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Posted on 3/22/15 at 12:29 am to BocaJared
Jared, I certainly would not want to own/run a restaurant, as I know it is tremendously stressful on a very consistent basis.
With that being said, why do you think so many of the well-known chefs (not just New Orleans) end up putting their hands in so many different pies when a bit of popularity comes along?
Someone like John Besh probably cooks no more than a few hours at August per month, I'd have to imagine. Heck, I've lost count of how many places have his name on it.
Are you ever concerned that you might be in the same kind of situation someday?
With that being said, why do you think so many of the well-known chefs (not just New Orleans) end up putting their hands in so many different pies when a bit of popularity comes along?
Someone like John Besh probably cooks no more than a few hours at August per month, I'd have to imagine. Heck, I've lost count of how many places have his name on it.
Are you ever concerned that you might be in the same kind of situation someday?
Posted on 3/22/15 at 12:33 am to BocaJared
quote:
I don't read reviews of my place, never will.
Stopped reading here. You obviously don't care about the quality of your place. A good business owners listens to criticism and learns from it.
Posted on 3/22/15 at 1:01 am to BrockLanders
I equate it to an author writing a book.
Once one is done, you start thinking of another story.
It does concern me, but I'm surrounded with very very talented & hardworking people that share my vision & work ethic. Also, I don't see myself opening any more places. Adolfo & I opened the theaters at Canal Place together 5 years ago, a theater in NC 2.5 years ago, then moving Boca, now Primitivo.
I'm tired, almost 40 & work a lot.
Once one is done, you start thinking of another story.
It does concern me, but I'm surrounded with very very talented & hardworking people that share my vision & work ethic. Also, I don't see myself opening any more places. Adolfo & I opened the theaters at Canal Place together 5 years ago, a theater in NC 2.5 years ago, then moving Boca, now Primitivo.
I'm tired, almost 40 & work a lot.
Posted on 3/22/15 at 1:32 am to BocaJared
I wish more local owners would be open like you are.
Posted on 3/22/15 at 7:54 am to Dandy Lion
Posted on 3/22/15 at 8:04 am to BocaJared
quote:
I equate it to an author writing a book.
Once one is done, you start thinking of another story.
I am an author. And one thing I want the most is honest opinions on what I write.Because if I see the reader's point and agree with it, I can make adjustment to produce a better product.
I can't change the last book I wrote, and you can't change the last dish you served. But I can make my next work stronger, and you can make the offering better if it genuinely has a problem that can be corrected.
You don't read reviews of your place and never will? That is the epitome of arrogance, and I respect nothing about it.
Posted on 3/22/15 at 8:56 am to Enadious
Quit being a drama queen. Maybe, just maybe he gets his feed back from how full his restaurant is a wry night and by talking daily with his patrons.
Posted on 3/22/15 at 8:59 am to Enadious
Not looking for specific numbers here because that is none of our business, but I've always been curious of premium restaurant margins vs casual dining (chain) margins. A long time ago, I worked at chilis to put myself through college and loved it. I worked FOH and BOH and was asked to go into management when I graduated. One of the things I remember my GM saying was that restaurants are a game of pennies and that two or three bad guest issues can cause you to make 0 profit for the night.
I'm curious of the truth in that statement and if it applies to your business model.
I'm curious of the truth in that statement and if it applies to your business model.
Posted on 3/22/15 at 9:09 am to notiger1997
quote:
Quit being a drama queen. Maybe, just maybe he gets his feed back from how full his restaurant is a wry night and by talking daily with his patrons.
Maybe you should stop speaking for someone when you have no business to do so. I gave him my opinion. He can answer for himself.
Posted on 3/22/15 at 9:10 am to Enadious
quote:
You don't read reviews of your place and never will? That is the epitome of arrogance, and I respect nothing about it.
I took this a different way. To me, as the chef/owner... He has time for personal complaints/suggestions and welcomes them. He does not, however, have the time to read all 459872635 internet posts from 23453726 "foodie" sites. There would never be enoigh time for that.... As in most restrnts, I suppose he has an internet/mkting team that filters thru them.
I believe your post was quite sharp in repose, thus proving how different responses can be taken in different manners..... Via print. Hence some previous posts/warnings.
Posted on 3/22/15 at 9:16 am to bossflossjr
Very well stated Boss. An upvote for you!
Posted on 3/22/15 at 9:32 am to bossflossjr
quote:
I believe your post was quite sharp in repose, thus proving how different responses can be taken in different manners..... Via print. Hence some previous posts/warnings.
Valid point.
He also says: Your opinion should matter; to your circle of friends & acquaintances & to whom it's directed at, not the world.
That's an arrogant statement. Who is he to tell me that my opinion shouldn't matter to 'the world?' It might. Let the world decide.
So, yeah. He comes across as a 'My way or the highway guy.' I don't like people like that. Will that stop me from going to his restaurant? Absolutely not. I patronize a-hole owners all the time. If I go some place and don't care for the food. I stop going. I tell people why, and I occasionally post my opinion here. Where other a-hole posters tell me I don't know what I'm talking about. :)
Posted on 3/22/15 at 9:36 am to Enadious
quote:
. He comes across as a 'My way or the highway guy.
Not to me he didn't. He came across as one too interested in his own direction to deal with distractions via the internet. But that's just my interpretation. You think maybe different readers interpret your writings differently?
Posted on 3/22/15 at 9:39 am to bossflossjr
quote:
He does not, however, have the time to read all 459872635 internet posts from 23453726 "foodie" sites.
Meh. If you combine every review from yelp and urban spoon over the last 5 years, it's less than 300 total. Not a lot of reading there.
Plus the OP was slightly contradictory. He thanked the users of TD for all he the praise we gave his restaurant but also said he doesn't read reviews. A little disconnect there.
But back to questions. Chef J, did you see fightin tigers post about craft beer? Curious to hear your thoughts. I feel like the new orleans restaurant scene has a below average beer selection compared to other culinary cities in America like SF, Seattle, etc. part of that is due to distribition but that's no excuse anymore since in the past 18 months we've added founders, Lagunitas, sweetwater, terrapin, great raft, etc. giving restaurants plenty of options to add. Yet time after time, the best you'll see on the menu is an Abita amber or a hopitoulas. your thoughts? Also what's the best craft beer profile to pair with a steak?
Posted on 3/22/15 at 10:30 am to OTIS2
quote:
But that's just my interpretation. You think maybe different readers interpret your writings differently?
Hell's yeah.
Posted on 3/22/15 at 10:34 am to windshieldman
quote:
Do you think the Iraqi military can take Tikrit from ISIS?
yes, i had Tikrit losing in my bracket in the second round
Posted on 3/22/15 at 10:42 am to fightin tigers
quote:
how did you come by the name "La Boca" and do you put much stock in the name of a restaurant?
La Boca is a "burrough" of Buenos Aires located at the mouth of the Rio de Plata, hence the name.
Also the name of the most popular professional football team in ARG - Boca Juniors
I think the name should say something directly of yourself or a connection to the product you sell.
It should have some life behind it.
Those places that name themselves for the address....meh
quote:
is there a point you can see where you, for a lack of a better term, curate your craft beer selection?
no, not really. another poster here hit the nail on the head about the fact that we dont have the space to accommodate for more beers, i didnt desgin the bar to do so. The concept largely revolves around wine.
At Primitivo we'll have probably more than 20 diff beers- much of it "craft"
Posted on 3/22/15 at 10:43 am to BocaJared
quote:
yes, i had Tikrit losing in my bracket in the second round
Thank you, they've always been overrated
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