EOC wk 3: Culinary Survivors

A good example of good management is the Bootleggers Bistro. It is a family run business. The company gets involved with what is going on around them. They are aware of their customers concerns on nutrition and bring in nutrition specialists to help. They also make sure their recipes are consistent.

Quote, “We have nutritionists working with us, and we have new ideas, and new recipes, so our menu is kind of an eclectic blend of classic and contemporary Italian cuisine. The bootlegger’s longevity to  “the family’s commitment to recipes, when people comeinto your restaurant, you should think of that as them coming into your home.” .  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

Another prime example of knowing your customes and getting involved with the community and what people want is, Metro Pizza. This is a nother family run business by two cousins. Here is a good way to get your business out to your customers, they use the “Food-Truck” conecpt. Quote, “It’s an opportunity to go out to customers who mabye can’t always come to you. We wanted to plant the seeds of interest in our bakery by previewing it with the food truck and learning something about what works and what doesn’t. “ (.  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

On the downside of things, and what happens when no one is intrested in running a family business due to the lack of motivation and lazeyness that is happening with our society. El Sombrero was opened in 1950 and took over by Jose Argaon in 1970. Quote, “I have been here ever since, I do most of the work myself,  assisted by a parade of family members over the years. Nobody in the family wants to do what I do because it takes me 24/7 to do it. The kids are smart these days and they don’t want to work like I do.” As a result, El Sombrero has cut hours Monday through Saturday due to the economic crisis. More and more people are without work and homes are being foreclosed. People just don’t have the money to go out to eat every other day.  (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)

Are family traditions a good way chang with the times and what your coustomers would like to see. Bob Taylor’s Ranch House was opened in 1955. Quote,  We’er different than a lot of strip restaurants that try to gear toward tourists. You still get a choice of soup or salad with your dinner and a choice of potato.  The atmosphere is offbeat, too, with a prominent indoor mesquite grill and Western memorabilia. The only thing changed, is the bar has a lot of (Pittsburg) Steelers stuff.” Now days, people don’t want or understand the old traditions most families pass down from generation to generation. To keep up with what is going on around is to change what is not working and improving on what you can physically change. (www.lvrj.com/taste/ longtime-resturants-keep-traditions—yet-adapt-to-times-105329183.html)