Jan 3, 2017
By: Kevin Alexander | December 30, 2016 | thrillist.com
AS SOON AS HE WALKED THROUGH THE DOOR, Matt Semmelhack knew it was over. He’d been away from his San Francisco restaurant AQ for less than a week, but when he got back, it just felt different. It went beyond the usual concerns of the modern restaurateur. “I wasn’t worried the lights were properly dim, or the regulars were in the right booths,” he says. Instead, Semmelhack was just looking at his staff — people he hangs out with on weekends, people whose livelihoods he supplies, some of his closest friends — and all he could see was the money each one of them was costing him, flashing in front of him like a video-game score. “I knew right then,” he says, “we had to shut it all down.”
Semmelhack is not the only restaurateur looking to duck and cover. The American restaurant business is a bubble, and that bubble is bursting. I’ve arrived at this conclusion after spending a year traveling around the country and talking to chefs, restaurant owners, and other industry folk for this series. In part one, I talked about how the Good Food Revival Movement™ created colonies of similar, hip restaurants in cities all over the country. In the series’ second story, I discussed how a shortage of cooks — driven by a combination of the restaurant bubble, shifts in immigration, and a surge of millennials — is permanently altering the way a restaurant’s back of the house has to operate in order to survive.
This, the final story, is simple: I want you to understand why America’s Golden Age of Restaurants is coming to an end.
To do that I’m going to tell the story of the rise and fall of Matt Semmelhack and Mark Liberman’s AQ restaurant in San Francisco. But this story isn’t confined to SF. In Atlanta, D.B.A. Barbecue chef Matt Coggin told Thrillist about out-of-control personnel costs: “Too many restaurants have opened in the last two years,” he said. “There are not enough skilled hospitality workers to fill all of these restaurants. This has increased the cost for quality labor.” In New Orleans, I spoke with chef James Cullen (previously of Treo and Press Street Station) who talked at length about the glut of copycats: “If one guy opens a cool barbecue place and that’s successful, the next year we see five or six new cool barbecue places… We see it all the time here.”
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Dec 15, 2016
1. Tank Noodle
“Tank Noodle has a huge menu, but the main reason to come here is for the pho. Nothing compares to a steaming bowl of this stuff on a blustery winter (or spring) day. If soup isn’t your thing, they also have a million types of Vietnamese noodles and super cheap sandwiches.”
2. Pollo Express
“This hole-in-the-wall in Pilsen is known for it’s amazing freshly grilled chicken. For only $9.50, you can get half a chicken plus two sides, which is guaranteed to give you at least two full meals. Show up on a Tuesday or Thursday and if you order a whole chicken with sides, you’ll get another half chicken for free.”
3. Calumet Fisheries
“When you think of the South Side, quality seafood probably isn’t the first thing that comes to mind. However, Calumet is one of only a few authentic smokehouses in Illinois. Make the trek for one of their fried fish or shrimp dinners, and pick up some smoked seafood while you’re at it.”
4. Lawrence Fish Market
“I’m really not sure how Lawrence Fish Market manages to sell such great sushi at such low prices, but I’m not questioning it and neither should you. A majority of the rolls are under $5, and many of the sashimi options are only $1. No, those numbers are not typos.”
5. Harold’s Chicken Shack
“Many people consider Harold’s to be the king of fried chicken in the Chicago area. While the menu has a huge selection of chicken, fish, and wing combos, go for the 1/4 white or dark meat chicken dinner, which comes with fries, coleslaw, and bread, perfect for soaking up the leftover Harold’s sauce, which is a must.”
6. Dimo’s Pizza
“Located in the heart of Wrigleyville, Dimo’s is a great place to stop after a long night spent celebrating a Cubs win. However, their creative flavor combinations also make it a great place to stop during the daylight hours. There’s always a new seasonal slice to try.”
7. Walker Brother’s Pancake House
“Does the name sound familiar? You might recognize it from Mean Girls— the prize for winning Spring Fling queen was two gift certificates to Walker Bro’s. Yes, it’s real, and affordable. Go for the pancakes, duh.”
