Presents:
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Presents: |
Chef Neil Marquis
In February, a new restaurant opened in Pleasanton California. Not that a new restaurant is news. What is interesting to me, in a sea of new restaurants opening every year, what might make ONE restaurant successful, where another will fail? Not that opening a restaurant is a recipe for failure, as is the common belief. You might have heard it said that 90 percent of restaurants fail in their first year. This IS an urban legend and NOT based in fact. In fact, while this urban phenomenon has not been thoroughly researched, there have been some studies. Most notably, a few years ago, Cornell University and Michigan State University looked at restaurants over a 10-year period and found that after the first year 27 percent of restaurant startups failed. Three years later, 50 percent of those restaurants went out of business and then after 5 years 60 percent went belly up. In the end, after 10 years 70 percent of restaurants that opened, had failed. Not that 90 percent level, but still daunting. 70 percent is a high rate of failure.
Eddie Papa's American Hangout is a concept in family dining. The menu's theme is American regional cuisine. That runs the gamut from Meatloaf to Jambalaya, Philly Cheese steak to Hawaiian Ahi. All wrapped in a nostalgic package, from the familiar looking family photos on the walls, to the descriptions on the menu that have a bit of food history on each dish including a date of origin. The concept is further enhanced with the restaurants focus on local, organic and sustainable ingredients and a commitment to keep the prices reasonable. That price commitment is epitomized by their kids menu. Actually, there are 2 kids menus. One for the little ones with your ubiquitous chicken fingers (made in house, not pre-packaged frozen) and other familiar items. And one for the bigger kids with kid-sized portions of the barbequed ribs or even meatloaf available. All this meaning, you can take the family out regularly without having to dig into your retirement or college savings plans. And finally, the real treat is a grown-up bar, one where the drinks are fabulous. A cut way above the idea of a bartender whizzing up some frozen strawberries to make a daiquiri. No, there is thought and consideration in the bar as well. From the fresh fruits used in the drinks to the housemade bitters and mixers. This is a trendy bar, but also as comfy as a local pub. Does all this add up to success? Why don't you make the trip and see for yourself. Links |
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What goes into the making of a new restaurant?
So, is there a magic formula? I think not, but there are people who put some thought into the opening of a restaurant. And I know of two who seem to have a good grasp on how to make a new restaurant stand out in the crowd. Neil Marquis and Ed Westmoreland of Eddie Papa's American Hangout in Pleasanton California. Neil is the executive chef and Ed is the managing partner. We talked to them about the concept of their new place and some of the pitfalls they have encountered along the way.