by the glass

[RickBin389]

Randy, the place in Sarasota you were refering to is JD Fords wine shop & tasting room - the man who owns this also owns the soon to be gourmet market across the street, clever concept that has been recieved very well by "the beautiful" people of Sarasota. The pate's & such will come off the gourmet markets shelves.....
back to your comments... you are correct, times change - attitudes change, etc..
Perhaps in larger markets the prixe fix menus can survive (trotters - chicago) , but this is a concept that does not appeal to the masses, certainly not in the unadventurous markets (like west Fl.).

W.C., as an independant - i subscribe to the dollars over percentages theory... no doubt dollars make my payroll. However, I have many years experience in the corporate (hotel) f&b business, where I was judged primarily on my percentages... percentages were more important than profit dollars in many cases where growth or market share are concerned... it really depends on the environment & parameters you work within.

This is a gargantuan subject - with too many variables attributed to it. We all know of successful restaurant business models built on all sides of this spectrum ( I know a few gaugers doing quite well for now)

Maybe we should discuss specific issues on his topic....or....not
Nancy, see what you started??!!!!

Randy , thanks for lending your comments here. I like how you defend your principles without alienating your customers...thats a rare talent in our business