Restaurant Marketing

Tuesday, April 23, 2013

Restaurant Selling Tickets to Dinner

I
don't know much about running a restaurant, but I do know that restaurateurs
fret about patrons who don't show up after making reservations.
But how can restaurants discourage such no-shows? Some put reservations
on credit cards and charge for cancellations, others even resorted to
public shaming on Twitter, but chefs Ludo Lefebvre, Jon Shook, and Vinny
Dotolo of Trois Mec in Los Angeles is taking another route: selling dinner
tickets.

The 26-seat Trois Mec, which opens Thursday in an unmarked former pizza
joint in a Melrose Avenue strip mall, will be the first restaurant in
Los Angeles to sell nonrefundable tickets online — nearly $100
with tax and tip (not including wine) — and is among only a handful
of others in the world doing the same.
"We considered everything — no reservations, putting a deposit
on a credit card," says Krissy Lefebvre, Ludo's wife and partner.
"But people pay for tickets for entertainment. This just happens
to be entertainment in the form of dinner."

Betty Hallock of Los Angeles Times has the story: Link

Saturday, September 8, 2012

What Is Clarified Butter, and When Should You Use It?

What Is Clarified Butter, and When Should You Use It?:
Image adapted from tarale, Flickr, Creative Commons 2.0

Butter, tasty as it may be, is often reserved for baking, making pan sauces, and light sautéing, as it has a low smoke point compared to cooking oils. Indeed, if you’re frying a tofu cutlet or sizzling a steak over high heat, butter is going to burn pretty fast on the stovetop. Unless you’ve got clarified butter in the pan. Read on to learn how clarified butter is different than the regular stuff, and when you should be using it.

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