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2008-11-16T12:10:02Z

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Restaurants Rise Above Tough Times

2008-09-07T20:20:31Z

In an age where once-booming chain restaurants are now facing the possibility of cutbacks and bankruptcy, some independently owned restaurants are showing record growth. What's their secret to success?

We've spoken to restaurant owners all around the country, and five key principles came up again and again when we asked them what they attribute their success to: quality, service, experience, simplicity and value.

As someone who cooks frequently at home but also enjoys dining out, I've come to appreciate most the restaurants that consistently strive to attain these qualities.

]]> As food prices rise and personal budgets for discretionary spending plummet, people will carefully evaluate their choices when it comes to eating out.

Some will inevitably opt for mass-produced meals at the popular restaurant empires, but it's hopeful that those who appreciate quality food, friendly customer service, a unique culinary experience, simplicity of ingredients and the bottom line, value, will choose the best independent restaurants in their neighborhoods.

It's essential to support independently owned restaurants throughout tough economic times - otherwise, it's possible there will be nothing but chain restaurants remaining when the tides begin to change.

Keep reading as we examine these essential keys to restaurant success and how restaurant owners put them to work on a regular basis.

Restaurants Rise Above Tough Times
Part 2: Quality: An In-Depth Look at Culinary Excellence
Part 3: Service: An In-Depth Look at Customer Care
Part 4: Experience: An In-Depth Look at Memorable Dining
Part 5: Simplicity: An In-Depth Look at the Basics
Part 6: Value: An In-Depth Look at Affordability

Also Of Interest ~

Visit RadioKitchen.net, hosted by award-winning Chef Mike Reining, and listen to a recent show featuring Chef Neil Marquis of Eddie Papa's American Hangout in Pleasanton, California. The chefs talk about the trials of starting a new restaurant and implementing innovative concepts that create a unique dining experience. Click here for a direct link to that audio broadcast.

Restaurants Rise Above Tough Times: Part 2

2008-09-07T19:20:58Z

Quality: An In-Depth Look at Culinary Excellence

Aroma Thyme Bistro

Location: Ellenville, NY
Proprietors: Chef Marcus and Jamie Guiliano
Website: http://www.aromathymebistro.com

Marcus and Jamie Guiliano opened their Zagat rated restaurant, Aroma Thyme Bistro, about five years ago in a quiet town in the heart of New York's Hudson Valley. They specialize in healthy and organic fare served in a cozy and personal environment.

More than 80 percent of the food on their menu is organically grown or raised, and they offer an ever-growing assortment of organic beers and wines. Aroma Thyme Bistro's popularity has exceeded their expectations (34 percent growth), and the couple is planning a major expansion in 2009 to add on a banquet room and a green-designed kitchen.

]]> "There are many reasons for our success, none more important than our loyal customer base who not only return on a regular basis but recommend us to their family and friends. We have recently received our certification from the Green Restaurant Association and are constantly striving to find new things to green our Bistro, and bring in the healthiest foods available for our menu, first locally, regionally, and then from all around the world.

"Possibly, we succeed because we bucked the assumption that a beautiful small rural community in New York's Hudson Valley could not or would not support a quality restaurant that served a healthy organic menu. My wife and I are pleased to inform you that our gamble is paying off, and our small restaurant is flourishing even in America's current depressed economy." ~ Marcus and Jamie Guiliano

Urban Taco

Location: Dallas, TX
Proprietor: Markus Pineyro
Website: http://www.urban-taco.com

Markus Pineyro created the concept for Urban Taco in March 2007, and now the 25-year-old native of Mexico City expects to open a second location in uptown Dallas before the year's end.

Urban Taco blends hip, urban panache with an "old school" Mexican tacqueria. Pineyro brings signature dishes like chicken tinga and roast corn and lime crema taco from his hometown to a whole new level of sophistication.

In an area populated by Tex-Mex restaurants, Urban Taco's quality and authenticity is unique.

