Giving up something good for something great is one of the most difficult things I've ever had to do. I thought starting my business was the hardest thing I've ever had to do. Starting something successful from nothing wasn't exactly easy, but its nothing compared to expanding. The natural course of a successful business is expansion. And how ever painful it may seem, it beats the alternative.
The idea is to steadily manage expansion opportunities as they come. Unfortunately you don't have control over the opportunities presented, or the time in which you have to act.
Turns out expanding actually is the hardest thing I've ever had to do. When we were first starting out we had no where to fall from. There were no expectations. Taking the leap to expand is way more intense. I actually have other people's lives in the balance. Its way more to coordinate. There is also that its being documented by media and industry just waiting to analyze. And as tough I may seem, I loath to disappoint.
I just think about the NY Times Guy Fieri's review and die inside for him. He dared to expand and open a new restaurant. To be panned right out of the gate is such a reality for anyone, including an established veteran chef like Guy Fieri. I guess what really matters in that situation are the dollars put in the register.
But its the journey, right? At this time of high pressure I'd like to imagine that that there will be a time to rock steady and the feeling like I'm jumping off a cliff is simply temporary and all part of the ride. It s important to put this in perspective and realize that the management of this pressure is what defines you and separates you from everybody else.
Monday, November 26, 2012
Sunday, April 3, 2011
Hudson Valley Restaurant Week
Ah Restaurant Week... It is the best of times, it is the worst of times. It wrapped up last Sunday, and I am officially exhausted.
It all began about a month ago at Harvest on the Hudson for the kick off party. This gorgeous event is something I look forward to all year. Its hosted by Harvest on the Hudson and they put out quite the spread of yummy passed appetizers: salty, earthy country pate; a crunchy, tangy, pork taco; and an assortment of cheeses and charcuterie.
Besides the yummy treats, I get to mingle with Westchester's restaurant industry elite. I was happy to chat it up with some of the people in my industry who I've known and worked with for years and never get to see anymore. Mingle and swap stories with vendors who's wares I sell on a daily basis, but don't often get to see. I get to talk to those who admire and aspire to like Chef Peter Kelly. This year the keynote speaker was especially exciting, Kevin Zraly. Studying wine has always been a passion of mine and one of the first books I read that peaked my interest into the world of wine was Windows on the World. Wine can be intimidating and pretentious, Kevin is neither of these things. Getting to shake his hand and talk to someone who makes the world of wine very accessible is something I won't forget.
This year coupled with the party was a photo shoot. Taking pictures of the food 3 weeks early was not as easy as it would seem. Swapping of ingredients was necessary for the pics as everything had not yet been ordered, or was not yet quite in season. This was stressful on us as the owners in particular my brother and my staff, but did it gracefully all for the glam of a photo shoot. Oh and surprise they wanted an owner pic as well. I was flattered, but not prepared.
After the party it is crunch time. This week is what those in the acting field would call hell week. Many of the restaurant week items are exclusive to the restaurant week menu and aren't carried by our distributors so going directly to the vendors becomes necessary. Travelling all over the Hudson Valley for specific ingredients has become a ritual for Keith, Kara and I. I enjoy it, but it is time consuming and puts a stress on my personal days. I even had plans to attend a bachelorette party and ended up at the same vineyard that I to pick up some wine at for our menu bringing multi tasking to a whole new level. Thank goodness for forgiving friends.
The toughest part of the whole two weeks is that the whole hustle seemed to be lost on many of our guests. I thought the menu was well thought out and the work that went into it was enormous, but there were guests that had it that just didn't like it for one reason or another. Don't get me wrong there were people who enjoyed it as well, but for the effort and time there should have been more positive feedback. I don't think I'm alone in thinking that the crowd this week brings in is definately quantity over quality.
With restaurant week thankfully behind me I'm happy for the opportunity, but also very happy to look forward to the spring season.
It all began about a month ago at Harvest on the Hudson for the kick off party. This gorgeous event is something I look forward to all year. Its hosted by Harvest on the Hudson and they put out quite the spread of yummy passed appetizers: salty, earthy country pate; a crunchy, tangy, pork taco; and an assortment of cheeses and charcuterie.
