Posted by holds on November 28, 1997 at 01:30:22:
several months ago I took my first cheffing position at a restaurant that had once been very successful but has since fallen on hard times. At the time of my arrival it was being remodeled, and the name was being changed. Unfortunately, both of these seem to have been bad moves. I wont say the real name, but to give you an example, the original name was "Jack's" and now its called "Jack's Purple Potato" , despite the fact that "Jack" has nothing to do with the restaurant anymore.The new Dining room has been compared to "Courtyard by Marriot" During the summer, fortunately, we have a large patio, and people come for that, but the rest of the year is killing us. I feel my food is pretty good, though of course it can always be better, but It is very unusual to get any complaints about it, and I run plenty of specials to keep things interesting, drawing from all sorts of cuisine without getting overtly exotic, which seems well suited to the neighborhood i'm in. All the same, the place is dying. I desperately want to turn this place around, but I don't know how to suggest marketing or promoting the place in a way that will help overcome its disadvantages and keep business flowing throughout the year, and ensure that I wont go down as "the guy that killed a 20 year old restaurant" (the chef, I figure, is bound to take the rap...) Any advice anyone has would be greatly appreciated.