4 ms·

I wrote a few responses, then I deleted each one. The more I think about it, the more I realise that there really isn't any low hanging fruit in hospitality. A

I wrote a few responses, then I deleted each one. The more I think about it, the more I realise that there really isn't any low hanging fruit in hospitality. A few examples: Food truck: a proper food truck can be ran quite well, but so, so many are ran badly. If you are just reselling prepackaged food to labourers, at first you can make a good sale, but anyone making their own(at a good quality point), can undercut you. (Side note: yes, you can undercut prepackaged food if you control the production from start to finish, the difficult point is quality and consistency). Cafe: good coffee, good food and a good price point will get you a stable customer base - but this isn't low ha ginger fruit, you will be there 12+ hours per day and using your own time to offset wages. Bistro(low end restaurant): high output and middling quality will get you a high turnover, but again, you are at a huge risk of being cut out by a slightly higher price point and exceptionally better quality restaurant (or even a one chef show, I've seen that before - more later). High end restaurant: you need exceptional quality, which means(ibitaly) high turnover until you find the right staff, then paying more than your competition for those staff members (I have many times sniped good chef's from other restaurants). Also you need an amazing head chef to do this - many will say they can, very very few can actually follow through with this. Goverent contacts (or private) for such as hospitals: good luck, to beat their rates you need to hire under current min wage and/or cut corners somewhere - it's a race to the bottom, as quality is never a consideration compared to the books. As for cleverness, I have seen that work. Infact the best example is a small restaurant I saw once(and spent a lot of time talking to the owner), it was a 30 seat, one sitting restaurant with a set menu. You had to book two days in advance, the chef/owner purchased everything that day and they charged quite a lot. Imho this is how restaurants should be, and he was quite successful (for someone who only worked 3 days a week in his retirement). But that's not low hanging fruit, he was a 40 year experienced chef who has probably forgotten more about food than I'll ever hope to know. Long winded I know, but I hope that gives you an idea about trying to be clever in an industry that is probably one of the most cutthroat around.

somecontext 9y ago
> As for cleverness, I have seen that work. [...] But that's not low hanging fruit, he was a 40 year experienced chef who has probably forgotten more about food than I'll ever hope to know. Do you think you can say anything more about this restaurant? I don't have any questions in particular, just curious about any anecdotes or interesting things you may have learned. Thanks.
- marak830 9y ago
  Sure, I'm kicking back with a drink, and it's really interesting how he does it. Note: I'm changing his name and location(he asked me to a long time ago, I dont understand it either). It's a small place, about the size of a two car garrage, and you have to book in advance by two days. A little history, I had just arrived at the town a few days ago, and on my lunch break I was walking around, checking out the competition, when I saw this chalk board above a little building. All it said was: $60 pp, and a phone number. Fyi this was about 50% above the restaurant I was working ats price. Also the most expensive in the area that I ever found. So I called up, and booked for my gf and myself. Turns out he only too reservations for at least 2 days previous, you didn't get to pick the menu (although any allergies had to be stated), and you were seated with other people. The first time I met him, I was in my uniform. I was on my break, and I knew he had a booking, so I ducked down (it was only a few blocks), to see if I could meet him. An hour later I had learnt, he was an ex fine dining chef. Retired with his wife to a seni-tropical location(eastern coast Australia, up towards the north), and he only worked 3 days a week. He didn't need the money but it paid for their luxuries. What he would do is take up to 24 people (three tables of eight if I remember correctly), and give them a dinner party. They would arrive at 530-600 and he would serve them 5 courses. Just him, no kitchen hand, no assistant. The diner would go until about 1030-1100, and he would join them for the last course. It was amazing, this wizened old French chef, his hands like knarled claws of some prhistoric creature, would turn out all these beautifully prepared dishes - all from local ingredients mind you - from a kitchen that is about the same as mine at home. Note: I live in Japan now the kitchens here are small. So three nights a week he would do this, punching out these perfect meals, and when I say perfect, realise my background: executive chef, head chef,and I worked in all capacities in some of the top restaurants in Australia. The most surprising thing I learnt? I was invited to his house, where I cooked for him(God's wasn't I nervous!), After a few wines, I learnt from his wife that they didn't need the money. This guy, running one of the most exclusive dining experiences in the area (and that's what it was, it wasn't dinner, it was an actual experience certificate, not just a marketing term), was doing it, purely for the joy of cooking and meeting the clients. The biggest regret in my life, is that I didn't meet him earlier. He passed away a few months later, we were cooking at the time. I honestly think, meeting him was the best experience in my life, and what made me quit cheffing.

somecontext 9y ago

> As for cleverness, I have seen that work. [...] But that's not low hanging fruit, he was a 40 year experienced chef who has probably forgotten more about food than I'll ever hope to know. Do you think you can say anything more about this restaurant? I don't have any questions in particular, just curious about any anecdotes or interesting things you may have learned. Thanks.

marak830 9y ago
Sure, I'm kicking back with a drink, and it's really interesting how he does it. Note: I'm changing his name and location(he asked me to a long time ago, I dont understand it either). It's a small place, about the size of a two car garrage, and you have to book in advance by two days. A little history, I had just arrived at the town a few days ago, and on my lunch break I was walking around, checking out the competition, when I saw this chalk board above a little building. All it said was: $60 pp, and a phone number. Fyi this was about 50% above the restaurant I was working ats price. Also the most expensive in the area that I ever found. So I called up, and booked for my gf and myself. Turns out he only too reservations for at least 2 days previous, you didn't get to pick the menu (although any allergies had to be stated), and you were seated with other people. The first time I met him, I was in my uniform. I was on my break, and I knew he had a booking, so I ducked down (it was only a few blocks), to see if I could meet him. An hour later I had learnt, he was an ex fine dining chef. Retired with his wife to a seni-tropical location(eastern coast Australia, up towards the north), and he only worked 3 days a week. He didn't need the money but it paid for their luxuries. What he would do is take up to 24 people (three tables of eight if I remember correctly), and give them a dinner party. They would arrive at 530-600 and he would serve them 5 courses. Just him, no kitchen hand, no assistant. The diner would go until about 1030-1100, and he would join them for the last course. It was amazing, this wizened old French chef, his hands like knarled claws of some prhistoric creature, would turn out all these beautifully prepared dishes - all from local ingredients mind you - from a kitchen that is about the same as mine at home. Note: I live in Japan now the kitchens here are small. So three nights a week he would do this, punching out these perfect meals, and when I say perfect, realise my background: executive chef, head chef,and I worked in all capacities in some of the top restaurants in Australia. The most surprising thing I learnt? I was invited to his house, where I cooked for him(God's wasn't I nervous!), After a few wines, I learnt from his wife that they didn't need the money. This guy, running one of the most exclusive dining experiences in the area (and that's what it was, it wasn't dinner, it was an actual experience certificate, not just a marketing term), was doing it, purely for the joy of cooking and meeting the clients. The biggest regret in my life, is that I didn't meet him earlier. He passed away a few months later, we were cooking at the time. I honestly think, meeting him was the best experience in my life, and what made me quit cheffing.