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Family Style and Fast Food Restaurants Brick and Mortar restaurants, YOUR ANCIENT!
I was reading an article today and the topic was which famous chain restaurants were going to disappear, go bankrupt or restructure? It just seems that the exiting structure of fast food and family style establishments have outlived their usefulness. Back in the day, it was a new concept, but time changes and many have not gone with the flow. Their view is if its not broken why fix it but when your servicing food in the food industry, that approach doesn't apply. Ok maybe some corporate executives makes some sacrifices with change, a new product, a better environment or a cheaper price but the basic structure stays the same, standardization where every restaurant follows proper procedures and guidelines. The food supply is the same, the process is the same, fast and quick, the use of microwaves still applies and lots of chemicals in the food, preservatives, additives and artificial flavors. Ok, these multi-national companies have a lot of revenues to work with. Is it not the problem that they hav so much revenues to work with and allow money dictate what has to be done to fix the problem. Hmmm, I say not, its the food stupid, the food is the revenue generator! Sometimes, we see small single establishments that have outlasted a generation of customers. The places are nothing special, always very clean and immaculate but what draws the customer base generation after generation. Is it an urge to go and eat there. Some of these places are a little moderate to upscale but what is the secret formula of their long success. It's the original recipe of the food, from scratch, no artificial anything, the best ingredients and taste. This formula is the golden rule of success. Customers from all over will pay top dollar. The service is impeccable, you feel welcome and comfortable. you actually feel "special." And "special" brings them back every time. No special formula, the owners have the pulse of the people. So, I will mention that they need to innovate the business. A new way . Not a new face or more comforting atmosphere, not new products that taste the same, BUT a real effort to understand their clientele. Let's see, these multinationals have revenues in the millions. Yes, they have to appease their stockholders. Why not bring labor back in prepping. Using higher quality products and getting back to basics rather than automation and high technology. Maybe there are areas that can do the labor and not impact the flavor. The heck with standardization. Have you walked into a" joint" that serves a basic cheese burger with a fresh bun and simple condiments, a little greasy but definitely fresh from the kitchen? Well, executives will only see that revenues will be smaller, profit margins smaller but in actuality, customers will be happier, and will use free advertising to tell everyone. In the final analysis, increased patronage, good reputation, happy customers getting good value and willing to pay a little bit more and overall a win win situation. Gone are the hours from 11 am to 9 pm, Friday, Saturday night is busy after 9 pm, change it up, from 11 am tp 2 am, double to triple shifts. Grab a bigger piece of the market. And most of all listen to you clientele, continuous innovation, microwave is no longer needed. If making fresh, why is there a need to reheat items? Follow your clientele and you'll be successful. Maybe rather than open a brick and mortar store, maybe invest in food trucks, and go where the action is. Look how much overhead is save on renting, leasing. Give potential owners an opportunity to represent your company. They have more to lose managing their food truck, so every motivational effort to increase sales is on going! Think about it! By Chef Woo Can at www.chefwoocan.com #brickandmortarstoresareancient, #listentoyourcustomers, #continuetoinnovate, #changeisamustforfastfoodandfamilystyle, #changewiththetimes Outback Steakhouse
Bel Air, MD I haven't been to Outback Steakhouse in years. Believe it or not, their so close but I never have been excited with Outback. Well, tonight I went over there, had a beer and ordered a Caesar Salad, and the Surf & Turf combination lobster tail and filet mignon. Here's the problem that I have. I'm sure you will agree that when you order a Filet Mignon, I expect the complete beef tenderloin. Ok, it's very expensive, no complaints because its the most tender part of the cow and yes, the price will be huge. But to offer it as part of the menu as surf and turf at a reasonable price, Outback must compromise the serving to keep the price down and allow for a little profit. So, when I got my order, my filet mignon was cut in half. Now, honestly I'm not known as a beef eater but when I do and I order the best cut, I expect the whole piece of filet mignon , not a 1" thickness but how about at least 2-21/2" thickness. If you can't then you should take filet mignon off the menu. Outback view may say, if we give them a sampling of a goo cut of beef and add a lobster tail, then we provided the best of both worlds from a seafood and beef standpoint at a very good price. Imagine, going to Ruth Chris and getting a piece of filet mignon with an inch thickness. So, Outback Steakhouse is in a win win situation. From a customer standpoint I'm sure some