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 Post subject: Re: >> Spring Break <<
PostPosted: Fri Mar 28, 2014 5:22 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4717
Mel --> quit your bitchin and get back to work! :mrgreen:



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 Post subject: Re: >> Spring Break <<
PostPosted: Fri Mar 28, 2014 8:02 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
Luckily we're not a spring break get away

However
We have The Greenbrier Classic soon (40,000 people coming here)
Also... The New Orleans Saints are moving their training camp here this season, so we'll have them all summer to boot.


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 Post subject: Re: >> Spring Break <<
PostPosted: Fri Mar 28, 2014 10:10 pm 

Joined: Mon Dec 16, 2013 7:41 pm
Posts: 21
It would be interesting to take a poll of people on the discussion boards about what brought them to CKTG in the first place. I certainly understand Mark wanting to get rid of the under-preforming sections of his business. It is a fine line between feeding your specialty customer base and luring new fish, to mix a metaphor. Me, I had ordered a knife from Korin last fall, one month shipping. I tend to need my gratification sooner than later, browsed the net looking for the knife (a Misono santoku), came across CKTG with TWO day delivery and have been happily spending too much money here ever since.


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 Post subject: Re: >> Spring Break <<
PostPosted: Sat Mar 29, 2014 4:31 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3849
Location: USA... mostly.
SNIPES <> No kisses for Chef. I never see anyone as I rarely leave my kitchen.

JEFF <> I don't know why the time stamp says 11:30, but it was 07:30, I was working, and the two sentences took me 90 seconds.

CKTG <> Congratulations on your success!

GOLDBERG <> If you're GM, front MOD, and hostesses do not know to stagger seatings... they have never worked food service and need training or to be fired. In either case it need be completed immediately. And if servers are holding tickets, reprimands are appropriate.



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 Post subject: Re: >> Spring Break <<
PostPosted: Sat Mar 29, 2014 5:25 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 678
[b]GOLDBERG <> If you're GM, front MOD, and hostesses do not know to stagger seatings... they have never worked food service and need training or to be fired. In either case it need be completed immediately. And if servers are holding tickets, reprimands are appropriate.[/quote]
[/b]

I agree, especially on the servers part. Completely ridiculous to get blown up for an hour and then rinse repeat an hour later.


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 Post subject: Re: >> Spring Break <<
PostPosted: Sat Mar 29, 2014 3:04 pm 

Joined: Sat Feb 15, 2014 5:17 am
Posts: 16
Yah I think even the servers hate the reservations because they get less turns and have to hold empty tables when they could fill them with walk ins. To the owners credit we had a staff meeting a few weeks ago he says sales are way up from last year with reservations.


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 Post subject: Re: >> Spring Break <<
PostPosted: Sat Mar 29, 2014 3:22 pm 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 350
Lunatic wrote:
chefknivestogo wrote:Yes! We're too damn busy all the time now. It's annoying. We just hired another part timer.

We're also looking into a bigger space. We're busting out of this one.

I'm seriously thinking about making some changes that will make life easier for us. Ditching custom orders. Cutting way back with sayas (they're a total pain in the ass) and ditching small suppliers that can't get us product in a timely manner. Also, we're going to basically gut most of the mainstream stuff and get out of slow selling stuff.



I would say yes in most cases. But this is what might attract customers to your store.

All I can say is, if something ain't broke, don't fix it. You have a good thing going, change it and risk the consequence/reap the rewards


I don't know exactly which products are slow-selling vs. faster-selling, and what percentage each is. But I would say that having a wide inventory is one of the attractions of the business, so I hope you don't cut back too much. I'd hope that custom orders and offering sayas would stay, at least to a significant extent. These seem to be the appropriate realm for a specialty shop that caters to a niche market. And it seems like we knife knuts are pretty fanatical overall--keep feeding us.


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 Post subject: Re: >> Spring Break <<
PostPosted: Sun Mar 30, 2014 3:15 pm 

Joined: Fri Feb 07, 2014 4:52 pm
Posts: 204
Don't cut too deep. I found this site looking for ordinary items. Now i'm hooked.

Your not charging enough for the Saya's if that's how you feel. Maybe offer bare saya (Fit yourself, existing price or a bit less) or fitted saya (charge more)


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 Post subject: Re: >> Spring Break <<
PostPosted: Sun Mar 30, 2014 8:51 pm 

Joined: Sat Mar 02, 2013 3:16 pm
Posts: 164
nothing worse than the FOH or Hostessess slamming the kitchen with their incompetency


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 Post subject: Re: >> Spring Break <<
PostPosted: Mon Mar 31, 2014 12:50 am 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 500
Location: ATL
While we are ranting about the FOH, when did it become ok to seat customers right next to the bathroom when the entire restaurant is wide open. It's like the pretty young little hostess blindly stares at the seating chart without any thought on where they are actually seating people. I had a bad run of this about a year or so ago and it drove me crazy, breakfast, lunch, dinner. It didn't matter.


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