Coco's is closing soon.....

[DuneAHH]

Was just re-reading JDarg's comments re: "sitting on the beach reading a restaurant menu guide" ... would the beach chair rental crews would be willing to help distribute the guides to sun-worshippers?

 

[Walt]

I have a quick minute and want to interject; the TDC would be able to promote an event that would be within the Autumn Tides program... we just have to be creative. We should set up a meeting with some of the people who are truly gung ho about making something happen collaboratively.

Wow a lot can happen on this board I am excited!!!

Browndog ... Thanks for the offer. I am gung ho, there are so many good ideas floating around here I would love to sit down and get some ideas working.

Anyone else? Where and when?

 

[SHELLY]

I think it boils down to the fact that locals just don't have the discretionary income anymore for extras as so many local's livelihoods are tied to the real estate market, directly and indirectly.

I've always said, this run up in the real estate market will create a domino effect, and I think that is exactly what we are seeing right now, for restaurants and those businesses (mine included!) that provide products and services that can be lumped into the "life's little extras" category, not necessities.

Throw in the increase in gas costs (and increased gas costs will have to be passed on to the customer as businesses will have to increase their prices) and insurance costs, and the fact that the holidays are right around the corner and ... poof, no one can afford to eat out much if at all. For the mom and pop restaurants, trying to offer a consistent product becomes really difficult in this climate as corners have to be cut most times (less staff, less turnover in product etc. etc.) and then the customer experience suffers, discouraging repeat visits. It's a vicious cycle and I think, now with all the national brands in the area, we are going to continue to see independent restaurants close - very depressing.

Never underestimate the power of brand, folks. Just where we are at now - there is no turning back.

IJill has given a very good overview of the environment restaurants and other discretionary income places are going to have to consider going forward--it can't be ignored.

Continuing to do "business as usual" and expect it to 'pick up' come snowbird-spring break-summer tourist season would be at one's own peril.

The economy has taken a hammering (exhibit A: Goofer & My stock portfolios over the last few weeks ) and folks who still find it in their budget to go on vacation will be more apt to cut back on food costs either by cooking themselves or seeking out lower-cost alternatives.

Paying $32 for a tuna steak dinner--that doesn't even include a starter salad--will be shunned in favor of a more "upscale" chain restaurant where that $32 not only includes a salad/soup starter, but with enough left over to include a glass of wine or a dessert. The end product at both places are the same--one walks out with a full tummy, but in one case the wallet is a lot lighter leaving the patron to choose what part of their vacation will make up for the additional cost.

The mind set of the local restaurants must be....what "value" am I offering these patrons for the additional money they will be spending? THAT is the important question.

A "Buy Local-Flag Waving-Rallying the Troops" campaign may shame some locals and repeat visitors into forking over their money...but it will not nearly have the same appeal to the majority of infrequent and seasonal visitors who are feeling the economic sting of an oncoming recession.

VALUE ADDED is the key. What value do those "other eating places" provide to their customer? What can we do that they do now and what can't they provide that we can? A strategy must include some sort of advertising with menus and pricing (folks are familiar with the prices they pay at the same restaurant chains in their city), people hate to be surprised to find that they have to pay an additional $6.50 for a mixed salad when they purchase a $32 tuna steak dinner. Most definitely service and good food is a must. Local restaurants may also have to rework their menus to provide more "low cost" choices to attract diners: daily prix fix menus, lunch specials that highlight the restaurant's cuisine, and inexpensive but chichi-sounding pasta or chicken dishes to attract a larger customer base. Of course changes like these will cut into the operating margins that we've been used to over the RE boom times; but the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.


.

 

[InletBchDweller]

This thread has taken a turn - for the better!!!!
I am not a critic but I know what I like....

I agree with JDarg, the old hand written menu guide just does not do it for me either. With all the resources around here we need something that looks good. When I go to a new town I am always picking up whatever I can to see where to go and eat.
Rapunky was right.....I like a zagat type rating. Maybe 1-5 starfish (or someother symbol) to rate the places. Publish a "best of" every year.

Best crab cakes
best gumbo
best pizza
best scallops
best....yall get the picture....


I dont know how I could help but I will.....

 

[Walt]

Each business could possibly team up with an area restaurant to do a tasting. I've always entertained the idea of doing an event with Cafe Tango being that they are across the street.

Curtis, we would love to do something. Perhaps a progressive dinner starting at your gallery with tapas under a tent live music and champagne. and then maybe more apps at another spot where an artist and restaurant team up kind of like a food, wine and art tour. Just an idea. It is late we can keep thinking and then sit down and talk.​

 

[DuneAHH]

Hey! Paula Deen got her start "Takin' it To the Customer"!

