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Anyone in the Boston Area Want to Open a Restaurant With Me? - Page 4

post #46 of 61
Thread Starter 
Quote:
Originally Posted by pscolari View Post
I think you are buying into the local media's take on Boston dining at face value. Reading The Improper and Boston Magazine will brainwash you into believing your quote is true. For me, the people that follow the crowd are the suburbans who come into the South End and dine at Stella or Stephi's on Tremont to be seen out. These are the people that skim the Improper or BM and decide where to eat. There are a ton of great restaurants that have been chugging along but are not owned by Barbara Lynch or Ken Oringer, and do not get the lion's share of press around these parts. Not to mention, there is also a huge Chowhound and Grub Street community spreading the word about noteworthy places.

That's a good point - I may be generalizing. I don't read the the Improper or Boston Mag, I drew those conclusions based off of what I hear and what I see. It's tough to generalize this kind of thing - everyone needs to eat!
post #47 of 61
what on earth are you doing soliciting business partners (even business advice!) from the group of deviants that frequent this forum?
post #48 of 61
Quote:
Originally Posted by Rambo View Post
I bet if it was six girls you'd consider it.

Six Girls One Plate?
post #49 of 61
Quote:
Originally Posted by FLMountainMan View Post
Do you need in-house counsel? I'll accept payment in the form of alcohol.

I may PM you about something in the near future....
post #50 of 61
Thread Starter 
Quote:
Originally Posted by HRoi View Post
what on earth are you doing soliciting business partners (even business advice!) from the group of deviants that frequent this forum?

Yeah what was I thinking with a bunch of lawyers and sly finance dudes
post #51 of 61
I do. Green is in. Marketing off the current green trend is a great idea. Not only is it good for the environment, but it's good in general. If you need an idea for the restaurant, I can help. Have you purchased the property yet? If not, do you have trees nearby? The imagery I have is of a restaurant who is in the woods, with the name of "Tree Top Haven". All food must be sustainable and the building of environmentally friendly construction.
post #52 of 61
There are a lot of sustainable shit popping up already. Though nothing quite as severe as that haha
post #53 of 61
Thread Starter 
Quote:
Originally Posted by Nosu3 View Post
I do. Green is in. Marketing off the current green trend is a great idea. Not only is it good for the environment, but it's good in general. If you need an idea for the restaurant, I can help. Have you purchased the property yet? If not, do you have trees nearby? The imagery I have is of a restaurant who is in the woods, with the name of "Tree Top Haven". All food must be sustainable and the building of environmentally friendly construction.

I love sustainability and farm to table, but I hate it when it has to be promoted as a new, hip trend in gastronomy and not as a necessity/norm like say...the rest of the world?

As a result of my distaste, my inerests in that type of cuisine is not really there. I know it's a bit unreasonable, but just the way I feel about it.
post #54 of 61
Quote:
Originally Posted by jays978 View Post
I'm only starting my career in financial services, and I feel like I should stop lying to myself and do something I really love and am great at!

Since you're already in financial services, perhaps you can find out from a colleague how the successful restaurant business is from an accounting perspective.

Knowing the exact figures would really put your task in perspective.
post #55 of 61
Quote:
Originally Posted by jays978 View Post
I love sustainability and farm to table, but I hate it when it has to be promoted as a new, hip trend in gastronomy and not as a necessity/norm like say...the rest of the world?

As a result of my distaste, my inerests in that type of cuisine is not really there. I know it's a bit unreasonable, but just the way I feel about it.

I don't necessarily mean become a hipster or go with the trend, just work with it or refer to it for ideas. Create your own spin off of it.

Some restaurants are just too generic. A combination of uniqueness or something quirky that makes the place fun to go to will attract customers with a broader span of interest. It's what will separate your place from the rest. The food is a priority but the environment it's served in is an art itself to help improve the experience.
post #56 of 61
Thread Starter 
Quote:
Originally Posted by Nosu3 View Post
I don't necessarily mean become a hipster or go with the trend, just work with it or refer to it for ideas. Create your own spin off of it.

Some restaurants are just too generic. A combination of uniqueness or something quirky that makes the place fun to go to will attract customers with a broader span of interest. It's what will separate your place from the rest. The food is a priority but the environment it's served in is an art itself to help improve the experience.

Point well taken - thanks! It's obvious that execution is the hardest part.
post #57 of 61
Do something like this with bbq and I'll make a special trip to Boston.
post #58 of 61
Quote:
Originally Posted by BBC View Post
Do something like this with bbq and I'll make a special trip to Boston.

That's not BBQ, but a failed Boston restaurant called Illegal Seafood.


- B
post #59 of 61
Quote:
Originally Posted by voxsartoria View Post
That's not BBQ, but a failed Boston restaurant called Illegal Seafood.


- B

barely legal seafood?
post #60 of 61
I will join on as your sommelier for a paltry 80k a year.
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