"My secret for success is that Urban Taco has set a precedent for true Mexican food in Dallas, and we've been able to capitalize on the opportunity to offer a one-of-a-kind product. I believe our restaurant is doing so well while others have not because we've been able to create an extremely loyal fan following by consistently offering good food and service." ~ Markus Pineyro

Mongos at Clearview

Location: Snohomish, WA
Proprietors: Shannon and Christopher Cunio

With more than 40 years of restaurant experience between them, Christopher and Shannon Cunio opened Mongos at Clearview in June of this year with one main goal: to go green.

They've chosen to eliminate a good portion of their restaurant's overhead by doing away with table linens and wait staff, and they are investing in 100 percent biodegradable packaging, made from potatoes and corn, no less.

Shannon credits her husband and head chef Christopher for much of Mongos' success.

"We make all of the sauces in house, butcher our meats and fish, and most importantly, the food is consistent every time. Christopher is wonderfully creative and uses throwaway meat cuts to try to keep costs lower. An example is using the end cuts of filet mignon in sliders. You get filet mignon but at an affordable price because it's the smaller end pieces." ~ Shannon Cunio

Mixt Greens

Location: San Francisco, CA
Proprietors: Leslie Swallow, Andrew Swallow and David Silverglide
Website: http://www.mixtgreens.com

What do you get when you take a high-end gourmet chef, an expert in environmental sustainability and an expert in business? The perfect partnership for a business that brings high-quality food to a quick service environment. Enter Mixt Greens, San Francisco's freshest salad spot and "Greenest Restaurant in the Bay Area."

Mixt Greens offers tossed-to-order fresh salads to busy folks who want a quick and healthy meal. Despite the economy, Mixt Greens now has three successful locations since the first opened in 2006, and the restaurants source all the food from local distributors.

In addition, Mixt Greens promotes environmental responsibility by using green cleaning supplies, organic and compostable take-away containers and building their locations with renewable and recycled materials.

"In a down economy, people have high expectations and want to get a high-quality product - they're not going to pay a higher price if they're not getting what it's worth. We have people that have eaten here for lunch every single day since we've opened - they're hardcore, dedicated customers.

"We have about 10 to 15 different distributors that deliver our fresh products every morning. We don't have a freezer or a fryer - everything is fresh, and by the end of the day, all of our fresh products are gone. We offer a healthier option, prepared by culinary-trained chefs." ~ Leslie Swallow

Also Of Interest ~

Restaurants Rise Above Tough Times: Part 3

2008-09-07T18:20:52Z

Service: An In-Depth Look at Customer Care

Nakama Japanese Steakhouse and Sushi Bar

Location: Pittsburgh, PA
Proprietor: Becky and Bob Gomes
Website: http://www.eatatnakama.com

Nakama Japanese Steakhouse and Sushi Bar is a "Benihana-style" restaurant owned by marketing guru Becky Gomes and her husband Bob. In just under five years, the restaurant has produced record sales and been selected for more than 48 awards in the Pittsburgh area.

Besides offering great food in a fun environment, Becky puts her marketing expertise to work for her restaurant, whether through holiday or special occasion promotions, coupons, weekly e-mails and newsletters through the mail.

]]> Becky never lets her loyal customers forget that she appreciates their patronage, nor does she pass up the opportunity to draw them in regularly for dinner. Nakama's VIP Loyalty Club, which works like a frequent flier program, currently has more than 17,000 members.

"Before opening the restaurant, I thought so many restaurant owners missed the boat by not thanking their regular customers. I try hard not to do that and to make it a 'wow' experience each and every time they come to Nakama!" ~ Becky Gomes

Canal at Southbridge

Location: Scottsdale, AZ
Executive Chef: Justin Beckett
Website: http://www.canalaz.com

Canal at Southbridge will celebrate its one-year anniversary this October, and in that short span of time, the restaurant has become one of the most popular restaurants in Scottsdale. Under the culinary direction of Executive Chef Justin Beckett, Canal features "urban global" cuisine.