I see ... (insert crystal ball smiley here)
.
.
.
Kat driving a Seafood Dip Wagon up & down the beach
.
.
and...
.
.
oh wait...
.
.
.
JDarg keeps hijacking it!

 

[elgordoboy]

IJill has given a very good overview of the environment restaurants and other discretionary income places are going to have to consider going forward--it can't be ignored.

Continuing to do "business as usual" and expect it to 'pick up' come snowbird-spring break-summer tourist season would be at one's own peril.

The economy has taken a hammering (exhibit A: Goofer & My stock portfolios over the last few weeks ) and folks who still find it in their budget to go on vacation will be more apt to cut back on food costs either by cooking themselves or seeking out lower-cost alternatives.

Paying $32 for a tuna steak dinner--that doesn't even include a starter salad--will be shunned in favor of a more "upscale" chain restaurant where that $32 not only includes a salad/soup starter, but with enough left over to include a glass of wine or a dessert. The end product at both places are the same--one walks out with a full tummy, but in one case the wallet is a lot lighter leaving the patron to choose what part of their vacation will make up for the additional cost.

The mind set of the local restaurants must be....what "value" am I offering these patrons for the additional money they will be spending? THAT is the important question.

A "Buy Local-Flag Waving-Rallying the Troops" campaign may shame some locals and repeat visitors into forking over their money...but it will not nearly have the same appeal to the majority of infrequent and seasonal visitors who are feeling the economic sting of an oncoming recession.

VALUE ADDED is the key. What value do those "other eating places" provide to their customer? What can we do that they do now and what can't they provide that we can? A strategy must include some sort of advertising with menus and pricing (folks are familiar with the prices they pay at the same restaurant chains in their city), people hate to be surprised to find that they have to pay an additional $6.50 for a mixed salad when they purchase a $32 tuna steak dinner. Most definitely service and good food is a must. Local restaurants may also have to rework their menus to provide more "low cost" choices to attract diners: daily prix fix menus, lunch specials that highlight the restaurant's cuisine, and inexpensive but chichi-sounding pasta or chicken dishes to attract a larger customer base. Of course changes like these will cut into the operating margins that we've been used to over the RE boom times; but the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.


.

Sage advice and hopefully perceived as the positive contribution that it is.

 

[InletBchDweller]

Sage advice and hopefully perceived as the positive contribution that it is.

I also agree with Shelly and her comment. Many times I have chosen a place to eat b/c they serve salad with the meal and I did not have to spend an extra $5 on it. These are not chains I am talking about either, just restaraunts East of 30-A in PCB.

 

[elgordoboy]

http://www.loopnet.com/xNet/MainSit...esults&PgCxtCurFLKey=Profile&PgCxtDir=Lateral
If the link works and is accurate on the demographics maybe the number crunchers can get some useful info from it and make something good happen.

 

[ItzKatzTime]

Hey! Paula Deen got her start "Takin' it To the Customer"!

I see ... (insert crystal ball smiley here)
.
.
.
Kat driving a Seafood Dip Wagon up & down the beach
.
.
and...
.
.
oh wait...
.
.
.
JDarg keeps hijacking it!

lolabove::funnune-AHH I have done this....not with seafood dip but lunches. 12 at a time!
And if I ever have some seafood dip with me I would gladly stop and give jdarg dip and garlic bread. I love to deliver....the satisfaction of seeing smiles on people's faces is what makes me happy.

Long long time ago I used to deliver my desserts to houses in Seaside and many other spots along 30A. I drove a black jeep wrangler and I would always get caught at the beach in Grayton after my deliveries. I was so happy back then baking all morning and peddling pies all day......those were the days!

I've got to find those pictures of all of us running around Grayton in 1990 like a bunch of free hippies. I would love to make a poster out of all those pictures combined.

QUOTE from Shelly......the difference between staying in business and shutting down is liquidity--that means keeping the cash flow coming in until times get better.

I don't believe this current "rut" the economy is experiencing will be 'all better' by Spring 2008. IMO it is extremely risky for any restaurateur to hang their hat on that sunny outlook. The competition that positions itself to survive when economic times are tough is going to win in the end.

Okay let me get back to all this thinking....Shelly you said it.....as I think we are all becoming more aware that we cannot continue the way we have over the years. Competition is healthy....keeps you on your toes, makes you get OUT OF THE BOX, and serves as a motivator to raise the bar in all aspects of your business. The secret is not to let it take you by surprise....or too late!