Tuesday, February 9, 2010
BYOB in fine dining?
Hey guys I came across this post and have never heard of anything like it. They talk about fine dining restaurants allowing guests to bring in their own wine on certain nights. One of the restaurants is that of Danny Meyer, who is considered one of the top restauranteurs in New York and the country. He speaks about people not wanting to go out and break the bank due to the economy and how important it is to him to keep bringing business in and not having to let people go due to no business. Also, the guests who write about their experience said it was great and they were at first not sure what to expect by bringing in their own wine, but the staff was more than welcoming and was of great service to them. The guests spoke about how many people who have wine cellars at home have so many bottles of wine that they will never finish, so it allows them in situations like these to take a nice bottle out and enjoy a nice dinner at a cheaper price. At this restaurant they do it every Sunday. I think this is very interesting and is an idea that could stick. People aren't spending the money they used to and restauranteurs need to think of more ways to keep them wanting to come out and spend. This is definitely one way that could help and allow them to come enjoy the fine dining experience and at the same time not spend a ridiculous amount of money. The server in this story was more than welcoming and made their experience that much better, This is important because there are those servers who could ruin a experience due to knowing that their bill won't be as high and they are losing out on tips. The people in this article noted though that to make sure you tip them well if service is great due to them losing out on the price of the wine.
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BYOB in a fine dining restaurant is an interesting concept. I like the idea that for at least one night a week a restaurant will open its door and allow patrons to bring in a bottle of wine from their collection or cellar to enjoy with dinner. As a food and wine lover I always study the menus at restaurants. A lot of times I notice some bottles of wine on the wine list that I’ve had before and yet are priced over 20$ higher per bottle on the menu than I find in the local package store. It’s a discouraging to see the wine priced so high but with a BYOB day people could be able to bring in their favorite wine and enjoy the food and hospitality of the establishment with out paying the price. It was also nice to see that the front of the house staff at the restaurant were so welcoming and warm to the patrons that brought the wine. It is very understandable to feel that the establishment’s workers would not be so warm to people bringing in outside beverages, but on the contrary they actually made recommendation and even changed the wine glasses for them.
ReplyDeleteI think this is a great concept. It is about people coming together through this economic downfall.. Restauranteurs realize they need to bring in business, and guests can't afford to go out to dinner and afford a $50 bottle of wine, or several cocktails at $12 a piece. I was shocked at first to find that fine dining restaurants were providing this service, but I think its an excellant idea for once a week. It is great that front of house staff is supportive and just as hospitable as they would be if the wine was from their bar. This is cause for creating repeat guests, and that is our ultimate goal.
ReplyDeleteTimes are tough and restaurants have to realize that in order to get people through the door they have to be lenient. There is nothing better to a great meal than having it paired with a great bottle of wine and that same bottle of wine that might cost you $100 at the restaurant could cost you half of that in your local package store. Wine will make your meal from being good to excellent (as long as the wine is good). And restaurateurs all they want is for you to return and if you had a great meal you probably will. Its all about keeping up with the times and learning how to sacrifice to keep guests happy and your restaurant alive.
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