Besides the yummy treats, I get to mingle with Westchester's restaurant industry elite. I was happy to chat it up with some of the people in my industry who I've known and worked with for years and never get to see anymore. Mingle and swap stories with vendors who's wares I sell on a daily basis, but don't often get to see. I get to talk to those who admire and aspire to like Chef Peter Kelly. This year the keynote speaker was especially exciting, Kevin Zraly. Studying wine has always been a passion of mine and one of the first books I read that peaked my interest into the world of wine was Windows on the World. Wine can be intimidating and pretentious, Kevin is neither of these things. Getting to shake his hand and talk to someone who makes the world of wine very accessible is something I won't forget.
This year coupled with the party was a photo shoot. Taking pictures of the food 3 weeks early was not as easy as it would seem. Swapping of ingredients was necessary for the pics as everything had not yet been ordered, or was not yet quite in season. This was stressful on us as the owners in particular my brother and my staff, but did it gracefully all for the glam of a photo shoot. Oh and surprise they wanted an owner pic as well. I was flattered, but not prepared.
After the party it is crunch time. This week is what those in the acting field would call hell week. Many of the restaurant week items are exclusive to the restaurant week menu and aren't carried by our distributors so going directly to the vendors becomes necessary. Travelling all over the Hudson Valley for specific ingredients has become a ritual for Keith, Kara and I. I enjoy it, but it is time consuming and puts a stress on my personal days. I even had plans to attend a bachelorette party and ended up at the same vineyard that I to pick up some wine at for our menu bringing multi tasking to a whole new level. Thank goodness for forgiving friends.
The toughest part of the whole two weeks is that the whole hustle seemed to be lost on many of our guests. I thought the menu was well thought out and the work that went into it was enormous, but there were guests that had it that just didn't like it for one reason or another. Don't get me wrong there were people who enjoyed it as well, but for the effort and time there should have been more positive feedback. I don't think I'm alone in thinking that the crowd this week brings in is definately quantity over quality.
With restaurant week thankfully behind me I'm happy for the opportunity, but also very happy to look forward to the spring season.
Monday, February 14, 2011
Won't you Beer my Valentine??
Valentine's Day is easily one of the busiest restaurant days of the year. Right up there with Mother's Day in terms of volume of business. It's the time for those who are in love to show how much they care. And one of the most popular ways for couples to show their devotion is to go out to dinner.
There is nothing more intimate than sharing a meal with someone you love. All of your senses are engaged: arousing smells, exciting sounds, intriguing textures, beautiful colors, shapes and of course all the wonderful tastes! This can come from the meal you are enjoying or the company you are keeping.... There are undeniable parallels between food and sex, making an amazing meal the perfect way to bond.
There are foods that are recognized as aphrodisiacs. These foods on there own are said to arouse the libido, but add beer or wine and the effect is intensified. Take these Valentine's day dishes and pair them with beer or wine to take dining to a tantra level.
Oysters are the quintessential aphrodisiac. Oysters can be fried, grilled, broiled, baked, steamed and of course my favorite raw. Raw oysters served with cocktail sauce or a red wine shallot vinaigrette is classic preparation, but a little hot sauce and lemon on a raw oyster is perfecto for me. Drinking beer? Try a dry stout smooth and creamy light in alcohol, hints of chocolate and toasted malt like Sly Fox O'Reilly's Stout or Southampton Oyster Stout. Drinking wine? Sancerre is a white wine dry, clean, minerally, bright with acidity with light fruit characteristic like gooseberries from the Loire Valley in France. Try producer Henry Brouchard for a great value.
Adding spice to any food can create complexity and depth to the dish. A persons physical reaction to spice can get the heart pumping and the blood rushing. Chili, cayenne, scotch bonnet, poblanos, chipotle, jalapenos are just some ways to add spice to an otherwise dull meal. Ethnic cuisine like Moroccan, Indian and Thai are full of aromatic and spicy flavorful fare. Drinking beer? Made with citra hops IPA Kelso IPA has tropical notes like mango with a touch of sweetness to compliment spice. Drinking wine? A nice German Riesling Spatlese or sweeter like Dr. Loosen, Mosel-Saar-Ruwer has a touch of peach and honeysuckle.
