(Blogger’s Note: This is the second in a three part series.)
It is difficult to find an enjoyable restaurant while traveling. Especially if the trip is scheduled at the last minute and the length of stay is only a night or two. Seldom, when on the road, do I venture out to find culinary treasures that the hotel concierge doesn’t suggest.
I decided to begin my hunt online. After reading a few reviews I decided to make a reservation at the Barolo Grill. A neighborhood spot in the Cherry Creek section of
I was seated for less than three minutes when the service extravaganza began. My waiter was menu knowledgeable, had a tremendous personality and was thee when we needed him and gone when he was supposed to.
His suggestions on the menu were perfectly descriptive and he didn’t have the normal tendency to push the tasting menu. The food arrived in perfect time, with the freshly prepared Fritto Misto appearing with 5 minutes of our ordering.
Considering we were dining on a Wednesday night, the room was almost full at an early hour and it looked as though a two turn night might be in the making.
Although reasonable for the quality, ambiance and service, the Barolo Grill is not cheap. My guests entr?e of Halibut served with a nest of pesto pasta was $28.00. The bill for the two of us including one glass of wine and dessert was just over $110.00 without a tip.
The point here is simple: If you have the ability, reputation, and staff, you can make it through the turbulent time in which we live. But there are some steps that everyone needs to take that may make the waters smoother.
First of all, make sure you have an online presence. The cost is minimal, and through some easy marketing, you can reach your regular clientele and also attract others.
Make sure your staff is trained and knowledgeable and that your restaurant is not only clean, but inviting. Only a night earlier I was n a restaurant where the flowers had bloomed days ago. Continually work to keep your staff fresh and motivated. Nobody wants a freshly prepared salad delivered by a wilted waitress named Rose.
Ordering during the slow times is an art that can turn into an obstacle very quickly. The process and procedure has to be dealt with early on in the customer slow down cycle. Over ordering will burn up revenue faster than any other segment of your business. Pay close attention to the ordering procedure and with the invoices that come to your office.
One step that can be taken is to review the invoices on a daily basis. Most chefs keep their invoices on a clipboard and turn them in at the end of the week with the entr?e count. If you have the time, review those invoices daily – switch from the weekly review to the daily review. You will be able to follow the cash flow faster which will enable you to plug any holes that may be springing up do to customer count.
The Barolo Grill is holding its own and possibly gaining market share in a very slow economy. Of course they continue to operate as though they were at the height of their success. And they probably are. The Barolo Grill is truly a highlight of
And that’s the good news about
(Tomorrow: The Ugly )