Canal is a very service-oriented establishment. Customer suggestions are always welcome and often implemented, and Chef Beckett continually piques the interest of new and returning customers alike by frequently changing the menus.

Whether through diverse culinary selections, in-house entertainment or special restaurant events, Canal's priority is to engage and accommodate patrons.

"Our restaurant launched a 'TV Dinner Tuesday Night' in which we showcase black and white movies on our projection screens, and offer seven 'gourmet' TV dinner items on an authentic TV dinner platter, such as 'Grandma's Meatloaf with Panko Fried Maui Onion Rings and Morel Mushroom Pan Gravy' and 'Filet Mignon Beef Stroganoff with Crème Fraîche.' With the S-shaped fashion runway extending throughout the restaurant, we have daily lunch fashion shows and nightly fashion shows for special events.

"During the evenings, our projection screens showcase high couture runway shows from all over the United States, which adds to the atmosphere. And on Friday and Saturday nights, we showcase a 'late night' menu where diners can still experience the cuisine albeit the late hours of the evening." ~ Lindsey Bridges for Canal at Southbridge

Rosendale's Restaurant at the Winders

Location: Columbus, OH
Proprietor/Chef: Richard Rosendale
Website: http://www.rosendales.com

Chef Richard Rosendale is an award-winning chef, finalist in the annual USA Bocuse d'Or World Cuisine Contest and recently appointed team captain of the 2008 Culinary Olympic team (among numerous other honors), as well as an extremely successful restaurateur.

Rosendale's specializes in new fine dining - a cuisine that is rare in the span between Manhattan and Chicago. The restaurant is unique in that it has an in-house wine sommelier with advanced certification and that it draws clientele from outside Columbus and even out of state.

In the fall, Chef Rosendale plans to open a second restaurant - a "lounge concept" - that will feature tapas and small plates at a lower price point to cater to a slightly different clientele.

"We invest very heavily in our staff so that they really buy into what we're doing at Rosendale's. We don't cut corners on the quality of our products or the employees. We've had comments from our guests that though we might be more expensive, we do our best to make sure that they feel like they're the center of the universe when they dine with us.

"We take care of the little things, like folding a napkin when a guest gets up from the table or holding open doors, and we also create a database of all of our guests and record their allergies, dietary restrictions, likes and dislikes. We make them feel like they own the place." ~ Richard Rosendale

Also Of Interest ~

Restaurants Rise Above Tough Times: Part 4

2008-09-07T17:20:53Z

Experience: An In-Depth Look at Memorable Dining

The Painted Horse

Location: Scottsdale, AZ
Proprietor/Chef: Bryan Elliott
Website: http://paintedhorserestaurant.com

Chef Bryan Elliott's The Painted Horse is not just a fabulous culinary journey - the restaurant itself presents a "gallery experience," from the outstanding plating and presentation to the original artwork adding splashes of color throughout the dining area.

Customers can choose to sit in the cozy dining room, surrounded by paintings of wild horses and cowboys, or under the stars on the patio in front of a roaring fire.

]]> In addition to being an exceptional dining experience for patrons, The Painted Horse is a unique work environment.

"I've never been more proud of the crew I have now. They all see the big picture. It's an experience and an opportunity. I have a passion for teaching because people went out of their way to teach me, and I believe I have to pass the torch in order to keep that tradition alive.

"My menu changes daily. Everything is 100 percent prepared from scratch depending on the quality of the ingredients. I want to utilize the highest quality ingredients that are available that day. This gives me the artistic freedom to make each dish so perfect that my guests will have foods that are unique yet tempting in their flavors, textures and simplicity. I want my foods to taste good, and be a treat to the eyes, so that my guests are comfortable eating here and my menu exceeds their expectations." ~ Bryan Elliott

Rasputin Restaurant & Cabaret

Location: Brooklyn, NY
Head Chef: Lovely M. Sandou
Website: http://rasputinny.com

Choosing to dine out in Brooklyn opens the door to a world of international cuisines, but one hot spot in particular offers New Yorkers a complete European experience without ever leaving Sheepshead Bay.

