Restaurants go poof

I, too have noted so many closures of small restaurants in our area. And, personally, there are various services that I'm patronizing differently right now. Takeout and other personal services. More generous tipping, etc. And some people I know have lost their jobs (my health club). So I am working with a few former contacts to perhaps throw some business their way because I think it's just the right thing to do.

The point about other countries is a good one. And I am intrigued by a model in which employees are paid an hourly wage without tipping expected. It's a clear, upfront approach. Especially since some employees are tipped now, others aren't but add value to those who are tipped.

Within the USA, there is substantial variation by state in minimum wage and how/when this applies to tipped employees. Some variation relates to labor costs, other to who knows? But I got curious and found this info. May be useful if/when we are able to travel again.

https://www.dol.gov/agencies/whd/state/ ... age/tipped

Following up on what it means for Danny Meyer to go back to tipped service in his restaurants:
https://www.grubstreet.com/2020/07/danny-meyer-ushg-tipping-nyc.html

[Jenise]

Good catch, Jeff. Quoting someone other than Danny in that article, this is kind of the bottom line: "“There was this idea that it [Hospitality Included] was inevitable, and a huge groundswell … But that was bullshit — it wasn’t catching on, and it was very difficult. As much as I agree and I believe in the principle, it was too hard.”

Not that this means CPK is closing, but ...

Trying to remember the last time I patronized a CPK. May have been 6 years ago on a business trip.

https://www.zerohedge.com/economics/cal ... bankruptcy

There hasn't been a CPK in New York City for ages and ages.

In normal times, around 60 percent of new restaurants fail within the first year and nearly 80 percent close before their fifth anniversary.

[Jenise]

Only been to one CPK in my whole life, because friends suggested we meet there while on a trip to So Cal. It was their fave restaurant, and in fact when they suggested "CPK" we had no idea what they were talking about. Had never heard the local vernacular, but was well aware of the surging California Pizza Kitchen chain. Those friends are the types that only go to chain restaurants, where for me that would be a last choice. Awful meal--a different cookie but very obviously in the cookie cutter mold that made Olive Garden a huge success. I can express no sympathy about this news!

CPK was rather consistent and worked for business travel. That's about it for me.

At this point, we are supporting smaller local chains and individual small restaurants. I prefer giving them our takeout commerce, such as it is. Same for small domestic vintners; direct ordering from them. Believe that's almost all of my purchases this year. Any other wine was from a LWS.

Just my approach for now. Seems like the right thing to do.

[Jenise]

CPK was rather consistent and worked for business travel. That's about it for me.

That was me and PF Chang.

CPK was rather consistent and worked for business travel. That's about it for me.

That was me and PF Chang.

So much sugar there, it would rot your teeth.

[Jenise]

Well, not if you didn't order the sweet dishes, which I never did. Might be worse now, though; everything in America is worse now when it comes to sugar.

You might be surprised. Take a look at the grams of sugar in their nutritional info: https://www.pfchangs.com/nutrition/main-menu

One time that I visited my snowbird parents in Naples FL, they took me out to a PF Chang's. The waiter assumed that we knew nothing about Mandarin/Sichuan food and insisted in explaining everything in excruciating detail, even though I kept telling him, "Yes, I know what that is. I cook it for myself all the time." When the pot stickers arrived, he also insisted on mixing up a dipping sauce for them. I told him to just leave the bottle of hot oil and small dishes of chopped ginger and scallions on the table, but no--he had to mix it up himself. Sheesh.

-Paul W.

At PF Chang's I had a teenager explain to me what chopsticks were and how to use them. LOL. I've used them for a half-century now.

At a steakhouse once, I had a surf & turf. Before I could protest, the waiter whipped out a fork from his pocket and popped the lobster out of its shell. I was pissed, to say the least. At least they went belly up a couple of months ago. Yay, covid!

Well, gee. We have PF Chang's right here. But I used to go to Pei Wei for some of very similar items. Now closest Pei Wei is 33 miles away. 2 stores within 10 miles permanently closed. I am not forking out nor chopsticking out for PF Chang's. Not on my own $.

Sign of the times....more places listed as "permanently closed".

Still picking up signs of poof here. A few more permanent closures, space for lease, some contacts in the wine industry have lost restaurant clients in our city.

Might be an interesting update for some. Certainly on my walks I have observed more Uber, Door Dash, etc. And at times the drivers literally run to the door, with a mask, and drop off. We do takeout, but pick it up. Quickly. Exit stage car and hand sanitizer.

https://www.foxbusiness.com/economy/fri ... rus-crises

Any other area observations?

I am not surprised. It is a new and different world in hospitality....

https://www.zerohedge.com/economics/ban ... ys-lenders

[Jenise]

Good article, thanks for posting. Did you ever imagine a world in which take-out was the only game in town? I sure didn't.

Me neither. Nor did I imagine a world in which I'd blow off attending a key wine event that was scheduled for early March before CV19 restrictions went in place. Didn't like what I was hearing about Italy ... and a mass gathering of those in hospitality national/international sounded too risky.

Nor a time when I didn't look forward to future travel. Not yet. Nor a time when I didn't look forward to serving as a Somm vol, and deferring the preferred education until I know when I'll return. Nor where all wine events are virtual.

I could go on...just strange times.

https://wolfstreet.com/2020/11/02/state ... ed-diners/

No surprises here. We still avoid dining in parking lots. More comfy at home....

Our county is moving back into the strictest CV19 procedures. From a website:

Moving from the red tier to the purple tier brings several changes, including:

Restaurants may only operate outdoors
Indoor gyms must close
Indoor museums must close
Maximum occupancy of indoor retail falls from 50% to 25%

So parking lot/outdoor dining is it. Not for us, but some are wanting to get out....

This will be at least thru end of Nov. So one key holiday for restaurants will be...ahem...quite limited. Not sure about December yet.

Staying home and just takeout has its advantages. Better wines, better pricing....comfort.

[Jenise]

No change in the rules here yet that I'm aware of, but numbers are up so I expect them soon.

Had to put my lunchtime mini tastings on hold - restricted to staying home (but food shopping allowed). No gatherings - through to Nov. 23 and possibly renewable then.