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Started By
Message
re: Galatoire's Bistro
Posted on 1/24/13 at 12:54 pm to Y.A. Tittle
Posted on 1/24/13 at 12:54 pm to Y.A. Tittle
quote:
The 10x point is just nuts. There can't be a single restaurant location in the state that currently makes more than 5x what Galatoires Bourbon Street makes. There's no way this BR "Bistro" is going to be twice as profitable than any other restaurant in Louisiana or 10x as profitable as their other location. Like you, I'd be surprised if it even equals the Bourbon Street revenue
I could be wrong, but I suspect he meant 10x more profitable than the previous BR location - and yes, I could see that happening.
1
Posted on 1/24/13 at 1:03 pm to 62zip
No, I meant more profitable that the bourbon street location. Don't confuse revenue and profit. The BR location WILL be more profitable. Of course the BR location won't come close to the revenue that the bourbon street location generates.
Posted on 1/24/13 at 1:33 pm to threeputt
OK, then I was wrong.
10X more profitable? I have a tough time buying that.
10X more profitable? I have a tough time buying that.
Posted on 1/24/13 at 1:42 pm to 62zip
quote:
10X more profitable? I have a tough time buying that.
I think he is probably referring to the ridiculous difference in property values that would make a BR location with similar pricing more profitable.
It is possible, but like you I am a little skeptical.
Posted on 1/24/13 at 2:16 pm to BlackenedOut
quote:
I find it hard to imagine any other Galatoire's outpost will be as profitable as the original on Bourbon St. I dont say this because of typical NO is better bs but rather that a significant percentage of the check average at the original is probably due to alcohol sales. Alcohol is a tremendous profit stream for restaurants. If people are just going to other Galatoire's outposts for an appetizer, glass of wine, and entree, they arent going to be that profitable. Galatoires on Bourbon is a bar with sometimes above average bar food.
Well New Orleans people might have an extra drinking chromosone but don't think Baton Rouge doesn't have its own share of drunks. I won't try to compare revenue to either but I don't think I'm going out on a limb to say the BR location will hold it's own in booze sales. We can certainly enjoy a cocktail or ten.
Speaking of...it's gotta be five o clock somewhere.
Posted on 1/24/13 at 2:43 pm to TK421
quote:They didn't build a cheap building in Baton Rouge or in a cheap location. Is the space in New Orleans owned? It would certainly seem so.
I think he is probably referring to the ridiculous difference in property values that would make a BR location with similar pricing more profitable.
Posted on 1/24/13 at 2:56 pm to Martini
Ehhh but are people going to go to Galatoires BR at 11 am, drink two drinks before ordering food, drink throughout lunch, then have a few extra rounds before deciding, hey it is 5 o clock, might as well stay for dinner?
On a Tuesday? I dont think so. Not saying BR folks dont drink but that place is a particular breed of drinking establishment.
On a Tuesday? I dont think so. Not saying BR folks dont drink but that place is a particular breed of drinking establishment.
Posted on 1/24/13 at 3:01 pm to BlackenedOut
So is everyone at Galatoires BR working at min wage with no tips?
Posted on 1/24/13 at 3:08 pm to Politiceaux
quote:
They didn't build a cheap building in Baton Rouge or in a cheap location
True, but compared to Bourbon Street? The property taxes there alone have to be outrageous. Long term, a BR location could be more profitable.
Posted on 1/24/13 at 3:10 pm to threeputt
quote:
No, I meant more profitable that the bourbon street location
Laughed out loud.
Posted on 1/24/13 at 3:26 pm to Solo
10x may be an overstatement but it will be more profitable.
Property taxes, management salaries, employees salaries and maintance kills the bottom line at the bourbon street location.
Basically in BR you will have very low property tax, one G.M., one "chef" (if that), extremely lower employee salaries & almost no maintaince costs. Easily will make more money than the original.
Property taxes, management salaries, employees salaries and maintance kills the bottom line at the bourbon street location.
Basically in BR you will have very low property tax, one G.M., one "chef" (if that), extremely lower employee salaries & almost no maintaince costs. Easily will make more money than the original.
This post was edited on 1/24/13 at 3:31 pm
Posted on 1/24/13 at 4:03 pm to threeputt
Top line is irrelevant here I guess.
Posted on 1/24/13 at 4:13 pm to threeputt
Let's see this restaurant survive before we make these kind of assumptions, hoss.
Posted on 1/24/13 at 4:33 pm to Solo
quote:
Posted by Solo Let's see this restaurant survive before we make these kind of assumptions, hoss.
I don't think it's a question of if it will, but how well it will do. I think very well.
So many terrible and off base assumptions in this thread though I don't want to even get started.
Carry on...
Posted on 1/29/13 at 9:31 am to LuckySo-n-So
quote:
Food kicks arse
barbecue shrimp
Posted on 1/29/13 at 9:41 am to threeputt
While the property taxes will certainly be much lower(trivial matter), one overlooked aspect is the economy of scale effect. The new location will lower some of the costs (accounting, training, etc) to the NOLA store by these costs being shared.
I'm not so sure the BR location will be more profitable. How is that one? I've not been, not a big fan of the Quarter location.
I'm not so sure the BR location will be more profitable. How is that one? I've not been, not a big fan of the Quarter location.
Posted on 1/29/13 at 11:01 pm to threeputt
quote:
one "chef" (if that)
Elaborate please.
Posted on 1/30/13 at 5:49 am to LSUSilverfox
quote:
quote: one "chef" (if that) Elaborate please.
He doesn't know what he's talking about. They already have a chef and will likely have several on staff.
Posted on 1/30/13 at 6:00 am to LSUAfro
Your first post in the thread was the best post. 
Posted on 1/30/13 at 6:56 am to LSUAfro
quote:
quote: one "chef" (if that) Elaborate please.
quote:
He doesn't know what he's talking about. They already have a chef and will likely have several on staff.
I had occasion to be in the kitchen at the old Galatoire's Bistro several times. These weren't "cooks" or a bunch of trained monkeys putting out food under the whip of a taskmaster. These guys were chefs (I'm not going to make claims as to their quality, however
). *On a personally amusing note, I lost my shite one day when I walked into the kitchen and saw the "Cleveland Steamer".
This post was edited on 1/30/13 at 7:00 am
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