Colorado Restaurants

CLEANLINESS IS AKIN TO QUALITY

2008-01-28T18:59:00.000-08:00

When I go out one of the first things I do is visit the men’s room to see if they keep it tidy; you can tell a lot about a restaurant by the cleanliness of the facilities. To some, this might sound disgusting or disturbing; the truth of the matter is, in most cases, the care a restaurateur pays to their entire business (from food quality, to service, to presentation) can be measured and evaluated by the cleanliness of the restrooms.

Not true you say … well what kind of food would you expect to find at a gas station? When you frequent one of the fast-food type establishments, generally, what do you think of their facilities? What about the food and facilities at the local sports arena or ‘dive’ bar?

Have you had an experience with good/bad cleanliness and a crazy restaurant experience? I want to hear from you!

Restaurants, Religion, and Politics

2007-12-07T09:41:00.000-08:00

Denver Post today had a featured front-page article on the speech by Mitt Romney. I am not one to criticize anyone for religious belief especially in the political arena.

The question raised by proponents in the media machine (and else ware) is Mr. Romney’s affiliation and membership in the Mormon Church. People all over the country are making a big deal over the fact that he belongs to a faith different than theirs. Aside from the fact that the individuals who founded this country were seeking to escape religious persecution and bigotry, we as a people still seek to downgrade anyone not affiliated with the majority.

Should religious affiliation play a part in politics? I am in no way endorsing the candidacy of Mr. Romney; however, I believe we need someone who is looking for alternate energy sources to keep the cost of my overhead down in my restaurant. I look at this person’s stance on immigration and water rights. I desire a leader who is looking to the domestic issues of poverty, education, health care, taxes, government spending, etc. I look at someone who has a proven record of leadership.
I worry about small business, especially mine … the political climate has a huge impact on the food industry, my business, my employees, and my family; however, does it matter what religion to which a candidate belongs if they can get the job done? I suppose that depends on your definition of ‘doing a good job’ … Your thoughts?

Test your Tipping Savvy

2007-11-13T07:26:00.000-08:00

After an enjoyable meal with good service, you receive the bill. What percentage do you tip the server?
a) 10%
b) 15%
c) 20%
d) Nothing because servers get a paycheck.

Answer: B or C. Most restaurant employees make less than minimum wage and depend on tips for the bulk of their wages. Many restaurant servers must share as much as 25% of their tips as ‘tip-out’ for bartenders, bussers, and hosts. The general rule is 15% of the gross (before coupons, discounts, gift certificates, and offers are applied) as a minimum tip if you received good service. However, many people tip 20% either because they really enjoyed their mealand service, or more likely because it is easier to calculate. Be aware that for large parties (generally 6 or more) gratuity of 18% is usually added into the bill.

Tipping in the US is expected, but in which country is tipping not the norm?
a) China
b) Australia
c) Japan
d) France

Answer: All of the above. In many countries outside of the US, gratuities are included in the bill. Always inquire about tipping traditions when you travel abroad.

As always, happy dining and HAPPY THANKSGIVING!

Smoking in Restaurants

2007-11-06T19:46:00.000-08:00

Almost a year has gone by since the smoking ban took effect in Colorado. We have heard mixed reactions to this law even a year later.

Some businesses are still angry at the fact that they can't choose whether they want to be smoking facilities or not, while others are glad that indoor smoking has been made illegal.

Among restaurant guests, some are grateful that they can go wherever they want to dine and not have to worry about second-hand smoke, while others are upset that they have to go outside (weather hot or cold) and be 20 ft from the door to light up. Some patrons feel that the smoking ban is another example of Government trampling on individual rights.

While workers are not performing their duties in smoke filled indoor areas, they are still given smoke breaks often on the clock. Non-smokers argue that they don’t get the same break times.

Has this action has hurt or benefitted business financially? Has the ban created positive health benefits for workers and/or patrons? Has the indoor ban created unfair work environments among workers? Has Government overstepped their bounds by trampling on an individual’s rights?

What are your thoughts?

Small Business competing against GIANTS!

2007-10-30T07:36:00.000-07:00

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?

2007-10-22T12:46:00.000-07:00

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?

2007-10-16T10:58:00.001-07:00

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

2007-10-10T21:29:00.000-07:00

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

2007-10-07T17:46:00.000-07:00

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!!