Fruit is the reproductive organ of the fruit tree, representing fertility and reproduction. On a cheese plate, in a salad, in a bowl with some fresh cream, or dipped in chocolate strawberries can be a perfect way to start a meal or to end one. Drinking beer? Try a lambic inspired wild ale like Ithaca Excelcior Brute, sweet and tart just like the fruit. Drinking wine? Try complimenting the sweet and tart fruit with dry, biscuity champagne like Veuve Cliquot Yellow Label.
Chocolate was created to satisfy your indulgent craving. White chocolate, milk chocolate or dark chocolate truffles with coconut, caramel, cherries, or hazelnet... who can choose? There are so many different kinds of delicious chocolate but it is hard to deny dark chocolate packs the sexiest punch. Drinking beer? A high alcohol rich imperial porter like Stone Russian Imperial Porter. Drinking wine? A Napa Valley Cabernet Sauvignon with hints of vanilla and berries. A wine with present but not overwhelming tannins like Rombaur Cabernet Sauvignon.
I am a hopeless romantic at heart. I am unfortunately not in love, and my cynical guarded reaction to this day is that its superficial hallmark holiday that puts undue pressure on budding romantic relationships. But don't get me wrong-- I do love, love. In fact, I do still have hope that I will find that one special person someday. It is my wish that that when I do, I will be able to show them I love them everyday, not just on Valentines Day when its mandatory. In the mean time, I am fortunate to be surrounded by the love of friends and family and that too is a blessing.
There is nothing more intimate than sharing a meal with someone you love. All of your senses are engaged: arousing smells, exciting sounds, intriguing textures, beautiful colors, shapes and of course all the wonderful tastes! This can come from the meal you are enjoying or the company you are keeping.... There are undeniable parallels between food and sex, making an amazing meal the perfect way to bond.
There are foods that are recognized as aphrodisiacs. These foods on there own are said to arouse the libido, but add beer or wine and the effect is intensified. Take these Valentine's day dishes and pair them with beer or wine to take dining to a tantra level.
Oysters are the quintessential aphrodisiac. Oysters can be fried, grilled, broiled, baked, steamed and of course my favorite raw. Raw oysters served with cocktail sauce or a red wine shallot vinaigrette is classic preparation, but a little hot sauce and lemon on a raw oyster is perfecto for me. Drinking beer? Try a dry stout smooth and creamy light in alcohol, hints of chocolate and toasted malt like Sly Fox O'Reilly's Stout or Southampton Oyster Stout. Drinking wine? Sancerre is a white wine dry, clean, minerally, bright with acidity with light fruit characteristic like gooseberries from the Loire Valley in France. Try producer Henry Brouchard for a great value.
Adding spice to any food can create complexity and depth to the dish. A persons physical reaction to spice can get the heart pumping and the blood rushing. Chili, cayenne, scotch bonnet, poblanos, chipotle, jalapenos are just some ways to add spice to an otherwise dull meal. Ethnic cuisine like Moroccan, Indian and Thai are full of aromatic and spicy flavorful fare. Drinking beer? Made with citra hops IPA Kelso IPA has tropical notes like mango with a touch of sweetness to compliment spice. Drinking wine? A nice German Riesling Spatlese or sweeter like Dr. Loosen, Mosel-Saar-Ruwer has a touch of peach and honeysuckle.
Fruit is the reproductive organ of the fruit tree, representing fertility and reproduction. On a cheese plate, in a salad, in a bowl with some fresh cream, or dipped in chocolate strawberries can be a perfect way to start a meal or to end one. Drinking beer? Try a lambic inspired wild ale like Ithaca Excelcior Brute, sweet and tart just like the fruit. Drinking wine? Try complimenting the sweet and tart fruit with dry, biscuity champagne like Veuve Cliquot Yellow Label.
Chocolate was created to satisfy your indulgent craving. White chocolate, milk chocolate or dark chocolate truffles with coconut, caramel, cherries, or hazelnet... who can choose? There are so many different kinds of delicious chocolate but it is hard to deny dark chocolate packs the sexiest punch. Drinking beer? A high alcohol rich imperial porter like Stone Russian Imperial Porter. Drinking wine? A Napa Valley Cabernet Sauvignon with hints of vanilla and berries. A wine with present but not overwhelming tannins like Rombaur Cabernet Sauvignon.
