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Message
1
Posted on 3/23/15 at 12:11 am to BocaJared
quote:
I never do manuals. I think that can be a cause for separation, never a good substitute for yourself. Force yourself to be around, don't be complacent.
If you are truly tired, I would suggest that you start looking for ways to separate yourself from the day-to-day activities, in order to become more of an owner and less of an employee of the business. Having written policies and procedures (manuals) for your employees and managers to follow is a good place to start. Putting your rules on paper for how to run your restaurant will tighten things up, not separate. Basically, your rules are there when you are not.
Restaurant operations isn't my area, so I'll stop before I get too preachy.
Posted on 3/23/15 at 12:15 am to Jax-Tiger
will probably be my choice. i definitely trust the boards collective opinion on dishes/restaurants
Posted on 3/23/15 at 7:03 am to Deactived
Provoleta, Sweetbreads, & Skirt w Skin.
I told LL in a different thread, it is served sliced so you can share... And do not be afraid when your server tells you it cannot be cooked to order... It is slow cooked to be tender w crispy skin...comes med-well to done. Being a rare-med-rare guy, I would have never ordered it until a dining partner gave me a bite. Its all I get now. The skin is like a cracklin on the edge... delicious. So much so, Ive started leaving skin on the fatty ducks we kill....
I would suggest staying away from the traditional ribeyes or bone-in filets, etc at La Boca. Do skirt w skin or a hanger.... But I strongly suggest the skin. The prov cheese is served pipin hot surrounded by a delicious oil in a cast iron skillet. Grip it up. Its awesome.
An get the somm to pick u out a nice ARG vino. He knows his stuff
I told LL in a different thread, it is served sliced so you can share... And do not be afraid when your server tells you it cannot be cooked to order... It is slow cooked to be tender w crispy skin...comes med-well to done. Being a rare-med-rare guy, I would have never ordered it until a dining partner gave me a bite. Its all I get now. The skin is like a cracklin on the edge... delicious. So much so, Ive started leaving skin on the fatty ducks we kill....
I would suggest staying away from the traditional ribeyes or bone-in filets, etc at La Boca. Do skirt w skin or a hanger.... But I strongly suggest the skin. The prov cheese is served pipin hot surrounded by a delicious oil in a cast iron skillet. Grip it up. Its awesome.
An get the somm to pick u out a nice ARG vino. He knows his stuff
This post was edited on 3/23/15 at 7:06 am
Posted on 3/23/15 at 9:21 am to bossflossjr
I keep getting this when clicking on any of BocaJared's picture links....Any thoughts?
I'm on a MacBook Pro
Server Error in '/' Application.
Runtime Error
Description: An exception occurred while processing your request. Additionally, another exception occurred while executing the custom error page for the first exception. The request has been terminated.
I'm on a MacBook Pro
Server Error in '/' Application.
Runtime Error
Description: An exception occurred while processing your request. Additionally, another exception occurred while executing the custom error page for the first exception. The request has been terminated.
Posted on 3/23/15 at 11:30 am to Who Me
quote:
It can be a fun place though
quote:
Welcome
Does he serve rice with his gumbo appetizer?
Posted on 3/23/15 at 11:35 am to ruzil
quote:
R2R thinks Coquette is on the downslope fwiw.
Nah last time I posted about it I stated that they had turned things around. But way to once again invoke my name where it wasn't being discussed. Might be time for a break from the internet.
Posted on 3/23/15 at 11:45 am to Rohan2Reed
Hanger is easily avail locally from Rare Cuts, Cochon Butcher, Resto Depot....
Posted on 3/23/15 at 11:55 am to Rohan2Reed
quote:
Nah last time I posted about it I stated that they had turned things around. But way to once again invoke my name where it wasn't being discussed. Might be time for a break from the internet.
Sorry bro. I must have missed that one, my bad. I think you were just mad that they did the old changeroo on the happy hour.
Sorry that your taking a break from the interwebz, the FDB will be here when you come back.
Posted on 3/23/15 at 12:09 pm to BocaJared
What's your favorite knife? (Brand, size, etc)
Posted on 3/23/15 at 12:16 pm to BooDreaux
quote:
I keep getting this when clicking on any of BocaJared's picture links....Any thoughts?
I'm on a MacBook Pro
Server Error in '/' Application.
Runtime Error
Description: An exception occurred while processing your request. Additionally, another exception occurred while executing the custom error page for the first exception. The request has been terminated.
Went back & clicked on BocaJared's pic links and still getting this BS
Asked same ? on tech board just now......Thanks
This post was edited on 3/23/15 at 12:20 pm
Posted on 3/23/15 at 12:17 pm to BocaJared
quote:
Today's impulse based system of criticism is flawed. Used to be you had to invest some time & effort into waging your opinion, and then it was a private conversation between you and the proprietor.
As a consumer / customer, I want to know what people think. People have ALWAYS wanted to know this, but couldn't because of limited technology. You are short-sighted if you think the system is flawed.
quote:
Your opinion should matter; to your circle of friends & acquaintances & to whom it's directed at, not the world.
