis just announced a tie-in with the NCAA finals at the end of the month. Dana Point decided to grab a little of the restaurant traffic from LA and started its own restaurant week. Restaurants are doing their part. Now it’s our turn to make it work.

Pass the salt please.

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The Right Fix

It’s fun when restaurateurs come up with creative solutions to problems. The biggest one out there right now, of course, is the customer who has become a little less visible and needs a boost to kickstart his dining out trips.  Lots of special promotions are going on, but sometimes the clever ones just win for their targeted focus.

Danny Meyer is one such restaurant owner. He literally has an empire of great restaurants in New York City including some of the top Zagat winners: Gramercy Tavern, Union Square Cafe, and Eleven Madison Park, all earning  the guide’s top food ratings. He is a man who has written extensively about hospitality and what it takes to open/run a restaurant. The industry icon has done well, but believes in realistic marketing.

The solution: a promotion that in itself sounds like a curative. “What this town could use right now is a good bowl of chicken soup.” Each chef has created a chicken soup that matches the individual restaurant’s culinary approach. Even Blue Smoke, his BBQ spot, has found a soulful match:  smoked chicken and wild rice soup. Only a little sad that Matzah Ball Soup didn’t make the cut at any of the spots!

As is typical of the corporation’s generosity within the restaurant world, every bowl of chicken soup sold during the month of March promotion puts $2 into the coffers of City Harvest to help the hungry.

This is what the country needs: a warm approach to dwindling sales; a tonic for the soul. That’s what chicken soup even in its most adaptive state brings to the table. Get on board restaurateurs, find your personal soul.

Let’s hear it for heart-warming promotions.restaurantgroup1

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Keep On Eating (Out)

restaurant-tableEverybody’s in a major panic. Few go around bragging about how much they have cut back but may admit they have made changes. Some of the more bold go on television and share their unique 12 tips to saving money. Most people just institute their own smart calculator and deal with the reality of what works for them. The big question has been, can you still go out to eat? Has that become too expensive to consider during this rough economic period?  High-end dining has clearly suffered. Lots of strategies http://allbeforecoffee.wordpress.com/2009/02/04/fully-non-committed/are in place to get customers.

 Almost all restaurants have decided this is the time to institute smart, clever strategies to get us in to their dining rooms. When you run the numbers of what it costs to feed 2 adults and 4 children, sometimes a restaurant coupon makes eating out cheaper than preparing that same meal at home.

Restaurant coupons have become increasingly more common lately as more people scour the Internet for a way to fulfill a basic instinct. This particular strategy has you spend upfront money for an amount-off coupon which has far greater value than your initial investment. For example, you often buy a $10 coupon for just $2. Sometimes the companies even have double coupon deals that give you an opportunity to dine out for far less than you initially estimated spending. I heard about one program which had a doubling with the only stipulation you had to spend $35 at a particular restaurant. The family in profile spent $40, used their coupons which had cost them $2 for $25 off, and wound up spending an out-of-pocket $17 before tip. That was for pizza, pasta, a salad, a sandwich, and drinks. Hard to top that!

Another restaurant strategy is to follow the incentives listed on Open Table. Each town seems to have a unique approach with the overall intent of getting you into restaurants, helping you earn dining points, and informing you of various promotions such as restaurant weeks. This helps restaurants fill tables!

Sometimes all you need is to type your favorite local restaurant’s name plus the word “coupon” into a google search, and you’ll find a special offer. I tried it with a few well-known national chains and came up with some interesting results. Most want you to sign up for their email program which then informs you of promotions. The email lists are invaluable for the restaurants and prove to be a significant savings for the customer.

One of the older, but still popular, guides is the Entertainment Book. At this time of the year, many of the $35 books are half-price. You can scour a location on the website and determine if the restaurants and the potential savings match the initial outlay. In most cases, the answer is a resounding yes.

Another approach is to try the various “economic stimulus” dining options at individual restaurants. Here is where the web makes such a search easy and dining affordable. Many restaurants have pitched themselves into this category and offer numerous options to fill the dining rooms. This is a positive, immediate stimulus you can digest.

The opportunities are out there. Grab your coats.

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Lovin’ It–Bull’s Eye

Wednesday’s food section insert got my attention with an interesting surprise. An unexpected insert. One that made me wonder if it was just a lost one that got restuffed from Sunday’s ad sections. No. Something new, something better.

A whole new way to view our current economic environment. Thank you, Target. Yes, Target which traditionally has a sizable insert on Sundays had a new direction insert yesterday called “a new day. new ways to save.” A true Target Bull’s Eye Winner!

Target

Target

Each page showed the old world, for instance, room service and the new one, a smiling young face holding a tray with cereal bowls and orange juice–touting “the new room service.” Very clever. Each page had a new approach to a lifestyle we once patronized but currently needs major reworking. How about a trip to the spa–old world! Target world:  a terry robe with skin care products and makeup.

The ad gets the point across: life does not have to stop. We just have to approach the familiar a little differently. Love the reinvention; actually love shopping at Target in any economic environment!

Look at the world of dining. Lots of mid-tier chains such as TGI Friday’s, Marie Callender’s, Chili’s, and Ruby Tuesday are offering a variety of specials to their e-mail subscribers. Sign up. Each has a little different approach, and I believe the concept will spread to your favorite spot.

More expensive dining places throughout the country get it, and are offering similar promotions. People need to treat themselves. Maybe at different price points, but they need to dine out. It’s the real trickle-down effect.

Yet, the all-time winner this week is Tom Colicchio, chef and owner of the Craft food empire and well-known celebrity chef from Bravo’s “Top Chef”. Last week he rolled out his latest dining strategy in New York:  smaller plates and lower prices in the front room of craftsteak, calling the new mid-week enterprise, halfsteak. The line of people waiting to get in, said it all. We appreciate these changes; what’s next?

Yes, we are all in this together. Every business needs to rethink its business model to accommodate people and get them in the door for multiple visits. That way the business survives as a business, and the dining, shopping public responds by purchasing.

This will work.

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