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Started By
Message
re: Wayne Stabiler to take over Sammy’s on Highland location
Posted on 2/13/20 at 6:46 pm to Fusaichi Pegasus
Posted on 2/13/20 at 6:46 pm to Fusaichi Pegasus
quote:
Food was quality but overpriced
The horrible service is what killed that place
1
Posted on 2/13/20 at 6:48 pm to upgrayedd
I loved their crawfish and blackened alligator. One of the few places I could find it blackened. Most places offer it fried and it's Sysco. Yuck
Posted on 2/13/20 at 6:59 pm to jbgleason
I think the past owners are in this thread, Gleason. Downvotes galore.
They need to meet Mike Anderson JR. At the nearest Sonic.
They need to meet Mike Anderson JR. At the nearest Sonic.
Posted on 2/13/20 at 8:27 pm to PiscesTiger
quote:
They need to meet Mike Anderson
If they did they would have just set Sammy’s on fire for the insurance money instead of closing it down
This post was edited on 2/14/20 at 12:00 am
Posted on 2/13/20 at 9:20 pm to Ponchy Tiger
Anyone with money can own a restaurant. But it runs on the backs of the chef, GM, and FOH managers as well a fair amount of wild derelicts who's "availability" is always in question. Stong owner/operators maintain a constant presence to prevent dips in quality and consistancy. It's a thankless dog eat dog business which is why most of the OT swore off the hospitality industry after freshman year.
Posted on 2/13/20 at 9:27 pm to Professor Boudin
quote:
Not sure how he ever made it without your wisdom.
He's not exactly making it. He's attempting to revive a dead business using it's existing brand. I hope it works out. Where's your place, Professor?
Posted on 2/13/20 at 9:36 pm to Btrtigerfan
Crawfish, alcohol and pretty servers will be his foundation.
Posted on 2/13/20 at 10:40 pm to Ponchy Tiger
quote:
It is so easy,
Wrong
Posted on 2/13/20 at 10:45 pm to jbgleason
Wasn’t sammys paying 25k a month?
Posted on 2/13/20 at 11:49 pm to Ed Osteen
They might have owed that much every month but they certainly weren’t paying it.
Posted on 2/13/20 at 11:51 pm to teke184
The concept wasn’t what was broken
Posted on 2/14/20 at 12:40 am to supatigah
One of the biggest problems that started their downfall was opening multiple locations, which impacted their quality control. The prices going through the roof didn't help either
Posted on 2/14/20 at 12:43 am to Jim Rockford
quote:
This is sure to affect prices.
New restaurant that’s gonna be busy? Demand goes up, so do prices.
Posted on 2/14/20 at 12:48 am to Viceroy_Fizzlebottom
quote:
Stong owner/operators maintain a constant presence to prevent dips in quality and consistancy.
My wife’s nephew owned a successful Italian restaurant, he was the first to arrive everyday, and usually the last to leave. He tried many times to delegate the day to day operation to a what he thought would be competent managers, but it never worked out. After a decade of making good money, but having no life he sold it. The new owner was not very hands on, and the place was closed in less than a year.
Posted on 2/14/20 at 6:27 am to jbgleason
I’m trying to figure out who this Wayne Stablier is. Did he have 2 children that went to Redemptorist?
Posted on 2/14/20 at 6:31 am to Btrtigerfan
It’s not 1972 gramps
Posted on 2/14/20 at 6:35 am to Btrtigerfan
quote:
Start with a limited menu until the kitchen and the staff get consistent, then start bringing in other items as specials.
He hasn’t gotten the kitchen consistent at any of his other restaurants so why start now?
Posted on 2/14/20 at 6:35 am to CP3
quote:
just set Sammy’s on fire for the insurance money
Hot take, literally.
Posted on 2/14/20 at 7:14 am to jbgleason
Ya!
That’s what I’m talking about Wayne
That’s what I’m talking about Wayne
Posted on 2/14/20 at 7:50 am to Btrtigerfan
quote:
The judge finna drink.
We're talking Mike Erwin here.
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