Remarkable Restaurants

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Remarkable Restaurants

This is a group to discuss how restaurants are or can become 'remarkable'. Remarkable means something extraordinary worth talking about. You become remarkable by working 'on' your restaurant....not 'in' your restaurant.

Members: 86
Latest Activity: Mar 5, 2013

Discussion Forum

McCormick & Schmick’s 3Q revenues drop

Started by Michael Albert Nov 6, 2009.

Race to the bottom of the toilet... 6 Replies

Started by Russ Reynolds. Last reply by Jo Lynne Lockley Apr 17, 2009.

Sightings

Started by Joseph Szala Mar 12, 2009.

Comment Wall

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Non-Operator
Comment by David Reisinger on February 26, 2013 at 1:45pm

Restaurant Owner Radio's interview with FohBoh's own CEO, Michael Atkinson!!!

http://restaurantownerradio.businessradiox.com/2013/01/28/fohboh-ce...

Join our FohBoh group: http://fohboh.com/group/restaraunt-owner-radio#ixzz2M2lWVLiP


Non-Operator
Comment by Luc Chamberland on January 22, 2010 at 8:03pm
Hello RR Group Members,
RR are those that recreate themselves without losing their essential qualities.
Luc

Non-Operator
Comment by FohBoh on July 23, 2009 at 12:22am
Hi!
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Remarkable Restaurants is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
Best,
FohBoh Community Development
Comment by Chris Tripoli on March 11, 2009 at 8:08am
It is wonderful when you can work with a GOOD restaurant that really wants to become GREAT! Happy to be a part of the group...Chris
Comment by Emily Daubney on March 7, 2009 at 2:16pm
Hi Restaurateurs,
I am a college student looking for industry professionals to help me with my senior project by participating in a brief survey, pertaining to health and nutrition in the restaurant industry. As an expression of gratitude for your contribution, the results of this survey will be sent to you to use as you wish within your establishment. Please leave your contact information following the last question in the text box to receive your copy of the results.
Please follow the link below. It should not take more than 5-10 minutes. Thank you very much for your help.
Sincerely,
Emily

http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=RestuarantIndustrySurvey_copy
Comment by Sherri Maddick on October 23, 2008 at 2:54pm
As a publicist for restaurants, I found David Mark's comments interesting. I will have to look up Seth Grodin because I have never heard of him, but what I think makes most "remarkable" is great service. There is good food and even great food in every restaurant genre, but great service is harder to come by. And when I say great service I mean ALL THE TIME great service. Consistant service at a high level is remarkable and because I dine out frequently, I see less and less "remarkability." I do not know if that is due to poor training or service staff not really caring about what they do for a living. If restaurant owners paid more attention to the service then there would be more "stand-outs." I am not just talking about good service in very high end restaurants. There is no excuse not to have good service in every restaurant no matter the price point or check average!
Comment by David Mark on August 22, 2008 at 1:54pm
Kudos to you Russ! You're definitely a Seth Godin fan aren't you? His principles have literally made me lots of money. Why don't more folks stray from conventional thinking and be truly remarkable? Maybe folks need to be educated on what "remarkable" means. I mean that with respect. I see so many restaurants following each other down the same wretched path and they end up doing one of two things: they're sold or they fold. I don't like to see this happen (for many reasons).
As an unfair blanket statement, most folks think moving in small steps to the left or right is remarkable. As Seth preaches, you must move to the edges and beyond. There's nothing remarkable about offering "little" things. If you, the marketer (and everyone is the marketer) understands what a FREE PRIZE is, then you have a chance at creating something special. The free prize is NOT a gimmick, it's something of much value. It's that thing you don't necessarily need, but very much want (Think BMW, Tag watches, etc...). You don't need to spend 50-70K on a car to get you from A to B, but you buy the BMW because of how it makes you look and feel - The Free Prize! You can buy a $10 watch at Target that tells the EXACT same time as a Tag (sorry, but it's true). So why buy the Tag? It's the same reason you buy the BMW - it makes you look and feel good (or, so you think!). If you're going to be TRULY remarkable, you must tease the edges and beyond. Also, understand people RARELY buy things for the reason(s) they say they buy them. Nobody admits the REAL reason for buying a BMW do they? Of course not. Also understand EVERYTHING you do IS the marketing. It's not just the taste of the food, it's the menu design, the waitstaff and even how the check is presented! What is going to keep me coming back time and time again? No offense, but whatever it is you're cooking just might not be good enough. Stretch out of your comfortzone my fine chef friend!

Cheers!
 
 
 

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