appreciate getting a piece of filet mignon but for Chef Woo Can, I feel ripped off. Now, I'm not trying to be difficult but when you order filet mignon whether its a excellent high end restaurant or average establishment, I expect a nice piece of filet mignon., not a sample piece. I have to say from a service standpoint, our server was excellent, professional and personable. So, my rating of Outback Steakhouse on a scale of 1-5 is a 2. If your going to incorporate a excellent piece of beef on your menu, then do so and charge accordingly. Don't offer a sampling to save money. If that's the case take filet mignon off the menu. On a scale of 1-5 from a service standpoint, I offer a 5 to my server and service was excellent. By Chef Woo Can at www.chefwoocan.com #chefwoocanandfiletmignon, # takefiletmignonoffmenu, #dontofferasamplingoffiletmignon Barrett's On the Pike
Bel Air, MD, 21014 I will tell you as Chef Woo Can will be changing it up in 2020. With all my the restaurants I have reviewed and given good and bad reviews, this year I will be returning to the same establishments because sometimes in business you have good days and bad days. For those establishments that have been given good reviews and considered landmark food's, I sure they will consistently perform just as great. Barrett's on the Pike , I consider the hidden treasure of Bel Air. One of the few restaurants that continues to provide great food, excellent atmosphere and professional service. I went back to visit them last week during the weekday I say which is tough to be consistent during the weekday because most establishment emphasis their busy time on Friday and Saturday. The last time I was here I had a full fledge dinner, appetizer, soup, sald nd entrée. This time I changed it up a bit and went to sort of around 4 pm, not exactly dinner. I had ordered a fantastic appetizer before called Shrimp Scargot, so I ordered it again but this time I think the dish was being cooked too long since the shrimp was not tender but rather rubberly and tough. I ordered the hamburger with lettuce, tomatoes and grilled onion in a nice brioche bun. My personal view on hamburgers, for me is that the burger MUST be juicy and tender and the bun fresh not stale. Slightly greasy! You say how gross but a little grease has the flavor and offers a different flavor dimension, HONEST. Most high end restaurants that offer hamburgers are dry, no flavor and just terrible BUT I can say that the burger I got at Barrett's was juicy, tender and flavorful. I didn't have to add ketchup. That combination of saute onions on a delicious roll was excellent. I highly recommend this place whole heartedly. You'll miss a great meal at Barrett's if you don't go. On a scale of 1-5 with 5 being excellent for a second time around, I rate Barrett's on the Pike a "5" By Chef Woo Can at www.chefwoocan.com #Barrettsonthepikeexcellent, #ChefwocansaysBarrettsonthepike KFC, Are You Kidding?
When I was a kid, I loved Kentucky Fried Chicken. I loved Colonel Sanders. They were the best branded company sitting practically by themselves with little or no competition. Yes, they have evolved numerous times with various styles of frying batter. But they dominated the fried chicken market back then. They probably believed that if its not broken why change it and for many years, they stayed on a straight course. Little competition from Churches fried chicken and Bojangles were ok but more regional. KFC senior management felt that they were the dominant fried chicken, "let's go over seas" and they did. They built up a presence in Asia. Revenues went through the roof but while they were focusing internationally, the competition took advantage of KFC's complacency. Popeyes's a regional player was in the Southeast, Chick Fil A, a regional name in the South, They already had a devoted following already established. They believed that the North and Northeast needed to be tapped, so they worked themselves slowly towards the Northeast. They knew that there would be more cynicism up there but they were willing to give it a try. Meanwhile KFC held the line with minor changes. They tried different styles of regional fried chicken, then they came up with the chicken sandwich. which was highly reviewed and came through with flying colors. Yes, they had a chicken sandwich that was just as good as Chick Fil A. They failed to market this product with an extensive marketing campaign. Why? Well, they for the most part kept everything the same. Then Popeye exploded with their crispy chicken Southern fried chicken with a spicy brand of fried chicken. I switched and got hooked on Popeye's fried chicken. Then Chick Fil A exploded too with their chicken sandwich. The combination of excellent customer service and a great product has made Chick Fil A #1. So, we have Popeye's chicken and chicken sandwich and Chick Fil A chicken sandwich. So, is KFC worried? You bet? They are now so desperate now that they will do anything the revive the brand. The Marketing executive in charge of this should be fired. The new campaign features Croc shoewear with a drumstick as a bow. How the hell did this guy get paid to make this campaign. Smelly crocs? how negative for Croc to partner with KFC. I know Croc's popularity is going down the tube but to partner with KFC also a dying dinosaur and the connotation of smelly feet with chicken does a total disservice to KFC brand. There is nothing positive about the nee campaign. 2 dying brands moving downward trying to revitalize themselves? Are you kidding? Millennial generation are not Croc buyers and if you had a choice, they would choose Chic Fil A or Popeye's. KFC, what are you doing? Get back on track and highlight your chicken sandwich which you received rave reviews. Spend the money from your international operation for cryin out loud!!!!!!! But I know big corporations will take years before they realize what I'm saying here. By Chef Woo Can at www.chefwoocan.com #KFCwhatareyoudoing, #KFClatestadvertisingcampaignwithcrocs, @KFCareyoukidding New Generation Hot Pot