Rasputin Restaurant and Cabaret is all about providing a lavish and extravagant French-Russian dining experience, complete with dancing and a cabaret show. Rasputin Restaurant has been one of Brooklyn's most sought-after destinations for 16 years.

The menu offers meals fit for a tzar, and the over-the-top cabaret performances are inspired by famous Parisian cabarets like Moulin Rouge and Crazy Horse.

"During these tough economic times, people are cutting back on expenses such as European vacations but are still looking for unique experiences that are closer to home. Those who are still craving for cultural experience are spending their weekends at Rasputin, feasting on delicacies such as blinis and caviar as well as seafood dishes such as eel, salmon, lobster and filet mignon and succulent lamb chops.

"Additionally, the night also is packaged with a 40-minute cabaret show and a live band - for $200 per couple. So it's a night filled with fabulous food and live entertainment, rather than just a typical restaurant experience. Rasputin is attracting more restaurant-goers because they are getting more creative when it comes to planning a night out." ~ Marcel Finkelstein for Rasputin Restaurant and Cabaret

Adam's Ribs

Location: Las Vegas, NV
Proprietor: Adam Carmer
Website: http://www.adamsribslv.com

In a town full of celebrity chefs and international cuisine, Adam's Ribs owner Adam Carmer decided to provide Las Vegas natives and visitors alike with a taste of local flavor. The Strip offers patrons a wide variety of culinary and entertainment experiences, but it's the charm and Vegas take on barbecue that makes Adam's Ribs a success.

Adam's Ribs opened in May of this year, next to Carmer's other restaurants - Freakin' Frog and The Whisky Attic - and already a second location has opened. Inside the first Adam's Ribs is an education in tequila, a bar named Tequila U. The bar features hundreds of varieties of tequila (the largest selection in Las Vegas).

"Tequila U. is also home to the Barbeque Margarita... a signature marriage of savory barbeque flavor and terrific tequila, sure to make Adam's a Vegas destination for locals and visitors alike.

"Next door, Freakin' Frog delivers an unmatched selection of beers, great entertainment and atmosphere. Upstairs from there, The Whisky Attic provides a perfect, quiet spot to relax or do business, with unrivaled shelves of several hundred whiskies from which to choose. Together, with Tequila U. and Adam's Ribs, they signal a new direction for locals accustomed to smoky slot pubs and boring, mediocre chain restaurants." ~ Barbara Kenig for Adam's Ribs and Bone Apart Restaurant Group

Also Of Interest ~

Restaurants Rise Above Tough Times: Part 5

2008-09-07T16:20:31Z

Simplicity: An In-Depth Look at the Basics

BASIC Urban Kitchen + Bar

Location: San Diego, CA
Proprietor: Jon Mangini
Website: http://www.barbasic.com

Some restaurants are always looking to grow, expand, offer more and be better, but some restaurants excel at keeping things less complicated. Hospitality veteran Jon Mangini's BASIC Urban Kitchen + Bar keeps things simple and stylish.

BASIC has a one-page menu, featuring thin-crust brick oven pizza, a "no-nonsense" drink list and simple design elements. The 5,000 square foot restaurant and lounge inhabits a 1912 warehouse and has successfully grown since it opened in 2006.

]]> This past year has been so successful (revenue has grown from $1.8 million to over $3 million) that Mangini plans to take BASIC's signature brick oven pizza to a new chain of restaurants called URBN.

"Instead of being a passing fad, our concept is so simple that it can't really go wrong or out of style. We wanted to have the 'staying power' to keep this place around as long as we can, as opposed to becoming that one place that used to be the 'it' spot in town." ~ Jon Mangini

Firehook Bakery and Coffee House

Location: Washington D.C.
President: Pierre Abushacra
Website: http://www.firehook.com

Some of Washington D.C.'s best bread and baked goods hail from a bakery that has been focusing on quality and keeping things simple for 15 years: Firehook Bakery and Coffee House.

