poptarte_22@yahoo.com Posted April 24, 2016 Report Share Posted April 24, 2016 Gaucho Tequila...so so food. Drinks...margaritas are 2 for 1 from 5-8pm and they took 20-25 mins...one glass of wine, one juice and 2 margaritas!! After 3 of the 4 guests were served it was announced that there was no bread/bun for the one person's torta!! What??? After 40 mins or more the chef discovers this fact??? ...one person is sitting there with no food...while the others eat? Big mistake....the guest said bring me the filling and no bread then...after 5 mins. more her meal came...with a bun!! The re-warmed tasting mashed potatoes were not heated thru and tho the one steak meal was satisfactory, the other chicken meals were mediocre at best. The traffic noise is not inviting at all....even tho it was a Sat evening...a garbage truck and buses drowned out conversation. If you are out of items that are still on the menu...it would be advisable to tell the guest at point of ordering!! Not 45 minutes later............. IMHO Link to comment Share on other sites More sharing options...
Carnivore Posted April 27, 2016 Report Share Posted April 27, 2016 But................ they can buy a great advertisement! So many of the restaurants that open have owners (or investors) that don't have a single clue about what they will have to do to compete against those well established restaurant operator who not only know what they're doing, but know what they have to do to survive, long term. It takes a whole lot more than location and many locations simply lack any hope of attracting the number of patrons that will be necessary to even begin to "break even". Simple exam: How many restaurants have opened and closed here in the last twenty years? It's likely that not more than 2 out of 20 in any 4 year period have survived! Link to comment Share on other sites More sharing options...
ComputerGuy Posted April 27, 2016 Report Share Posted April 27, 2016 Part of that is there seems to be a cult of following the "five rules to kill a restaurant". Anyone have these? I can't remember exactly, but it's sort of like this: 1. Open with a great chef, good prices and great food, along with competent staff. 2. Fire the chef because he's too demanding, and hire cheaper labour for servers. 3. Serve lower quality food as a result. 4. Raise the prices to compensate for the smaller crowds. 5. Close the doors forever, while wondering what went wrong. Link to comment Share on other sites More sharing options...
zerbit Posted April 27, 2016 Report Share Posted April 27, 2016 Computer guy, I have worked in the food and beverage industry for my entire career. From starting out in single operator hole in the walls to being an F&B Director in Las Vegas casinos. What you are referring to is what many of us call the death spiral. You cannot cut your way to success in this industry. When you cut quality, service and portions and raise prices, you cut your own throat. Link to comment Share on other sites More sharing options...
ComputerGuy Posted April 27, 2016 Report Share Posted April 27, 2016 Most of us here could list a bunch of restaurants locally who created their own death spiral. Unfortunate. Link to comment Share on other sites More sharing options...
kbleitch Posted April 28, 2016 Report Share Posted April 28, 2016 Opening a new restaurant a the beginning of the low season.... That's the one that just slays me!!! Link to comment Share on other sites More sharing options...
holdrja Posted May 3, 2016 Report Share Posted May 3, 2016 Had dinner there. Service fine. Small piece of good steak, high prices. Strong margaritas. Was charged a separate price for everything else on the plate, such as a vegetable. Won't be at the top, or middle, of my list for a return visit. Link to comment Share on other sites More sharing options...
ComputerGuy Posted May 3, 2016 Report Share Posted May 3, 2016 That is the Argentine way. Over there, you are just as likely to be charged when you ask for a knife and fork. (Not saying it's right for here.) Link to comment Share on other sites More sharing options...
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