Small Business competing against GIANTS!

I have clients both large and small; however, all of my clients are friends in the business and Independent Business Owners. As the mentality of large chains and big business creeps into every aspect of our community, I share the pain of being a little guy competing against the giants. ... (Taken from a message sent by the owner of Java Guru Coffee House in Castle Rock.)

“Just wanted to see if I could get some feedback from you all regarding small business in your town? I would be a complete fibber if I told you that the new Starbucks drive through has not affected our business. I have waived and smiled at many of our regulars as they leave the new store or wait 6 or 7 SUV's deep at the drive through. I am curious as to what the mentality of our residents is when it comes to the coffee phenomenon? We at the guru serve higher quality products, naturally sweetened, pure chai and hormone free milk. We craft our drinks by hand and try and give an alternative atmosphere for our clients.”

“Java Guru has live music, great food and lots of room to create. Can our city support now 6 Starbucks and another one planned on Wilcox or Perry? Is being exactly the same really what we are all about as we race faster and faster to being so generic, big box and “Highlands Ranch” that we forget we need soul?”

“I am troubled, because I like to play well with others and as I returned home on an airplane Saturday I sat across from a Area Manager for the $-bucks corp. I asked why so many stores in Castle Rock, and the reply was there was still room since there were still two strong independents still in business in town that would need to be moved out. I said, so it is your business plan to displace independent shops, to which the answer was no it is not our direct intention it just happens when we move into a highly indoctrinated demographic. So that is what you have become Castle Rock, a highly indoctrinated demographic and funny all this time I have regarded you as free thinking independent and delightful humans, please let us independent types that have not been "indoctrinated" to rescue and serve you.”

The battle --- local independent small business vs big-box large corporate? What are your thoughts? We would like to know!!

Live to Eat or Eat to Live?

In my journeys, I see many types of guests at restaurant establishments. I am going to highlight my favorite today ...

Coupon King (or Queen):
Decision on where to eat out: Patron flips into the Entertainment Book, looks at a copy of a local coupon directory, or opens the paper to find out who has a deal.

Valet ... this guest bypasses the valet station by parking at the most remote part of the lot, not bothering to read the sign that it is FREE Valet Parking'.

Patron goes into the restroom just to see if they have paper towels or cloth towels.

Hostess, "May I take your coat?", Patron, "No thanks, we will keep them with us" (no doubt so that they can make a quick getaway and not have to tip the coat check persons.)

Waiter, "Sir, may I get you something to drink?" Patron, "Sure, I will have a glass of water, no ice with a side of lemon".

Patron shops on the 'right side of the menu' ... even though the prime grade choice 8oz cut would be much more delicious, patron orders the fish and chips because they get meat and vegetable in one setting.

Waiter, "May I interest you in our nightly specials of ..." Patron interrupts waiter to place the order and does not take any 'upgrades' like chicken in the salad for $.50 extra.

Every entree is evaluated on whether it has the potential to be included in a split plate (at no extra charge of course).

When the check is presented, the guest all the sudden produces 3 coupons making the total meal come to $.85.

Waiter finds tip on the table calculated to exactly 12% of the check before tax and after the coupon has been applied. (Guests have made a speedy get away ... and they took a handful of mints in addition to the ones put with the check)

Give these guests credit for being focused and financially minded ... you laugh, but this is a part of all of us!

You want to be a Food Critic?

Everyday, when I meet someone new I get the question "So what do you do?" When I tell them that I write about restaurants, market them through www.coloradoeats.com, design websites, etc, the inevitable response is "Oh, you must eat out a lot."

To be honest, yes, I do get my share of fine cuisine. Being a critic and restaurateur is not as glamorous or easy as everyone thinks. First, to do a through review, one must dine at an establishment a minimum of 2 times, usually 3 times. One must go the best and sometimes worst restaurants. One must be adventurous try things that normally are not on the ordinary palette of tastes (like stewed tripe). One must be in tune, not only with the flavors of the cuisine, but one must observe and internalize the ambiance and service.

Then when the dining experiences are completed, comes the writing ... not always so easy. The job of a restaurant writer is to make the piece so vivid that the reader remembers Grandma in the kitchen rolling out the leavened dough, they can almost smell the aromas of warm fresh baked bread, and they can picture themselves holding the knife cutting through the slightly golden brown crust (assuming that the reader is not celiac) to find moist interior waiting for a small dab of butter or jam.

So, if you have a vivid imagination, like to dine on anything placed in front of you, enjoy making peanuts for putting quill to paper (or bits and bytes to hard drive), you may have what it takes to be a food writer. You can always post a sample blog here or send a sample to ColoradoEats: http://www.coloradoeats.com/html/contactus.htm.

As always, happy dining!!

Eatertainment

Today, I went with the American Culinary Federation (www.pikespeakchefs.org) down to Pueblo for their monthly meeting. Aside from the fact that my buddy Chef Pete has the talking car thing (telling us where to turn), the ride to Pueblo is not the most interesting.

Once there, we went into the Pueblo Commuinty College classroom to be awe inspired by a fancy chef from Italy talking about some crazy new imported products. Before 1950, I might have been enthralled with a European Chef coming to America to show the best in culinary education. Not anymore. I have found the next best thing to Chef Demonstrations in the Champagne Chef - Keith Jones (www.champagnechef.com). He does this crazy thing called 'Eatertainment', which is a combination of entertainment and fabulous food.

With a show in Denver on the Radio, a TV show playing in Asia, a book coming out in February, a culinary ambassador for numerous cooking systems (Wolf, SubZero, Electrolux), this guy can stand the test of any European chef. Keep an eye out for this guy as you may see our local boy on the Food Network in the future!!

Welcome to my Blog

Reader, the Independent Restaurant is under attack. We as a country are satisfied with mediocrity in our food scene. 'Take it back' and 'Give me a Discount' and 'Where is your manager' are becoming mainstream at larger chain restaurants. To truly find amazing dining experiences, and the most outstanding cuisine, we must turn to the best of our locally owned, indepently operated restaurants.

Often the place everyone deems 'that hole in the wall' or 'the place to drive to' becomes that one venue that you just can't stay away from, the place where you have the special memory, the place where you recommend to all your friends. I would like to share my dining adventures with you and I would like to hear about your dining adventures. After all, two things bring utter satisfaction in life and dining is a close second!!