Firehook has become a local favorite in 14 neighborhoods throughout D.C. and Virginia and supplies the local restaurant and hotel industry with fresh bread and pastries.

"We have been able to post double-digit increases in sales this year by going back to our roots and focusing on quality, cutting back the number of products we make, introducing new products that we can be proud of, stop selling to some wholesale customers and empowering and rewarding managers.

"All these basic steps motivated our team members to achieve above average results as they have become proud of their achievements in this tough economy." ~ Pierre Abushacra

VOX Wine Lounge

Location: Henderson, NV
Proprietors: Stephen Crystal and Carl Goldner
Website: http://www.voxwinelounge.com

VOX Wine Lounge offers patrons a unique blend of unusual and hard-to-find wines, exceptional cuisine with which to pair it, evening entertainment and even a cooking class.

VOX serves lunch, dinner, dessert, tasting and late night fare, all while providing a relaxed and inviting atmosphere - not to mention a gaming parlor with 15 wide-screen machines to play while enjoying cocktails and gourmet dishes.

VOX serves international cuisine, tapas style, and the extensive wine list is handpicked by Sommelier Patrick Pretz, including boutique wines and limited barrels - many available by the glass and affordably priced.

"I believe that the ability to thrive in a challenging economy and the secret to success is being able to adopt to changing demands in the market place while staying true to your brand essence.

"In the case of VOX Wine Lounge, staring in the face of escalating food and gas costs and a softening economy, instead of changing our quality we chose to simplify our menu. This allowed us to cut labor costs and food costs without passing an increase on to our customers. We chose to focus on these areas instead of changing our live music component and the special events that makes our brand stand out in the marketplace." ~ Carl Goldner

Also Of Interest ~

Restaurants Rise Above Tough Times: Part 6

2008-09-07T15:20:07Z

Value: An In-Depth Look at Affordability

Hash House A Go Go

Location: Las Vegas, NV
Proprietor: Jim Rees
Website: http://www.hashhouseagogo.com

Hash House A Go Go serves up "twisted farm food" for breakfast, lunch, brunch and dinner to Las Vegans craving a healthy helping of fresh country food.

The restaurant celebrates its three-year anniversary this September and in that time it has received numerous awards for its breakfast menu, which includes a great variety of choices: five kinds of Hash House Farm Benedicts, five types of Farm Scrambles, flapjacks, waffles, french toast and much more.

]]> Many customers are cutting back on how often they eat out - especially for breakfast or brunch - but Hash House A Go Go still manages to draw in loyal, repeat customers for a hearty and affordable start to the day.

"In today's economic environment, everyone, no matter how much the personal impact is for them, is looking for value. We deliver value in a variety of ways - oversized portions, reasonable prices, exceptional quality and good, friendly service.

"Many more people are recognizing that they can eat breakfast and skip other meals that may be more expensive to purchase in a restaurant. We have an established reputation for breakfast, which is unique in most markets as the competitive restaurants are fewer at breakfast than at lunch and dinner." ~ Jim Rees

Sintra Restaurant

Location: Braintree, MA
Proprietor/Chef: Brian Jenkins
Website: http://www.sintrarestaurant.com

Sintra Restaurant, a sixty-seat restaurant specializing in cuisine inspired by regional Portuguese and Spanish specialties and creative American classics, is having its best year ever - just over six years after first opening its doors.

Named after a city in Portugal, Sintra Restaurant's menu changes every six weeks to offer the freshest seasonal ingredients from local vendors.

Last year, the restaurant expanded to add a nine-seat bar - a move that boosted sales by about 20 percent. The bar appealed to those customers looking for a full meal, complete with wine and beer, but in a slightly more casual environment than Sintra's dining room.

