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re: Boil and Roux on Coursey
Posted on 2/17/15 at 4:17 am to Beast Incarnate
Posted on 2/17/15 at 4:17 am to Beast Incarnate
quote:
I wonder why they were in such a rush to open?
I would imagine a full staff on payroll transferring would be part of it. Either keep paying everyone, or losing your good guys.
Rent was probably the other. We're stocked, and ready to go. Wait... we're almost stocked.... wait, just put coming soon on the menu... oh, screw it. Just open up and serve beer.... very slowly.
2
Posted on 2/17/15 at 4:28 am to Jambo
quote:
carter823
quote:
Yes, it's open. Amazing appetizers, the food is the best in town.
I hope this guy takes the criticism to the owners (or himself), learns how to correct them, and gets better at running a business. Fast.
I hate to see small business owners fail, but not all businesses are for all people. The concept of what they are trying to do is good, but it sounds like the execution is lacking in many ways.... Mainly leadership.
An owner, that understands customer service & is present during operation hours, could alleviate some of these problems.
Posted on 2/17/15 at 6:01 am to Skillet
quote:
Gumbo thoughts for that area.
Ouncy's just down the street at Uncle O's. Best around.
Posted on 2/17/15 at 6:12 am to Martini
Well I should have kept reading. I'm an Uncle O's fan.
And I won't be trying this Boil and Roux joint. If nothing else I just don't like the building.
But at least Wal Mart knocked down the old Semolinas building and is cleaning up that location.
And I won't be trying this Boil and Roux joint. If nothing else I just don't like the building.
But at least Wal Mart knocked down the old Semolinas building and is cleaning up that location.
Posted on 2/17/15 at 6:30 am to Martini
Is that really going to be a Walmart ?? With one right down Coursey ? They're getting as bad as banks ..
Posted on 2/17/15 at 9:27 am to carter823
quote:
carter823
Sounds like your staff needs some training
Posted on 2/17/15 at 9:30 am to Martini
quote:
Ouncy's just down the street at Uncle O's. Best around.
I like Uncle O's gumbo, but it's not as good as it's hyped to be. Too oily.
Posted on 2/17/15 at 9:32 am to Beast Incarnate
B&R isn't far from my house and I would have loved some crawfish for lunch. Anywhere else nearby?
Posted on 2/17/15 at 10:24 am to ALT F4
quote:
Anywhere else nearby?
Louisiana Cajun Seafood isn't bad.I havent been yet this year but don't mind it at all when I want something quick. Coursey/Hickory Ridge.
Posted on 2/17/15 at 10:55 am to LasVegasTiger
Sammy's is 7/lb today
Posted on 2/17/15 at 11:11 am to ALT F4
We went to check it out two Friday nights ago and left before we ordered. Seat yourself on a busy Friday night, no thanks....not a single empty, clean table in the place. There were empty tables, just had to pick the least dirty and hope it got cleaned. Once we sat down, a waitress came by 6 or so minutes later to pick up the dirty dishes and take our drink order. No attempt was made at wiping down the table, no "thanks for coming in", just nothing, so we ordered water because we knew where things were headed.
A couple of ladies with a small child came in and were looking around for a clean table. We decided to leave after watching them stand at the table next to us for a few minutes waiting for it to be cleaned while they tried to keep the child from touching the dirty dishes.
A couple of ladies with a small child came in and were looking around for a clean table. We decided to leave after watching them stand at the table next to us for a few minutes waiting for it to be cleaned while they tried to keep the child from touching the dirty dishes.
Posted on 2/17/15 at 12:05 pm to Vrai
Went for lunch today
Wasn't very impressed and they overcharged me but I didn't notice until I left.
Bun on my sandwich was hard as a rock
Wasn't very impressed and they overcharged me but I didn't notice until I left.
Bun on my sandwich was hard as a rock
Posted on 2/17/15 at 12:56 pm to Croacka
Sounds like this place won't make it to the summer. Hopefully someone is forwarding this to the owner
Posted on 2/17/15 at 1:00 pm to Jambo
I read the appetizers were amazing and the food was best in town.
Posted on 2/17/15 at 1:02 pm to LSUZombie
Man this place sounds horrible
Posted on 2/17/15 at 3:34 pm to bossflossjr
quote:He has noticed. I mean, the owner would have to be in la la land to not notice such poor service. And from reading his response to a review on Yelp, he is definitely aware.
Man... Didnt wanna get in this thread, but how can an owner not notice this? Esepcially having seen it before down the road?
"We really appreciate all of your comments. We are in the process of working out the kinks and hiring new staff to better serve our customers. Please bare with us as we continue to work out the kinks and improve."
Umm...OK. It sounds like he's putting the blame on his staff. So he is aware that he has a problem. I'm just not sure that he realizes that the problem is with his waitstaff training skills and not his waitstaff.
The waitstaff appears to be flying by the seats of their pants. I think this thread can attest to the fact that they have little to no guidance, no procedures to follow and depend on. This isn't a "kink" to be "worked out" by hiring new staff. These are symptoms of poor training rather than an incompetent staff.
I honestly believe he "trained" his waitstaff, but he did a very poor job.
So, if he trains this new staff, service will still suck and the restaurant will die. He doesn't need a "new staff," but rather a properly trained staff.
So ultimately, how can an owner not notice that he is the problem and not the waitstaff? A huge ego and a pair of rose colored glasses.
But to cut the owner a little slack, opening and operating a restaurant is hard. There is ton of stuff to do on a daily basis and little time to do it. And as some others have brought up in this thread, rushing to open certainly doesn't help things.
Posted on 2/17/15 at 5:36 pm to LasVegasTiger
quote:
Louisiana Cajun Seafood
I like to go there to watch tax dollars pay for $100 worth of boiled jumbo crab legs with people using their Louisiana Purchase cards.
Posted on 2/17/15 at 5:39 pm to Sal Minella
I just left a little more than an hour ago. I saw at least 3 Louisiana purchase cards get used
Posted on 2/17/15 at 6:08 pm to Langland
I agree with alot of what you said.... But not sure on the training. Irresponsible leadership is an obvious problem.
I believe an owner MUST be in front of the house to welcome guests, seat folks, introduce yourself, tidy up dirty tables if staff is slammed, explain the menu, solve problems, assist your servers and give overall guidance by leading by example. If the owner is the chef, he/she needs the front man/woman to have the same goals and ideals as he. These folks obviously dont get that.
I believe an owner MUST be in front of the house to welcome guests, seat folks, introduce yourself, tidy up dirty tables if staff is slammed, explain the menu, solve problems, assist your servers and give overall guidance by leading by example. If the owner is the chef, he/she needs the front man/woman to have the same goals and ideals as he. These folks obviously dont get that.
Posted on 2/17/15 at 7:21 pm to bossflossjr
quote:Yep. Especially for a new restaurant.
I believe an owner MUST be in front of the house to welcome guests, seat folks, introduce yourself, tidy up dirty tables if staff is slammed, explain the menu, solve problems, assist your servers and give overall guidance by leading by example. If the owner is the chef, he/she needs the front man/woman to have the same goals and ideals as he. These folks obviously dont get that.
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