Says who? You? Like I said, customers want to know what others think. Sure I value friends' and family's opinions more, but not all of my friends and family have been to every restaurant on the planet. For instance, if you are travelling somewhere, how do you know what place to choose? In the past, you usually only knew about tourist spots, which often time suck.
quote:
I have never nor will ever respond to criticism of my own place. We do our best and I'll stand by that.
That's your choice. It's better than responding negatively, but I also hold a lot of value whena restaurant responds to criticism (on yelp or other sites) posiitvely and says that they will fix whatever is wrong and offers to make the customer whole. That shows me that the owner cares about the experience of their customers.
I see your point at how hard it is to keep up with all the reviews and criticism, but you also have to have some faith in your customers and that they will see a review like "No veagan option. Avoid this place!" and ignore it because it isn't important. I read a lot of crappy reviews on yelp and can get a feel for who cares about the same things that I do in a restaurant.
Posted on 3/23/15 at 1:04 pm to SUB
quote:
That's your choice. It's better than responding negatively, but I also hold a lot of value whena restaurant responds to criticism (on yelp or other sites) posiitvely and says that they will fix whatever is wrong and offers to make the customer whole. That shows me that the owner cares about the experience of their customers.
I see your point at how hard it is to keep up with all the reviews and criticism, but you also have to have some faith in your customers and that they will see a review like "No veagan option. Avoid this place!" and ignore it because it isn't important. I read a lot of crappy reviews on yelp and can get a feel for who cares about the same things that I do in a restaurant.
To me it shows that he has a clear vision of what he wants his restaurant to be and doesn't want to be swayed or become reactionary.
Restaurateurs, in my opinion, often change things they know work all too often just because of one complaint. It's a terrible way to work and from my experiences, it makes you destined for failure.
If it ain't broke don't fix it and with the reviews and personal accounts I've heard, they are doing a spectacular job.
Standing out in a food city like New Orleans is no small task.
Posted on 3/23/15 at 1:14 pm to Sisyphus
Standing out in a food city like New Orleans is no small task.
But NOLA is behind the times.
But NOLA is behind the times.
Posted on 3/23/15 at 1:21 pm to Tigertown in ATL
quote:
But NOLA is behind the times.
It depends on what you are looking for. If you are looking for molecular gastronomy, it certainly is behind the times.
I'm just looking for good food of any variety though.
Posted on 3/23/15 at 1:24 pm to Sisyphus
quote:
It depends on what you are looking for.
I was quoting (paraphrasing).
Posted on 3/23/15 at 1:30 pm to Sisyphus
Nola usually lags behind in most of the trendy things going in the food scene. Recent trends - Farm to table, food trucks, gastronomy, craft brews etc. They get there, but it usually is later than some of the other food cities.
Posted on 3/23/15 at 1:41 pm to LSUAfro
quote:
They get there, but it usually is later than some of the other food cities.
Measure twice, cut once! Amirite?!!
Posted on 3/23/15 at 2:20 pm to Sisyphus
quote:
Restaurateurs, in my opinion, often change things they know work all too often just because of one complaint. It's a terrible way to work and from my experiences, it makes you destined for failure.
Most people on yelp aren't complaining about a business model. Most complaints are usually about quality of food, service and atmostphere.
I'm not implying that an owner needs to respond to every complaint and make changes based on every one. That's foolish. It's also foolish to ignore these things because you may be oblivious to major issues. If an owner sees several complaints that read "server with tatoo on neck is rude and unattentive", then that's something an owner should address. People are more passive aggressive these days and will avoid confrontation, instead of asking for a manager and complaining.
With that being said, if you're business is booming and you are successful, there may not be a big need to review complaints on yelp or other sites. If my business took a turn for the worse, I'd definitely look into those complaints in hopes to identify what may be the cause.
This post was edited on 3/23/15 at 2:27 pm
Posted on 3/23/15 at 3:38 pm to Sisyphus
quote:
quote:
That's your choice.
____________________________________
To me it shows that he has a clear vision of what he wants his restaurant to be and doesn't want to be swayed or become reactionary.
I'm going to respond to this & then backtrack through some other questions later tonight.
This is Exactly correct.
Look, I've been doing this for 20+ years now, and running La Boca for 9.
I'm what you'd call an expert at running Boca, not every restaurant, just mine.
I have a clear vision, convey that to my staff & hold those accountable that don't.
It's a simple formula for me. I'm an honest guy running an honest business.
I run it the way that I see fit, not others.
I don't feel the need to defend/justify myself inside of my business or on yelp.
if an established business doesn't operate the way you like, go somewhere else.
It's part of the backbone of free market economics.
If it's new and has some quirks to work out...hopefully they are working on that
-true story-
A guy that I used to work for(was the chef in his rest.), was one night riddled with suggestions from a "know-it-all" customer.
"You should do this to the walls, you should put this on the menu, you should play this kind of music.......blah blah blah.."
This probably went on for 5 minutes, owner all the while smiling & nodding.
When the guest was finished the owner says
"You know what you should do?......You should get your own Friggin' restsurant",
and walked away.
Don't tell other people how to run their business, it's pretty rude.
Some folks here will quote me & try to provoke me here on this.
It's really not worth it. I won't respond.
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