8. Sultan’s Market
“Chicago residents love this Middle Eastern place for its huge portions and great prices. The falafel and shawarma sandwiches are definitely the most popular, but they also have a huge salad bar where you can pile your takeout box high with hummus and tabouleh for only $6.95/lb.”
9. Cemitas Puebla
“Cemitas Puebla serves up monster sandwiches on freshly baked rolls piled high with avocado, cheese, homemade chipotle sauce, and your choice of meat. With three locations around the city, a filling, cheap meal is never far away.”
10. Andy’s Thai Kitchen
“Andy’s has been praised time and again for having some of the best Thai food in Chicago. They also have some of the best prices. Go between 11 am-2:30 pm Monday through Friday to take advantage of their lunch special: an appetizer and entrée for just $7.50.”
11. The Boiler Room
“This pizza joint is known for their PB&J special: a slice of pizza, can of PBR, and a shot of Jameson, all for $8.50. And no, this isn’t one of those weekly specials—you can get this deal all day, every day. With prices this good, you’ll be able to afford a cup of their boozy soft serve for dessert.”
12. Ann Sather Restaurant
“Ann Sather is a Scandinavian-inspired diner that’s been around since World War II. They serve up traditional Swedish pancakes and meatballs, but the real reason people flock here on the weekends is for the cinnamon rolls. Bring a friend, order a coffee, and split two rolls for $3.50 for the cheapest and best breakfast in the city.”
13. Cheesie’s Pub & Grub
“If you’re not a fan of grilled cheese, Cheesie’s is not for you, because spoiler alert, it’s basically all they sell (although if you don’t like grilled cheese, I would say you have some deeper issues to resolve). Hit up any of their three locations for a grilled cheese made with everything from bacon to chorizo to mac and cheese.”
(H/T spoonuniversity.com)
Dec 2, 2016
By: Roger Beaudoin | November 28, 2016 | restaurant-hospitality.com
Is your restaurant on fire?
All puns aside, I mean is your restaurant really rocking? Your place is on fire when you have lines out the door every night of the week, your competitors are scrambling, the media are singing your praises and your customers are your best marketers.
We’ve all experienced restaurants like this and the magic doesn’t happen by chance. It takes creativity, resourcefulness and a bit of luck. But most of all it takes consistent hiring and training.
Every restaurant has at least a few A-players, staff who light up the room with their personality, truly care about the guest experience and are asked for by name. Unfortunately, too many average players are simply going through the motions to earn a paycheck, and they will not lead your restaurant to great heights.
But it’s not always a staffing issue.
In many restaurants, with so many details to stay on top of, owners and managers neglect to lead by example and training is inconsistent, if it exists at all. This results in many staff taking the path of least resistance, delivering average food and service with the guest experience as an afterthought. Don’t let this be your restaurant.
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Nov 17, 2016
By: Julie Jargon and Annie Gasparro | November 9, 2016 | WSJ.com
In the 2004 film “Super Size Me,” director Morgan Spurlock ate nothing but McDonald’s food for 30 days to demonstrate the negative effect on his health. Now the Academy Award nominee hopes to show the quick-service segment how to do better.
This month, Spurlock will unveil a test of his quick-service restaurant Holy Chicken! in Columbus, Ohio, serving a simple menu of crispy chicken sandwiches and tenders. The restaurant, which is a converted Wendy’s location, is expected to officially debut in January.
Why Ohio? Spurlock called it “the test market capital of the world.” The idea is to get consumer feedback for investors to get a sense of the brand’s potential before the actual launch, he said.
The chicken is sourced from a farm Spurlock’s company owns in Alabama, where the chickens are cage-free and free-range, and raised without added hormones and antibiotics, Spurlock said.
The menu will be rounded out with cole slaw, crispy greens and sodas from a beverage company in Cleveland. There will be no French fries.
Spurlock discussed Holy Chicken! with Nation’s Restaurant News.
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