Want to know a simple concept that restautant owners could apply to their business model that's recession proof? It's called service and its been around seemingly forever.
There's a reason why Tadich grill has been around for generations and continues to prosper. They have great food, they're reasonably-priced and consistent, but most of all, their service is first-rate. Always. And they're packed to the rafters every night. Recession? What recession?
Boulevard is pricier and ultra-glitzy, but the food is superb and the service is generally pretty good. When's the last time you've seen Boulevard less than 3/4th full? Ditto Gary Danko, where despite prices that are extraordinarily high even by SF standards, the top-notch eatery still continues to flourish despite a sluggish economy.
Good service is a rare commodity in this area. And I'm not merely refering to the simple practice of taking your order, serving you your dish, and clearing your table. It goes beyond that. The few people that still go out to eat on a consistent basis want more. They want to be made to feel at home. They want to feel welcomed. Sure, the food is important and the centerpiece of the whole affair, but it would be nice to be acknowledged every now and then. You'd be amazed how many times people in this city get ignored.
Is it any wonder why places like House of Prime Rib and Harris' are still reeling in people night after night? Mainly because the front men and managers take the time to walk around table to table to make sure everything's ok. A simple wink and a nod does wonders. It also makes you feel as if the house wants you to be as comfortable as you should be. Pretty simple premise, but lately, a commodity in a city that should know better.
I eat out a lot. Maybe I'm a bit more sensitive to things like this, but I tend to doubt that I'm alone in this department. I'm not going to single out one or two particular restaurants for their lack of decent service because that wouldn't be fair, besides, unfortunately there's far to many to list.
The bottom line is that more and more of the dining establishments in this town that are closing could look in the mirror as to their demise. Sure, the economy is in the toilet and I know operating a restaurant in the Bay Area requires a lot of deep pockets, what with labor and building costs.
But give me any place that goes the extra distance to at least give the impression they are happy to serve you. That they value your business and don't take it for granted. Sure, the $48 steak and the $26 appetizer may be a tough sell these days, but service has no price tag. It's just a matter of teaching it. You'd be surprised, SF restaurant owners, just how many suckers like me would kill for it!
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