I am a hopeless romantic at heart. I am unfortunately not in love, and my cynical guarded reaction to this day is that its superficial hallmark holiday that puts undue pressure on budding romantic relationships. But don't get me wrong-- I do love, love. In fact, I do still have hope that I will find that one special person someday. It is my wish that that when I do, I will be able to show them I love them everyday, not just on Valentines Day when its mandatory. In the mean time, I am fortunate to be surrounded by the love of friends and family and that too is a blessing.
Monday, February 7, 2011
Restauranteaur's Revenge: A review of restaurant reviewers
Owning and managing a restaurant opens me up to a high level of criticism. Generally speaking I would not walk into an insurance office and tear apart the lighting, disagree with the stapler on the table and then post it to a public forum without confronting you first. You know why? Because you went to school for what you do, you have passionately worked in your field for many years. Most people would not claim to know more about your job than you do. This is not true for me and what I do.
Its actually a brilliant thing. The fact that my business runs mostly on word of mouth saves me and my advertising budget. I am passionate about what I do and the fact that people want to talk about it is rewarding and amazing. Companies in other industries pay big bucks for the feedback guests post willingly on review sites. I do wish people who decided to review would do it responsibly.
There are four major components to look at when reviewing a restaurant; food, beverage, service and ambiance. The food and arguably the most important component. Do: have a menu item from every category, especially dessert. Try somethings twice. Don't: judge an entire menu based on one thing you ate. The beverage offered should compliment the food offered. There should be a variety of options and offer good values. Service in a restaurant should deliver your food and beverages in a friendly and efficient manner to the point where your needs are anticipated. Your server should have a good base knowledge of all products offered. Remember mistakes happen, judge how the mistake is recovered from. Ambiance is the lighting, the music and overall comfort level.
All of these components must be kept in perspective. Is the restaurant achieving what its going for? A crowded loud bar may not be your cup of tea, but respect that some people seek that type of ambiance. Your idea of great food may be foie gras, but if they served burgers is it the best burger you ever had?
There are many restaurant review forums to choose from. The most famous is probably Zagat. http://www.zagat.com/ hailed by foodies, its started as a book and is now also online. A book is released every year. To belong to Zagat there is a subscription fee of about $25 per year. There is a number value given between 0-30 (0 being the worst, 30 being excellent) in 3 different categories food, service and decor. Also listed is the cost which should be the cost of dinner with one drink and tip per person. The editor then takes reviewers comments and puts together a paragraph or two to describe the experience at the restaurant. Reviewers comments are put in quotes. This is probably my favorite review site. Its fair to me that reviews are filtered through an editor and ratings are averaged. It also makes for an entertaining read when all the quotes are strung together.
http://www.yelp.com/ has become popular with younger foodies. It is not just restaurants that are reviewed on this site, it is everything from furniture stores to gas stations. This is website based and if you have a smart phone you can check in and acquire dukedoms or be a regular and earn badges. You can also find where the restaurant is and hook up strait to google maps. The reviewer has a personal profile. The reviewer can earn "elite" status the more reviews given. On yelp you can review on a scale from 1 star to 5 stars (1 being the worst). The reviews are compiled under the restaurant and the star ratings are averaged for the viewer. There is a yelp matrix that regulates what reviews are posted. It is vague about how it decides which reviews are worthy of posting. I like the fun, whimsy angle that yelp tries to administer. I find its very helpful to find restaurants as well. The postings by amateur reviewers are what annoy me on this site. I do enjoy the reviews from those who are deemed "elite".
http://www.opentable.com/ is hooked up strait to restaurants and you can make a reservation through this service. The reviews are just part of the process of deciding where to make your reservation. You have to sign up and be a member, but it is free. By making reservations through this service you can earn points that can be redeemed like coupons at participating restaurants. You can also earn a VIP status. Ratings are based on a 5 star system, 1 being the lowest. There is an overall category rating that averages food, service and ambiance. The noise level is also included as well as filters like "neighborhood gem" "fit for foodies" and "hot spot" to help you further determine if this is the right location for you.
http://www.urbanspoon.com/ incorporates chain restaurants, pizzerias any kind of eatery, doesn't have to be table service. It groups restaurants into "Best Fine Dining" "Best Casual Dining" and "Cheap Eats". On this site you don't have to put much thought in to your review, you either click on you "like" a place or you "don't like" it. The restaurant then receives a percentage on based on who likes or doesn't like a place. There is no grey area to this rating system which I find a bit unfair. There is an option to review to further describe why you like or don't like a place, but it is underutilzed in comparison to the people that click the like/don't like buttons. The best thing about this review site is the slot machine widget. Its spins like a slot machine and determines an area, the type of cuisine and how much it will cost.
