Advice for Kelleys/Marblehead Restaurants

C

ChefJunk

Member
exMember
Joined
Oct 30, 2007
RO Number
28882
Messages
454
Greetings all,

I am in the process of working with some of my customers on their upcoming menus for the '09 season. This area is Sandusky, Kelleys Island, and Marblehead.

I sell the raw materials to them to produce the food for guests such as yourself. The (independent) restaurant business is obviously in the crapper so I am trying to best equip my customers to have as successful of a year as possible.

My question is, what is important to you when dining at a marina/club/nearby restaurant?

What are the turnoffs that keep you from going back to this place or that place?

By knowing a reasonable idea of a price point a customer is willing to pay, the operator can tailor a menu to fit within that guideline. What is your opinion of a reasonable price point for Breakfast/Lunch/Dinner? This is assuming that they are putting out a good quality meal with good service.

Contrary to popular belief, a good operator will listen to guests ideas and opinions if they are reasonable and not in demand form.

I appreciate, and will pass along, any advice you may have.

Thanks,

Jim
 
Jim,

I can forgive mediocre food, even an occasional BAD meal if the service is good. Ironically, bad service tends to leave a worse taste in my mouth than bad food.

In our extremely seasonal area, I try to understand the staffing challenges restauranteers face, but some places seem to manage it, while others don't.

I'm not sure you're looking for places by name... I'm a loyal fan of the place known for Brandy Alexanders and Walley Nuggets on Kelley's. Their prices aer good, the food is good, and more importantly, the service is good. I wouldn't ask them to change anything.

The place in Sandusky where boats were made: service isn't bad, but the food is seriously inconsistant and come on - massive stains on the dining room carpet don't say good things about what's going on in back. (and they ADDED that carpet)

The club Sandusky does a good job. I wouldn't ask them to change anything either.

Mexican at Rye Beach Rd - very good, but that's technically Huron...
 
Wow S...I didn't realize you guys ate out that much. You're always cooking on the boat!

On topic though...we have only experience with the one restaurant at Cedar Point...the one attached to the store...service there sucks...but the food is (usually) decent.
 
Great info, keep it coming! I can not say names of restaurants, but am surely glad to pass on specific comments. It can only help them to improve!

Thanks,

Jim
 
the availability of craft style beers and ales on draft gets my attention. I am not impressed and will avoid the typical place that thinks six kinds of Bud and four Millers constitutes a beer selection.

Price is not the most important feature, no amount of savings will offset poor cooking or poor service. OTOH if food is fresh, hot and quickly served I wont notice a few dollars more.

California and true southwest style offerings, done well, would add immeasurably to rather bland Midwest menu and might differentiate the place from competition.

look here for an example of excellent food done by caring owners
http://www.aquicalmex.com/story/index.php
 
I agree with the but and miller comment! You have to have them, but it seems that there is a flavored basic beers for every day of the week. Again, good info, and I sincerely appreciate it. Any company can sell food, but we like to take more of a consultant approach and this helps, a lot!

Jim
 
I've been up there for 30 years, beer is not the thing that gets them to go there, food is, pdecat doesn't know what he wants, he's Pelosi (BS).
 
Jim,

What kind of food? Same as always? Cheaper because of the economy? More seafood? Less fried food? More sandwich and apps or entrees and desserts?

Thanks,

Jim
 
We go to the bars that serve food, there are great places around PC, that do that. We have no problem with cost, we don't go to the big money places most of the time. Philly steak sandwich, pizza, simple stuff.
 
On the contrary i know very well what I want and a place that serves something that could be a deep fried used kitchen sponge with a iced bud isn’t it.
 
My wife always asks for whole wheat pasta and no restaurants seem to carry it. I think a healthy menu is important. We eat at Kelleys all the time.

I had a very bad experience at the Cedar Point "attached" restaurant as well. Very rude staff, especially the hostess and assistant, who ignored several customers, including us.
After seating ourselves, getting our own menus, we decided to leave when we were ignored again by the bar staff.
 
It does depend on the clientele the restaurant wishes to attract. Fried food and cheap beer are favored by the under 30 crowd, they would probably eat a used kitchen sponge if it were deep fried. The more mature folks will favor quality over quantity.
In my experience restaurant owners are very reluctant to change what they do. Then if they do make a minor change because their staff is used to the old stuff and ways of doing business the changes don’t work out.
 
You must log in or register to reply here.
Back
Top