Towson, MD I heard so much about the hot pot place. First let me explain what a "Hot Pot" is? Well, basically you have your choice of a broth and you order meat and/or seafood along with vegetables and noodles. You put your special dipping sauce together, a little sweet, spicy mild and that is your dipping sauce for any meats or seafood that you order. Well, I can say that New Generation Hot Pot offers the exact same type of service. I walked in with family and a good friend to try this new place out. The first thing that stands out is its very clean and the atmosphere and decoration is Asian contemporary. Our waitress was very professional and helpful. She took the time to explain the menu. The broths that stood out was the pork broth since I know what it tste like from simmering down pork shoulders bones and using for soup. The other broth was a Tom Yum broth, sort of spicy and tart. I choose one meat,, the fatty beef why? when there's some fat on the meat, its not as tough and a bit more flavorful.. The seafood I chose the shrimp with the head on and shell. It's more flavorful. To the left there was a conveyor of all the noodles, veggies, mushroom, and fancy veggies. All included under 1 price. If you finish the beef, you can get more, or more shrimp order more. Other seafood was bay scallop and clams. Then you place the meat in the broth and then dip it in your special dipping sauce The beauty of this hot pot was that everyone had their own broth. Generally speaking, each customer traditionally would place their meat or vegetable in the special spoon for dipping, but here, you can dump all ingredients into the broth. Hot Pot is a hands on creating your own combinations and cooking and then dipping in your own sauce. The waitress will remove dishes and fill your broth up. For $ 25 all you can eat, this is not a bad deal, great value. So, bring your friends, about 6 people in a booth and talk and eat until your full. It's a great place to socialize with friends. By Chef Woo Can at www.chefwoocan.com @hotpottowson, # newgerationhotpot, #heathyeatinghotpot McDonald's You Better Watch Out!
I've been going to your establishments all over the country. Whether iI'm on business or vacation whenever I'm in a mood for a hamburger fix I always go to you guys for my favorite sandwich 'The Big Mac". It's always the same wherever I go, and your french fries and a soda is the quick perfect meal. For me its been over 40 years of McDonalds as the place to go for fast food. In those years, McDonalds has changed with new products, some good, so not so good but McDonalds was always revolving. They listen to the latest trends like Drive In's, play area for the kids, Happy meals and more. The latest trend which they have dominated has been the breakfast menu at first and now breakfast 24 hours. McDonald's is the king of Fast food breakfast. Yes, Taco Bell is trying to compete, Burger King is still considered second, others fast foods haven't even tried to compete, however the other day I went to visit Chick Fil A, I received a coupon for a free Chicken biscuit sandwich from them and decided to try it out. Well, The first thing I appreciated was how clean the place was. and I was greeted immediately with smile and saying "Good Morning." At some McDonald's the staff knows I came into the store, no acknowledgement and no greeting or they just let me stand waiting for service. Now, I can only imagine that McDonald's is making tons of money but what corporate may not see is if you take the customer for granted, yes, you may lose some die hard customers but the growing discontent of your customer base will look for some other place. The corporate response, is "we can't make everyone happy" and that's the attitude of a company that is #1 fast food in the world, but the power of us letting people know the experiences is stronger than they might think. Social media has become the source of letting people know to a very large audience. I like the McDonald's breakfast menu but nothing has changed for a number of years which I need to say. Chick Fil A has a very delicious menu selection, prompt service and a very very professional staff. Their dining room is exceptionally clean and very cozy. What a way to strart your day right. If Chick Fil A continues with serving the customer with friendly service and delicious food, McDonld's beware Chick Fil La is right behind you. They've got the system down pat but understanding their customers. McDonald's I don't know what your doing besides counting your profits and opening mediocre stores? By Chef Woo Can at www.chefwoocan.com #mcdonaldswatchout, #chickfilaisbetterfromcustomrservice |
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