So go ahead. Give me your opinion. I'm tough I can take it :)
Its actually a brilliant thing. The fact that my business runs mostly on word of mouth saves me and my advertising budget. I am passionate about what I do and the fact that people want to talk about it is rewarding and amazing. Companies in other industries pay big bucks for the feedback guests post willingly on review sites. I do wish people who decided to review would do it responsibly.
There are four major components to look at when reviewing a restaurant; food, beverage, service and ambiance. The food and arguably the most important component. Do: have a menu item from every category, especially dessert. Try somethings twice. Don't: judge an entire menu based on one thing you ate. The beverage offered should compliment the food offered. There should be a variety of options and offer good values. Service in a restaurant should deliver your food and beverages in a friendly and efficient manner to the point where your needs are anticipated. Your server should have a good base knowledge of all products offered. Remember mistakes happen, judge how the mistake is recovered from. Ambiance is the lighting, the music and overall comfort level.
All of these components must be kept in perspective. Is the restaurant achieving what its going for? A crowded loud bar may not be your cup of tea, but respect that some people seek that type of ambiance. Your idea of great food may be foie gras, but if they served burgers is it the best burger you ever had?
There are many restaurant review forums to choose from. The most famous is probably Zagat. http://www.zagat.com/ hailed by foodies, its started as a book and is now also online. A book is released every year. To belong to Zagat there is a subscription fee of about $25 per year. There is a number value given between 0-30 (0 being the worst, 30 being excellent) in 3 different categories food, service and decor. Also listed is the cost which should be the cost of dinner with one drink and tip per person. The editor then takes reviewers comments and puts together a paragraph or two to describe the experience at the restaurant. Reviewers comments are put in quotes. This is probably my favorite review site. Its fair to me that reviews are filtered through an editor and ratings are averaged. It also makes for an entertaining read when all the quotes are strung together.
http://www.yelp.com/ has become popular with younger foodies. It is not just restaurants that are reviewed on this site, it is everything from furniture stores to gas stations. This is website based and if you have a smart phone you can check in and acquire dukedoms or be a regular and earn badges. You can also find where the restaurant is and hook up strait to google maps. The reviewer has a personal profile. The reviewer can earn "elite" status the more reviews given. On yelp you can review on a scale from 1 star to 5 stars (1 being the worst). The reviews are compiled under the restaurant and the star ratings are averaged for the viewer. There is a yelp matrix that regulates what reviews are posted. It is vague about how it decides which reviews are worthy of posting. I like the fun, whimsy angle that yelp tries to administer. I find its very helpful to find restaurants as well. The postings by amateur reviewers are what annoy me on this site. I do enjoy the reviews from those who are deemed "elite".
http://www.opentable.com/ is hooked up strait to restaurants and you can make a reservation through this service. The reviews are just part of the process of deciding where to make your reservation. You have to sign up and be a member, but it is free. By making reservations through this service you can earn points that can be redeemed like coupons at participating restaurants. You can also earn a VIP status. Ratings are based on a 5 star system, 1 being the lowest. There is an overall category rating that averages food, service and ambiance. The noise level is also included as well as filters like "neighborhood gem" "fit for foodies" and "hot spot" to help you further determine if this is the right location for you.
http://www.urbanspoon.com/ incorporates chain restaurants, pizzerias any kind of eatery, doesn't have to be table service. It groups restaurants into "Best Fine Dining" "Best Casual Dining" and "Cheap Eats". On this site you don't have to put much thought in to your review, you either click on you "like" a place or you "don't like" it. The restaurant then receives a percentage on based on who likes or doesn't like a place. There is no grey area to this rating system which I find a bit unfair. There is an option to review to further describe why you like or don't like a place, but it is underutilzed in comparison to the people that click the like/don't like buttons. The best thing about this review site is the slot machine widget. Its spins like a slot machine and determines an area, the type of cuisine and how much it will cost.
So go ahead. Give me your opinion. I'm tough I can take it :)
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