Turn on a Dime and Make a Change

If you have not noticed, change is in the air. Of course, unless you have been under a rock, rolled in the fetal position in the corner, or struggling in the back office with payroll, vendors, and year end taxes, you have been privy to some of the best marketing any President-elect has ever had at his disposal.

 

Last evening, the networks and cable stations continued to broadcast the inaugural concert every few hours. And, even if you don't think the  Obama-Biden White House will lead us out of the dilemma we all face, you must believe they are part of the best political cheerleading team to ever parade down Pennsylvania Ave. And by instilling hope and enthusiasm for government, that could light a fire under the flickering economy.

 

Saturday evening I had dinner at Joey and Eddie's in San Francisco's North Beach. The restaurant is the first in a possible roll out of a family styled Italian restaurant. The concept is not new. Phil Roberts launched Buca di Beppo in Minneapolis in the early 90's and I was there when he launched. The concept back then was new and hot and in the 90's the recession was just coming to an end and the value sized portions were flavorfully attractive.

 

Joey and Eddie's concept is a lot more sophisticated that the original Buca as it doesn't offer the glitch that Buca now boasts and focuses more on quality prepared foods and sauces. Joe Manzare has been nominated for a James Beard, worked with Wolfgang and has run some great kitchens. As the owner of Globe and Zuppa in San Francisco, he has secured a reputation for quality.  And even though the restaurant was busy, the food was above average for any family styled concept, the service is what stands out as excellent. Plus, the staff's enthusiasm and attitude was very upbeat. 

 

The ability to turn on a dime, correct a mistake, and change direction is often what separates success from failure, winners from losers and profit from loss. Especially in the world of restaurants, where the public's fickleness frequently has a horrendous effect on an eatery once popular, only to realize a disenchanted public can change fate.

 

When Manzare and boy hood friend Eddie Maiello decided to team up they took a new direction in service and style. And, often it takes that to grow a business.

 

One of my dinner guests, Saturday evening was Bob Shapiro. The king of the San Francisco restaurant equipment game, Shapiro has his hands on the pulse of the industry in the area. And, according to him restaurants are doing better here than in the rest of the country. Although there has been a slow down in dinner counts restaurants are still opening and concepts are being developed and spaces are being remodeled.

 

The true fact is that dining out has changed from the special occasion to the daily habit and need of consuming food. And if your menu is value added, built on quality and flavor, the public will come.

 

Take a look at what you are offering and serving and what your menu has to offer.  Evaluate the winners, remove the loser, cost out the portions, keep your staff enthused, make sure their attitude is friendly and if President Obama keeps up the spirit of the country this may not be as bad as the press claims it is.