Besides offering more dining options, Sintra Restaurant is providing additional value rather than raising prices to accommodate a flagging economy.

"I've actually lowered my prices a little without really changing the menu. I had to figure out ways to save money without just looking at the obvious things like the meats or the fish. For example, I switched dumpster companies, which was a real pain, but they were hitting me with astronomical fuel surcharges.

"I buy certain thins in bulk now that I never used to, which means we had to reorganize and "discover" new storage space. Lastly, I invested in some local advertising, which I had never done, and some improved signage." ~ Brian Jenkins

The Dining Room at Florida International University's School of Hospitality

Location: Miami, FL
Entire Staff: Students in the Hospitality Program

The Dining Room is a unique experience for its patrons and staff alike - it's run almost exclusively by students of FIU's School of Hospitality.

The restaurant offers Miami diners an affordable meal and the opportunity to see the culinary world's up-and-coming young talent in action.

FIU culinary students create gourmet meals and have the opportunity to work behind the scenes at the South Beach Wine & Food Festival, while hospitality students learn to manage a restaurant.

"The students plan and prepare a three-course gourmet lunch (for just $15 per person), and the patrons have the opportunity to enjoy firsthand the work of the students.

"The served meal consists of a salad, warm bread, choice of two entrees, iced tea, a glass of wine, dessert and coffee or tea. All of which is homemade and delicious." ~ Lisa Palley for The Dining Room at FIU

Also Of Interest ~

Finding Independently Owned Restaurants Online

2008-08-25T21:29:20Z

**Why The World Really Does Need Another Online Dining Guide**

If cooking is one of your life's passions, and the meals you serve are prepared using top-quality, fresh ingredients, you are probably not willing to compromise your standards too frequently when dining out. For someone who truly loves to cook, dining out is more than just a break from the kitchen.

Whether you choose a casual local eatery or an upscale restaurant, a meal out can be a real learning experience. It can provide insight into new flavor combinations, cooking techniques, meal composition and presentation, all of which can serve to expand your own creativity in the kitchen.

Independently owned restaurants are the way to go ~

For real "foodie" types, the large chain restaurants don't always cut it. It's not that they don't serve some tasty fare; it's just that the nature of their business generally lends a more "everyday" flavor to their menu items.

]]> Most would agree that for the passionate home cook, independently owned restaurants are the way to go, especially in these tough economic times. After all, if you plan to spend your hard-earned money on going out to eat, you want the meal to be a memorable combination of great food, service and ambience.

They say you can find anything online (it's just not always easy) ~

Now, what does this have to do with online restaurant guides? Not much if you're just trying to hunt down the closest fast-food emporium or big chain location. But if you're on a quest for good, relevant information to help you find a restaurant that satisfies your food-loving curiosity, and don't want to spend a lot of time searching, the online pickings are slim.

The first stumbling block is that many independently owned restaurants don't have a strong online presence, and their websites (if they even have one) don't come up high in search results.

Consequently, the consumer turns to the online dining sites that have pretty high search engine placement. The problem with these dining sites is that they are primarily composed of anonymous restaurant reviews - a good portion of which are negative.

Frequently, the reviewer is complaining about either the service or the prices, and the searcher has to scroll through a number of these rants to find a review that is actually about food. The next disappointment is that often times, those comments are of a generic "the food is really good" variety.

For someone who likes to make an educated decision about where they want to eat, these anonymous food reviews are largely a waste of time.

It's all about the food ~

MyAreaGourmet.com is designed to help food-loving consumers find the dining experience they're looking for by letting restaurant proprietors share the information about their establishment that lets their passion for great food shine through.

MyAreaGourmet.com focuses on signature menu items, wine selection, house specialty cocktails and atmosphere - the things that people who really love food want to know and care about.

All this, with no distracting ads, anonymous reviews or competition from chain restaurants with big advertising budgets. It's simply about finding great food and a memorable dining experience - the way an online dining guide should be.